Opened in 2017 by Chef Kenji Owana, a veteran of the renowned Sushi Sho, Sushi Owana has earned one Michelin star for two years running, in 2020 and 2021.

Chef Owana himself hand-picks the seafood for their omakase, a style of course meal where the chef decides the menu on the spot (“omakase” meaning “I’ll leave it up to you”). This puts a spotlight on the finest fish of the season. Paying close attention to the quality of every element, Owana also has their Gin-bozu Ichizoku rice brought in from Miyagi Prefecture, and seasons with red or white vinegar depending on the seafood it will accompany.

With the very finest ingredients, and under the tutelage of the chefs at Sushi Owana, you'll learn how to make three types of sushi: makizushi (rolled sushi), nigiri sushi, and gunkanmaki. A sensory experience, you’ll grate fresh wasabi, inhaling the sharp, herbal aroma; roll up sushi rolls using a bamboo mat, and use your hands to shape warm beds of sushi rice (called “shari”) for your nigiri sushi.

At one of the city’s top sushi restaurants, come learn from a seasoned sushi master during this hands-on cooking class in Tokyo.