$40 for a Two-Hour Sushi-Making Class at Wabora Fusion Japanese Restaurant ($100 Value)

Thompson Hotel

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In a Nutshell

Sushi chefs teach students to make sweet-potato tempura rolls and crispy valentine rolls; students savor their creations with special sauce

The Fine Print

Expires Feb 27th, 2013. Limit 1 per person, may buy multiple as gifts. Registration required. 48hr cancellation/re-scheduling notice required. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Like the earth, sushi consists of layers and was apparently invented by someone who really liked the ocean. Explore waves of flavour with this Groupon.

$40 for a Two-Hour Sushi-Making Class ($100 Value)

Inside Wabora Fusion Japanese Restaurant, an upscale sushi restaurant located in the Thompson Hotel, classes of about 40 students learn to make two rolls. The first is a sweet-potato tempura roll topped with avocado and served with tempura dipping sauce, and the second is a crispy valentine roll, which is a california roll topped with spicy salmon and shredded crunch potatoes and served with Wabora special sauce. At the end of the class, students dine on their creations.

Classes take place Saturdays at 3 p.m. and Mondays at 6:30 p.m. beginning Monday, November 12.

Wabora Fusion Japanese Restaurant

It seems Min Soo Kim is always on the move. The Wabora Fusion Japanese Restaurant owner came to Canada from his native South Korea at age 15 to play minor-league baseball, a gig that took him across North America and, incidentally, exposed him to all kinds of regional cuisine. Now that he's traded bats and balls for knives and rolls at Wabora, he's still on the go. Each day he travels to Toronto to pick up fresh ingredients and bring them back to Wabora's Bracebridge location, not even stopping to answer a hideous troll's riddles in exchange for hardware-store gift cards.

Min Soo takes his customers places, too. He designed his menu to mimic the flavours of South Korea and Japan, with some subtle influences from other cultures thrown in for good measure. The 6-ounce centre-cut tenderloin steak is served with both wasabi and house barbecue sauce, and the dozens of sushi rolls are made from crabmeat, baked eel, and marinated rib steak. The approach seems to be working. The restaurant has expanded as rapidly as a balloon blown up by Pavarotti, having recently taken up residence at the Thompson Hotel. There and at the other locations, chefs not only prepare meals but also teach diners how to make their own rolls during two-hour sushi workshops.

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