YuNiwa Experience

At YuNiwa Experience, the meal can be about more than eating sushi: guests can try making it themselves and then enjoy what they have made. In one account, a chef guided the participant through the process, helping them notice how the size of the rice portions and the amount of wasabi changed as they practised. The session also included a talk about sushi history and culture, offering a different perspective on each piece.

Participants in the sushi-making experience have also reported being asked about their preferences in advance, so ingredients could be prepared accordingly. One account mentions enjoying a dish featuring seasonal vegetables alongside the sushi. Vegan options are listed, and a vegan participant described being served a menu that included soup made without animal-based stock.

For a longer meal, an account of the special dinner course offers a glimpse of what may be served. One year-end menu began with tiger pufferfish, bluefin tuna and marinated mackerel sashimi, followed by sekogani crab, white tilefish from Shimane, roasted black abalone from Hokkaido and a Kyoto-raised black wagyu rump cut. The sushi included bluefin tuna from Shiogama, uni served in its box and flathead grey mullet from Awaji Island. The account also describes a bowl featuring lily bulb and rich crab extract, with a monaka from a long-established maker to finish. It is a varied seasonal menu for those considering a special meal.

Dine-in service is available, and reservations are accepted. When booking, ask about the options that best suit your plans, whether you are interested in making sushi or sharing a course meal.