Sushi Making Class @ The Epicurean Trader, Castro

Join our celebrated longest running sushi class in San Francisco. Craft enticing, sustainable sushi, sure to wow your guests and excite your taste buds!

Struggling with sushi-making, despite YouTube tutorials? Uncertain about sushi rice selection or finding quality salmon? Your culinary journey concludes with Kaz Matsune from Breakthrough Sushi. Learn and excel, creating a Steelhead Roll that'll turn heads.

Discover how to create your own fresh, spicy tuna and slice fish with expertise for your Rainbow Roll.

No sushi-making experience? No worries!

This is your chance to shine, create, and savor. Roll, enjoy, and earn accolades as you share your sushi masterpieces. Register now to join our exclusive sushi artisan community.

Act fast, as seats are limited.

Menu

• Steelhead Avocado Roll
• Rainbow Roll
• Temaki/Hand Roll
• Seaweed Out Rolls

What you will learn

• Knife Handling
• How to make inside out roll
• How to make Hand Roll
• Where to get Sushi Ingredients and fish

What's Included in the Class

• Knife, apron, and all the equipment
• Sustainable Fish: Yellowfin Tuna, Steelhead, Amberjack
• Fresh Organic Ingredients
• Enjoy a Communal Meal
• Digital Cookbook

Other Details

• Cash Bar: Drinks are available for purchase at Hotel Kabuki. Free coffee, tea, sparkling water.
• The ticket is good only for the date of the class. If you miss the class, there will be no transfer or refund.
• 7-day cancellation policy. No refund or transfer after 7 days to the class.
• Participants with soy allergy are discouraged from attending the class.
• Each participant must sign a waiver release form before attending the class.
• Attendees must be at least 21 years old or be accompanied by an adult.
• The class size: 10 - 20 participants.

About the Instructor

Kaz Matsune was born with a love for cooking. His passion led him to be a diligent student and a skilled sushi chef at restaurants such as Minako (San Francisco's first organic Japanese restaurant), Ozumo, and the famed Fort Mason restaurant Greens. Today Kaz teaches corporate teams and sushi lovers of all stripes his craft with Breakthrough Sushi - the first and only sustainable team building sushi company in the US.

Over the course of his 20-year professional culinary career, Kaz has served top celebrities and some of the Bay Area’s top companies, including Google, Facebook, Oracle, Intel, Hewlett-Packard, Verizon Wireless, and Citibank.

He has taught 20,000 + sushi lovers, held lessons at the Culinary Institute of America at Copia and led team building classes for some of the Bay Area’s top companies, including Google, Facebook, Oracle, Intel, Hewlett-Packard, Verizon Wireless, and Citibank. He’s appeared in videos for Grammarly and SurveyMonkey, as well as ad campaigns for Adobe and Eventbrite.

Kaz’s writing is featured on Quora, The Huffington Post, Slate and Apple News and he has published three books on sushi. The most recent, How I Became a Sushi Chef, is a memoir of his culinary journey.

Kaz served as a board member for The San Francisco Professional Food Society.

Founded by Mat Pond and Holly McDell, their mission is to bring quality food and beverages to communities that currently lack them. To provide education on the processes and multi-generational skills required to make them.

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