Ultimate Sushi Master Class
Ultimate Sushi Master Class
Take your sushi-making skills to the next level in this immersive full-day masterclass, designed to teach you the techniques used in professional Japanese sushi restaurants.
Whether you are a complete beginner or an enthusiastic home cook, this comprehensive class will give you the skills, knowledge and confidence to create restaurant-quality sushi in your own kitchen.
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Guided by Japanese chef Akemi Yokoyama, you will learn every stage of authentic sushi making, from preparing perfectly seasoned sushi rice to selecting ingredients, making traditional accompaniments and creating beautifully presented sushi.
You will also discover how to source authentic Japanese ingredients, where to buy them in the UK, and how to store them correctly to achieve the very best results at home.
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During the class, you will learn how to:
• Cook and season perfect sushi rice
• Make **Nikiri**, the lightly sweetened soy sauce traditionally brushed onto nigiri sushi in Japanese restaurants
• Prepare crisp, golden tempura prawns for sushi
• Make a variety of restaurant-style sushi rolls
• Understand how to select and store fish and Japanese ingredients
• Watch a live demonstration of a whole sea bream being filleted
• Learn how to slice fish correctly for nigiri using a traditional Japanese sashimi knife
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During the class, you will prepare:
• Tempura Prawn Roll
• Spicy Salmon Roll
• Dragon Roll with Avocado and Prawn
• Torched Salmon Nigiri
• Sea Bream Nigiri with Truffle Oil and Truffle Salt
• Scallop Nigiri
• Tuna Nigiri
Depending on seasonal availability, fresh wasabi may also be served with the nigiri sushi depending on the availability.
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All raw fish used during the class is professional sashimi-grade quality, responsibly sourced from trusted Japanese fishmongers and carefully selected local suppliers.
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The class includes a break for lunch, where you will enjoy the first selection of sushi you have prepared.
Two drinks are included with the class. Choose from sake, white wine, Japanese beer or soft drinks.
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By the end of the class, you will have the knowledge, techniques and confidence to create an impressive restaurant-quality sushi platter for family and friends.
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DIETARY REQUIREMENTS & ALLERGIES
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We are happy to accommodate dietary requirements where possible, provided we receive at least 14 days' notice before the class.
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Gluten-Free
Gluten-free soy sauce can be provided. However, wheat products are used throughout the class, so we cannot guarantee that cross-contamination will not occur. For this reason, the class is not suitable for people with coeliac disease.
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Other Dietary Requirements
If you have any questions regarding allergies or other dietary requirements, please don't hesitate to get in touch before booking.
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*Please note that ingredients are subject to seasonal availability and may be substituted without prior notice.*
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Instructor
Akemi Yokoyama
Akemi Yokoyama is a highly respected Japanese food specialist, chef, presenter, writer, and educator based in London. Her deep understanding of Japanese food provenance stems from her upbringing in Hokkaido, where, under her father's guidance, she spent her childhood foraging, fishing, and developing a profound appreciation for Japan's seasonal ingredients and culinary traditions.
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As Principal of Sozai Cooking School, Akemi leads acclaimed Japanese cookery classes that have earned praise from UK national media. Her expertise has been featured on major television and radio programmes, including Channel 4's 'Sunday Brunch', CBBC's 'Saturday Mash-Up,' BBC Radio 4's 'Front Row,' and Channel 5's 'Faking It!', where she appeared as a panel judge identifying the fake sushi chef. Alongside teaching, she is also a sought-after private chef, creating authentic and refined Japanese dining experiences.
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A passionate ambassador for Japanese food culture, Akemi regularly collaborates with Japanese government organisations and industry partners to promote washoku, sake, and traditional Japanese culinary techniques throughout the UK and Europe. She has a particular passion for Japanese fermentation, producing a wide range of traditional Japanese seasonings at home—including multiple styles of miso, shoyu-based condiments, and other fermented foods—while continually researching and practising time-honoured fermentation and preservation techniques.
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Combining historical insight, technical expertise, and engaging storytelling, Akemi brings Japanese cuisine to life for both professionals and home cooks alike. Her mission is to preserve and share the depth, craftsmanship, and cultural significance of Japan's culinary heritage with audiences around the world.
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Professional Affiliations & Qualifications
* Committee Member, Japanese Culinary Academy EU
* Certified Miso Sommelier, Japan
* Certified Koji Making Instructor, The Koji Academy, Japan
* International Wine Challenge (IWC) Sake Judge
* Culinary Committee Member, British Sake Association
We loved the workshop and are already looking into booking another. Part was demonstration and part was hands on, so it was not intimidating to join in as someone who is not confident in the kitchen. We really enjoyed the small group setting and the friendly, casual atmosphere. It felt effortless and we learnt a lot! Highly recommended.
Such a lovely evening learning to make tofu! A wonderful atmosphere and a fantastic teacher. I left inspired and eager to try it at home.
I really enjoyed attending the Sozai - Essential Ramen Course yesterday. Akemi is a great teacher - learning how to make delicious food in a relaxed atmosphere was a lovely way to spend a Sunday morning and lunchtime.
Highly recommended.