Spend two social hours learning temaki and uramaki at a local Boston brewery. This hands-on class blends practical sushi technique with craft-beer vibes — perfect for beginners and food-focused nights out.
More ways to explore the area's outdoor wonders
Steam curls from a bowl of miso as low conversation hums beneath the brewery’s tin lights — you’re not on a fishing dock, but Boston’s maritime past is never far. In this two-hour class a seasoned chef walks you through rolling temaki and inside-out uramaki while craft beer cans clink on the communal table.
Difficulty
easy
Duration
2 hours
Fitness Level
Minimal — able to stand and use fine motor skills for 2 hours.
Wildlife
History
Boston’s wharves and fisheries helped establish the city’s seafood market; sushi arrived later as part of broader 20th-century culinary exchanges and local restaurant evolution.
Conservation
Choose classes and breweries that prioritize sustainable seafood sourcing and reduced single-use waste; many local businesses participate in city recycling and composting programs.
Reserve your spot on the Sushi Making Class at a Local Brewery in Boston today and enjoy a trusted, highly rated experience designed to help you make the most of your adventure.
Arrive Early
Get there 10–15 minutes before start to check in and wash hands; class begins promptly.
Declare Allergies in Advance
Instructor can adapt recipes for gluten, nut or dairy restrictions—notify when booking and again on arrival.
Wear Closed-Toe Shoes
You’ll be on your feet and working with hot oil for tempura; sturdy footwear reduces risk.
Follow Knife Safety
Pay attention during knife demos and use the provided tools; practice controlled, steady cuts.
Closed-toe shoes
Protects your feet while standing and working around hot pans and dropped tools.
Small notebook and pen
Jot down rice ratios, seasoning tips and chef tricks to repeat at home.
Phone or small camera
Capture plating techniques and timing cues, but avoid flash during demos.
List of dietary requirements
Bring a written list of allergies or restrictions to ensure correct ingredient substitutions.