Learn sushi basics in an intimate Chicago workshop where chefs teach knife skills, rice technique, and two signature rolls. BYOB and small groups make this a practical, hands-on class for beginners and food lovers alike.
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The room hums with the low clatter of knives and the scent of toasted sesame as a small group gathers around a long prep counter in a Chicago culinary studio. Fluorescent city light filters through a street-facing window; inside, a chef in a crisp jacket lays out sheets of nori, bowls of seasoned rice, and plates of fresh ahi and tempura shrimp. For two hours you stand, learn, and roll — hands moving from knife work to the rhythmic press and tuck that makes sushi sing.
Difficulty
easy
Duration
2 hours
Fitness Level
Light: primarily standing and moving at a countertop; no special fitness required
Wildlife
History
Sushi’s presence in Chicago grew with postwar immigration and a later wave of chefs adapting Japanese technique to local ingredients; classes like this reflect that cross-cultural culinary evolution.
Conservation
Ask about fish sourcing — many chefs prioritize sustainably caught or responsibly farmed seafood; minimizing single-use plastics and food waste is encouraged.
Reserve your spot on the Exclusive Sushi-Making Class in Chicago (Includes 3-Course Meal) today and enjoy a trusted, highly rated experience designed to help you make the most of your adventure.
BYOB — bring a pairing
This venue allows you to bring beer or wine; pack a small cooler or pick up a bottle nearby to complement the rolls.
Wear closed-toe shoes
You’ll be standing at prep stations for the two-hour session; closed-toe shoes protect you from slips or dropped knives.
Tell dietary needs up front
The host accommodates allergies and preferences if notified before class—email or use your booking form to request substitutions.
Arrive early to settle in
Plan to arrive 10–15 minutes before start time to check in, wash hands, and get a quick orientation to the station layout.
Closed-toe shoes
Protective footwear for safety while standing at prep stations.
Apron or quick-change top
Keeps clothes clean during hands-on rice and sauce work.
Small notebook & pen
Jot down recipes, rice ratios, and plating tips the chef shares.
Reusable water bottle or beverage
Class is BYOB-friendly—bring a drink to enjoy with the meal.