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Taste of Japan

When it comes to Japanese seafood dishes, one would be amiss not to mention sushi, the most quintessential of all Japanese seafood dishes. Sushi was invented around the 8th century as a way of preserving fish by storing it in fermented rice.  Over time, freshly cooked rice rather than fermented rice was used, lightly seasoned and eaten with fresh fish rather than preserved fish, in this class learn the art of sushi and sashimi preparation and enjoy an array of different plates With fresh fish hand picked from the Auckland fish market Learn how to cut sashimi and roll Maki rolls like a sushi master. Look forward to flavours of blood orange ponzu or green apple with a twist of chilli. Take home a seafood school apron and learn how to make stunning sushi and sashimi.

Complimentary beverage on arrival.

Bar open from 5.30pm.  Class starts promptly at 6pm.

 


Note: The above photo is indicative only - your menu is decided based on availability of produce at the time.

Your Chef

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Jamie Johnston

Jamie hails from Kent in the United Kingdom. Also known as "The garden of England", known for it's great produce. Jamie moved to Aotearoa 10 years ago and fell in love with the people, lifestyle, amazing produce and kai moana. Jamie has 20 years cooking under his belt. His first job was at Buckingham palace during his culinary school days. Since then he has worked with some of NZ's big guns. These

More about Jamie Johnston

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Date:
Tue, 22 Oct 2019
Starting:
6:00pm
Finishing:
9:00pm (approximately)
Price:
$95 per person
Online bookings now closed For last minute booking enquiries please contact us on 09 379 1497.

Level 1, Auckland Fish Markets
22 - 32 Jellicoe Street
Freemans Bay
Auckland 1010
New Zealand

Was a little nervous about the whole ‘cooking thing’ however the chef and the people I cooked with made things a breeze – plus heaps of fun.

Mark "Pick of New Zealand Seafood"