- Duration
- 2 to 2.5 hours, including the meal
- Group size
- 8–100 pax
- Cities
- Tokyo · Kyoto · Osaka
The workshop opens with a demonstration by the chef: seasoning the rice, selecting and slicing the fish, and the hand movements for nigiri and maki. Participants then move to the counters in teams of four to six, with one chef or assistant for roughly every ten people. Depending on the format, the session can include miso soup, rolled omelet (tamagoyaki) or a seasonal side dish.
For a corporate group, it works because it is both accessible and demanding. Anyone can make a maki roll, but consistent nigiri takes focus and listening. We can add a final challenge with a judging panel (presentation, consistency, creativity) to strengthen the team building angle.
Beyond technique, the chef explains the thinking behind washoku: seasonality, respect for ingredients, balance of flavors and presentation. It is a practical way into the values of precision and care that also shape Japanese professional culture.
Objectives
- Strengthen cooperation within small teams
- Discover the principles of washoku hands-on
- Create a relaxed moment around a shared meal
- Highlight listening skills and precision
How it works
- 1Welcome, hand washing, aprons and introduction of the chef (interpreter present).
- 2Demonstration: sushi rice, fish slicing, nigiri and maki technique.
- 3Hands-on practice in teams of 4 to 6, guided by the chef and assistants.
- 4Optional challenge: each team presents a platter to a judging panel.
- 5Shared meal of everything prepared, with tea or drinks.
Good to know
- Venues: cooking studio or hotel function room for large groups; restaurant-based sessions are usually limited to 10–30 people.
- Dietary needs must reach us at least two weeks ahead; vegetarian versions are possible (vegetables, tamagoyaki, tofu).
- Comfortable clothing with short or roll-up sleeves; aprons provided.
- Indoor activity, so not weather-dependent.
- Japanese-speaking chef supported by an English or French interpreter.
Indicative budget
Indicative: from ~€120 per person (workshop, ingredients, meal and interpreter), varying with venue, group size and chef. Transfers extra.
Frequently asked questions
Do participants need cooking skills?
No. The workshop is designed for beginners, with a detailed demonstration and close guidance. More experienced participants can be given more technical pieces.
Is raw fish mandatory?
No. The chef can offer cooked toppings (shrimp, eel, tamagoyaki) or vegetable options (cucumber, avocado, pickles) for anyone who prefers.
Can the workshop take place in our hotel?
Yes, subject to the hotel's approval for setting up workstations and handling raw ingredients. It is often the best option beyond 40 participants.
