July 6th • Sushi & Soup

July 6th • Sushi & Soup


Have you ever wanted to learn how to make perfect sushi? From selecting the ingredients to cutting the fish, Chef Hirotake with his years of experience making sushi will teach you how to for example create different kinds of nigirizushi (hand-pressed sushi) and makizushi (hand-rolled sushi) to impress everyone!

Price : ¥13,000 per person
Duration : 2 hours
Capacity* : 20 persons (if you are a group of 11+, please contact us)
Morning class : 10:00AM – 12:00PM
Afternoon class : 12:30PM – 2:30PM & 3:00PM – 5:00PM

Probably the most famous of all Japanese dishes, sushi is about as Japanese as it gets. With unlimited variations possible, it’s no wonder why this famous Japanese dish has become popular all over the world. Sushi is typically composed of a combination of vinegared rice, fresh fish or other ingredients like vegetables or seafood.

Prepared in colorful bite-sized portions, these delicacies are a treat for the eyes and tastebuds. Sushi was not always the same as how we know it today. Salted fish used to be covered with fermented rice to keep it from spoiling. Before consumption, the inedible rice would be first discarded and the preserved fish could then be eaten. By adding the use of vinegar during the Muromachi period (1336 – 1573), it increased the taste and preservation of the dish. This further developed into hako-zushi (box sushi) where seafood and rice would be pressed into shape using wooden molds. Sushi that we’re familiar with nowadays was developed during the Edo period (1603 – 1868) where fresh fish was served over vinegared rice, known as nigirizushi. All sushi start of with vinegared rice as its base and depending on the type, different fillings, condiments and nori (roasted seaweed sheets) are used. Common sushi types are makizushi, where rice and other ingredients such as fish and vegetables are wrapped and rolled with nori and cut into six or eight pieces. The classic nigirizushi requires the skillful shaping of a ball of rice into an oval shape and topping it typically with a kind of fresh fish served with wasabi. Uramaki or inside-out-roll are a unique take on a makizushi where the nori is on the inside and the rice on the outside.

Class time

10:00 AM – 12:00 PM (2 hours), 12:30 PM – 2:30 PM (2 hours), 3:00 PM – 5:00 PM (2 hours)


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