This event is available only at the host's venue. Please book from the available dates listed.
10 - 100 Guest(s)
This is an advanced Sushi class. You need to know how to wash, cook, and season rice in advance of taking this class.
On this hands on class, I will show you:
1. How to choose good fish
2. How to filet a fish (everyone will filet a fish)
3. How to make Saku
4. How to cure the fish
5. How to slice fish for Sashimi & Nigiri
6. How to make Nigiri
7. How to plate Sashimi and Nigiri
I will demonstrate how to filet a fish. You will also filet a fish after the demo to make Nigiri and Sashimi. Per person price is $150. However, if you join as a couple, you will filet one fish (one side each) as a couple. Therefore, the price is cheaper.
* Share this page on Facebook and earn 25 points. Accumulate up to 500 points!
This experience does not have pre-scheduled availability! Message Host to schedule a future event.
This experience does not have pre-scheduled availability! Request a date and time for a future event:
Request Your Date
Chef/Owner of Nombe Restaurant
I am from Yokohama, Japan, and worked at multi-billion-dollar bio-tech and high-tech companies. I traveled all over the world before switching my career. Before I moved to SF, I didn't realize how many Americans don't know real Japanese food, including its history, why we cook and eat the way we do. I decided to provide the information in the best way I could: by teaching how to cook.
In 2004, I moved on to open my catering company, specializing in Japanese and California cuisines to satisfy the needs for an on-site Sushi chef catering. I also opened the first izakaya in San Francisco, Sozai Restaurant and Sake Lounge. Sozai was voted Best Japanese Food San Francisco by Citysearch in 2008. In 2009, I opened Nombe and served as the Managing Culinary Director - it received Top 100 honors from the SF Chronicle, a Michelin Recommended acknowledgement, an SF Bay Guardian Best of the Bay Editor's Pick, and was named one of the Top 6 Izakaya (Japanese gastropub) restaurants in the US by Bon Appetit. In 2013, I introduced Ramenburger, which created an enormous buzz.
I have been teaching how to make sushi ever since I started my catering company in 2004. I have been making Ramen since I opened restaurant and teaching how to make it since January 2015. It has been a very popular class as Ramen is getting to be known by a lot of people. Currently, I am concentrating on teaching how to cook Japanese food including sushi, ramen, ramenburger, and izakaya bites.
I am available for private class, special events (corporate parties, wedding, etc.) as well as Iron chef style Team-building activity using Sushi or Ramen.