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Sushi… So many people love it, but we all seem to think of it as a mystery to make. We are here to take the mystery out of rolling on your own! Join us on Monday, February 8, 2021, 6PM CT for the newest SommChat Virtual Experience – Sushi + Sake!

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During this experience, you will learn from Master Sushi Chef Masazumi Saio of Austin's Uroko, who will virtually share the secrets of making sushi rolls step by step. Master Sake Sommelier, Tim Sullivan of Urban Sake, will be there to recommend the perfect Sake pairings and complete your homemade sushi experience.

Once you have purchased your Zoom Viewing, you will receive a confirmation email which contains a link that will lead you to purchase your Sushi Ingredient Kit. Kits will be available for pick-up or delivery from Uroko. Chef Masa will lead the class and demonstrate how to make California rolls, spicy tuna rolls, and salmon rolls, while Master Sake Sommelier Timothy Sullivan will share his knowledge about the Sakes.

Sushi Kits start at $60, with the perfect amount of ingredients to make rolls for yourself. If you have friends or family joining you, each additional kit will be available for a special price of $25.

Chef Masa Profile

Master Sushi Chef Masazumi Saio

If you have spent any time getting to know the sushi scene in Austin, you know Masazumi Saio. The bespectacled and mustachioed chef worked at Uchi since opening day in 2003. In 2019, he took leave of his longtime home to partner with Takehiro and Kayo Asazu and open Uroko. The restaurant focuses on temaki (hand rolls) at lunch, and also offers sushi classes and weekend omakase (chef tasting).

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Tim Sullivan Profile

Master Sake Sommelier Timothy Sullivan

Timothy Sullivan is the founder of UrbanSake.com, a site devoted to sharing the appreciation, knowledge and joy of Japanese Sake. In addition to achieving the elite title of Master Sake Sommelier, Timothy is also a brand ambassador for Hakkaisan Sake.

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Sake Selections

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Hakkaisan Snow Age

Notes from the expert: "This Junmai Ginjo sake is aged for 3 years in tank at the Hakkaisan “Yuki Muro” building. This is a large snow storage cellar at the Hakkaisan brewery. Using 1,000 tons of snow, the sake tanks sit along side the snow pile in a large insulated room. The cold from the snow...

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Born Gold Junmai Daiginjo

Notes from the expert: "Aged for 1 year at freezing temps, this sake is rich and perfume-y. Also, a great value for a Junmai Daiginjo"

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Hakkaisan Tokubetsu Junmai

Notes from the expert: "I get hints of a lactic character (think cream, butter) on the palate, but overall smooth and lightly, lightly off-dry. Still clean and still very much a Hakkaisan sake. I enjoy drinking this sake very well chilled to bring out a crisp finish."

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Kikusui Funaguchi

Notes from the expert: "Rich and really high octane nama using the best packaging in show business… sake in the can. This stuff will turn your cheeks red, but has a fantastic thick texture and sweet taste that just screams springtime picnic."

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