Our last monthly San Francisco public Sushi Class in 2018 was a full house. Thank you all class guests for attending and sharing your holiday cheers☆ Our fir...

Join Chef Ed Metcalfe, Executive Chef at Shiso Modern Asian Cuisine, and Kaz Matsune, Owner and Speaker at Breakthrough Sushi, for a fun and educational hand...

I was back again at Food Science and Tech @ UC Berkeley to give a talk and demonstration, "Science of Sushi." What is FST@ UC Berkeley? "Food Science and Tec...

Hi Kids. We just published this Sushi Class. Be sure to tell your parents :) Kids! Bring your grown-ups to class and learn to make simple Sushi together! Bre...

2017 was our best year, yet. Our gratitude goes to all the guests who attended our class. Thank you and look forward to seeing you in the New Year! #2017...

San Francisco Bay Area Crab Season started last Wednesday. "early signs of this year’s crustaceans are positive" according to this San Francisco Chronicle ar...

Do you buy packaged Sushi at Supermarket? If you do, there is a simple and surprising way to make it taste a lot better: microwave it!. Find out more at So...

No, it's not snake skin, but it's Local San Francisco King Salmon! - the Season officially started on August 1st and expected to last until October. They are...

Earlier this year, we mentioned about Nobu Palo Alto opening soon, and now, they are hiring! #News #Sushi #Restaurants

We know there are many people out there, who want to learn to roll sushi, traditional way. We also know that there are many people out there, who cannot be b...

In our previous post, we've talked about wasabi served at most Sushi restaurants in the US, not being "real" wasabi. There is some fresh wasabi root import...

Many of our clients asked us for our sake recommendations for their party. Here is a list of what we recommended them to purchase. 1. Born Gold We discovere...

Tabelog（食べログ） is a Japanese version yelp, if you ever wanted to find out the actual reviews from customers at, say the famous Skiyabashi Jiro, you can find i...

(video by Eater.com) "Rarely does chef Masa Takayama of Manhattan sushi shrine Masa allow cameras into his restaurant. But Eater's Kat Odell scored a seat at...

Traditionally in Japan, MisoSoup is made with adding miso paste to dashi stock. Dashi is made from a kelp called Konbu and Katsuobushi, dried fish flakes. Th...

Sushi Kit, $59.95 Set includes: hangiri tub, bamboo rolling mat and rice paddle. Perfect for making sushi rice and rolls at home. Nigiri Sushi Mold, $14.95 J...

José Cerdá is co-owner and chef talks about his philosophy and approach in his sushi at HOZE RESTAURANT, Sweden. Stigbergsliden 17 414 63, Göteborg Sweden ...

Our January Sushi Class and Brunch, "SELECT" class is sold out - Thank you!. There are a couple of spots left for January "PRIME" class. We have classes in F...

The annual first Tuna auction at Tsukiji Fish Market took place on January 5, with the second highest bid of $632,000. (Source: Fortune.com) #News #Sushi #I...

(Images belong to junichi_mitsubori's instagram) Some beautiful '' WAGASHI '', Japanese confectionery artworks by Junichi Mitsubori KADOU ICHIKA-RYU. #New #S...