Tsukiji Sushi Sensation

Tsukiji Sushi Sensation Get the complete experience, with our Tsukiji Fish Market tour and Sushi making & eating class, accompanied by Chef Anezaki right in the heart of Tsukiji!!

18/07/2017

Wonderful video of nigiri sushi bing prepared

Saturday Session, 15th July
16/07/2017

Saturday Session, 15th July

Preparing KOHADA, gizzard shad. To remove the fishy smelling by pickling in salt and vinegar.This is one of the most tr...
11/07/2017

Preparing KOHADA, gizzard shad.
To remove the fishy smelling by pickling in salt and vinegar.
This is one of the most traditional item of EDOMAE SUSHI.

Neta cut, ready and waiting
10/07/2017

Neta cut, ready and waiting

Three guests from Sydney, and one from Japan, on Friday, 7th July, 'Tanabata'. As well as Salmon, Maguro, etc, we got a ...
08/07/2017

Three guests from Sydney, and one from Japan, on Friday, 7th July, 'Tanabata'. As well as Salmon, Maguro, etc, we got a nice Shima Aji/Island Horse Mackerel at the market to try too. They're in-Season.
Great having you guys. Enjoy the rest of your holiday here.

Slicing tuna, MAGURO for Sushi. You can cut and slice some fishes, and also make NIGIRI!
08/07/2017

Slicing tuna, MAGURO for Sushi. You can cut and slice some fishes, and also make NIGIRI!

Today's guests from Canada. Not only making Sushi, we teach cultural essences of Japanese cuisine, such as 5 basic color...
06/07/2017

Today's guests from Canada. Not only making Sushi, we teach cultural essences of Japanese cuisine, such as 5 basic colors of serving.

Teaching for guests from Singapore.
05/07/2017

Teaching for guests from Singapore.

Block of the Southern Bluefin Tuna. This is a middle part of back. Upper side is red meat, called TEMPA, and lower side ...
03/07/2017

Block of the Southern Bluefin Tuna. This is a middle part of back.
Upper side is red meat, called TEMPA, and lower side is middle fatty, CHU-TORO.
The right end part separated by some sinews is called "SE-TORO".
This part is very rare but has so delicious creamy taste.

We got a review from a participant of our "Tsukiji Sushi Sensation" event! She enjoyed our experience very much :) ...
03/07/2017

We got a review from a participant of our "Tsukiji Sushi Sensation" event!
She enjoyed our experience very much :)

03/07/2017

real class video

KOBU-JIME, the traditional technique of the Japanese cuisine. Not only to increase the UMAMI of fish, but to make it las...
03/07/2017

KOBU-JIME, the traditional technique of the Japanese cuisine. Not only to increase the UMAMI of fish, but to make it last longer. We often use this for white fishes, such as HIRAME (flatfish), MADAI (red snapper), and so on.

住所

5 Chome-2-２ Tsukiji, Chūō-ku
Chuo-ku, Tokyo
104-0031

電話番号

07040995120

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