Sushi can be prepared in various shapes and sizes, from sleek, bite-sized nigiri morsels to the crisp temaki sushi hand rolls.

One type that is perhaps less well-known is futomaki. Literally “thick rolls,” this variety of sushi has existed for at least 200 years, with recipes handed down through generations of farmers and rural households.

Commonly enjoyed for festivals and spring events like hanami (sakura viewing) and entrance ceremonies, this festive sushi is both visually appealing (as is the case with most sushi) and incredibly filling thanks to its considerable thickness.

In this class, you’ll learn how to prepare futomaki sushi rolls, from preparing the ingredients to rolling and cutting the sushi into five pieces. You’ll also prepare tempura (Japanese-style fritters) until golden brown, a perfect crisp complement to your sushi meal.

Learn from real chefs and cooking instructors with vast experience in the culinary field as you discover the keys to making this quintessential Japanese meal.

You’ll be cooking and learning in a modern kitchen studio in Shibuya’s Ebisu area.

After enjoying your food, you’ll take home the recipes and a secret souvenir to remember the day by.