Yamaichi handroll sushi making *includes lunch

expert: multi-generation fish-monger and seafood restaurant family

Why sushi-making?

There’s no real need to explain why visitors to Japan should experience sushi. Its part of the national cuisine, a UNESCO heritage one at that. But sushi isn’t an everyday delicacy for Japanese people. In fact, its eaten about once a month and viewed at a treat or for special occasions. Its a meal that brings people together, and that’s how it is best enjoyed, with others.

Why sushi making in Kyoto by the Sea?

Kyoto by the Sea is where so many of the cities’ top restaurants source their ingredients, from rice to seaweed, and high-quality seafood. Located on the Sea of Japan, Kyoto by the Sea is an area renowned for its high-quality seafood. The proximity of mountains to the ocean means that nutrient-rich mountain streams feed into the waters that nurture the marine life. The coastline is dynamic, with inlets, a UNESCO Global Geopark, tranquil bays that are perfect natural beds for shellfish, and crystal-clear waters bolstered by mist-filtered rain.

Seafood is also about the people who source it, and coming to Kyoto by the Sea to experience sushi is an opportunity to speak with the people who source the ingredients. Its not just about cooking prowess, but also about understanding where the ingredients came from, how they were sourced, and how the people continue to live in harmony with the sea.

Yamaichi restaurant and fishmonger

Located on the far side of Amanohashidate, on the quiet Aso Inland Sea, Yamaichi is a restaurant rooted in the fishing industry. The current owner’s father was a fisherman down the coast in Ine, a village known for its boathouses that were built for the sole purpose of fishing. The family have stories about growing up in the fishing community, about the meanings behind sushi and how the delicacy is viewed by Japanese. Even the shape has meaning. Guests will have the chance to join this small fishing community for a sushi lunch, wrap some for themselves, and listen to the stories passed down through the family. And all of the ingredients are carefully selected by a family who’s business is knowing seafood.