Knife Skills: Fish to Sushi
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.
Instructor
Akemi Yokoyama
Akemi Yokoyama is a highly respected Japanese food specialist, chef, presenter, writer, and educator based in London. Her deep knowledge of Japanese food provenance stems from her father’s influence, having grown up foraging and fishing across the island of Hokkaido during her childhood.
As Principal of Sozai Cooking School, she leads acclaimed Japanese cookery classes, earning praise from UK national media. Her expertise has also been featured on major TV and radio programs, including Channel 4’s Sunday Brunch, CBBC’s Saturday Mash-Up, and BBC Radio 4’s Front Row. Most recently, she appeared on Channel 5's Faking It as a panel judge to spot the fake sushi chef.
In addition to teaching, she is a sought-after private chef, known for creating authentic and refined Japanese dining experiences.
A passionate advocate for Japanese food culture, Akemi frequently collaborates with Japanese government-related organisations and projects to promote washoku and sake across the UK and Europe. Her culinary expertise extends to Japanese fermentation, crafting a variety of miso at home and exploring traditional preservation techniques.
With a unique ability to blend historical knowledge, technical skill, and engaging storytelling, Akemi is a dynamic force in the world of Japanese cuisine, ensuring its traditions continue to thrive on an international stage.
Member of Japanese Culinary Academy, UK
Certified miso sommelier, Japan
Certified koji making instructor, The Koji Academy, Japan
International Wine Challenge Sake Judge
British Sake Association Culinary Committee
My husband and I attended the Ramen lesson and a fantastic evening. The teacher made the whole thing engaging and simple, answered all my daft questions with patience and we ended up eating the most delicious food. Also had a little goody bag to take home. I would thoroughly recommend- you won’t regret it!
I’ve taken a couple of classes (miso/Tofu making) and both have been really useful. The classes are structured so that you learn a lot and try a few recipes. The setting is friendly and relaxed. I highly recommend these classes.
Incredibly thorough and comprehensive Japanese cooking experience,
I learnt so much more than I was expecting in Akinmi’s beautiful kitchen. She is a great teacher and very detailed ‘and knowledgeable. It was a very fun experience and the results were delicious.
I would thoroughly recommend learning Japanese cooking from her and I would love to do more lessons.