Tradition and Hyperlocality: Onomichi's Ji-Zakana Fish and Sushi Techniques

Details

• Private experience

• Location: Fukuyama, Hiroshima

• 2 hours

• 6 people max. Minimum 4 participants, solo guests may book at the price of 2 participants

• Offered in Japanese, with a friendly Deeper Japan guide interpreting in English
  (French/German/Spanish interpretation may be available upon request)

Wild-Caught in the Moment

The Seto Inland Sea, which separates the Japanese islands of Honshu, Shikoku, and Kyushu, has long been known for its bountiful supply of fish and marine life. Calling it ji-zakana, or “local fish," the people of Fukuyama City have developed special preparations for sushi, balancing the uniquely available options with local flavors. Challenges of distribution and freshness have made many of the options inaccessible outside of the region, making it a popular destination for sushi-lovers. Building on his grandfather’s many years as a fishmonger, master sushi chef Kimura-san offers only the freshest wild-caught options selected daily from the Fukuyama market. At the restaurant, historic Edo-mae style preparations are combined with local flavors for a unique culinary experience. Learning about the region’s hyperlocal ji-zakana and traditional techniques, join Kimura-san to try your hand at making sushi. Then, compare your creation with the master and indulge in a feast of Fukuyama favorites.

What you’ll do

Learn about traditional ji-zakana sushi techniques, and make your own sushi. Then, feast on your creations along with chef-prepared local dishes.

Who can attend

Children must be 12+

Availability

Session 1 (11:00 - 13:00))

Access

10 mins from Fukuyama station via car

Cancellation Policy

Please make your booking at least 7 days in advance. See cancellation policy, here.
* A detailed itinerary will be emailed to you once your booking has been confirmed.