Toyama | The Art of Oshizushi with a Craftsman's Spirit: An Authentic "Trout Sushi" Handmade Experience & The Fragrant Sasaba Moments at the Long-Established Hira Sushi Honpo 064
| Departure / Meeting Point: | 平壽司本舗 直賣所 |
|---|---|
| Duration | Half-day experience (approximately 1 hour) |
| Operating Period | 2026-04-01 ~ 2027-03-31 |
| Minimum Number of Participants | 2 ~ 5 people |
| Price (per person) |
Adult: ¥5,400 Child: ¥5,400 |
| Age Restriction | 6 歲以上（需家長陪同） |
Itinerary Details
The craftsmanship of Sasaba: What is trout sushi?
Trout sushi is Toyama Prefecture’s most renowned “pressed sushi.” Its charm lies in the balance of a “three-in-one” approach: using high-quality white rice from the Tonami Hirano region, topped with salted trout rich in oil, and finally wrapped and pressed tightly in sasa leaf with antibacterial and refreshing aroma. Under the guidance of a master chef, you will learn how to precisely control the pressure to ensure the rice and fish are tightly bound together, resulting in a color that is like a work of art.
Taira Sushi Honpo: Authentic local taste of Etchu Plains
Located in the Shogawa River basin of Etchu Province, Hira Sushi Honpo insists on using the purest ingredients—domestic rice, fresh trout, and special vinegar. In this experience, you’ll not only make your own sushi, but also gain a deeper understanding of the history behind this dish and the dedication of the artisans. As the sushi sits for a while, the vinegar flavor infuses the fish and rice, and this “delicious waiting” is precisely what makes trout sushi so captivating.
Itinerary
Historical tours and professional demonstrations
Assembly and Registration & Clothing Preparation
Arrive at the main store of Hira Sushi. Under the guidance of the staff, change into an apron, put on a hat, wash your hands, and prepare to enter the professional workshop.
Trout Sushi Culture Guide and Demonstration
The chef begins by introducing the history of Toyama trout sushi. He then personally demonstrates how to elegantly spread out the sasagi leaves and the perfect ratio of trout to vinegared rice.
Making and sharing the results
Trout Sushi Making Practice
Under the guidance of experienced professionals, you will personally lay out the sasagi leaves, evenly spread the trout slices, stack the rice, and finally use a wooden lid and ropes to “compact and shape” the rice.
Finished product and group photo
Make your own horn-shaped trout sushi! The chef will explain how to store it and the best time to enjoy it (usually up to the next day). You can cut a small piece to try on the spot, or take it home as a delicious snack on your way to Gokayama Gassho-zukuri Village in the afternoon.
Important Information & Cancellation Policy
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Precautions: * Allergen Information: Main ingredients include domestic rice, trout (Salmonidae), vinegar, sugar, salt, and seasonings. Individuals with allergies should carefully assess their condition.
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The meeting point is about an 8-minute walk from Kogi Station on the JR Johan Line. Please allow sufficient time for transportation to avoid affecting other participants.
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If English interpretation is required, it must be requested in advance at the time of appointment (additional fee applies).
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Cancellation Policy:
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Once a reservation is made, a 5% system cancellation fee will be charged if the reservation is cancelled due to personal reasons.
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7 days before departure: 30%
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3 days before departure: 50%
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Previous day and current day: 100%
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