There is a service called “Otonami” which means “Experiences for Adult’s Taste” that allows you to book a special emotional experience in an extraordinary space for sightseeing and excursion, The serve was launched in 2021.

It delivers a variety of lesser-known attractions and truly valuable things in various parts of Japan.

I believe that “Japaneseness,” which transcends the genres of traditional culture and art, is a part of culture, and that understanding Japanese culture in a broader sense will be valuable in the coming age.

There are many fascinating experiences, such as learning Japanese food manners at a high-class ryotei restaurant, enjoying the marriage of cheese and tea at a high-class restaurant, entering a shrine or temple that is normally inaccessible, visiting a traditional Japanese architectural building from the late Meiji period, riding the Orient Express…and many more.

This time, my husband and I had a sushi-making experience at Hiroya Tokyo Mae, a sushi restaurant in Tokyo!

We learned from the chef how to make sushi vinegar and sushi rice, how to cut the fish fillets, and how to make the nigiri sushi.

The formula of sushi vinegar was completely different from the one I am used to making. First of all, he used red vinegar. Second, the amount of sugar was low. And the sushi rice was not cold, but kept at 50 degrees. The sushi fish were not in the refrigerator and felt warm when I made sushi.

Of course, this is probably because we were going to eat it right away. His advice was useful for me.

I made 5 pieces by myself, and the chef made 6 pieces for me, and I compared the tastes. I wondered why the taste was different even though the ingredients were the same. It tasted warm and fluffy. They are full of love.