THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Learn to roll like a pro with Chef Shota in a two-hour hands-on sushi class in Queens. You’ll master seasoned rice, knife technique, and two approachable rolls—California and a vibrant veggie roll—while enjoying a relaxed brewery setting.
Learn to roll like a pro with Chef Shota in a two-hour hands-on sushi class in Queens. You’ll master seasoned rice, knife technique, and two approachable rolls—California and a vibrant veggie roll—while enjoying a relaxed brewery setting.
You step into a bright brewery room in Queens and the city hums beyond the windows while the smell of seasoned rice and toasted nori takes center stage. Chef Shota lays out bamboo mats, glistening bowls of sushi rice, and bright strips of mango and avocado; the space feels like a kitchen laboratory tuned to welcome beginners.
Verified experiences and guided adventures in the surrounding area.
Operated by Classpop! · New York, New York
You step into a bright brewery room in Queens and the city hums beyond the windows while the smell of seasoned rice and toasted nori takes center stage. Chef Shota lays out bamboo mats, glistening bowls of sushi rice, and bright strips of mango and avocado; the space feels like a kitchen laboratory tuned to welcome beginners.
Sushi’s roots trace from Edo-period Japan to global reinvention, and New York City has long been a testing ground—where traditional technique meets local ingredients and American-style rolls were born. The class leans into that history: you’ll season rice the classic way, learn efficient knife work, and roll both a California roll and a colorful veggie roll that reflect the city’s hybrid palate.
Beyond the recipe, the session is a lesson in craft: rice texture and temperature, how nori responds to humidity, and simple plating that elevates a homemade bite. The brewery setting adds a local social layer—pairs of pints and post-class neighborhood walks are easy options.
Practical guidance: arrive 10 minutes early to check in and let rice finish resting. Wear closed-toe shoes and a comfortable top you don’t mind splashing; most tools and all ingredients are provided. If you have dietary restrictions, notify the host in advance so they can adapt fillings. Expect two hours of hands-on instruction with time to taste and take home techniques. Leave with recipes, a sharper blade technique, and the confidence to recreate these approachable rolls in your own kitchen.
easy.
2 hours.
No special fitness required; comfort standing for 2 hours recommended
No—this class is beginner-friendly and designed to teach basic rice prep, knife skills, and rolling technique.
Yes, all ingredients and cooking tools are provided, and you’ll eat what you make.
Yes—inform the host during booking and they’ll do their best to adapt fillings and ingredients.
Yes, the venue and surfaces are wheelchair accessible and service animals are allowed.
Sushi arrived in New York via waves of Japanese immigration and evolved through local innovation—American-style rolls like the California roll became popular here in the late 20th century.
Ask about seafood sourcing—chefs in NYC often prioritize sustainable options like responsibly sourced crab alternatives and seasonal vegetables to reduce pressure on wild stocks.
Classpop! operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
You step into a bright brewery room in Queens and the city hums beyond the windows while the smell of seasoned rice and toasted nori takes center stage. Chef Shota lays out bamboo mats, glistening bowls of sushi rice, and bright strips of mango and avocado; the space feels like a kitchen laboratory tuned to welcome beginners.
You step into a bright brewery room in Queens and the city hums beyond the windows while the smell of seasoned rice and toasted nori takes center stage. Chef Shota lays out bamboo mats, glistening bowls of sushi rice, and bright strips of mango and avocado; the space feels like a kitchen laboratory tuned to welcome beginners.
Sushi’s roots trace from Edo-period Japan to global reinvention, and New York City has long been a testing ground—where traditional technique meets local ingredients and American-style rolls were born. The class leans into that history: you’ll season rice the classic way, learn efficient knife work, and roll both a California roll and a colorful veggie roll that reflect the city’s hybrid palate.
Beyond the recipe, the session is a lesson in craft: rice texture and temperature, how nori responds to humidity, and simple plating that elevates a homemade bite. The brewery setting adds a local social layer—pairs of pints and post-class neighborhood walks are easy options.
Practical guidance: arrive 10 minutes early to check in and let rice finish resting. Wear closed-toe shoes and a comfortable top you don’t mind splashing; most tools and all ingredients are provided. If you have dietary restrictions, notify the host in advance so they can adapt fillings. Expect two hours of hands-on instruction with time to taste and take home techniques. Leave with recipes, a sharper blade technique, and the confidence to recreate these approachable rolls in your own kitchen.