Friday, March 27, 2009, 6:00pm-10:00pm   cancelled
Price: $195

3 hours of hands-on instruction plus 1 hour dinner

In Japan, traditional sushi training dictates that cooks work for several years in the kitchen before even touching a piece of fish. We’ll skip straight to the challenge: taking whole, raw seafood from market to plate. Chef Hiroko Shimbo will guide you through the safe purchase and storage of sustainable fish and shellfish for raw consumption. Practicing precise knife techniques, you’ll scale, clean, cure and fillet whole fish for nigiri-zushi (hand-formed sushi), bo-zushi (pressed sushi) as well as traditional and modern sashimi dishes. As any connoisseur knows, there is far more to sushi than California rolls. With this course, we aim to deepen your appreciation of sushi in its most sophisticated forms.