Two-Hour Sushi-Making Course with Rolls and Drinks for One or Two at Roll Me (Up to 46% Off)

Roll Me Sushi

Value Discount You Save
$100 45% $45
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Over 30 bought

In a Nutshell

Students learn how to craft a pair of specialty sushi rolls during a two-hour lesson

The Fine Print

Promotional value expires 90 days after purchase. Amount paid never expires. May be repurchased every 90 days. Reservation required. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Valid only for option purchased. Classes are only on Sundays. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose Between Two Options

  • $55 for a sushi-making course for one with two rolls, one soup, salad, appetizer, and a drink ($100 value)
  • $109 for a sushi-making course for two with four rolls, two soups, salads, appetizers, and two drinks ($200 value)
  • Each course lasts two hours.

Fugu: The World’s Most Dangerous Delicacy

If you see fugu on the menu, you know an extremely high-level chef is in the kitchen. To find out why, read on:

For the Japanese sushi chefs who prepare fugu—commonly known as pufferfish—their craft can be a matter of life and death. A deadly chemical known as tetrodotoxin lurks in fugu’s inner organs—there’s enough in one fish to kill 30 men—and skilled chefs must cut around the toxic viscera to extract the edible flesh without leaving behind a drop of venom. However, fugu served in the United States is considered extremely low risk: it comes—frozen—from a single Japanese importer, and its safety is guaranteed by the Japanese government. Moreover, American chefs must be trained in fugu preparation to serve it, so only a select number of restaurants serve the fish, whose delicate flavor has been compared to that of fluke.

Like the United States, Japan holds its fugu chefs to a high standard, and every summer aspirants arrive at the Tsukiji fish market in Tokyo for the biggest test of their lives. While proctors look on, each examinee picks up his trusty fuguhiki (fugu knife) and begins to cut, clean, and filet the fish, a task they must complete within 20 minutes. Many make mistakes, but the consequence of failure at Tsukiji, at worst, is best wishes for next year. In the real world, an average of two to three people per year pay the ultimate price for a wrong answer—almost all of them fishermen eating their own catch.

Customer Reviews

Prepare to have fun! This class was a small group which made it more personable. The instructor was very informative and helpful. He was quick to answer any questions. I am glad I went!
Andrea L. · June 28, 2015

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