Not to be crude, but the best way to sum up the sushi making class that we attended is to compare it to a hand job technique class: good to know the skills required, but at the end of the day someone else will always do it better. We didn’t expect to achieve Jiro level skills in just 2.5 hours in a back room of a bar in Murray Hill, but what we did learn is more likely to be a party trick rather than a part of our regular repertoire (insert another hand job joke here, and let’s see if our mother actually reads our posts). Simon, our teacher, is not your typical sensei: he is another white guy to add to our list, along with Chef Dave and Chef Jon. Simon may not have trained in Japan for any length of time, but he presents as extremely knowledgable and has a voice that commands attention. He does a fantastic job of breaking down the components of making maki rolls, and even explaining how to cut fish and order the right cuts of fish to cut.
This class is a social experience as much as anything else, a fun foodie event that brings together like -minded people with some curiosity about the food they eat. Simon is available for private hire, but we participated in our class as part of a Gilt City promotion. While most everyone there was looking to learn, the class was sold for a pair, so there were a few awkward daters and a couple of men who clearly would have rather been watching the Rangers. We started off making kappa (cucumber maki), then progressed to an inside out roll with fish, and then were let lose to make any sort of combination that we wanted. Very fun, and somewhat filling (don’t ask what we ate after the class, we will never tell), but neither Daryl or I are quitting our day jobs quite yet. This was an entertaining exercise, but I don’t see either one of us rolling our own for a gathering of family or friends; however, we are very full of fun facts to amuse our friends at our next sushi outing. Oh wait- I forgot to mention- each ticket price included two free drinks each…
To see what Chef Simon says, check out www.sushibysimon.com
I love the name of your roll and this MIL does read what you write…