Hama-Wine and Sushi Making Workshop in Yokohama

Japan is known for sake, whisky and beer, so many visitors are surprised to learn that Yokohama has its own wine. Hama-Wine is made in the city from grapes grown in Japan, and it has become a modest local speciality that fits naturally with a harbor city proud of its mixed food culture. This workshop pairs a tasting of that wine with a hands-on sushi lesson, so you eat something you have made yourself alongside a drink produced a few kilometres away. It is a concept that works because sushi and wine do not seem like partners at first, and a good guide can show why certain wines suit certain fish. The format is small and social. You are not sitting through a lecture; you are working at a counter, learning to season rice, shape pieces and add toppings, then sampling wine with the results. For people who like to understand food as well as eat it, the combination of craft and tasting is more engaging than a standard restaurant meal, and it gives a fresh angle on a city that tourists often reduce to its skyline and Chinatown.

How the workshop tends to run

You are welcomed, introduced to the wine and the ingredients and then led through the sushi preparation. Expect to learn how rice is cooked and seasoned, how fish and other toppings are handled and how the pieces are shaped. Wine is poured as you go or at the end, with the host explaining the style, the grapes and the reason a particular glass suits a particular piece. Details such as the number of wines and the exact sushi styles can differ, so check the description when you reserve.

Understanding the wine

Japanese wine is a growing field, with producers experimenting with local grapes and cooler-climate styles. Urban wineries like the one behind Hama-Wine work on a small scale, often making limited batches that are rarely exported. The result is a drink you can only really taste in Japan, which gives the workshop a sense of discovery. If you are not a wine drinker, ask about non-alcoholic options, and if you are, remember that tasting portions add up, so pace yourself and drink water between glasses.

Practical points

The workshop involves alcohol, so it is for adults and not appropriate for anyone who cannot or does not wish to drink, though a non-alcoholic alternative may be possible. Tell the host about fish allergies, shellfish concerns and dietary needs when you reserve. Wear clothes that can handle a little rice and soy sauce, and avoid strong perfume, which interferes with tasting.

Plan transport home with care, as you will have been drinking, and leave time for it rather than rushing to another activity.Where it fits: late afternoon or early evening works best, followed by a walk through Kannai or Noge for dinner or a drink.

It pairs well with a morning visit to the fish market tour or the Ramen Museum if you want a day built around food. Couples tend to enjoy the pairing of making and tasting, and friends travelling together find it a good way to start an evening. It is not designed for small children, but older teenagers may attend with an adult if the session allows it. Taken together, it is one of the more distinctive food experiences on offer in the city.

What to expect

The experience

A small workshop making sushi and tasting wine produced in Yokohama.

Best time

Late afternoon or early evening, followed by dinner in Kannai or Noge.

How long

Two to three hours.

Tips

Tell the host about fish allergies, pace the tasting and plan your journey home in advance.

Quick picks

Best for: Food and drink enthusiasts, couples and friends.
Families: Intended for adults; check age rules if travelling with teenagers.
Couples: A relaxed, social pairing of craft and tasting.
Pair with: Dinner in Noge or a night walk through Kannai.
Time needed: Two to three hours.