- Duration
- About 2 hours 15 minutes, tasting included
- Group size
- 6–40 pax
- Cities
- Osaka
- Indicative budget
- From ¥39,000 per person
Before Tokyo-style nigiri spread across the country, Osaka had its own school: pressed sushi, shaped in a wooden mould and cut into even pieces. Battera, made with marinated mackerel under a thin sheet of kombu, is its best-known example. This class covers both styles, which sets it apart from a standard sushi workshop.
The chef starts with the rice: cooking, seasoning with vinegar and working temperature. Next comes a demonstration of how to cut the fish and the nigiri hand movement, which each participant repeats on three or four pieces. The second part is dedicated to oshizushi: filling the mould, pressing, unmoulding and slicing. The class ends with a tasting, served with miso soup and green tea.
The format works well for teams. Nigiri calls for individual precision; oshizushi is made together, with roles shared out. We can finish with each team presenting its platter to the chef, who comments on consistency and presentation. An interpreter translates throughout the session.
Objectives
- Have teams work on an exercise in precision and coordination
- Discover a culinary tradition specific to Osaka
- Offer a food-based activity that doubles as a meal
How it works
- 1Beforehand: confirmation of seasonal fish, collection of allergies and dietary restrictions.
- 2Welcome by the chef, hand hygiene and introduction to sushi rice.
- 3Demonstration then nigiri practice, three or four pieces per person.
- 4Team preparation of an oshizushi in a wooden mould.
- 5Tasting with miso soup and tea, with the chef's feedback on each team's work.
Good to know
- Allow one chef or assistant per 8 to 10 participants; above 20 people, two rooms or two sessions.
- Options without raw fish (vegetables, omelette, cooked eel) available if requested in advance.
- Best scheduled late morning or early evening; the tasting replaces a light meal.
- Short nails recommended; gloves provided on request.
Indicative budget
From ¥39,000 per person (private session, small-group basis, tasting included). Group rates quoted on request depending on headcount; drinks, interpreter and transfers optional.
Frequently asked questions
What is oshizushi?
It is sushi pressed in a rectangular wooden mould, then cut into equal pieces. Typical of Osaka, it is often made with marinated mackerel (battera) or eel, and keeps better than nigiri.
Can the class become a team competition?
Yes. The chef judges each team's platter on consistency, presentation and how well the pieces hold together. We prepare the criteria and a small prize-giving if you wish.
How does this differ from your sushi and washoku workshop?
The sushi and washoku workshop, offered in several cities, covers nigiri, maki and the basics of Japanese cuisine. This class is specific to Osaka and devotes a full section to local pressed sushi.
