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.
The philosophy behind this course
Every professional sushi chef begins with hosomaki — thin-rolled sushi.
It looks simple. It is not.This course is built entirely around hosomaki, because within a single roll lies everything that defines Japanese culinary craft: the quality of the rice, the texture of the filling, the character of the nori, the precision of the cut.
Master these, and you build the foundation for everything that follows.Rather than making something once and moving on,
you will return to the same techniques again and again throughout the session — until they feel natural.
Rice — distinguishing good rice from poor rice
Nori — choosing the right nori for sushi
Ingredient handling — discovering how cut affects texture
Rolling technique — repeated practice throughout the session
Plating & presentation
👇 Click a date below to book your place
📅 Monday, 22 June | 13:00–15:00
📅 Monday, 29 June | 13:00–15:00
One person £85 (include VAT)
• Hands-on practical cookery guided by experienced Japanese chefs.
• All kitchen tools and equipment
• Please add a note when booking to advise of any food preferences or allergies
• Cancellation policy applies to all bookings
