Art of Sashimi The Food School

Overview

Learn directly from a Japanese sensei as you explore the principles of fish selection, master traditional knife handling, and refine your techniques in filleting, slicing, and plating. With access to premium seafood and expert guidance, during this Art of Sashimi course offered at Dusit Thani College you’ll gain hands-on experience and a deeper appreciation for the precision and artistry that define sashimi. No need to fly to Japan—train with a master right here in Bangkok.

What you will learn

• Understand Sashimi Culture and Essentials:  Discover the cultural significance and culinary philosophy behind sashimi in Japanese cuisine. Learn to identify key fish species suitable for sashimi and recognise the signs of optimal freshness.
• Master Fish Preparation Skills. Practice proper handling and cleaning of whole fish, aligned with Japanese culinary standards. Use the Deba knife to perform Sanmai-oroshi (three-piece filleting) and remove bones with precision.
• Apply Core Slicing Techniques. Train with the Yanagiba knife to master classic sashimi cuts, including Hira-zukuri, Usu-zukuri, Sogi-zukuri, Sugata-zukuri, and Hoso-zukuri. Choose the appropriate slicing method based on the fish’s texture and the desired presentation.