Dollar

Bay Area Sushi Making Class // Japantown

Sushi Making and Dinner

Allergic to Gluten

Japanese

Family friendly- Kids are welcome

Access for wheelchair users

Wheelchair accessible

Elevator in the building

Air conditioning

Street Parking

Street parking

Nearby Taxi station

Nearby taxi station

Nearby Public transport

Nearby public transport

WiFi Available

Hotel Kabuki

Kaz Matsune discovered his passion for cooking at a young age. Though he was born and raised in Western Japan, Kaz’s inspiration came from watching Graham Kerr cook on the famous TV show “Galloping Gourmet.” Kerr’s enthusiasm, lightheartedness and genuine appreciation for good food made a lasting impression on young Kaz.

In college Kaz studied graphic design and excelled in his field, even designing posters for major Hollywood movies but the kitchen still beckoned him. He continued to cook avidly and learn all he could about the world of food in his own kitchen. One night, a friend over for dinner commented that Kaz applied the same artistry and attention to detail to his cooking as he did to his designs, and that’s when Kaz knew he would pursue his passion and become a chef.

Ever eager for a challenge, Kaz decided to tackle one of the most challenging and artful paths a chef can take: sushi. He spent years behind sushi bars, at first simply watching (“learning with his eyes”), then practicing tirelessly until he had mastered the skills and nuances. As a sushi chef, Kaz developed dishes for San Francisco's first organic Japanese restaurant, Minako, before moving on to Ozumo and then the famed Fort Mason restaurant Greens. In 2008 Kaz started teaching sushi classes for professional chefs and private clients, and in 2012 Breakthrough Sushi was born - the first and only sustainable team building sushi company in the US.
Since then, Kaz has taught over 20,000 sushi lovers (and counting), 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 Food Network’s Cutthroat Kitchen, and a video for Grammarly, which received 30 million views on YouTube. He has published four 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.

Bay Area Sushi Making Class // Japantown

Other options

eatwith

company

help & support