Discover the art behind sushi
Precision, patience and techniques
Sushi is a funny thing. At its best, it looks almost too simple. A slice of fish. A little rice. Nothing shouting for attention. Which is slightly unfair, considering how much patience sits behind it. Because perfect nigiri is not made in a hurry. The rice is washed, seasoned and shaped with care. The fish is sliced differently depending on texture and temperature. Even the amount of air inside the rice matters.
Ever wondered how to make your own sushi or shake amazing cocktails?
Our sushi masterclasses are built around that craftsmanship, good company and the joy of trying something new. Register your interest in future masterclasses, and be the first to know when these arrive.
The Art of Nigiri
Three simple steps. Years of mastery.
01 – The Rice
In Japan, prepared sushi rice is called shari. Legend says the rice resembles crushed Buddha bones. Which feels dramatic for something so delicious. Perfect nigiri starts here. Warm rice, seasoned carefully and shaped softly enough to hold together, but never tightly packed.
02 – The Cut
Every slice changes the experience. Thickness, angle and texture all affect flavour and mouthfeel. A good sushi chef makes it look effortless. Which is usually how you recognise years of practice.
03 – The Shape
Nigiri is shaped by hand in seconds. Rice, fish and air brought together with a light touch and very practiced fingers. Some even say the most talented sushi chefs can shape nigiri so every grain of rice points in the same direction. We have not checked. But we choose to believe it.
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Want to make your own sushi?
Join one of our sushi masterclasses and learn how to make sushi – from rolling your own maki to shaping nigiri by hand. Not because we expect everyone to become sushi chefs afterwards. Frankly, our chefs would probably prefer some job security. But because understanding the craft makes the experience even better.