Family friendly- Kids are welcome

Nearby Public transport

Nearby public transport

WiFi Available

Access for wheelchair users

Wheelchair accessible

Elevator in the building

Air conditioning

Street Parking

Street parking

Nearby Taxi station

Nearby taxi station

Euro

Danish krone

Swiss franc

Norwegian krone

Swedish krona

Brazilian real

Mexican peso

New Zealand dollar

Ringgit Malasio

Peso Argentin

Chinese Yuan

Dollar

Czech koruna

Indian rupee

Romanian leu

British Pound

Canadian dollar

Australian dollar

Hong Kong dollar

Singapore dollar

Japenese Yen

Israeli shekel

Allergic to Gluten

Have you ever thought making sushi at home is too challenging, even after watching tutorial videos? Are you wondering what kind of rice you should use to make sushi rice? Is finding melt-in-your-mouth sushi grade salmon difficult? Your search is over!

Host Kaz will help you make delicious sushi rolls entirely from scratch. And he will show you how to breakdown sustainable fish such as, yellowfin tuna, steelhead, and amberjack.

Bay Area Sushi Making Class // Japantown

Fresh Organic Ingredients

Learn how to breakdown sustainable fish that is locally sourced

All equipment, tools and ingredients will be provided

Drinks are available for purchase 


Inside Out Roll with cured steelhead, cucumber and avocado


Steelhead Roll

Spicy Tuna inside, Kanpachi, Tuna and Steelhead outside


Rainbow Roll

Seaweed out medium size roll with your choice of fish or vegetable

Chumaki


Seaweed out thin roll with your choice of fish or vegetable

Hosomaki

Hand Roll

Sushi Making and Dinner

Japanese

Spanish

Simplified Chinese

Traditional Chinese

English

French

Hebrew

Italian

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.