Learn to roll restaurant-quality sushi while sipping craft spirits in a local Chicago distillery. This two-hour hands-on class teaches rice, knife skills, and two signature rolls in a lively, accessible setting.
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You step through a steel door and into a room warmed by polished copper stills and the faint tang of rice vinegar — the hum of conversation mixing with the clink of glassware. Under warm task lighting, a chef lays out bamboo mats and neat piles of rice, mango, avocado and nori; the city beyond the windows keeps its distant roar, Lake Michigan daring the skyline to hold steady.
Difficulty
easy
Duration
2 hours
Fitness Level
Light: standing, moderate hand and wrist use for rolling and light knife work; no special fitness required.
Wildlife
History
Sushi evolved in Japan as a technique-driven cuisine centered on rice and preservation; Chicago’s distilling scene borrows from the region’s grain farming and a renewed interest in small-batch spirits.
Conservation
Opt for sustainably sourced seafood when possible and minimize food waste by finishing what you prepare; the distillery encourages responsible tasting and recycling.
Reserve your spot on the Sushi Making Cooking Class at a Local Distillery in Chicago today and enjoy a trusted, highly rated experience designed to help you make the most of your adventure.
Arrive early to check in
Plan to be at the venue at least 10 minutes before start time to get settled and review any dietary notes with staff.
Declare dietary restrictions ahead of time
The host accommodates allergies and preferences when notified in advance; mention vegetarian, shellfish, or gluten concerns at booking.
Bring a valid ID if you plan to taste spirits
You must be 21+ to purchase or consume alcohol at the distillery; staff will check identification at the door.
Arrange safe transport after tasting
If you sample spirits, use a ride app, public transit, or a designated driver — the class is social and consumption is optional.
Valid government ID
Required if you plan to purchase or taste spirits at the distillery.
Closed-toe shoes
Protects feet in a kitchen environment and is commonly required for hands-on culinary classes.
Comfortable, washable clothing
Rice, soy, and other ingredients can splash; wear clothes you don’t mind getting a little messy.
Reusable water bottle
Staying hydrated helps when you’re chopping and standing for two hours.