OSAKANA on St. Marks Place in the East Village started as a Japanese-style whole-fish market run by Yuji Haraguchi, who spent years sourcing and breaking down fish before he began teaching the skills to small groups of curious cooks. The hands-on sushi class covers seasoning and shaping rice, slicing fish, and forming temaki, temari-zushi, and oshi-zushi with whatever premium seasonal fish came off the boat that week. Classes are capped at six people, run BYOB, and have earned a 4.4-star rating from 85 reviews across Google and Yelp thanks to the unusually small group format and Haraguchi's direct, fish-forward teaching style.
Sushi & Japanese
Ceramics