Sushi Making and Sake Pairing Class
Try your hand (and your palate) at a delicious sushi-rolling and sake tasting experience. Then spend some time making cucumber sunomono salad, sashimi, and California roll. Friendly instructors promise a fun and delectable evening. Instructor Kaz Matsune has been a sushi chef for over a decade and has led over 150 classes.
WHAT YOU'LL DO
Time to step behind the counter and explore the culinary art of creating sushi rolls and nigiri. But it's not all fish business - kick off the class with an organic-sake mojito and an assortment of delicious appetizers, including tuna with wasabi cream pressed sushi and smoked salmon with cream cheese on cucumber. Your instructor (and professional sushi chef) will lead you through an hour long demonstration on basic sushi-rolling techniques; you'll learn how to make sushi rice, how to handle a sushi knife, and slice vegetables and fish. Then, break off into smaller groups, where cucumber sunomono salad, California rolls, and sashimi are on the menu, and you are the chef. That's right, let the good times, and the sushi, roll!
About the Instructor
While Kaz Matsune learned some cooking techniques from his mother growing up in Japan, it was watching Graham Kerr on TV that truly inspired him to go on to become a chef. Twelve years ago, he started his career at Iroha Sushi of Tokyo in Studio City and after two years moved on to a slew of jobs as head sushi chef, serving such Hollywood clienteles as Mick Jagger, Denzel Wasthington and Leonaldo DeCaprio. Then helped open Kanpai in Los Angeles, where he developed the menu. Kaz had a unique experience developing dishes for San Francisco's first organic Japanese restaurant, Minako, before moving on to Ozumo and then famed restaurant Greens. In 2012, he started Breakthrough Sushi specializing in premium corporate team building and private sushi classes, serving such clients as Consulate General of Netherlands, First Republic Bank, Oracle and Citibank. His sushi class and tasting event is one of a kind unique “experience” of dinner, educational class and culinary show using newly discovered ingredients and techniques.