Fish cutting class

If you’ve ever wanted to understand the art of Japanese sashimi from the very beginning — not just eating it but making it yourself — then this fish cutting class in Kyoto’s Nishiki Market offers a perfect blend of education, culture, and deliciousness. For about $84 per person, you’ll spend roughly two and a half hours inside a shop with a 400-year history, learning the delicate skills of fish filleting and sashimi preparation firsthand. This isn’t just a cooking class; it’s an authentic dive into a centuries-old tradition, led by engaging instructors who speak English and keep the atmosphere small, friendly, and practical.

One of the standout features we love is how you’ll handle a real fish yourself, making the experience both tactile and memorable. Watching your own fillet transform into fresh sashimi and carpaccio, then tasting it immediately, takes the culinary understanding to a whole new level. The fact that the workshop is based in a historic fishmonger’s shop adds a layer of authenticity that you won’t find in typical cooking classes. Plus, the option for gluten-free or halal soy sauce makes this experience welcoming for a variety of dietary needs.

A potential consideration is that this experience is not suitable for children under 10 and involves getting your hands dirty, so it’s best for those comfortable with a bit of mess and eager to learn a new skill. If you’re curious about Japanese food culture, love seafood, or simply want a memorable, interactive activity in Kyoto, this fish cutting class will hit the spot.

Who should consider this experience?

If you’re a food enthusiast wanting to learn a useful skill, a traveler interested in authentic Japanese culinary traditions, or someone who enjoys hands-on workshops, this class offers genuine value. It’s especially suited for those looking for a unique cultural experience beyond the usual sightseeing.

You can check availability for your dates here:

Key Points

• Authentic Skill-Building: Learn real fish filleting and sashimi preparation from a shop with 400 years of history.
• Delicious Self-Made Food: The sashimi you make yourself tastes significantly better because of the effort and freshness.
• Cultural Deep Dive: Experience Japan’s culinary traditions firsthand in a historic fishmonger’s shop.
• Inclusive and Considerate: Gluten-free and halal options are available, making it accessible for various dietary needs.
• Small Group Intimacy: Limited to 8 participants, ensuring personalized instruction and a relaxed atmosphere.
• Memorable Photos: Capture the moment with a commemorative photo of your handiwork.

The Experience in Detail: What You Can Expect

This fish cutting class begins in Nishiki Market, a lively hub of Kyoto’s foodie scene. The meeting at Kimura, a fish shop that’s been operational for four centuries, sets the tone for an authentic, respectful immersion into Japanese fish handling. Wearing the supplied blue and orange aprons, you’ll start by introducing yourselves, creating a friendly environment that sets the stage for learning and fun.

The core of the class is filleting a fish — an art that requires precision and patience. Your instructor will teach you how to handle a fish from start to finish, showing you carefully how to fillet it. From the reviews, we know that the guides are highly professional and knowledgeable, ensuring you learn correct technique in a supportive way. One participant noted: “We learned the basic and needed skills for filleting and cutting fish by ourselves at home,” highlighting how practical and applicable this knowledge is.

Once you’ve filleted the fish, you’ll move on to creating sashimi and carpaccio, which you will then enjoy for lunch. The process of transforming raw fish into edible sashimi by your own hands is a highlight, and many say it elevates their appreciation for Japanese cuisine. The experience isn’t just about doing; it’s about understanding and respecting the craftsmanship behind every slice. The taste of sashimi made by your own hands, as one reviewer exclaimed, “tastes better than anything else,” because of the effort and freshness involved.

Throughout the activity, you’ll be supplied with all necessary tools — knives, rubber gloves, soy sauces, and carpaccio sauces — which makes it straightforward for beginners. The class also emphasizes safety and hygiene, with gloves and aprons provided, comfortable for beginners eager to try but perhaps cautious about raw fish handling.

The class concludes back at the shop, where you can take photos of your handiwork and enjoy the meal you’ve prepared. The inclusion of gluten-free and halal soy sauce options caters to diverse dietary needs, making the class more inclusive.

Why this experience stands out

Unlike typical cooking classes that focus on dishes, this workshop zeroes in on the craftsmanship of fish preparation, offering a real skill that can be useful back home. We loved the tactile nature of filleting and the chance to truly connect with Japanese food traditions. The fact that you get to eat the fish you’ve processed adds a meaningful, satisfying finish to the experience, reinforcing the connection between effort and flavor.

What could be better?

The main thing to consider is that it involves handling raw fish — not everyone’s cup of tea. Plus, you’ll need clothes that can get a bit dirty during the process, so dress accordingly. Also, since it’s limited to those aged 10 and up, young children might not find this suitable.

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Why This Tour Offers Real Value

At $84, this class offers more than just a meal; it gives you practical skills and cultural insights that are rare for casual travelers. You’re not just watching a demonstration but actively participating, which enhances your understanding of Japanese cuisine and food safety. Besides the skill, the experience provides a sense of achievement, and the delicious sashimi you create becomes a tangible memory of your trip.

The small group size (limited to 8) ensures personalized attention, allowing you to ask questions and master techniques at your own pace. The professional guidance, combined with the historic setting, creates an educational yet relaxed atmosphere. For those who love seafood or want to deepen their culinary appreciation, this is a well-rounded, authentic activity that delivers on both fun and value.

Frequently Asked Questions

Is this experience suitable for complete beginners?
Yes, the class welcomes beginners and includes thorough instruction on filleting fish. The guides are experienced and patient, making it accessible even for those with no prior skills.

What should I wear?
Dress in clothes that can get a bit dirty since you’ll be handling raw fish and working with knives. Aprons are provided, so just wear comfortable, casual clothing.

Are dietary restrictions accommodated?
Yes, gluten-free soy sauce and halal soy sauce are available upon request. Feel free to inquire about dietary needs when booking.

How long does the class last?
The activity runs for about 2.5 hours. Check the availability to see specific starting times during your travel dates.

Can I take photos during the class?
Absolutely, you can take commemorative photos with your fish, your work, and your finished sashimi. It’s a memorable souvenir.

Is transportation provided?
No, the class begins and ends at the fish shop in Nishiki Market. You’ll need to arrange your own transportation to and from the meeting point.

Final Thoughts

This fish cutting class offers a rare chance to learn a core element of Japanese cuisine from a historic fishmonger’s shop in Nishiki Market. It’s a perfect activity for travelers who enjoy hands-on experiences, want to deepen their culinary knowledge, or simply love seafood and authentic food culture. With its small group format, professional guides, and focus on skill-building, it offers genuine value for a memorable half-day adventure.

Whether you’re a food lover, a curious traveler, or someone wanting to gain a practical skill to impress friends back home, this class will leave you with new appreciation for Japanese sashimi and a story worth sharing. The ability to fillet your own fish, make sashimi, and eat it fresh is a rare gem in the Kyoto food scene—one that blends education, culture, and deliciousness seamlessly.

Enjoy the experience, learn a new skill, and taste the difference that your own hands can make in your culinary journey.

You can check availability for your dates here: