Sushi Team-Building is a fun activity that achieves 3 goals for off-site corporate events: ● build the team ● everyone can learn the sushi making technique to take home ● they get dinner! Besides, weather can’t affect the event and it can also be done at your office! We have been teaching how to make Sushi for more than 12 years, as highlighted in Sunset Magazine (http://westphoria.sunset.com/2013/07/11/ask-the-expert-mari-takahashi-on-sushi-making/). With our experience working in the corporate world, we started to offer sushi team-building way before anyone else, having started 12 years ago. This is a 3-hour hands-on activity. It's designed to be an exciting, fun, and true “team-building” experience revolving around creating delicious sushi together as a team (not just cooking) in an Iron Chef competition-like setting. The winning team will receive 1 bottle of premium Sake! Here is the agenda of the event: 1. First, we teach sushi-related Japanese words and how to make 3 types of rolls to everyone for about 1 hour. After making 2 types of rolls, we slicing techniques and everyone can sample some sushi. 2. Then the group is divided into smaller teams. Each team is given the same ingredients and 30 min to create their own sushi platter. 3. After 30 min, we will pick a winning team based on presentation, taste, and how much Japanese each team remembers. The winning team will receive a bottle of premium sake. 4. Everyone can sit down and enjoy all the sushi after the class/competition. If you have a date/time in mind, please shoot me a message through Verlocal!
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.
Team Building with Sushi!
If you have any question on this experience, please contact firstname.lastname@example.org.