Making Osaka-style Oshizushi with AKIRA

Learn how to make Osaka-style oshizushi (lit. ‘pressed sushi’) in this hands-on workshop with AKIRA Restaurant Chef Takahashi Toshiya. Guests layer vinegared rice and toppings into a rectangular mould, pressing firmly to create a beautifully structured dish.

A speciality of Japan’s Kansai region, particularly Osaka, oshizushi offers a taste of the area’s culinary culture at a moment when it is in the global spotlight through Expo 2025 Osaka, Kansai, Japan.

Participants make six pieces of oshizushi using ingredients such as prawn, eel, salmon, egg, baked mackerel, asparagus and shiitake mushrooms, before enjoying their handmade sushi accompanied by a choice of complimentary green tea or sake.

Guests with allergies, dietary requirements or restrictions are asked to inform Japan House London by 21 September. While every effort will be made to accommodate individual needs, it may not be possible to meet all dietary requirements. Please note that an allergen-free or nut-free environment cannot be guaranteed in our kitchens or workshop spaces.

Please note that filming and photography will take place at this event. Photos and footage of the event will then be used to promote Japan House London, helping more people to discover what we offer. If you have any concerns, please or contact a member of the team on site.

Japan House London operates a Challenge 25 policy; guests who look under 25 will need to provide valid proof of age to be served alcohol.

About the instructor

Chef Takahashi Toshiya, AKIRA Resturant

Born in Hokkaido in 1980, Chef Takahashi Toshiya began his career in food after graduating from high school and was recognised for his talent early on, becoming head chef of a Japanese restaurant at the age of 24. He has since honed his skills in a range of establishments, including restaurants specializing in Japanese cuisine in Tokyo. Chef Takahashi places great importance on mastering the fundamentals and refining his craft through daily practice, pursuing a culinary style that brings together time-honoured techniques and contemporary sensibilities.

Host or Publisher Japan House London