Sushi and Sashimi Master Class



4 hours Class size 1 to 7 (public classes), 5 to 10

label $230 (or 4 payments of $57.50 Afterpay)

Improve your sushi skills in this master class taught by Hideo Dekura, an expert Japanese chef.

If you're looking to master the sushi roll and expand your Japanese repertoire this class is perfect for you! You will learn more about this traditional dish, the history behind it and the complexity and beauty that underpins Japanese cuisine.

You'll be taken through the cooking utensils you need, how to choose the best ingredients, and you'll learn how to prepare the sushi rice to perfection. Practice your filleting and slicing techniques, and use them to make sushi rolls, sashimi dishes and nigiri (hand moulded sushi).

Sharpen up your sushi making skills, enjoy your delicious creations over lunch, and leave with the knowledge to keep mastering your sashimi dishes at home.



Knowledge required
Perfect for beginners and anyone who took our sushi basics class and wants to further their skills and knowledge.
 
What you'll get
All ingredients and a delicious Japanese lunch.
 
Suitable for

This class is great for individuals and couples as well as for a team building activity, birthday or hens party.

This would also be a unique gift for her, gift for mum, anniversary gift or birthday gift.

Location

369 Penshurst St, Chatswood NSW

Sushi and Sashimi Master Class location
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Your teacher
Culinary Studio Dekura
Culinary Studio Dekura

Classes with the Goodwill Ambassador for Japanese Cuisine

4.9 (456)

Hideo was born in Yotsuya, Tokyo. His father was a playwright and owned two Japanese restaurants, Kihei of Tokyo and Misuji, where he commenced his training, whilst still at school at Shinjuku High School and through to Nihon University. Hideo learnt from his parents the principles of sushi and kappo-ryori food preparation, cooking and presentation. These methods have been passed down through generations of his family. At the same time, he learnt the philosophy of Chakaiseki (the tea ceremony cuisine), Teikanryu Shodô (Calligraphy), Ikenobou-Ryuseiha (flower arrangement) and Hôchô Shiki (the cooking knife ceremony) under the tutelage of Shijyoushinryu by Iemoto-Shishikura Soken-Sensei.

After years of cooking and demonstrating in Japan, Hideo's interests led him to Europe to study classical French cuisine, England and then the United States, where he was able to combine his skills in Japanese and European cuisine by working as a demonstrator in California.

In 1972 Hideo visited Australia for the first time and settled in Sydney in 1974. He set up Japanese Functions of Sydney, the first Japanese catering company in Sydney, which was highly successful. He has lectured in several places and has now opened Culinary Studio Dekura in Chatswood.

Hideo is a master of Shijoshin-ryu in Sydney. Furthermore he is a member of Food Professional Australia, (formally Food Media Australia), Japan Master Chef Association, and a lecturer at the Sydney Sea Food School.

He is the author of several Japanese cooking books and cooking videos.

In 2007 and 2015 Hideo was presented with an award from the Japanese Government to those who have made significant contributions to the promotion of Japanese food and cooking.

In 2016 He was appointed as Goodwill Ambassador for Japanese Cuisine.

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