Discover the gastronomic culture of Japan’s capital in this hands-on workshop where participants can learn to make sushi inspired by the traditions of Edomae-zushi.
Edomae-zushi refers to a style of sushi commonly served in Tokyo today, which traces its origins back to the Edo period (1603–1868). Originally prepared at street-side yatai stalls in Edo (present-day Tokyo) using the abundant seafood from Edo Bay, this style of sushi is now enjoyed in various settings across Japan, from high-end sushi restaurants with counter seating to casual kaiten-zushi (conveyor belt sushi) eateries.
During the workshop, participants create a selection of sushi inspired by Edomae-zushi:
- Six pieces of nigiri-zushi – oblongs of vinegared rice topped with ingredients such as fresh raw fish, boiled eel, cured mackerel, and tamagoyaki (Japanese omelette)
- Eight pieces of rolled sushi, including kappa maki (cucumber rolls) and kampyō maki (sweetened gourd rolls).
A vegetarian option is also available.
At the end of the workshop, guests can enjoy their handmade sushi accompanied by a choice of complimentary green tea or sake.
Workshop participants receive an exclusive 10% discount on sushi-making essentials at the Shop at Japan House London, including premium sushi vinegar, soy sauce and nori seaweed.
Photos from the previous Edomae-zushi workshop at Japan House London
Photos from the previous Edomae-zushi workshop at Japan House London: a gallery of 4 items.
Japan House London operates a Challenge 25 policy; guests who look under 25 will need to provide valid proof of age to be served alcohol.
Please note that filming and photography may take place at this event. Photos and footage of the event may then be used to promote Japan House London, helping more people to discover what we offer. If you have any concerns, please contact us online or contact a member of the team on site.
About the instructor
Yokoyama Akemi, Sozai Cooking School
Yokoyama Akemi is a London-based Japanese food specialist, chef, presenter and writer based in London. She teaches regular Japanese cookery classes at Sozai Cooking School and has made guest appearances on popular TV shows, including Channel 4’s Sunday Brunch and CBBC’s Saturday Mash-Up, where she demonstrated sushi-making techniques to the presenters. Akemi is a member of the Japanese Culinary Academy UK; a certified miso sommelier; and she has been a regular judge of the sake category at the International Wine Challenge.