Step through the torii gate of a sacred shrine at the foot of Osaka Castle, and the bustling city fades into a quiet, fragrant sanctuary.

This is not a standard cooking class, but a hands-on bonito shaving exercise, where guests take on aged dried bonito, the world’s hardest fermented bonito.

Under the shrine’s clear sky and within its pure air, your wooden shaver releases a delicate aroma only freshly shaved bonito can offer.

Begin with a two-minute story video highlighting the years of craftsmanship that go into aged, dried bonito, followed by a live three-minute lecture on shichimi (seven-spice), the history of offerings, and Zen principles for mind-body harmony. Guests then learn how to use kezuriki, a professional-grade shaving tool for aged dried bonito, safely before diving into a 20-minute session of focused, meditative shaving. The crisp sound of flakes falling and the rich, savory scent create an immersive sensory rhythm.

After shaving, enjoy the ultimate reward: steaming white rice topped with your own aged dried bonito. Explore flavor variations with light and dark soy sauces, followed by a rich golden dashi prepared behind the scenes using blended bonito. A finishing touch of shichimi enhances the aroma, adding playful customization to each bowl.

Take home the experience with a special gift pouch containing shaved bonito, shichimi, sea salt, and an umami ice cream recipe. Guided by an experienced officiant, this session blends Zen mindfulness with the playful elegance of Japanese culinary culture, offering a full refresh for mind, body, and taste buds.