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Join us on April 11th for our Sushi Making Class Saturday Brunch!⁣⁣ ⁣⁣ In this class, you will learn how to handle sushi rice so that you can make beautiful rolls like the Rainbow roll. You will also learn some sushi knife techniques and the reasons why. You will learn some science behind sushi, which will help you solve the mystery behind cooking rice.⁣⁣ ⁣⁣ Check out here to take a look at our brunch menu and purchase your tickets!⁣⁣ ⁣⁣ #brunch

Q: How were your sushi rolls? A: Fantastic! (our guests enjoyed rolls they made during our team building sushi class along with wine and beer they brought in). Great job, everyone! #sushimaking #teambuilding #teambuildinactitivies #sanfrancisco #offsite

We are excited about Kaz teaching Sushi Class at The Culinary Institute of America (CIA) at COPIA with Chef Ed in May and June! To register, click here. #sushiclass, #culinary, #culinaryart #News #SushiClasses

I was back again at Food Science and Tech @ UC Berkeley to give a talk and demonstration, "Science of Sushi." What is FST@ UC Berkeley? "Food Science and Tech at Cal aims to bring together students at UC Berkeley who share a passion for food science and related technologies. We are the first and only food science organization on campus, and work closely with the College of Chemistry and Department of Nutritional Sciences to educate about food-related issues." I briefly talked about the history of Sushi, mentioning how people in South East Asia used Salt and Rice to preserve fish. Then, I discussed the types of Sushi, the traditional curing method, "Shime," Fish aging and the Chemistry of Sushi Rice, and Umami, the savory taste. I would like to thank Ben Mastracco, a Sensory technician at Clif Bar in Emeryville for joining me, and Clare Yue Lou, the president of FST@ UC Berkeley, to organize this event. #Sushi #Events #News

Hi Kids. We just published this Sushi Class. Be sure to tell your parents :) Kids! Bring your grown-ups to class and learn to make simple Sushi together! Breakthrough Sushi invites you to join Kaz Matsune for fun, educating Sushi Class. He will guide and show you a variety of easy-to-make Sushi you can learn and make at home. To view more details and register, click here. #SushiClasses #News

Full Sheet Sushi Nori Kan Seaweed Container Black This is what many Sushi Chefs use to store their precious Nori seaweed. Considering it's made of thin tin, some may wonder why it costs US$50? The reason is this: It takes a long time for a skilled craftsman to make this. I had a chance to visit a company showroom of this Nori Kan. They told me that they now have only one person who can (hand) make this can. The craftsman has been making the box for something like twenty or thirty years (sorry, forgot exactly how long). Then the owner told me he is getting "tired" of making these boxes by hand, due to his (old) age. According to him, it takes an enormous amount of strength to make the Nori Kan his age is not cooperating with him, thus the word, "tiring." He continued to tell me curving the corner is extremely difficult. The company has stopped or has no plan of making new ones, which also contributes to the high price of the box. The orange less expensive Nori Kan is made by the machine, which has a round corner because the machines cannot make a straight edge. Of course, both of them do the job, keeping Nori nice and neat just fine. So, it's really up to your preference which one to buy. Full Sheet Sushi Nori Kan Seaweed Container, Red There is a half-size one, but unavailable on Amazon at the moment. You may find it at other sites or at your local Japanese food distributor. #Tools #Sushi #Tokyo

San Francisco Bay Area Crab Season started last Wednesday. "Early signs of this year’s crustaceans are positive" according to this San Francisco Chronicle article. #SanFrancisco #Ingredients #News

Join Chef Ed Metcalfe, Executive Chef at Shiso Modern Asian Cuisine, and Kaz Matsune, Owner and Speaker at Breakthrough Sushi, for a fun and educational hands-on Sushi-Making class at Copia. Everyone is welcome and no sushi-making experience is necessary! We will explore knife handling, how to make sushi rice, how to choose fish for sushi, and how to make sushi staples. After making rolls, guests are invited to sit down at the chef's table. Then, get ready to be amused by Chef Ed and Kaz, as they talk about "everything you always wanted to know about Sushi," covering topics like fish, history, secrets, fresh wasabi, and trivial Sushi stories, along with two types of regional wines, poured by the CIA staff. This class will feature sustainable fish according to the Seafood Watch Guide by Monterey Bay Aquarium. Featured Topics: Inside Out Roll, Hand Roll, Dashi Stock, and Miso Soup You will enjoy a group meal in this class. This class is not recommended for those with a shellfish allergy. To register, please click here. #SushiClasses

Teaching how to make a Dungeness Crab California Roll. #teambuildingactivities, #sushimakingclass, #SanFrancisco #SushiClasses #TeamBuilding

Love at first sight. Our encounter with Masa was something in that line. We had been going to this restaurant for the past two years. Every time we came and visited, we felt something special about him. The way he greeted his customer. The way he showed them to their seats. The way he bowed so slightly to each customer. His service was something we never expected to see at this restaurant. Masa made us feel comfortable. He made us curious. We wondered where he worked before, what he learned, and how he came to establish his current style of restaurant management. Interesting. More than interesting, we thought. However, something stopped us from asking him a question. All we could do was say Hello every time we visited the restaurant. We kept pressing my desire to find out more about him for two years until when we finally decided to ask him. we felt, as if, a teenager asking someone for a date, for the very first time. "Excuse us...," we sounded like a flying mosquito. We told Masa what we did. "Really? I had no idea." Masa sounded surprised. "Would you be up for an interview??" He accepted with a smile. "How did you end up here?" we asked Masa. "It's a long story," Masa said. His original reason for coming to the US was to make a film. He ended up working at a restaurant waiting tables. It was supposed to be a temporary job until we become successful in the film industry. With his English skill at a minimum conversational level, his customers often had a difficult time understanding him. Masa realized speaking slowly was the key. Hearing him talk, the elderly female customer told him he was very polite. “When we saw customers being happy, then it made me happy,” Masa recalled. “I believe that is the reason why I decided to continue working at a restaurant.” The second restaurant where he worked had many snobby-demanding customers. “It was tough work, but I got great experience there. It was valuable hospitality training,” Masa said. When he started to work at his current restaurant, Masa did not want to work in the front of the house. "I wanted to work in the kitchen. However, when I started to have interaction with customers, then I realized how much I enjoyed working in the front of the house. So, I thought maybe I do a bit longer.” Masa witnessed many magical moments at restaurants. “I saw an old man come in with an oxygen tank. He was waiting for his friend and waited for a long time. Finally, his friend arrived and told me that they met each other after 50 years. They were war friends. They showed me old pictures and told me their war stories. I felt so special being there and watching such a dramatic moment. I became part of it and I helped to create that moment.” Asked what his most important work ethics were, Masa said, “always thinking about the customers,” “Never compromise,” and “Being invisible.” “I am here because customers are here, so I think about them first, always. Then learn from past mistakes and never make the same ones by compromising. No excuses. Do everything I can. Many times, I make mistakes because I hesitated and did not do what I could have done. Lastly, always stay behind the scene. I enjoy doing things customers don’t notice but enjoyed. It makes me happy knowing I did that.” We felt Masa carried both the Japanese "Omotenashi" hospitality spirit and the heart of American hospitality. To Masa, managing a restaurant and making a film all have something in common. “My job is to create a dreamland, where a customer can visit and enjoy,” he said. “The restaurant crew is just like a film crew. All we need to do is to play our role to entertain our customers. We remain behind the scene.” “I thought I stop working at a restaurant when my film career takes off, but it has not yet happened. I wonder how long I can continue working, but it is so rewarding. Every day is a different experience. Each customer is different. Each table is unique. It’s like being in a real movie and I am in a different one every day. I like that." #BayArea #Restaurants #HospitalityManagement #Business

#Sushiclasses, #SushiMaking, #SanFrancisco To register, go to: Public Sushi Classes. #SushiClasses #Photos

We have just added new monthly public sushi class dates up to August. Please see the upcoming class schedule here on our Public Sushi Classes page. (early registration is highly recommended - the April class is already sold out.) #SushiClasses #SanFrancisco