1. USA
  2. Cooking
  3. Sushi Making

Sushi and Sashimi Master Class

by Culinary Studio Dekura Claim Listing

If you're looking to master the sushi roll and expand your Japanese repertoire this class is perfect for you! You will learn more about this traditional dish, the history behind it and the complexity and beauty that underpins Japanese cuisine.

$200

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img Duration

4 Hours

Course Details

Improve your sushi skills in this master class taught by Hideo Dekura, an expert Japanese chef.

If you're looking to master the sushi roll and expand your Japanese repertoire this class is perfect for you! You will learn more about this traditional dish, the history behind it and the complexity and beauty that underpins Japanese cuisine.

You'll be taken through the cooking utensils you need, how to choose the best ingredients, and you'll learn how to prepare the sushi rice to perfection. Practice your filleting and slicing techniques, and use them to make sushi rolls, sashimi dishes and nigiri (hand moulded sushi).

Sharpen up your sushi making skills, enjoy your delicious creations over lunch, and leave with the knowledge to keep mastering your sashimi dishes at home.


The studio is run by Hideo Dekura, who is an author of Japanese cooking books and instructor of Japanese cooking. The studio allows around 10 people to learn cooking and dining in a cosy environment.

We would like to provide you with a variety of Japanese experiences through our cooking classes. We also run corporate events and provide classes on request.

View Detailed Profile

  • Sydney Branch

    369 Penshurst St, Sydney
  • Teacher's Name
  • Hideo
  • Teacher's Experience
  • Hideo was born in Yotsuya, Tokyo. His father was a playwright and owned two Japanese restaurants, Kihei of Tokyo and Misuji, where he commenced his training, whilst still at school at Shinjuku High School and through to Nihon University. Hideo learnt from his parents the principles of sushi and kappo-ryori food preparation, cooking and presentation. These methods have been passed down through generations of his family. At the same time, he learnt the philosophy of Chakaiseki (the tea ceremony cuisine), Teikanryu Shodô (Calligraphy), Ikenobou-Ryuseiha (flower arrangement) and Hôchô Shiki (the cooking knife ceremony) under the tutelage of Shijyoushinryu by Iemoto-Shishikura Soken-Sensei. After years of cooking and demonstrating in Japan, Hideo's interests led him to Europe to study classical French cuisine, England and then the United States, where he was able to combine his skills in Japanese and European cuisine by working as a demonstrator in California. In 1972 Hideo visited Australia for the first time and settled in Sydney in 1974. He set up Japanese Functions of Sydney, the first Japanese catering company in Sydney, which was highly successful. He has lectured in several places and has now opened Culinary Studio Dekura in Chatswood. Hideo is a master of Shijoshin-ryu in Sydney. Furthermore he is a member of Food Professional Australia, (formally Food Media Australia), Japan Master Chef Association, and a lecturer at the Sydney Sea Food School. He is the author of several Japanese cooking books and cooking videos. In 2007 and 2015 Hideo was presented with an award from the Japanese Government to those who have made significant contributions to the promotion of Japanese food and cooking.
  • Gender
  • Male
  • Teacher's Nationality
  • N/A

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