Sushi Making Class & Saturday Brunch, San Jose/Santa Clara

Have you ever thought making sushi at home is too challenging, even after watching YouTube videos?

Are you wondering what kind of rice you should use to make sushi rice?

Is finding melt-in-your-mouth sushi grade salmon difficult?

Then your search is over!

Kaz Matsune of Breakthrough Sushi can help you make a delicious Steelhead Roll. You will make spicy tuna from scratch - so fresh it will blow your taste buds away. You will learn to slice fresh Steelhead that will melt in your mouth on top of the Rainbow you will make.

You do not need prior sushi-making experience!

This is a great event for couples, friends, and families.

Menu

• Organic Sushi Rice (demonstration)
• Steelhead Avocado Roll
• Rainbow Roll
• Temaki/Hand Roll
• Seaweed Out Roll

What you will learn

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

What's in 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

• 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.

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.

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