Cooking Class: The Art of Japanese Cuisine
Join Chef James for a one-of-a-kind cooking class to make sushi rolls from scratch.
The class begins with a traditional miso soup made with tender tofu, savory miso paste and earthy kombu. Next, Chef James will teach you how to prepare classic sashimi like a professional, practicing precise knife skills to thinly slice salmon, tuna and yellowtail, served alongside roe and scallops. Then, master the art of perfectly seasoned sushi rice before layering and rolling ingredients to create elegant rolls and nigiri. Serve your creations with spicy ginger, wasabi and bright citrus accents. Finally, end the meal with a decadent dessert of sweet coconut rice and fragrant yuzu sorbet. Book your spot today!
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Simple Miso Soup
With miso paste, tofu and kombu
Sushi and Sashimi
With tuna, salmon, roe, yellowtail and scallops
Sushi Rice, Rolls and Nigiri
With sushi rice, soy sauce, citrus, ginger and wasabi
Pressed Coconut Rice With Yuzu Sorbet
With sweet rice, fresh fruit, yuzu sorbet, ginger and coconut
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 20
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsSushi Making, Date Night, Asian, Japanese, Pescatarian, Gourmet
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Outside Reviews for Chef James
Nathalie
17 Feb 2026
Chef James is a well-rounded professional spanning 15 years of experience: teaching, creating and storytelling. His cooking goes beyond your ordinary flavors, bringing something unique from different corners of the world. If you want to learn something new or delve into an experience with an exceptional chef, no need to look any further.
Event location: Albuquerque
Chef’s Place
Exact location is provided after booking.
Chef James is a seasoned chef-owner and hospitality professional with decades of experience leading kitchens and restaurant operations. He has overseen menu development, staffing, financial planning and purchasing for a self-sufficient restaurant concept in New Mexico. With a background in executive leadership, opening new concepts and managing large teams, he brings disciplined operations, strong cost control and an unwavering commitment to quality to every culinary experience.
