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Welcome to our exclusive omakase-style sushi dinner, where culinary delights await you! Immerse yourself in a gastronomic journey as we present a meticulously curated menu comprising 10 to 12 delectable dishes, including appetizers, sumptuously cooked dishes, fresh sashimi, nigiri, and a delightful dessert. Among the gems of our menu is our highly praised Baked Black Cod Miso—an absolute must-try for any food enthusiast. And let's not forget our delightful Matcha Affogato, a visual and taste delight that will leave you wanting more. To enhance your dining experience, we offer the option to include fresh Wasabi locally grown in the enchanting lands of Half Moon Bay. The authentic flavor of this exceptional Wasabi adds a unique dimension to your dishes, elevating your culinary journey to a whole new level. When you choose our private sushi dinner, we cover all the details. From the exquisitely prepared dishes to the presentation, we ensure everything is perfect for your special evening. The moment you step into our dining space, you'll be enchanted by the captivating ambiance and the promise of an unforgettable dining experience. Whether celebrating a milestone, hosting a corporate event, or simply seeking a remarkable gastronomic adventure with your loved ones, our private sushi dinner promises to leave a lasting impression. Though we understand that not everyone is ready to host a private dinner, we are here and eagerly awaiting the day you are ready. When that time comes, please don't hesitate to reach out to us via email. Your comfort and satisfaction are our top priorities, and we take pride in creating magical moments through our exceptional dishes, which we've been serving with passion and dedication since 2012. So, for those seeking an exceptional dining experience that combines the art of sushi with the warm hospitality of our team, we eagerly await the opportunity to host you and your guests for a memorable evening filled with culinary wonders. Indulge in the joy of extraordinary flavors, and let us take you on a culinary journey like no other. Reserve your private sushi dinner with us today and savor the pleasure of impeccable tastes and exquisite presentations. Experience the ultimate blend of tradition, innovation, and heart in every dish we serve. Book your Private Sushi Dinner now for an unforgettable evening of culinary bliss. Whether it's for a Sushi Class, Sushi Catering, Cooking Class, Team Building Activities, or any special occasion, we look forward to hosting you soon. Experience the joy of cooking elevated to new heights!

When asked about my favorite roll to make, my immediate response is always "Tekka," the Tuna Hosomaki. Despite its simplicity - Sushi Rice, Tuna, Nori, and Wasabi - it remains a challenging roll to master. While anyone can make it decently with practice, achieving true mastery can take a lifetime of dedication. Tekka Maki is not only my favorite roll but also my preferred choice to savor. Its bite-sized Hosomaki form is perfect for a delightful sushi experience. Packed with the savory flavors of Tuna, Nori, and the umami-rich Soy Sauce dip, each bite delivers a burst of satisfaction. Ingredients (for one roll): ½ (100g) cup Sushi Rice 1 Nori Seaweed, half sheet 30 - 40 g Sushi Grade Yellowfin, Bigeye or Bluefin Tuna 5 g Wasabi Tolls: Cutting Board Knife Makisu, Sushi Rolling Mat Instructions: (Instructions 3 - 12, how to spread rice for Hosomaki) (Steps 3-12: How to spread rice for Hosomaki) Prepare Sushi Rice using this recipe Cut the Tuna into long blocks, ensuring they match the length of the Nori Seaweed. To create the Nori out Hosomaki, place the Nori shiny side down. Moisten your hands with water. Take approximately half the amount of rice used for an inside-out roll, about 100g. Leave the top ½ inch (1cm) of the Nori blank. You apply pressure to spread the sushi rice evenly using the bottom of your left palm. With your right hand, shape the rice into a "U" shape, guiding it to cover the top half to 2/3 of the Nori. Rhythmically turn your left hand three times to ensure the top portion of the Nori is adequately covered with rice. Clean your hands with a damp towel and dip your fingers in the water. Using your fingertips, apply gentle pressure to spread the rice, leaving a 1/8 inch (3mm) border on the left, right, and bottom edges. Lift the Nori and place the Makisu underneath. Position the Tuna in the center. Roll the Makisu, picking up the bottom part and sealing the roll by placing the bottom edge against the top end of the sushi rice. Apply pressure to seal the roll. Raise the Makisu halfway and roll the entire roll forward by 90 degrees to position the seam at the bottom. Seal the roll again with the Makisu, pressing from the front, top, and backside. Carefully cut the roll into six equal pieces. Plate and serve, savoring the art of Tekka Maki. (Instructions 13 - 18) Sing up for our online sushi making class and in-person sushi class in San Francisco. Our sushi kit is available to ship to all 50 US states. For a private and team building event inquiry, send us an email.

COOKING TIME Total: 35 - 45 minutes Sushi Rice: 30 - 40 minutes Prep (Spicy Shrimp): 5 minutes Rolling: 5 minutes Miola Rolla Spicy Shrimp is an exceptional creation that gained popularity at the first sushi restaurant where I worked. The origin of its name, Miola Rolla, remains a mystery, believed to be coined by one of our talented waitstaff. What sets this particular roll apart is Spicy Shrimp's unique placement on the roll's cut surface instead of on top of the rice like many other rolls. The recipe is delightfully straightforward, featuring Spicy Shrimp atop an Inside Out Cucumber Avocado Roll. This distinct presentation sets Miola Rolla apart visually and enhances its taste profile. When you take a bite, the explosion of flavors begins with the Spicy Shrimp and Sushi Rice, followed by the aroma of Seaweed, the buttery essence of Avocado, and the refreshing finish of Cucumber. It's simply a triumph of taste, one of the best special sushi rolls I've encountered. While a Spicy Tuna version is available (recipe to come in the future), both fellow sushi chefs and I agree that the Spicy Shrimp variation surpasses it. The combination of textures and the umami derived from Shrimp, Sriracha, Mayo, and the essence of dried chili (rich in umami) is truly divine. Don't get me wrong, Spicy Tuna is delicious and possesses considerable umami, but when paired with Cucumber Avocado, it doesn't quite reach the greatness achieved by Spicy Shrimp. I invite you to indulge in this fantastic roll. You don't need Sushi-grade fish to prepare it; frozen poached Shrimp works wonderfully. INGREDIENTS (for one roll): 200g (1 cup) Sushi Rice 1 Nori Seaweed, half sheet 4 - 6 pcs Avocado, sliced ½ inch thick 4 - 6 Julienned English Cucumber 5g Roasted Sesame Seeds Spicy Shrimp 2-3pc Shrimp (21-26 size), Poached 30 g (2 tbsp) Sriracha 30 g (2 tbsp) Mayo 5 g (1 tsp) Sesame Oil (substitute with Olive Oil) 5 g (1 tsp) Masago or Tobiko Fish Egg 5 g (1 tsp) Cilantro, Chopped (substitute with Green Onion TOOLS: Cutting Board Knife Makisu, Sushi Rolling Mat Mixing Bowl Spoon INSTRUCTIONS: (How to mix Spicy Shrimp, Step 1) (How to spread rice for Inside Out Roll, Steps 2 - 12) (How to mix Spicy Shrimp, Step 1) (How to spread rice for Inside Out Roll, Steps 2-12) Combine the Chopped Shrimp, Cilantro, Masago, Sriracha, Mayo, and Sesame Oil in a mixing bowl. Follow the same process to prepare Spicy Salmon. Moisten the cutting board by wiping it with a wet towel. Place the half sheet of Nori horizontally, with the rough side facing up. Moisten your hands. Take approximately a tennis ball-sized amount of sushi rice, around 200g. Place the sushi rice on the top left corner of the Nori, shaping it into a potato-like mound. Apply pressure with the bottom of your left palm, spreading the sushi rice horizontally. Make a "U" shape to guide the sushi rice using your right hand, covering the top half to 2/3 of the Nori. Rhythmically turn your left hand three times to ensure the top portion of the Nori is evenly covered with rice. Clean your hands using a wet towel and dip your fingers in the water. With your fingertips, gently press the rice to spread evenly, leaving a 1/8-inch (3mm) border on the left, right, and bottom edges. Flip the Nori with the Sushi Rice so that the Nori faces upward. Place the Avocado and Cucumber in the center of the Nori. Pick up the bottom edge of the Nori and roll it like a yoga mat, ensuring the bottom edge lands below the top edge of the Nori. Seal the roll, then roll it another 90 degrees forward. Cover the roll with a plastic-wrapped Makisu and squeeze gently. Cut the roll into eight pieces. Place the cut pieces on a plate with the cut surface facing up. Top each roll with Spicy Shrimp, and garnish with a Cilantro leaf. Plate and serve, optionally accompanied by Ponzu. (Cucumber Avocado Roll, Steps 13 - 18) (Placing Spicy Shrimp on top of Cucumber Avocado Roll, Steps 19 - 20) Public Online Sushi Making Class with Sushi kit includes Fresh Fish Sing up for our online Sushi Making Class and in-person sushi class in San Francisco. Our sushi kit has fresh fish and is available for overnight shipping to all 50 US states. For a private and Team Building event inquiry, send us an email.

Did you know that I was once featured in a Grammarly commercial video? To my surprise, it has garnered over 30 million views to date. But I'm not here to boast about it. I want to share the story of how it came about and its impact on my life and others. The scene is set in a stunning custom kitchen showroom with exquisitely designed quartz surfaces. A small group of five people eagerly watches as I prepare to wield my Sashimi knife—a Yanagiba knife with a thin, 9" blade often called a willow leaf knife. On the cutting board lies a beautiful block of deep translucent red Tuna. I carefully move my knife and slice a perfect 1.5cm cut of Tuna sashimi. "Sashimi is the most challenging technique I'll be showing you today," I remark. Learning to make Tuna sashimi is deceptively simple. It's all about slicing the fish with a knife. At first, it may seem easy, but doing it well is an art. This reminds me of writing. People often assume it's merely stringing words together to form sentences. But those who have tried writing know it's far more complex than it sounds. Making Sashimi is the same. Only after attempting it do you truly grasp its complexity. After the class, one of the participants, Rene, approaches me. "Kaz, that was an incredible class," she says. "I work at Grammarly in the marketing department, and we plan to create commercials for Grammarly. I've read your profile and story, and I believe you'd be a great fit to be featured in one of our commercials. Are you interested?" Without hesitation, I reply, "Yes, I would be delighted." After several months of emails, questionnaires, and interviews with the marketing team, I was chosen to be featured in one of the four commercials that Grammarly produces. The series is called "Write the Future," each commercial highlights different Grammarly users and how they use the platform to achieve their goals. Months pass, and the commercial is finally released. I saw it on the Grammarly YouTube channel, and it looks fantastic. I share the link with acquaintances, business partners, and on social media. And then, unexpected things start to happen. People from various walks of life approach me, asking, "Hey, didn't I see you on TV or in a commercial?" Even six months after the video's release, this phenomenon continues. Strangers recognize me, sparking conversations that bridge the gap between unfamiliarity and recognition. Among these encounters, there is one that stands out. During a sushi catering event, a man approaches me with his mobile phone, showing me a screenshot of "me" in the video. "Hi. Is this you?" he asks. I responded quietly, "Yes, that's me." It's a strange feeling—part of me enjoys the recognition, while the introverted and shy side finds it awkward. This "Hey, I've seen you in a commercial" experience persists. Even now, four years after the video's release, people recognize me and ask the same question. In a remarkable turn of events, I receive an email from Sara, who is planning a team event for the Grammarly operations team. She mentions that the group consists of seven individuals who all love sushi and want to participate in a cooking class with me. "Great," I reply. "I would be happy to host the class. Grammarly holds a special place in my memory." I also shared the Grammarly video link with Sara, asking if she knew it. Her response surprises me. "Wow! I had no idea!" she exclaims. As a new company member, she had yet to come across the video. She adds, "This is for the executives, including the CEO. He referred to you as a 'Grammarly YouTube Star.'" On the day of the class, I warmly welcome the Grammarly executives. It's a small group, just like the previous Grammarly class I hosted. After creating a few rolls, we move on to Sashimi, as we did before. "This is the most challenging technique I'll be demonstrating tonight," I mentioned. However, this time, there's a difference. I'm signing my book, a memoir I didn't have last time. "I wrote this book using Grammarly," I shared with the CEO and the executive team. "The best part about being featured in the Grammarly video wasn't about becoming 'internet famous.' It brought immense joy to my clients, friends, and business acquaintances. Everyone who saw the commercial was thrilled to see me in it. For that, I am truly grateful." If you're interested in sharing the joy of sushi with Breakthrough Sushi, click the button below to request a free quote for our sushi class, sushi catering, cooking class, or team-building activities. (with Grammarly executive team, including CEO Brad Hoover) It's been four years since the Grammarly video's release. I find an email from Sara. The email tells me she is planning a team event for the Grammarly operations team. "It's a small group of 7. They all like sushi and want to do a class with you," Sara says in her email. "Great. I am happy to host the class because Grammarly holds a special place in my memory," I reply. Then, I email her the Grammarly video link saying, "BTW, did you know about this video?" "Wow!!! I had no idea!" she responds. It turns out Sara is new to the company. "This is for the executives, including the CEO. He says you are a 'Grammarly YouTube Star." On the day of the class, I welcome the Grammarly executives. Like the last class I hosted for Grammarly, it's a small group. After making a few rolls, we are about to do Sashimi, just like the last time. "This is the hardest technique we are showing you tonight," I say. Just like the last time, I explain how difficult it is, despite how easy it looks. Yet, there is one thing that is different this time. I am signing my book. A memoir, which I did not have the last time. "I wrote this book using Grammarly," I tell the CEO and the executive team. "The best part of being featured in the Grammarly video was not about me being 'internet famous.' It brought so much joy to my clients, friends, and business acquaintances. Everyone who saw the commercial was so glad to see me in the video. For that, I am grateful." Interested in sharing the joy in the world with Breakthrough Sushi? Click the button below to request a free quote.

My first encounter with American-style sushi was back in the 90s in Los Angeles. On my way back from work, I noticed long lines of people waiting outside a seemingly ordinary restaurant called "Sushi Cafe." Intrigued by the hype, I decided to try it and find out what made their sushi so special. Inside the restaurant called "Crazy Fish," I found a very casual setting with handwritten menus on the wall, some counter seats, and sushi chefs and waitresses wearing T-shirts. It felt like a casual dinner spot just around the corner, but they served sushi. The menu caught my attention with Caterpillar Roll, Spider Roll, Jewish Roll (aka Philadelphia Roll), Alaska Roll, and Cray Fish Roll. These were unfamiliar to me then (before I became a sushi chef). Curious about what others were eating, I observed the dishes around me and asked the waitstaff about the ingredients in the Caterpillar Roll. I remember first trying the Caterpillar Roll, Spicy Tuna Roll, Spider Roll, and Shrimp Tempura Roll. As unconventional as they appeared, I was surprised by how much I enjoyed them. Since then, Crazy Fish has become my go-to sushi place. I took many of my American and Japanese friends there, and they all loved the sushi as much as I did. However, my appreciation for American-style sushi like Crazy Fish didn't mean I abandoned the more traditional Japanese sushi, such as Nigiri. American-style sushi is just another form or variation of sushi. It looks and tastes different because it was created thousands of miles away from Japan, naturally reflecting its unique influences. While some traditional Japanese sushi chefs and individuals may view rolls like the Caterpillar Roll as "disgraceful" or "not sushi at all," they undeniably fall under the definition of sushi since they use sushi rice, as the term "Sushi" refers to the seasoned rice. In Japan, salmon sushi wasn't popular twenty to thirty years ago. But now, at Kaiten Sushi chains like Kura-sushi and Sushiro, salmon is the number one choice for nigiri. They even serve unconventional options like "Banana" and "Corn and Mayo" sushi. Sushi has constantly been evolving; the same should apply to sushi in other parts of the world. At my first sushi restaurant, where I began my training, all the Japanese sushi chefs had learned their craft in the US. They shared the same sentiment toward American-style sushi. One of the chefs told me, "I enjoy Shrimp Tempura Roll and Caterpillar Roll. I eat them, and there is nothing wrong with that. At the same time, I appreciate Saba Nigiri as well." I echo the same sentiment. Sushi is sushi. I enjoy both the Shrimp Tempura Roll and Saba Nigiri. Gather your team and host an online sushi-making class. We can ship a kit with fish and ingredients to your home in 48 US states! Gather your team and host online sushi making class. We can ship the kit with fish and ingredients to your home in 48 US states! For more info, visit our online sushi making class page here.

Do you know what to look for in a fresh tomato? If yes, you already know what to look for in fresh fish. But before we delve into the details, let's discuss freshness. Freshness Contrary to popular belief, the freshest fish is sometimes the best choice. Tuna, for example, needs at least five days to develop its full flavor. The same goes for salmon. Some white fish, like halibut, is inedible when it's freshly caught—lacking flavor and with tough flesh that's difficult to chew. How and What to Look for in Sushi/Sashimi Grade Fish The FDA has no "official" term for Sushi Grade and Sashimi Grade fish. When you hear someone refer to fish as Sushi Grade, it simply means it is suitable for raw consumption. At supermarkets, you might come across signs that say "Sashimi Salmon" or "Sushi Salmon"—those are the types of fish you can eat raw. If it only says "Salmon," it is meant for cooked consumption. What to Look for in Sushi/Sashimi/Raw Consumption Fish? First and foremost, consult your fishmonger. As Paul Johnson, the owner of the Monterey Fish Market, suggests: "Trust your fishmonger, just like you trust the sushi chef at a sushi restaurant. When you buy fish, you should do the same. Develop a relationship with a fishmonger at a small market and ask many questions about what's good. When you find something good, tell them the next time you visit." I couldn't agree more with his advice. Next, look for labels that indicate "Sushi," "Sashimi," or "for raw consumption." However, it takes years of experience, observing fish, and tasting fish to develop the ability to visually determine if a particular fish is suitable for sushi and sashimi. While this book may provide you with knowledge on what to look for, there is still a difference between knowing and being able to assess it visually. Looking for a fresh fish is akin to looking for a fresh tomato: vibrant colors, firm and bouncy texture, and a lovely reflection are the indicators of freshness—just like with fish. Whole Fish Check for bright red gills. As fish age, their gills darken. Since the gills are exposed to bacteria in the water, they are the first part of the fish to deteriorate. Eyes The eyes should be crystal clear as if you can see the bottom of the ocean. There should be no signs of blood or redness. As the fish ages, the eyes become "cloudier." Color Fresh fish exhibits bright colors, not cloudiness. For tuna, look for a deep red color that is clear. As tuna ages, the color tends to become muddy or slightly blackish. If it's a white fish, the flesh will turn cloudy white. Firmness Fresh fish contains a significant amount of water, giving its flesh a firm texture. When you press on the meat, it should bounce back. As fish ages, it loses water from its cells, causing the flesh to become softer and lose its firmness. Shininess Like firmness, fresh fish reflects more light due to its higher water content. Older fish, on the other hand, reflect less light. Fresh fish always appears shiny, especially on its skin. Interested in learning more about making sushi? Breakthrough Sushi now offers online sushi making class with a sushi kit, delivered to your home. Find out more.

This is one of the simplest and the most delicious recipes I can offer you COOKING TIME Total: 35 - 40 minutes Prep : 20 minutes Baking: 15 - 20 minutes Indulge in the mouth watering simplicity of Japanese "Teriyaki" dishes, a delightful twist from the typical offerings found in most US restaurants. Unlike the Teriyaki Sauced Chicken commonly seen, the true essence of the word lies in its name: "Teri," meaning "Glazed," and "Yaki," meaning "Grill" or "Baked." Cooking Teriyaki Chicken can take on various methods, such as baking, grilling, or pan-frying. However, achieving the perfect texture is paramount; overcooking can result in rubbery chicken, a tasteless disappointment. The key to unlocking the ideal flavor lies in preserving the water content within the muscle cells of the chicken, which houses both taste and aroma. To achieve juicy, tender chicken, I recommend cooking at the lowest temperature possible to retain essential moisture. Marinating the chicken in Shio Koji, a fungus fermentation agent, also contributes to tenderizing the meat and drawing out delightful umami flavors. Fear not, for this delightful recipe is straightforward and foolproof. Marinate the chicken, bake it in the oven, and voilà! A lovely Teriyaki Chicken that never fails to impress. TIPS: 1. Bake at 135°C/275 °F Be prepared to lower your cooking temperature for a longer, more rewarding cooking process, resulting in juicy and tender chicken. 2. Marinate in Shio Koji Like yeast's sister, Shio Koji is a powerful enzyme-rich agent used in Sake production. It breaks down proteins, extracting umami flavors and tenderizing meat and fish. If Shio Koji is unavailable, a couple of hours of marinating in Teriyaki Sauce is a suitable alternative. 3. Want some Charred Flavor? Due to the lower cooking temperature, the chicken may need more charred texture and flavor. Fear not! You can add a charred texture using a kitchen torch or simply pan-frying the chicken. INGREDIENTS: 225g (½ lbs.) Chicken Thigh, Boneless 60g (2oz.) Shio Koji Teriyaki Sauce (ratio is 2:1:1:1) Soy Sauce 20g Mirin 10g Sake 10g Agave 10g Optional (for Teriyaki Sauce) 5 - 10g Ground Ginger 5 - 10g Minced Garlic TOOLS: Mixing Bowl Sheet Pan INSTRUCTIONS: 1. In a ziplock bag, place chicken and Shio Koji. Seal the bag and gently rub the marinade into the chicken for fifteen seconds. Let it marinate for 15 to 20 minutes. 2. While the chicken marinating, prepare the Teriyaki Sauce by mixing the ingredients in a bowl. 3. Remove the chicken from the ziplock bag and wipe off any excess Shio Koji with a paper towel. 4. Place parchment paper on a sheet (baking) pan and transfer the Shio Koji-marinated chicken onto it. 5. Pour some Teriyaki Sauce over the chicken and gently massage it into the meat. 6. Cook the chicken at 135°C/275 °F for 15 to 20 minutes. 7. When the chicken's exterior becomes dry and takes on a "pinkish" color, turn off the oven and let it sit for three to five minutes. 8. Cut the chicken into small pieces and serve. Indulge in the delightful simplicity of this Easy Teriyaki Chicken, and you'll discover a newfound appreciation for Japanese cuisine right in the comfort of your kitchen. Enjoy the tender, flavorful experience that this recipe has to offer. Bon appétit! Sing up for our online sushi making class and in-person sushi class in San Francisco. Our sushi kit is available to ship to all 50 US states. For a private and team building event inquiry, send us an email.

(Masamoto Yanagiba 9.5") Are you in search of the perfect kitchen tools for your sushi adventures? Look no further! In response to many inquiries during our sushi classes, I've compiled a list of recommended tools, including some I use. Let me know if you find this list helpful! Knife Sharpener: A Must-Have Tool Before purchasing a knife, let me emphasize the importance of owning a sharpener. Buying a knife without a sharpener is like skydiving without a parachute. A disaster destined to happen. No matter how sharp your knife is initially, it will inevitably become dull. Without a sharpener, your knife is akin to becoming dull—functional but limited in performance. Take a look at sharpeners if you still need to own one. Fortunately, these days, we have the convenience of online shopping, with Amazon offering a wide range of affordable options. Here are a couple of recommendations that I use in our classes: 1. Knife Sharpener, Narcissus Knife Sharpener, Professional: Priced at $34.98, this sharpener not only sharpens your kitchen knife but can also handle scissors. It's an excellent investment for maintaining the sharpness of your knives. EverSharp Electric Knife Sharpener This model operates on the same principle but features a different design and price point. It delivers the same quality sharpening results. Knives: Sashimi Knives for Sushi Preparation Here's a fun fact: there's no such thing as a "Sushi Knife." Sushi chefs use "Sashimi Knives," specifically Yanagiba (or Yanagi) knives. These long and narrow knives are designed for one purpose: slicing fish. The slim, thin blade minimizes friction during slicing, while the length allows for clean, single-stroke cuts. It's important to note that Yanagiba knives are single-beveled, meaning only one side of the blade is sharpened (angled), while the other remains flat. In contrast, Western knives are double-beveled. If you decide to purchase a Yanagiba, you'll also need a whetstone for sharpening. Here are a couple of recommended Yanagiba knives: MASAMOTO KS Japanese Yanagiba Sushi Knife with Sheath 9.5" - This knife by Masamoto is widely recognized and frequently used by sushi chefs. It is an excellent introductory model for those learning to use Yanagiba knives. Please note that if you purchase this knife, you'll need a whetstone for sharpening, or you can take it to a professional sharpener. In the SF Bay Area, Bernal Cutlery in San Francisco, Perfect Edge Cutlery in San Mateo, and Hida Tool in Berkeley offer professional sharpening services. Miyabi Birchwood Slicer - I've used this knife for nearly a decade. Its birchwood handle provides a comfortable grip, and the knife is lighter than the Masamoto Yanagiba. Miyabi knives are generally double-beveled, making them suitable for various cutting tasks. Additional Tools: Nori Seaweed Containers In need of a container to store your Nori seaweed? Look no further! These are the same containers used by sushi chefs in restaurants: Seaweed Container Sushi Nori Kan (black, full) - This handmade tin Nori can features straight corners and is designed to hold full-size Nori sheets. Seaweed Container Sushi Nori Kan, (orange, half) - This handmade tin Nori can features straight corners and is designed to hold full-size Nori sheets. These tools will enhance your sushi-making experience, ensuring you have everything you need to create delicious and authentic sushi at home. Happy cooking!

Happy Valentine's Day! Although these photos were not taken on Valentine's Day, they hold a special meaning. They remind me that love is the most crucial ingredient when making sushi. Love is the foundation of exceptional sushi, more critical than fresh fish, techniques, or knife skills. "Love is a many splendid thing. Love lifts us where we belong. All you need is love!" Without love, no matter how fresh the fish or how skilled you are at slicing it, your sushi will lack that special something. In fact, without love, there is no reason to eat or make sushi. In a Japanese food drama called Osen, the main character whispers, "Let it be delicious. Let it be delicious," as she grinds fresh wasabi. This scene is my favorite because it illustrates the infusion of love into her culinary creation. You can sense the tremendous love she puts into every dish she serves, making the eater happy. Love truly lifts us where we belong. Some clients have told me, "Kaz, this is the best sushi I've ever had." While I acknowledge that my sushi tastes excellent, I must humbly admit that there are better sushi chefs or culinary instructors than me. My cooking skills are average, and my taste buds and sense of smell are not extraordinary. However, many clients have expressed their delight in my sushi. The secret lies in love being a splendid thing. When you approach sushi-making with love, you think of others. You strive to please them and give your best. You ensure that every step you take leads to their happiness. With love, everything becomes effortless, even the most challenging tasks. There is no feeling of obligation; you do what you do because you have love. Yes, all we need is love. That's how I approach every piece of Nigiri I make. It's what I think about with each slice of tuna. "Let it be delicious. Let it be delicious," I whisper, thinking of Osen as I pour sushi vinegar over cooked rice, expertly mixing it to create sushi rice. I invite you to experience the love that many of our past clients have encountered. Join us for one of our public sushi classes in San Francisco and Santa Clara/San Jose. You can also plan a sushi class for your team-building event. Better yet, let us be a part of your next celebration. I will bring an abundance of fresh fish and immense love just for you. Remember: Love lifts us up where we belong.

Let's introduce this young enthusiast as Josh, the boy with a beaming smile. Look at his sushi plate, beautifully crafted despite his tender age of 11 when the picture was taken. This photo captures a moment of pride and accomplishment. But did you notice the woman beside Josh? Her smile is infectious, radiating pure joy. That woman is Josh's mom, and she couldn't be more thrilled. This heartwarming story revolves around a monthly public sushi-making class that began in January 2014. Today, it holds the record as the longest-running monthly sushi class in San Francisco (note: there was a temporary pause during the pandemic). Just like being featured in the Grammarly ad resulting in unexpected 30 million views, my initial intention wasn't to create the first sustainable sushi class company in the US or have the most extended sushi class in San Francisco. I wanted to offer a fun, entertaining, and educational sushi experience, one type at a time. And now, eight years have passed—it's as simple as that. Although the class is primarily designed for the general public, I've always welcomed parents to bring their children, as long as adults accompany them. As a result, numerous children have attended this sushi class, including Josh. When Josh joined the class, it didn't come as a surprise to me. My belief has always been to treat everyone equally, even children. While they may require special attention, I avoid treating them as children. I recall my childhood, yearning for adults to treat me with the same respect and consideration they afforded other adults. That's why my approach is to treat everyone the same, with slightly adjusted language and tone. My intention is always equality. Occasionally, guests inquired if I teach other classes. Until recently, my response was always a straightforward "No." However, their curiosity sparked my contemplation, leading me to offer an advanced nigiri class. Nigiri may appear simple, but achieving greatness is a true challenge. It took me six months to develop the skills to make it visually appealing and a lifetime to perfect the taste. Yes, it's no exaggeration. To my surprise, ten people signed up for the advanced nigiri class. Among them, I spotted Josh and his mom walking into the kitchen, exuding excitement. His mom shared, "He loved the last class so much that he wanted to take this one too. He's incredibly excited." Witnessing Josh's enthusiasm, and shouting with delight throughout the class, filled me with immense happiness. It reaffirmed that offering the advanced course was worthwhile. Following the advanced class, I received an email from Josh's father. He wrote, "Josh requested you to be his caterer for his Bar Mitzvah. Do you provide catering services?" Without hesitation, I replied, "Yes, we do." Although Breakthrough Sushi is primarily known for sushi classes, many clients must know about our catering services. Our first-ever catering event was a legendary private 40th birthday party at the Computer History Museum, attended by 200 guests. Josh had grand plans for his Bar Mitzvah celebration, encompassing rolls, sashimi, nigiri, tempura, teriyaki chicken, beef, and interactive "roll-your-own" sushi stations. With a guest count of 60, the Bar Mitzvah would occur at a community center in the San Francisco suburb. The Third Time is a Charm Approximately one month before Josh's Bar Mitzvah, he returned for yet another sushi class, accompanied by his dad. Surprisingly, it was the same class he had previously attended—an unchanging curriculum maintained over eight years. "Josh, you've come back to take the same class?" I asked, astonished. "He wanted to refine his sushi skills before his Bar Mitzvah," his dad explained. "Ahh, that makes sense." Naturally, Josh's skills had improved significantly since his first class. He confidently taught his dad how to make a Rainbow roll this time. His confidence was contagious. Josh was the first to showcase his newfound expertise, proudly presenting a stunning Rainbow Roll. He carried his plate, walking around with a sense of accomplishment. In my mind, I hear a song by Tom Wilson, the actor who played Biff in the movie "Back to the Future," saying, "I went to the Bar Mitzvah of my nephew, Josh. Now, I am not Jewish, but I like to Nosh." Indeed, Josh, I am not Jewish, but I do appreciate the joy of rolling. And so do you. Sign up for Kaz’s monthly public sushi class in the San Franciso Bay Area

Beyond the expansive window, the brilliant Southern California blue skies greet me. At the end of the 15ft. sushi bar, the seasoned sushi chef, Jin san, delicately hones his knife on a brown whetstone. Curiosity piques within me, and I inquire, "Is that not a Yanagi knife?" Yanagi, the elegant willow-leaf-shaped sashimi knife, is a staple tool for sushi chefs. Jin san's warm smile reaches his eyes as he responds, "Yes, it is not. I bought this one at a restaurant supply store for $15." I can't help but be surprised. Here is Jin san, the most experienced sushi chef I've ever worked with, boasting an inexpensive knife. He began training at a Tokyo sushi restaurant when he was just fifteen, enduring the rigorous life of a traditional sushi chef apprentice. His dedication to his craft is unparalleled. Jin san shares wisdom: "If you sharpen it well, it works perfectly. I have two of them." He continues, "I own an expensive Yanagi worth $2,000. But I keep it at home. In this casual sushi restaurant, there's no need to use it. These $15 chef's knives serve me well. It's not about the cost but how you sharpen it." Jin san's words resonate deeply. He reveals, "A sushi chef's knife can tell me a lot. When I see someone's knife, I can discern what kind of sushi chef they are. I would look at a knife before glancing at someone's resume." I question my previous beliefs as he masterfully fillets a large halibut with his humble $15 knife. I used to believe that a more expensive knife would guarantee better results. Now, I feel embarrassed at my $60 stainless steel Yanagi. I was sorry to realize that the essence of a knife lies not in its price tag but in the skill of the chef wielding it. Jin san's artistry and expertise go far beyond the blade he holds. He embodies the true spirit of a sushi chef, and it humbles me. I aspire to attain the same level of proficiency as Jin San, and I remind myself, "Someday, I wish to be like Jin San. Someday." Breakthrough Sushi offers online and in-person sushi classes, and live sushi bar catering. For team building and private inquiries, please send us an email.

Insights from the Sushi Master: Challenging the Conventional We often perceive the world from a position of ingrained beliefs and assumptions, many of which might not hold up under scrutiny. From conducting over a thousand sushi classes spanning a decade, I've gleaned insights that might upend your current thinking. My journey through the world of sushi making has been enlightening, and I'd like to share the unique perspective I've gained. You too can experience and discover these surprising truths by joining us in our sushi classes and cooking workshops. Understanding Vs. Knowing - A Sushi Chef's Journey The dichotomy between knowing and understanding is a central theme that has emerged throughout my years of teaching sushi classes. Over time, it has become apparent that there are vast differences between mere knowledge and proper understanding, a topic I'll delve into in future newsletters. Allow me to touch on some of these counterintuitive revelations that have come to light during my time as a sushi chef: Rethinking the Rice Cooking Equation The art of cooking perfect rice doesn't hinge solely on the amount of water used. One crucial aspect often omitted from most recipes is the water lost during cooking. It's about balancing the water you use and the water you lose. To delve deeper into this topic, you can read our comprehensive blog article. The Surprising Dining Habits of a Sushi Chef My upcoming book, titled "I Eat Less Sushi Than You Think I Do" (my fifth publication!), addresses a common question: "Which sushi restaurant in San Francisco do you recommend?" After twenty years in the sushi business, I don't frequent sushi restaurants as much as you might think. Having honed my craft and experienced countless variations of sushi, I feel less compelled to taste other chefs' creations. My focus has shifted to running my sushi catering enterprise and hosting our popular sushi classes and team-building activities. Moreover, when you have access to sushi daily, your desire to eat it might wane. Imagine working in a pizza restaurant for a decade; would you still crave pizza for dinner every night? The Art of Cutting - Less is More One surprising revelation from our sushi classes has been about the force used while cutting sushi rolls or slicing fish. More often than not, attendees who struggle with this exert too much force, which can fracture the roll or fish. The trick is to let the knife do the work. Using less force and letting the blade slide over the ingredients, you can utilize the knife's sharpness and produce cleaner cuts. The Truth about Choosing a Knife It might be hard to believe, but choosing a knife isn't solely about the quality of the steel or its price tag. The true secret lies in how you sharpen it. This lesson was passed onto me by a highly skilled sushi chef, Jin-san when I first started my sushi training. Despite owning a $2,000 sashimi knife, Jin-san preferred using a modest $15 chef knife from a restaurant supply store, attributing his precision to his sharpening technique. Today, I find myself favoring a similar $15 chef knife, a testament to the wisdom passed down by Jin-san. I invite you to join us in our sushi class, a unique team-building activity where we debunk common cooking myths and reveal the secrets behind creating the perfect sushi roll. Our cooking class is more than just a lesson; it's an opportunity to reevaluate and learn.