Team Building Activity: Gourmet Sushi Techniques

Gather some co-workers and take on a sushi-making team building activity. Chef Zach leads this fun and interactive class where you'll learn garnishing and plating techniques, knife and slicing skills and how to break down a whole fish. You'll then use the fish to prepare a variety of sushi, including uramaki and California rolls using crab, rice, sashimi and nori. Traditional miso soup is next on the menu, followed by a flourless matcha cake for dessert.


Miso Soup

Uramaki Roll 

California roll with crab, cucumber, avocado, rice and nori

Whole Fish Breakdown 

Chef will demonstrate the breakdown of an entire fish


With seasonal fish

Garnishes and Plating Techniques

Flourless Matcha Cake

  • Minimum Guests 6
  • Maximum Guests 16
  • Event Duration 2 hours
  • 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.

Classpop! guest reviews for other experiences with Chef Zach

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30 Dec 2021

Thank you chef Zac! We had so much fun and learned a lot about making sushi. 10/10 recommend this experience!

Guest reviews for Chef Zach

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Joshua D.

04 Oct 2020

Chef Zach was an absolute pleasure to have in my house. We booked his surf and turf experience and WOW! it was incredible. Each course was better than the last. His sushi expertise shined bright on the first two courses. Also, his steak entrée competes with some of the best steak dishes I've ever had. Chef Zach is very approachable, professional, and extremely proficient at his craft. I highly recommend booking a private chef experience. Oh and best of all? No dishes to clean up! My wife and I are already checking our calendar to see when we might be able to have him back. Thanks, Chef Zach!

$ 115 Per person

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Event location: San Diego

Chef’s Place

Exact location is provided after booking.

Meet your chef

Chef Zach
Chef Zach Verified chef

New chef

Chef Zach graduated from the Art Institute of California with a degree in culinary arts before finding his niche as a sushi chef in Park City, Utah. His successful catering company garnered popularity covering events for the Sundance Film Festival. He eventually settled in San Diego, where he now owns and operates a successful restaurant specializing in sushi, poke and fish tacos.

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