Sushi Making Class in a Professional Kitchen Studio (Tokyo)

What makes sushi truly good? Perhaps what first comes to mind is fresh fish, crisp seaweed, or fluffy rice seasoned with just the right amount of vinegar, all of which are undoubtedly important. But there’s also a tool involved: a sharp knife to cut sushi toppings precisely, and an expert hand behind it. In this sushi-making class in central Tokyo, you will learn what goes into sushi-making from an expert chef, and learn to make your own nigiri and sushi rolls in a spacious and modern kitchen studio. You’ll also learn an overview of the history of sushi and its cultural significance through interactive activities. Itinerary: -Arrive at the venue, greet your instructor, and watch a short video titled A Day in the Life of a Sushi Chef -Learn an overview of the history of sushi and participate in a mini-quiz -Prepare rice for sushi -Watch the chef use the knife to cut fish and vegetables for sushi toppings -Learn how to use a Japanese knife and cut a portion of tuna -Roll sushi -Grind wasabi -Watch the instructor’s demonstration and make nigiri sushi -Taste your sushi with red miso soup and sake -The class finishes at 13:30 Yusuke Kawamoto, your host, is a renowned knife specialist and a representative master instructor for the Japan Kappodo Association. He started his culinary career as a lecturer for a leading cooking school and later became an independent expert in knife manufacturing. As the flagship instructor for the Japan Kappodo Association, Yusuke organizes seminars and creates educational content while continuing to advance knife techniques. Watch Yusuke fillet horse mackerel into three pieces (sanmai oroshi) and learn from his pro knife skills, then enjoy your tasty sushi lunch with soup, tea, and sake!