As a former export manager of Alaskan seafood, the owner at Sushi Spott knows his fillets. Fresh catches fill the glass display case at the sushi bar, where nigiri sushi and hand rolls join specialty rolls such as the salmon-skin roll and the citrus-infused lemon roll, whose tuna, avocado, and salmon cannot be made into lemonade.

It's possible to glean some understanding of sushi-rolling techniques by watching Sushi Spott's chefs work behind their glass-fronted counter. But for a deeper lesson, students can enroll in the eatery's sushi-rolling classes. During those classes, groups learn to craft specialty rolls and sculpt nigiri, picking up knowledge about sushi's history and cultural significance along the way. Afterwards students can eat what they've created while enjoying complimentary hot sake.