OSAKANA · New York, NY
Date & time
Thu, Jul 2
7:00 PM
Duration
1.5 hrs
Beginner
Price
$195
This Thursday class at OSAKANA covers the knife work behind sushi, from breaking down a fillet to slicing sashimi-grade cuts for nigiri, before moving into forming and plating a full spread of temaki, temari, and pressed sushi. Yuji Haraguchi explains the logic of each cut as you make it, so you leave with both the food and the technique. Class is capped at six, runs 90 minutes, and is BYOB.