This is a wildly fun and interactive online public class, conducted live with Chef Sang. Classes take place from 6pm-8pm. Maximum 25 screens per class. Deadline to register is 48 hours prior to the class time. Scroll below dates for information about what you will be making.
PUBLIC CLASS DATES: SEPTEMBER-NOVEMBER 2021
SATURDAY SEPTEMBER 18th: MAKING MAKIMONOS CLASS (SOLD OUT)
FRIDAY SEPTEMBER 24th: MAKING MAKIMONOS CLASS (SOLD OUT)
SATURDAY SEPTEMBER 25th: MAKING MAKIMONOS CLASS (SOLD OUT)
SATURDAY OCTOBER 9th: MAKING MAKIMONOS CLASS (SOLD OUT)
SATURDAY OCTOBER 23rd: MAKING MAKIMONOS CLASS (SOLD OUT)
SATURDAY OCTOBER 30th: MAKING MAKIMONOS CLASS (SOLD OUT)
FRIDAY NOVEMBER 12th: MAKING MAKIMONOS CLASS (4 SPOTS)
SATURDAY NOVEMBER 20th: MAKING MAKIMONOS CLASS (6 SPOTS)
THURSDAY NOVEMBER 25th: MAKING MAKIMONOS CLASS (SOLD OUT)
SATURDAY NOVEMBER 27th: MAKING MAKIMONOS CLASS (SOLD OUT)
FREQUENTLY ASKED QUESTIONS
Chef Sang teaches you the FOUR classic styles of makimono sushi rolls (and you eat as you go).
ADD-ON: Spicy Salmon Uramaki $10 + HST
ADD-ON: Spicy Shrimp Dynamite $10 + HST
Vegetarian Options: includes cucumber, avocado, sautéed king oyster mushrooms, roasted eggplant, seasoned carrots, spinach, and egg (tomago)
All public class dates are posted one month in advance. There are usually 4-5 classes per month via Zoom. Once you see a date you like, email us at firstname.lastname@example.org with the subject heading “Online Class” with the date you prefer. Details about the class will be sent to you. Deadline to register is 48 hours prior to the class date.
It depends on whether you would like to pick up your kit or have it delivered to you. See below for options.
We do not accept credit card information over the phone or email. Here are the three methods of payment:
Every kit comprises of a bamboo mat, chopsticks, nori sheets, wasabi paste, Chef Sang’s soy sauce blend, pickled ginger, a Japanese treat (varies for every class).
We try our best to accommodate all dietary restrictions and allergies. We do not use any nuts or dairy. We also offer gluten-free options. 15% of participants are vegetarians & vegans, therefore, we offer a range of vegetable options (see above). Beef is only used in our Aburi (torched) sushi classes.
The vast majority of participants are 18 years+. However, we welcome young guns as long as they have adult supervision. It’s a knife-handling thing. Our Aburi (torched) sushi classes are not offered to anyone under the age of 18 years.
To teach children was how our company began. Therefore, they are central to our vision. We offer parent-child and children’s classes 8 times per year, at reduced prices. You can learn more about children and our company by watching Chef Sang’s TEDx talk here.