Fish Cutting Class

The fish cutting class in Nishiki Market promises an immersive culinary experience. Participants will don aprons and learn to fillet fresh fish, expertly removing bones and preparing delicate sashimi and carpaccio. Under the guidance of skilled instructors, they’ll meticulously slice the fish into thin, translucent pieces and dress the carpaccio with a tangy, herbed sauce. The class culminates in a shared lunch, allowing attendees to savor the fruits of their labor. But this isn’t just about the food – it’s an opportunity to master traditional Japanese techniques and bond over a shared passion for the culinary arts.

Key Points

• A 2.5-hour hands-on class where participants fillet fresh fish and prepare sashimi and carpaccio in a small group setting of 8 people.
• Participants learn to expertly remove bones, create fillets, and delicately slice fish for sashimi and carpaccio.
• Sashimi and carpaccio are meticulously prepared, with fillets thinly sliced and plates artfully arranged.
• Participants enjoy the fresh, self-made sashimi and carpaccio dishes during a communal lunch.
• The class includes all necessary equipment and ingredients, but is not suitable for children under 10 years old.

You can check if your dates are available here:

Overview of the Class

A 2.5-hour fish cutting class, limited to 8 participants, allows attendees to fillet fish and prepare sashimi and carpaccio. The class is held at Kimura fish shop in Nishiki Market, and participants wear blue and orange aprons.

The instructor speaks English, and the class isn’t suitable for children under 10 years old. Participants handle the fish, and the class includes rice, knives, aprons, rubber gloves, soy sauce, and carpaccio sauce.

At the end of the class, participants enjoy the sashimi and carpaccio they’ve prepared for lunch.

Participant Filleting Experience

During the fish cutting class, participants enthusiastically donned their aprons and began the hands-on experience of filleting the fresh fish. Under the guidance of the English-speaking instructor, they skillfully sliced through the scaly skins, expertly removing the bones and creating beautiful fillets.

The participants then delicately prepared sashimi and carpaccio, meticulously arranging the thin slices on plates. The aroma of the freshly prepared dishes filled the air as participants eagerly sampled their creations, savoring the flavors and textures.

This hands-on experience allowed the participants to gain a newfound appreciation for the art of fish preparation and the importance of technique in creating exceptional seafood dishes.

Sashimi and Carpaccio Preparation

After filleting the fresh fish, participants then meticulously prepared sashimi and carpaccio. Using their newly-honed knife skills, they thinly sliced the fillets into delicate sashimi pieces. Participants carefully arranged the translucent slices on plates, drizzling them with soy sauce.

Next, they created carpaccio by pounding the remaining fillets into paper-thin sheets. They dressed the carpaccio with a tangy, herbed sauce, transforming the raw fish into an elegant appetizer. Throughout the process, the instructor provided guidance, ensuring participants executed each step with precision.

Once the sashimi and carpaccio were ready, the group eagerly gathered around the table to savor their creations, relishing the fresh flavors and textures of the expertly prepared dishes.

Lunch With Self-Made Dishes

With their sashimi and carpaccio masterfully prepared, the participants eagerly gathered around the table to savor the fruits of their labor. Deftly wielding their chopsticks, they savored the fresh, silky-smooth sashimi, its flavors heightened by the perfect pairing of soy sauce.

The carpaccio, thin slices of fish delicately dressed in a tangy sauce, elicited appreciative murmurs around the table. As they indulged, the participants shared stories of their fish-cutting triumphs and techniques, bonding over the shared experience of creating something truly special from scratch. The relaxed camaraderie and sense of accomplishment made this lunch a truly memorable part of the fish cutting class.

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Inclusions and Exclusions

The fish cutting class includes everything participants need to engage in the hands-on experience of filleting fish and preparing sashimi and carpaccio. Participants will be provided with the fish, rice, and all necessary tools like knives, aprons, and rubber gloves. Condiments such as soy sauce and carpaccio sauce are also included.

The class isn’t suitable for children under 10 years old. Participants are required to wear the blue and orange aprons provided at the Kimura fish shop in Nishiki Market, which is where the class is held. At the end of the session, you will enjoy the sashimi and carpaccio they’ve prepared for their lunch.

Suitable and Unsuitable Participants

The fish cutting class is geared towards adults who are interested in learning the art of filleting and preparing sashimi and carpaccio. The class is not suitable for children under 10 years of age, as the handling of sharp knives and raw fish could pose a safety risk.

Suitable Participants	Unsuitable Participants
Adults interested in learning fish cutting	Children under 10 years old
Individuals with a passion for Japanese cuisine	Those not comfortable handling raw fish
Culinary enthusiasts seeking to expand their skills	Individuals with allergies or dietary restrictions

The class is limited to 8 participants to ensure personalized attention and a hands-on learning experience. The instructor, who speaks English, guides the participants through the process step-by-step.

Meeting Point and Attire

Participants meet at the Kimura fish shop located within Nishiki Market, a renowned food hub in Kyoto. The class is held within the shop, where you will don the provided blue and orange aprons.

Nishiki Market is a lively place, known for its diverse array of fresh seafood, produce, and artisanal goods. The fish shop itself is a hub of activity, with fishmongers skillfully filleting and preparing the day’s catch. As participants gather, the instructor will provide an overview of the class, ensuring everyone is prepared to dive into the hands-on experience of filleting and preparing the fresh fish.

Duration and Capacity

For the fish cutting class, the duration is 2.5 hours and it’s limited to 8 participants. This ensures an intimate and hands-on experience for attendees.

The class is conducted in English, making it accessible to a wide audience. The small group size allows the instructor to provide personalized attention and guidance throughout the activities.

Participants will have the opportunity to fillet the fish themselves, as well as create sashimi and carpaccio dishes from the fresh catch. These creations will then be enjoyed for lunch, providing a complete and immersive experience.

The class isn’t suitable for children under 10 years old, ensuring a suitable environment for the more intricate techniques involved.

Frequently Asked Questions

Is There a Minimum Skill Level Required to Participate?

The class doesn’t require a minimum skill level. It’s suitable for beginners as well as experienced participants, as the instructor provides hands-on guidance throughout the filleting and sashimi preparation processes.

Can Participants Bring Their Own Knives and Tools?

Participants can bring their own knives and tools, but the instructor provides all necessary equipment. The class is designed for beginners, so there’s no minimum skill level required to participate.

Are There Any Restrictions on Dietary Requirements?

The fish cutting class accommodates various dietary needs. Participants with special requirements should notify the instructor in advance, and the class will make reasonable efforts to provide suitable alternatives for sashimi and carpaccio.

Can Participants Take Home the Fish They Prepare?

Participants are not able to take home the fish they prepare during the class. The fish filleted and used to make sashimi and carpaccio is consumed by the participants as part of the included lunch.

Is There an Opportunity to Purchase Additional Fish?

Yes, participants can purchase additional fish at the end of the class. The instructor encourages participants to buy more fish to take home and practice their new filleting skills.

Recap

The fish cutting class offers a unique hands-on experience in the heart of Nishiki Market. Participants learn to fillet fresh fish, expertly removing bones and preparing delicate sashimi and carpaccio dishes. The class culminates in a shared lunch, allowing participants to savor the fruits of their labor and bond over the shared experience of mastering traditional Japanese culinary techniques.

You can check if your dates are available here: