We had a big grourp of 15 people. They were from different parts of the world and had different backgrounds, but all of them were very friendly and polite.
They had a lot of curiosity not only in the fish market but also Japanese society. In Toyosu fish market, whenever they saw fish they had never seen before, they asked the names of fish, the places they live and how to cook them. Also, we talked about women's status, Japanese diet and education systems in the van we used to head for our kitchen.
In the Sushi making workshop, 11 guests tried filleting sardines and horse mackerels.  Though it was the first time for some of them to cut fish by themselves, they followed chef's instructions well and all did great works. They enjoyed molding sushi with their own hands, using fresh fish they had bought in the fish market , and made beautiful plates of their creations.
One lady was vegetarian. She made Vegetable Sushi with boiled eggplant, bamboo shoot, and mushrooms. She said the egg plant went well with Sushi rice the best.
Two ladies preferred cooked fish, so our chef shirred their sushi toppings such as tuna, sermon, and mackerel, which made them smile.
Thank you very much for joining us!