After exploring Takayama’s historic streets, step into the kitchen and experience local flavors firsthand. This hands-on class is welcoming for all levels, including beginners.

Start with the basics of sushi-making by preparing “shari” (vinegared rice). You’ll learn how to properly season and mix the rice, an essential step for great sushi.

Next, make Hida beef nigiri using premium, beautifully marbled beef. Lightly sear it with a torch, then place it over the rice you’ve shaped. Watch the fat melt and enjoy the rich aroma as you create each piece.

You’ll also prepare hoba-zushi, a traditional wrapped sushi. Spread rice on a leaf, add colorful toppings, and wrap it to enjoy its fresh, subtle fragrance. If magnolia leaves are not available, a local alternative will be used.

Another local specialty is hoba miso-yaki. Miso, Hida beef, and seasonal vegetables are cooked on a leaf over heat, filling the space with a savory, toasted aroma.

To finish, make egoma dango, a simple dessert of rice dumplings coated in a sauce made from ground perilla seeds. Its nutty flavor adds a gentle sweetness to the meal.

After cooking, enjoy the dishes you’ve prepared and experience the flavors of Takayama in a relaxed, welcoming setting.