Saturday or Sunday 12 noon – 4 pm
Exclusively organised small class of up to 7 people for a sophisticated dining experience as well as learning to make ultimate high quality sushi plus gaining the knowledge of sake. Create technical sushi rolls and nigiris with premium ingredients including soft shell crab tempura, konbu cured seabream, blow torched salmon, tobiko fish roe, white toro, tamago and duck tataki, with freshly grated Wasabi provided by The Wasabi Company, the only wasabi grower in Europe. All is accompanied with four types of premium sake followed by Reiko’s special Japanese flavours of Mattcha (green tea) and Sakura (salted cherry blossom) ice cream.
The class is accompanied by a Sake Masterclass from sake expert and Director of Tengu Sake and Sake Educator for the British Sake Association, Oliver Hilton-Johnson. Oliver will introduce you to the tastes and types of sake, and discuss pairing of each Nigiri with one of four premium sake types. You’ll take home reference material to support everything you’ve learnt as well as your own creation of Gourmet rolls.
During the class, you will learn:
- Where to shop and what to buy when making sushi
- All about the basic ingredients used in sushi making
- How to make sushi rice
- How to cook soft shell crab tempura for inside out rolls
- How to cure sea bass
- How to make Sake Aburiyaki (blow torched salmon)
- 3 types of gourmet inside-out rolls
- How to make both tobiko and quail egg, and white toro, gunkan
- How to create nigiri using Hirame Konbujime (konbu cured seabream), Shime Saba (lightly pickled mackerel), Kamo Tataki (seared duck), pickled courgette and tamago
Classes are £155*, please see below for upcoming dates
- Saturday 27th May – Fully Booked
- Saturday 17th June
This special class is run quarterly (except for post Christmas period) due to both tutor’s weekend’s availability. However please contact Reiko, if you are interested in booking this class for a private group class/ team building event. Mid-week classes can be arranged on request.