Those who’d like to know their aromatic from their aged or their nori from their nigiri, the time is nigh to book a place for Brazilian-Peruvian-Japanese restaurant Sushisamba’s two-part sushi and sake masterclasses (£125), taking place monthly from July (July 28, August 18 and September 29 are the dates announced so far).
Designed to enlighten guests about two of Japan’s most highly regarded culinary traditions, the evenings kick off with a history lesson on sake and its myriad forms. Each guest will be treated to a flight of five sakes from different prefectures, with varieties ranging from sparkling to aromatic. Head sommelier Maurizio Palomba will explain how to drink the spirit and what to pair it with it. This will be accompanied by some of the restaurant’s signature dishes, including edamame, sashimi, anticuchos and taquitos.
Once the appetite is suitably whetted, the evening moves on to the sushi-making class. Executive chef Claudio Cardoso and executive sushi chef Tai Po Wong will offer an introduction to the history of sushi, before giving a demonstration on how to pick and prepare raw fish in the sushi method. The lesson culminates with students making a selection of their own sushi rolls.
Those pleased with their efforts can kick back on the 39th floor of the Heron Tower with a cocktail, from a Japanese Cherry Manhattan made with Hibiki whisky, sweet vermouth and cherry bitters to a Peruvian Swizzle, made with Pisco, pineapple, tarragon syrup and yuzu – a nod to the restaurant’s Latin American roots.