Get behind the counter and make it yourself.
Our head chefs run hands-on classes at the same counter where service happens. Gloves on, rice in hand, fish in front of you — and everything you shape, you eat.
The curriculum
What you’ll actually learn.
This is not a demo you watch. Every guest gets their own station, their own fish and a chef standing over their shoulder correcting the details.
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Rice, properly
How shari is seasoned, cooled and held — the part that separates decent sushi from good sushi.
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Knife work on fish
Watch a chef break down the day's catch, then practise your own slices with guidance.
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Shaping nigiri by hand
The grip, the pressure, the two-finger press. You will make a lot of pieces and they will get better.
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Torching & finishing
Aburi technique with a blowtorch, plus nikiri glaze, fresh wasabi and salt balance.
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Rolls & hand rolls
Nori handling, filling ratios, and how to roll something that holds together.
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Then you eat it
Everything you shape is yours, eaten at the counter with drinks poured by the chefs.
Practical details
How a class works.
- Group size
- Small groups at the counter. Great for birthdays, team outings, dates and bachelorette parties.
- Format
- Hands-on from the first minute — you work at the counter alongside the chef, not in a lecture.
- How to book
- Classes run on select dates and are booked directly by DM on Instagram (@sourajinyc). Send your preferred date and party size.
Booking a private group
We regularly buy out the counter for private classes and corporate events. Message us on Instagram or email asharrprivate@gmail.com with your date, headcount and which location you’d prefer.
Two counters, one flat price
Ninety minutes. 14 courses. Then as much as you like.
$100 per person, tax and gratuity additional. Weekend seatings go fast — book the room you want before it's gone.