Get hands-on and learn fish butchery techniques straight from a professional Japanese sushi chef.
Join us for a hands-on masterclass led by a professional Japanese sushi chef. In this small-group session, you’ll learn the fundamentals of knife skills and how to break down whole fish !
What You will Learn
Japanese knife techniques used in professional kitchens
How to fillet aji (horse mackerel), Branzino, and Mackerel
The methods and mindset of a working sushi chef
Executive Sushi Chef of Sushi Yasuda
6/6/2026 (Sat)
Start 12:00 PM (Check in start at 11:50 PM)
📍Sushi Yasuda (204 E 43rd St, New York NY 10017) [Google map]
🎫 Admission: $250.00 (Includes fish, knives & all equipment)
18 and Over, No parking options, bring a bag or cooler to take home fish.
Small group only — limited spots available.
Participation
- Please arrive on time. The class will start promptly at the scheduled time.
- All sales are final. No cancellations or refunds.
- If you are feeling unwell, please refrain from attending.
Safety
- Participants are responsible for any injuries or accidents during the class.
- Please handle all knives and tools with care at all times.
- Wear comfortable clothing. Long hair must be tied back.
- Please trim your nails before attending for hygiene and safety purposes.
Conduct
- Please do not take photos or videos without permission.
- Please be respectful of other participants.
- Participants under the influence of alcohol will not be permitted to attend.
What to Bring
- Please bring a bag or cooler to take your fish home.
If you have any food allergies, please contact us in advance.
Any question Please contact to JFHANY
