Keen Japanese Knife & Sashimi Workshop (Tuna Rice Bowl / Sushi)

What to expect

Understanding Japanese Knives (Using short movies and photos)

• How knives are made

• Details of Japanese knives

• Single-edged and double-edged

• Three types of Japanese knives

Demonstration

• Thinly slicing tomatoes

• Katsura (type of cutting)

• How to hold and maneuver the knife

• Slicing tuna for sashimi

Experience

• Experience in slicing tuna for sashimi

• Experience in making dipping sauce

• Experience in sharpening knives

• Tasting (bowl with marinated toppings, Akadashi soup, Japanese sake, Japanese tea)

Essentials to Know Before Booking

• Instruction is provided in Japanese with English translation.

• Children aged 6–11 may not use real knives for sashimi cutting.

• We cannot accommodate food allergies or ingredient substitutions.

• We are not liable for food poisoning or physical issues post-consumption.

• Prepared dishes cannot be taken home to avoid health risks.

• We are not responsible for any injuries or accidents during the class.

• The maximum number of participants allowed is 8 people.

• The class is designed for individuals aged 12 and above.

• If the class is canceled by the organizer, a full refund will be issued.

• Cancellation notice due to instructor illness will be sent by email at least 30 minutes before the start time.