Cooking Class: Beyond the Basics Sushi
Sun, Nov 24th at 11:00AM
Sun, Nov 24th at 7:00PM
Mon, Nov 25th at 10:00AM
Sun, Nov 24th at 11:00AM
If you've ever wanted to step up your sushi-making skills, now is the chance. In this interactive in-person cooking class, Chef Zach will take you beyond the basics with an informative session designed for intermediate chefs. Using traditional ingredients like nori and katsuo flakes, you'll learn how to break down a whole fish, prepare sushi rice, and make nigiri and uramaki with nori and other vegetables. You'll also prepare a traditional ponzu sauce to accompany your sushi selections.
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Nigiri
With fish, sushi rice and seasoning
Uramaki Roll
With sushi rice, nori, seasonings, and fish and vegetables of choice
Ponzu Sauce
With soy sauce, lemon, lime, dashi, konbu and katsuo flakes
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 14
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsCouples, Group, Sushi Making, Date Night, Japanese, Valentine's, Mother's Day
Reviews Guests Left For Other Experiences
Rebecca
30 Dec 2021
Thank you chef Zac! We had so much fun and learned a lot about making sushi. 10/10 recommend this experience!
Outside Reviews for Chef Zach
Joshua D.
04 Oct 2020
Chef Zach was an absolute pleasure to have in my house. We booked his surf and turf experience and WOW! it was incredible. Each course was better than the last. His sushi expertise shined bright on the first two courses. Also, his steak entrée competes with some of the best steak dishes I've ever had. Chef Zach is very approachable, professional, and extremely proficient at his craft. I highly recommend booking a private chef experience. Oh and best of all? No dishes to clean up! My wife and I are already checking our calendar to see when we might be able to have him back. Thanks, Chef Zach!
Chef Zach graduated from the Art Institute of California with a degree in culinary arts before finding his niche as a sushi chef in Park City, Utah. His successful catering company garnered popularity covering events for the Sundance Film Festival. He eventually settled in San Diego, where he now owns and operates a successful restaurant specializing in sushi, poke and fish tacos.
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