Private Fugu Experience with 40-Year Master Chef near Osaka Kyoto
설명은 영어로 표시됩니다.
- 3시간 30분
- 시작 24시간 전까지 무료 취소
- 2개 언어
- 프라이빗 투어
하이라이트
Booking 4 days in advance. Experience the refined art of Japanese fugu cuisine in an exclusive private experience led by a certified master chef with over 40 years of professional expertise. Held in the prestigious enclave of Ashiya, Hyogo—ideally situated between Osaka and Kobe—this intimate 3–4 hour experience offers discerning guests a rare opportunity to observe the precise preparation of premium Setouchi fugu under strict safety standards. Savor a multi-course fugu experience, from translucent sashimi prepared with the traditional "hiki-bocho" (ultra-thin slicing technique) to hot pot and comforting rice porridge—each dish reflecting decades of mastery. Designed for culinary connoisseurs, this experience offers authenticity, cultural depth, and a rare glimpse into one of Japan’s most refined delicacies.
포함 사항
포함되는 것
- Private one-group-per-day experience with flexible start times. Choose 11:00 AM, 2:00 PM, or 5:00 PM, with alternative times available after booking upon request.
포함되지 않는 것
- Private transportation
취소 규정
체험 시작 24시간 전까지 무료로 취소하고 전액 환불받을 수 있습니다.
출발 전 알아둘 점
- 미팅 장소
- Welcome to your exclusive Fugu Masterclass! Today’s session is in Room B-12, a cozy private kitchen. Please use the back entrance near the bike parking area, facing the park (entrance 17–18). Go up the small stairs, turn right, and the building on your left is where your Fugu adventure begins!
- 픽업
- 모두 출발 장소에서 모이며, 픽업은 없습니다.
- 티켓 종류
- Mobile or paper ticket accepted
- 운영사
- A DAY of EXPERIENCE of SUSHI 一日にぎり寿司体験
- Public transportation options are available nearby
- Suitable for all physical fitness levels
How it compares in Japan, outside the cities
- Its from-price is 286% above the median of the 1684 experiences we list in Japan, outside the cities.
- Its length is typical for the group.
- The operator lists free cancellation on it.
Japan, outside the cities 특가
할인 전후 가격은 운영사가 정한 것이며, 저희가 붙인 것이 아닙니다.
