Classic sushi cooking class in Vienna: Sushi Tokyo Style

Learn everything you need to know to make perfect sushi.
€149.00

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Request specific dates for this event. Also for company events and private groups. Get a non-binding quote.

Team events and private groups
It is ideal as a group or team event!
What's included
All ingredients, equipment, aprons, recipe book, wines, beer, coffee, tea, soft drinks, professional instructions
Location
The course takes place at our cooking school in Vienna: Fuchsthallergasse 12, 1090 Vienna.
Duration
4h
Languages
German

Class description

Not all sushi is the same. The art starts with cooking and mixing rice properly. However, the right technique is just as important when cutting fish and finally shaping it, of course.

 

menu

Temaki
sushi as finger food

Miso soup
with homemade dashi (Japanese stock)

Hosomaki
with cucumber, avocado, salmon, etc.

Uramaki California Maki

Nigiri sushi
with various fish, shrimp, vegetables, etc.

Matcha ice cream
with yuzu
raspberries

How does this activity work?

In addition to background knowledge on Japanese cuisine, commodity knowledge about Asian ingredients and sources of supply for food, Japanese food culture will also be the subject of this cooking course.

In this cooking class, you'll learn everything you need to know about sushi from Asian expert Clemens Drdla. He learned the art of sushi in Japan and will introduce you to sushi preparation and give you lots of tips and tricks.

Who should definitely take part?

For beginners and advanced users. No previous experience is required!

Details to remember

What to bring?

Nothing but a good mood and a desire for sushi.

 

What is included?

  • ingredients
  • suitable wines, beer, coffee, tea and soft drinks
  • a printed recipe booklet with further information to take away
  • aprons, knives and tools

 


Con Fusion - Asiatisch Kochen logo
Con Fusion - Asiatisch Kochen

Create irresistible dishes under the guidance of Clemens, who has gained experience as a chef all over the world.

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