Sushi Making Class in Kyoto: Small-Group Workshop near Gion

Hand-press nigiri and roll maki in a calm Kyoto townhouse with a Japanese instructor and seven others.

This small-group sushi-making class in Kyoto takes place in a beautifully restored historic townhouse near Kiyomizu-dera and Gion, limited to 8 guests for hands-on instruction from a Japanese teacher. You learn to season rice properly, shape nigiri with premium fish hand-selected that morning, and roll maki, then eat the sushi you've made. The class runs 90 minutes and includes an English-speaking instructor, apron and gloves, and the full meal you prepare.

The experience

The townhouse sits in a quiet corner near Kiyomizu-dera, a setting that lets you focus on the craft without the noise of a busy kitchen or classroom. You arrive, put on an apron and gloves, and work directly with your instructor: no lecture, no demonstration-only format. The fish comes hand-selected from the market that morning and already sliced for you, so the class moves straight into technique: how to season the rice to the right balance of sweet and salt, how to press nigiri so it holds together but stays tender, how the angle of your hands changes the shape of the roll.

With just eight people in the room, the instructor watches your hands, corrects your grip, and answers questions as they come up. You make nigiri with salmon, tuna, squid, yellowtail, and a traditional Japanese omelet; gunkan sushi with corn; and maki with salmon and cucumber. The pace is relaxed enough that you're not rushing through muscle memory. You're building it. By the end of 90 minutes, you sit down and eat what you've made, in the same refined space where you learned it.

Children from age 5 are welcome, though the class assumes some patience and focus. Public transportation stops are nearby if you're coming from another part of Kyoto. The workshop has run since 2018, so the instructor knows which questions come up and where hands tend to slip.

What’s included

• English-speaking Japanese instructor providing hands-on guidance.
• sushi meal included (the nigiri, gunkan and maki you make).
• apron and gloves.
• intimate class limited to 8 guests for personalized attention.

Before you book

Days and timesMonday to SaturdayDepartures at 11:00 and 14:30

Book up to2h before

AgesAdult (13 to 90 years) · Child (5 to 12 years) · Under 5: can't be included in the booking

GroupUp to 9 · max 8 per booking

Live guideEnglish

Meeting point and pickupNo hotel pickup: you go to the meeting point. Ends back at the starting point.

Cancellation and refundsFree cancellation up to 24 h before the start. After that, no refund.

Prices and times updated yesterday

Good to know

Public transport nearbyNot for pregnant travelers

Operated by atelier SUSHI

Is this one for you?The class is taught in English by a Japanese instructor, so you follow every step and can ask questions as you work. If you want to learn sushi technique properly rather than watch a demo, the small group and 90-minute pace let you build real skill instead of rushing through the motions.

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Top questions

Can children come?

Yes. Ticket types: Child (5 to 12 years). Under 5: they can't be included in the booking.

What sushi do I actually make in this Kyoto class?

You make nigiri with salmon, tuna, squid, yellowtail, and a traditional Japanese omelet; gunkan sushi with corn; and maki with salmon and cucumber. The fish is hand-selected and sliced before class, so you focus on seasoning, shaping and rolling technique.

How many people are in the class?

The class is limited to 8 guests, which means the instructor can watch your hands and give you feedback as you work instead of moving between large groups.

Where exactly in Kyoto does the sushi class take place?

The class happens in a restored historic townhouse near Kiyomizu-dera and Gion, a calm, refined setting that reflects Kyoto's culinary culture and keeps the focus on learning the craft.

Do I need any sushi-making experience to join?

No experience is required. The instructor teaches from the foundation (how to season rice, press nigiri, and roll maki), and the relaxed pace gives you time to practice and ask questions as you go.