The Nakatomi Suisan Building rises three floors above the Tsukiji Outer Market, its upper studio a teaching kitchen where master chefs train visitors in the knife discipline that built Tokyo's centuries-old seafood trade. These workshops began in 2018, after the wholesale market relocated to Toyosu, leaving the outer stalls intact and opening space for culinary education rooted in the same supply chain that once fed Edo Castle. The tsukiji fish market sushi making class with pro chef tours now occupy the building's third floor, where floor-to-ceiling windows overlook the alleyways of Tsukiji's remaining fishmongers, pickled-vegetable vendors, and knife sharpeners. The classes teach edomae-zushi — the Edo-style sushi that originated in Tokyo Bay in the 1820s, when street vendors pressed vinegared rice into hand-sized portions and topped them with fish cured in salt or soy. Instructors are certified itamae, chefs who spent years apprenticing in Tokyo's sushi bars, learning the angle of the yanagiba blade, the temperature of seasoned rice, and the pressure required to shape nigiri without compressing the grain. Students work with seasonal fish delivered that morning from Toyosu: lean tuna, mackerel cured in vinegar, salmon scored to release its oil, and tamago rolled in rectangular pans. The curriculum includes knife technique, rice seasoning with rice vinegar and sugar, and the assembly of six to eight pieces per session. Every workshop is limited to twelve participants, ensuring each student receives individual correction on their grip, their slicing motion, and the way they fold nori around futomaki rolls. Tsukiji Outer Market remains Tokyo's densest concentration of food vendors, with more than 400 shops operating in a six-block radius. The sushi making tour draws visitors who arrive early to walk the market's morning rush, then ascend to the studio for a two-hour session that bridges observation and practice. The workshop format reflects the Japanese culinary apprenticeship model:watch the master, replicate the motion, taste the difference. Participants eat what they prepare, seated at communal tables, using chopsticks to lift their own nigiri and compare texture and balance. The studio stocks Niigata koshihikari rice, Chiba nori, and wasabi grated fresh from root. Instructors speak English and Japanese, adjusting their explanations to match each student's familiarity with raw fish and fermented seasoning. The class concludes with a certificate of completion and a printed recipe card that lists measurements, fish substitutions, and the names of Tokyo suppliers where home cooks can source sushi-grade seafood.