This course focuses exclusively on maki (rolled sushi) — not nigiri.
Rather than making something once and moving on, participants will practise the same techniques repeatedly throughout the session, with the goal of building real, consistent skill.
Your Instructor
The class will be led by a Japanese chef with more than 10 years of experience in fine dining restaurants across Japan and overseas, specialising in sushi, kaiseki, and seasonal Japanese cuisine.
• Sashimi slicing and plating — from block to plate, with an introduction to Japanese presentation (moritsuke)
• Knife sharpening — a fundamental skill in any professional kitchen
• Maki rolling techniques — practised repeatedly to build confidence and consistency
• The mindset and standards of a professional sushi chef
One person £150 (include VAT)
・Hands-on practical cookery guided by experienced Japanese chefs.
・Fine quality ingredients
・Online recipe booklet and grocery guide
・All kitchen tools and equipment (Recommend your own Knife)
3 hours including 30 min tasting session
As part of the course, you'll have the opportunity to travel to Japan, with the chance to participate in various cooking classes at the Tokyo College of Sushi and Washoku, Tokyo, where you'll learn cooking skills, taught by experienced chef instructors (with English translation provided). Additionally, you will have the opportunity to visit several historical places in Japan, as well as fish markets and the famous Kappabashi, or Kitchen Town, a street in Tokyo which is almost entirely populated with shops supplying the restaurant trade. This opportunity is exclusively available for graduate or currently enrolled students.
