You can choose 5 menus from our selection to learn.
**Nigiri and Side Menu Options:**
1. Northern shrimp cured with tea leaves
2. Tea bean soup
3. Japanese sea bass (*suzuki*) prepared with *kobujime* (kelp curing)
4. Scallop prepared using low-temperature cooking methods
5. Bonito topped with onion jam
6. Spring roll with amberjack (*kampachi*)
7. Fatty tuna (*toro*) paired with shallots
8. Pacific herring (*nishin*) with *sudachi* citrus
9. Pacific sea bream paired with *tsukudani* (preserved tea leaves)
10. Sweetfish (*ayu*) paired with grilled eggplant
11. Aged and marinated Indian tuna served with mustard (*karashi*)
12. Purple sea urchin (*uni*)
13. Rice bowl with grilled albacore *shirako* (milt)
14. Grilled *shirayaki* garden eel
15. *Arajiru* (traditional miso soup made with fish broth)
**Roll Options:**
16. Cucumber roll (*kappa maki*)
17. Japanese tiger prawn roll
I opened my restaurant in 2022 after training at a traditional sushi establishment in Japan. Following that, I worked as a sushi chef in countries such as Mexico before returning to Japan to establish my own sushi restaurant. In addition to running the restaurant, I also share my techniques by teaching them outside of business hours.
Kunimitsu
Hi, I’m Kunimitsu, also known as the Edomae Master. Sushi is an art of preparation. What I want to convey to those who mistakenly think sushi is merely a combination of sashimi and plain white rice is this: sushi, especially Edomae sushi, is crafted with great care and effort to bring out the best possible flavor of each fish. I’m here to teach you the techniques behind this preparation.
1.Kunimitsu-style bleeding method, inspired by the Tsumoto technique
2.Kombu-jime (curing fish with kelp)
3.Chaba-jime (curing fish with tea leaves)
4.Low-temperature cooking methods to maximize the umami of the fish: I will teach you the precise temperatures and times
5.Preparing shari (sushi rice) with a focus on using carefully selected vinegar and salt
Please inquire about anything for further details.
The closest station
Higashinakano
How to get to the station?
From Shinjyuku: 5mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Duration of this cooking class is 4 hours.
Please go to Higashinakano which takes 5 mins from Shinjyuku. Then Kunimitsu (host) will pick you up there!
Up to 2 people can join Kunimitsu's cooking class.
Yes, Authentic Edomae Style Omakase Lesson for proffessionals has a vegan option.
Yes, Authentic Edomae Style Omakase Lesson for proffessionals has a vegetarian option.
It costs 88000 per person.
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.
