Make Sushi With a Professional Chef in Hyogo

Make sushi with a professional chef, Keitaro Yamaguchi, in Hyogo! You’ll learn how to make various sushi using high-quality ingredients and recipes you can replicate for your friends and family back home. Your ingredient roster includes fresh fish, cooked foods, and more. Keitaro Yamaguchi transitioned from being a Kappo Chef in Kyoto to establishing his own sushi restaurant in Chicago. He is a highly qualified professional with a Japanese Chef License, Blowfish Handler certification, and Level 2 whisky certification. Keitaro's journey includes teaching sushi making and shaping his expertise in Japanese whisky. The day begins with a meet and greet and an information session, where Keitaro will share knowledge about ingredients, recipes, and the art of sushi-making. You’ll learn four nigiri techniques (Tate-Gaeshi, Kote-Gaeshi, Itte-Gaeshi, and Honte-Gaeshi) using over eight types of ingredients. Some examples of what you’ll use during your sushi-making session include fresh fish (salmon, tuna, blueback fish), cooked foods (shrimp, eggs, eel, bacon, grilled meat), and vegetables (Chinese cabbage, avocado, tomato). Keitaro will demonstrate the sushi-making process before you roll up your sleeves and join the action! Acquaint yourself with textures, refine techniques, and enjoy the immersive experience of crafting your own delicious sushi. Once you’ve mastered the art of sushi-making, enjoy your handmade sushi for lunch!