Develop and refine your sushi skills under the tutelage of the world’s greatest sushi masters

Developing world-class skills with leading international chefs

22 chefs and students gathered together on Saturday 4th October to attend our ever-popular professional sushi workshop. Under the guidance of our Sushi Masters and Sushi Samurai, all leading international chefs, participants were instructed in every aspect of sushi-making, from the correct preparation of rice – perhaps the most crucial stage of the process, filleting and preparation techniques for different types of fish and seafood, maki-zushi and nigiri-zushi techniques, as well as plate arrangement and decoration. The instructors were also particularly keen to emphasis the importance of sharpening and maintaining knifes correctly, since any sushi chef worth his soy sauce will tell you that knife technique is central to making exceptional sushi.

Provided with top-quality fresh fish and sushi ingredients, participants had the opportunity to interact directly with chefs at the very apex of excellence in sushi skills. After completion of the workshop, participants had a chance to taste authentic sushi freshly prepared by their instructors.

All participants received a certificate of completion signed by the instructors, an accompanying sushi handbook, a sushi ingredients kit, and information about where to buy all the ingredients needed to make authentic-tasting sushi.

Instructors this year included:

Masayoshi Kazato
Sakaezushi Restaurant,Vice-Director of the All Japan Sushi Association International Division and global ambassador of sushi excellence.

Nobuhiro Yamazaki
After honing his skills in Japan, Nobuhiro became owner and chef of Sushi Taro in the heart of Washington D.C. He was Grand Champion of the First USA Sushi Technical Skills contest.

Masashi Ogata
Asahizushi Restaurant, winner of Sushi of the Year Award 2007 with his creation 'Golden Shooting Star'.

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