Behind the Sushi Counter

Inside an upscale Tokyo sushi restaurant owned by Meg Sakuma, the outside bustle fades into the hushed reverence for the sushi master's knives. This is a private sushi-making and lunch experience; the restaurant is closed to other diners during your visit — and you see the working kitchen to yourselves. You begin with a refreshment as the chef explains the morning's haul from Toyosu and Tsukiji — what came from where, and what's at its seasonal peak. You learn how each is prepared to bring out the best flavors and textures. At the hinoki wood counter — under the chef’s guidance, you learn the hand-press technique that gives nigiri its shape: a small portion of rice, pressed and shaped in seconds, served at body temperature so the warmth of the rice meets the cool of the fish on the tongue. Your efforts are rewarded with a private lunch where your creations are paired with a flight of premium sake, chosen to elevate the umami profiles of the seafood ingredients.

This is neither a full cooking lesson nor a demonstration; it offers high-level access to a sushi chef working in the kitchen for your group — a chance to learn the art and business of sushi from the inside. You'll pick up a few terms, techniques, and tips at the counter, but it's the overall experience you'll remember. Drawing on the elite inventory of Toyosu and Tsukiji — the world's largest fish market and Japan's most famous specialty stalls — your host explains the supply chain that brings fresh fish to Japan's restaurants daily. You'll hear how the morning's selections trace back to the piece on your plate — Meg herself is at Toyosu most mornings. The 1.5-hour format is unhurried and compact, easy to fit between mornings and afternoons in Tokyo. Over the meal, the conversation widens to the market-to-table aspects of sushi — and to how sake pairing works: which rice profiles complement which fish, why temperature matters, and how the combinations sharpen the experience of both.

Meg owns and runs a couple of sushi restaurants in Tokyo, besides co-founding a food tours business. She sources her own fish and other ingredients almost daily at Toyosu and Tsukiji. Meg guides this experience personally whenever she can. On the rare occasions she can't, you'll be in the hands of an associate from her team.

Nothing is required. You're welcome to bring a camera or phone for photos.