San Francisco, Calif. – October 6, 2016 – Omakase, the Michelin-starred destination for exquisite Edomae style sushi in San Francisco’s SOMA district, will host its inaugural cooking class, “Edomae Sushi 101,” on Sunday, November 13. The hands-on course will be taught by Jackson Yu, Omakase’s co-founder and executive chef, and includes a luncheon as well as demonstrations and tips on Japanese etiquette, rice preparation, fish selection, and sushi rolling techniques.

“I am thrilled to share my passion and knowledge of Japanese cuisine with our guests,” said Yu. “For the past 20 years, I’ve honed my skills at some of the most highly respected Japanese restaurants in San Francisco and Tokyo, and I look forward to showing what I’ve learned about making authentic sushi of the highest quality. I love engaging with our guests and this is a remarkable opportunity to educate and interact with them on a more intimate level.”

Class participants will be invited to prepare the following dishes:

• Seafood Salad – wakame, cucumber, crab meat, picked radish, wonton chips
• Uni Hand Roll – uni, ikura, quail egg
• Tekka Maki – tuna
• Omakase Roll – anago, cucumber, sancho pepper, takuwan
• Nine pieces of Nigiri – tuna, toro, aji, hirame, uni, wagyu beef, ocean trout, ikura, kampachi

Under Chef Yu’s leadership, Omakase has earned a reputation for being one of the highest quality and most authentic sushi restaurants in the Bay Area. After less than a year in operation, Omakase received a Michelin star and a “Top 100” ranking by the San Francisco Chronicle’srestaurant critic, Michael Bauer. To ensure Omakase’s sushi remains at the peak of the industry, Chef Yu embarks on several culinary research trips annually, tasting the best omakase and Edomae sushi in major destinations around the world. Additionally, Chef Yu regularly travels to Japan to gain inspiration and stage at the top local restaurants to learn the latest trends.

Omakase’s “Edomae Sushi 101” class and luncheon will take place on Sunday, November 13, 2016, from 11:30 a.m. to 2 p.m. Each guest will be gifted a sample sake bottle, a copy of each recipe, a sushi kit and a fact sheet about knife handling, fish selection tips and basic sushi preparation. Due to the restaurant’s capacity, the course is limited to 14 guests. The class is $95 per person, including tax and gratuity. For reservations, please visit http://omakasesushi101.eventbrite.com. (Menu subject to change.)

ABOUT OMAKASE
Best known for high-end Edomae sushi, premium sake and fine dining, Omakase offers two different fixed-price chef’s tasting menus, prepared by Chef Yu and his team of highly trained chefs, that take guests on an unforgettable and sensory culinary journey through Japan. Fish served at Omakase is flown in three times a week from the famed Tsukiji Fish Market in Tokyo, the largest fish market in the world, to ensure quality and freshness. To enhance the overall experience, the cuisine is showcased in beautiful, traditional Japanese pottery while sake is served in a distinctly beautiful line of handmade pewter cups and pitchers from Seikado, the only pewter art craft specialty shop in Japan, as well as handcrafted cypress cups. Omakase is located at 665 Townsend St., San Francisco, CA 94103.

For more information, please visit www.omakasesf.com or call 415-865-0633

ABOUT OMAKASE RESTAURAUNT GROUP
Officially established in 2016, San Francisco’s Omakase Restaurant Group includes the Michelin-starred Omakase, a nationally-renowned destination for Edomae style sushi; Okane, the more casual neighbor to Omakase serving authentic Izakaya style cuisine and sushi; two Live Sushi destinations; and the newly purchased and restored Breakfast at Tiffany’s.