23 Jun 2019 (Sun) 15:30
180 minutes
£150 per attendee
Sorry, this class is fully booked.

Knife Skills: Fish to Sushi

If you have been dreaming about filleting the fish by yourself, then make sushi and sashimi out of it, this class is your 'dream-come-true'. During the class, you will go through the entire process of how a fish turns into sushi and sashimi.

You will fillet a whole sea bream by yourself under the careful, step-by-step instruction of the experienced instructor. The class is restricted to a very small group to ensure that each student gets plenty of attention.

During the class you will:
*Fillet a whole sea bream, make one fillet into nigiri sushi and another into sashimi
*Slice a small block of salmon, make them into nigiri sushi
*Slice a scallop, make them into nigiri sushi

You will learn:
*How to wash, cook and season sushi rice
*How to fillet sea bream how to store them
*How to make nigiri sushi with sea bream, salmon and scallop
*How to make sashimi with sea bream and salmon
*How to present them on a plate
*How to choose a fresh fish suitable for sushi and sashimi
*Where to buy the fresh fish for sushi and sashimi

You will enjoy a drink of your choice from the bar at the end of the class to go with your sushi and sashimi. You may take home the rest in a box provided, but you must consume them within the day.

Suitable for:
*Anyone who has a basic knife skills, who is comfortable in handling a sharp knife.

Note:
*The full address of the venue will be confirmed on booking.

Sushi Fish Special
INSTRUCTOR

Akemi Yokoyama

Akemi Yokoyama is a Japanese chef, presenter and culinary instructor based in London. Her regular classes at Sozai Cooking School have received very favourable reviews in national media, including Time Out and The Telegraph. She has also appeared on the popular TV programme, C4’s Sunday Breakfast, teaching the presenters how to make sushi. Her friendly teaching style is easy to follow and informative, she will teach the art of healthy Japanese home cooking to students at all levels.

Akemi’s enthusiasm for gastronomy originated early in her childhood in Sapporo, where enjoying the spoils of wild vegetable foraging and sea fishing were regular family activities. This drove her understanding regarding the importance of the freshest, highest quality ingredients together with exquisite taste pairings in Japanese food.

She demonstrates Japanese cooking at various diverse events and she regularly works with the Japanese government’s related organizations promoting Japanese cuisine to the media and public. Akemi was recently invited to the prestigious cruise ship MS Queen Elizabeth as the guest chef to entertain guests with the authentic Japanese cuisines and to train their chefs.

Akemi is a member of the Japanese Culinary Academy UK, is a certified miso sommelier and has the professional qualification WSET Sake Level 3.

REVIEWS
by hridi
Dinner Party Sushi 1
Yum and Fun

My partner and I attended a sushi making class in the home of our chef. Due it to being a rainy Sunday we were the only ones in attendance. Our teacher was fun, knowledgeable, personable and SO very talented. The sushi was delicious and we were exposed to new experiences (such as Wasabi vodka) and tricks of the trade. We will certainly be doing this again!

13 Feb 2020
by Yung Chai
Ramen Class
Perfect! Just perfect!

The class was enjoyable. At the right pace. Our sensei was very knowledgable and tried to give us plenty of information, techniques. At the end of the day, I was very happy to know that I can now prepare a delicious bowl of ramen. Thank you.

07 Feb 2020
by Kerry
Ramen Class
Brilliant

We had a brilliant evening. The teacher was great, knowledgeable not just about the ramen recipe we were making but about ramen and Japanese cuisine generally. We made a really delicious meal and definitely will be making it again at home.

04 Feb 2020
by Philip
Ramen Class
A fun and informative evening. Thank you.

A huge thank you to Akemi Yokoyami and the Sozai Cookery School for putting on a fantastic beginners' Ramen course. I consider myself a ramen novice but such was the clarity and ease with which Akemi took us through the basics of cooking ramen that I came away feeling I am definitely ready to cook my own ramen at home.

The style of the class worked really well. Akemi herself is very approachable and extremely knowledgeable so no question was too much trouble for her. Her warm personality also helped create a fun and supportive atmosphere between the participants so as well as being informative the evening was just a lovely way to spend an evening. And of course, once we had gone through our steps of preparing ramen, we had the pleasure of eating what we had made with beer and saki. A fine way to end the evening and I can confirm that freshly made noodles are defiantly a cut above the bought variety. Thank again to Akemi and the Sozai school for a great a evening!

04 Feb 2020
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