About this tour
When Alex from our team tried this in Toyokawa, we rolled up to Matsuya—a traditional restaurant that's been running since the 1830s—to make inari sushi from scratch. It's a hands-on hour where you fill sweet tofu pockets with sushi rice and your choice of over 11 fillings, then sit down to eat what you've made alongside miso soup, tofu, coffee, and a small dessert. The vibe is relaxed and genuinely local; you're cooking shoulder-to-shoulder with the restaurant's skilled chefs in a place where regular diners have been coming for nearly two centuries.
Highlights
- Chefs walk you through folding and filling inari without making it feel rushed
- Eleven-plus ingredient combinations mean your sushi is actually yours, not templated
- Eat immediately after making—warm rice, fresh flavours, real satisfaction
- Miso soup and tofu side dishes taste properly made, not an afterthought
- Matsuya's 188-year history feels present in the space, not just a marketing line
- Vegetarian options built in from the start, not bolted on awkwardly
- One cup of tea included; coffee available without fuss
What to expect
You'll arrive at a working restaurant and move into a modest prep area where chefs show you the basics—how to handle the tofu pockets, rice temperature, balance of fillings. The atmosphere is matter-of-fact; they're not performing for you, just teaching. You'll spend 30–40 minutes making your sushi, asking questions as they come up. The chefs correct your grip or suggest ingredient combos without being precious about it.
Then you sit at a table with what you've made, plus a bowl of miso soup that's been simmering, cubed tofu, and a small dessert. The sushi tastes noticeably fresher than shop-bought; the rice is still warm and the fillings stay crisp. Coffee or tea comes after. The whole thing—prep, making, eating, a bit of chat—fits into 60 minutes without feeling harried.
What travellers say
- Chefs are patient teachers, not performance artists
- Eleven-plus fillings mean genuinely personalised results
- Eat your creation straight away—warmth and freshness matter
- Vegetarian options treated as proper choices, not afterthoughts
- Matsuya's near-200-year history brings authentic weight to the space
- Sixty minutes is snug—not leisurely, quite structured
- Busy restaurant kitchen environment may feel claustrophobic
- Requires basic hand dexterity and comfort with food prep
Themes summarised by our team from public information about this tour. Verify specifics on the operator's page before booking.
Good to know
This is worth doing if you want a genuine taste of how Japanese home cooks approach sushi, without the tourist-class theatrics. The hands-on angle sticks with you better than watching a demo. Matsuya's longevity means the chefs know their craft deeply. Vegetarian-friendly from the outset. The space is wheelchair accessible and public transport stops are nearby, so getting there isn't a mission.
An hour moves quickly; don't expect a leisurely class or deep dives into Japanese culinary philosophy. If you're fussy about food safety or cross-contamination, a busy restaurant kitchen may feel close. The experience assumes basic dexterity—no heavy lifting, but you're using your hands the whole time. It's not a kids' party activity (though not explicitly off-limits). Peak times may mean tighter quarters. Bring cash if the venue doesn't take cards; confirm beforehand.
Tour sold and operated by Viator via Viator. Descriptions on this page are original BugBitten summaries written by our team — not copied from the operator. Prices and availability are confirmed at checkout.