Learn How To Cut Sashimi From a Master of Japanese Knives

Japanese knives are renowned for their exceptional craftsmanship, precision, and cutting performance, stemming from centuries of traditional blade-making techniques. Take a deep dive into the world of high-grade Japanese knives with this hands-on skills experience in Tokyo. Join Yusuke, a renowned knife instructor and industry expert, in a modern kitchen studio in Aoyama equipped with the latest technology. Learn about the history of Japanese knives, knife sharpening techniques, witness a knife skills performance, test your knife skills, and then participate in a cooking class to make a sashimi zuke don (rice bowl) for lunch. Experience flow: Learn the history of Japanese knives and knife-sharpening techniques Witness a knife skills performance and guest participation Cooking class: Slice sashimi to make a zuke don for lunch Enjoy your handmade zuke don with miso soup Yusuke Kawamoto is a renowned Knife Instructor and the Representative Master Instructor of the Japan Kappodo Association. His culinary journey began as a lecturer at a leading Japanese culinary school, and he later delved into knife manufacturing, becoming an independent expert. As the flagship instructor for the Japan Kappodo Association, Yusuke conducts seminars and contributes to educational content, playing a pivotal role in advancing knife techniques. Your experience begins with a thorough explanation of the history, culture, and customs of Japanese knives. Following this, you’ll witness a knife technique demonstration by Yusuke, and then have the opportunity to test some skills of your own. After you’ve sharpened up your knife skillset, participate in a cooking class where you’ll learn how to make a zuke don. Zuke don is a rice bowl dish topped with marinated seafood sashimi (typically tuna, however, the fish used for this experience will vary depending on availability). You’ll learn to slice sashimi like an expert, then use the fish to create a zuke don to enjoy with miso soup for lunch.