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Ok. So, full disclosure -- none of these classes are taught by the famous Jiro Ono. The legend is gone, but he did leave us with an incredible passion for perfection, inspiration for excellence, and a craving for sushi.

Plus, he would never have flown out to New York to hold your hand while you try and remember what’s in a California roll. He had better things to do.

However, after watching Jiro Dreams of Sushi for the 97th time, we feel like we knew the guy, and can say with the utmost confidence that Jiro would have endorsed this crash course in sushi, 100%.

On top of their stunning celebrity endorsement, these lessons have the added benefit of being in NYC and not Tokyo! So start your journey now to become an itamae (master sushi chef) with these classes -- or at least learn how to make a damn good California roll.

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Lesson 1: The Rice

Sushi
Eat
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Cook

Most would-be sushi chefs spend their first year washing dishes and sweeping the floors, and the next two-to-three years studying the proper techniques to make the perfect shari (sushi rice).

This class will teach you how to make elegant, pillowy shari; shari so good it rolls itself. Well, you may need to do the rolling part but your rice will be super tasty.

Fortunately, you won't have to spend two years making rice -- you get to make your rolls and eat them too!

Sushi by Simon
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Lesson 2: The Fish

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Chinatown

Though there are an innumerable amount of factors that contribute to the creation of a perfect piece of sushi, the fish is by far the most important one. And if you're looking for good fish in NYC, and you're poor like us, you're obviously looking in the Chinatown fish markets.

But Mandarin is hard, as is Cantonese, and none of the displayed items are labeled. Plus, it takes the experienced eyes of a veteran chef to pick out a quality cut of fish. Learn how to navigate the fish vendors stalls like the crafty old ladies and come away with some prime pieces of fish. Afterwards, as an added bonus, you'll learn to prepare it like pro (though not like a Sushi Master).

Camaje Cooking
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Lesson 3: The Knife

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Knife Skills
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You’ve finally made it to the most exciting part of your training -- break out the knives.

No, no, no, no, no! Pointy end out!

OK let's back up. You need to learn proper technique and finesse with your blade before you can create art. This knife skills class will bring you up to speed on the best chopping, dicing, and slicing techniques. It will also teach you how to prepare a meal while keeping all your fingers intact.

Which is super important for when you give the double guns to your roommates after you totally kill it in the kitchen.

A La Carte Cooking School
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Lesson 4: Back to Lesson 1!

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Drink

“I do the same thing over and over, improving bit by bit. There is always a yearning to achieve more.” -- Jiro Ono

You heard the man -- OVER AND OVER!

Yes this is the same class as lesson one. But a master sushi chef spends three years before he gets to look at a fish so you can probably use a bit more practice on the basics.  Plus -- you get two free drinks in this lesson! Jiro probably wouldn't let his rice makers drink on the job, but he WOULD agree that there is reward in repetition.

Sushi by Simon
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Lesson 5: The Edible Aesthetic

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You have reached the last step of your training. You have mastered (and remastered) rice, you have found the perfect filet of flounder, you have conquered your cutlery . . .

It's time to make sushi!

Though it takes years of practice and study to make good sushi, there is an art in presenting your dish that cannot be taught -- or can it? Practice making your sushi beautiful with a knowledgeable instructor who will give you pointers on balance, color combination, and plate arrangements.

Now, go out into the world and make Jiro proud.

Craftsman Ave