From Kochi to the Chilterns: Meet Tomono | Sushi Making Classes

If you have ever joined one of our public sushi making classes, you will know that Tomono herself is at the heart of every session. We thought it was time to share a little more of her story: how a girl from sunny Kochi ended up running sushi making workshops across the Home Counties, and why she is so passionate about sharing authentic Japanese food culture with people in the UK.

We sat down with Tomono for a chat.

Tomono, tell us about where you grew up.

I am from Kochi, on the island of Shikoku. It is a beautiful part of Japan and quite rural. Kochi is famous for its sunshine, actually. We have so many sunny days, and because of the warm climate we can harvest rice twice a year, which is unusual. The fish is wonderful too. Growing up surrounded by good rice and good fish, food was always a big part of life.

A lot of British people imagine that Japanese families make sushi at home all the time. Is that true?

[laughs] No, not really! This is something I always explain in my classes. In Japan, sushi is something you buy or you go out for. It is made by trained chefs, and most homes do not make it from scratch. Of course families might make simple things sometimes, like temaki hand rolls at a celebration, but proper sushi is a treat you go out for, or you pick up from a shop.

So how did you end up making sushi yourself?

I came to the UK in the 1990s as a student. Back then, Japanese ingredients were very hard to find. There was almost nothing. If you wanted nori or proper sushi rice or wasabi, you had to really hunt for it. And the sushi available in the UK at that time was not always very good. So if I wanted to eat the kind of sushi I missed from home, I had to learn to make it myself.

These days it is so much easier. You can find Japanese ingredients in many supermarkets, and there are good Japanese shops in London and online. But honestly, even now, a lot of the sushi people eat in the UK is not quite right. The rice is often the problem. The rice is the most important part, and many places do not get it right.

And how did Tomono Sushi Party begin?

It really started because of my friends. I had been making sushi for many years for friends and family, and people kept saying, "Tomono, you should teach this, you should do this as a business." I was not sure. Then a few years ago I was made redundant from my job, and my friends said, "Now is the time! Just do it."

So I started Tomono Sushi Party. The timing was, well, not perfect. [laughs] It was just before the Covid lockdowns. So as soon as I started, everything closed. It was a difficult beginning. But I kept going, and once people could meet again, the business really grew. Now we run public classes almost every week across Buckinghamshire, Hertfordshire and Oxfordshire, plus private parties and corporate events all over London and the South East.

What do you love about teaching at you sushi making classes?

I love when someone arrives nervous and tells me, "I am going to be terrible at this." Then ninety minutes later they are holding up their sushi, smiling, taking photos. They cannot believe they made it themselves. That moment is the best part of my job.

I also love sharing little pieces of Japanese culture. When I teach temari sushi, for example, I explain the name. Temari are traditional Japanese balls, like a child's toy, and the sushi is shaped the same way. These small stories bring the food alive. It is not just a cooking class, it is a window into Japan.

You have been recognised by the Embassy of Japan and the Japan Society in the UK. That is quite something.

Yes, I am very proud of this. They list our events on their cultural calendars, which means a lot to me. It tells people that what we do is genuine. I am from Japan, my team are from Japan, and we teach the real techniques. For someone in the Home Counties who has never been to Japan, coming to one of our classes is one of the closest experiences they can have without flying there.

Tell us about the venues you teach at.

Each one has its own character. The Front Room in High Wycombe is very relaxed and friendly, perfect for beginners. The Nook in Marlow has a lovely community feeling. Grape Expectations in Berkhamsted attracts people who love food and wine. Pavilion Foods in Henley is where we run our longer masterclass, where you also learn to make gyoza dumplings. And Hurley House Hotel is beautiful for a special occasion. I chose them all carefully, because not everyone is looking for the same kind of experience.

What do you hope people take home from your classes, besides the sushi?

A little piece of Japan. I really mean this. The food is the way in, but behind it is Japanese hospitality, care, attention to detail. If someone leaves my class feeling they understand my culture a bit better, and they have the confidence to make sushi at home, then I am very happy.

Want to learn more about Tomono? Join a class!

This is just a small part of Tomono's story. She has plenty more to share, from growing up in Kochi to the surprising things British people get wrong about Japanese food. The best way to hear it is to come along to one of her public sushi making workshops or masterclasses, where you will learn to make four kinds of authentic sushi (and gyoza, at the Henley class) in a relaxed, welcoming environment.

Public classes run regularly in High Wycombe, Marlow, Berkhamsted, Henley-on-Thames and Hurley. Beginners are very welcome, and dietary requirements including vegetarian, vegan and gluten-free are happily accommodated.

Spaces fill up two to three weeks ahead, so it is worth booking early.

See upcoming public classes and book your spot

Gift cards are also available, and make a thoughtful present for the food lover in your life.