Inside this calm, thoughtfully designed kitchen, food, art, and craftsmanship come together.

The gentle aroma of vinegared rice and freshly toasted nori fills the air as Chef Kenjiro Hashida welcomes guests into his kitchen.

Born into one of Tokyo’s respected sushi families, Chef Hashida began training at 12 under his father, legendary sushi chef Tokio Hashida. Today, he carries that legacy forward with a style that blends traditional Edomae techniques with a modern artistic sensibility. His philosophy, Syoumi Hakkei, sees food as an expression of culture, design, and seasonal beauty.

This masterclass offers rare access to that world. Standing at the same professional counter used during service, you begin with the foundations of maki sushi.

Chef Hashida begins by introducing the key ingredients and tools, pointing out the subtle details that make a great sushi roll. The crisp nori, perfectly seasoned rice, and the right temperature and pressure all become clear as he explains.

You watch as he demonstrates the rolling technique on a bamboo mat, his movements calm and precise, shaping the rice and fillings into a neat, balanced roll.

Then it’s your turn. With gentle guidance, you try it yourself, learning how to apply just the right pressure and shape the roll evenly.

Next comes slicing. Using professional high-carbon steel knives, Chef Hashida shows how to cut the roll cleanly to reveal its beautiful cross-section. The soft rhythm of the knife against the board guides your hands as you practice.

Finally, you sit to enjoy the sushi you made, accompanied by a warm cup of soup. Between bites, the chef shares stories from his global culinary journey and the ideas behind his restaurant, making the experience as thoughtful as it is hands-on.

For guests who wish to continue the experience, a seasonal omakase meal can be arranged afterward in a separate room for an additional fee.