Exclusive Sushi-Making Class in Chicago (Includes 3-Course Meal)

Sushi is best learned with your hands on the rice, nori, and fillings, and this Chicago class puts you to work making two rolls rather than just watching a chef. The small group keeps the lesson personal, with room to ask questions and practice at your own pace.

I like the practical knife and rolling instruction and the menu’s contrast between spicy ahi tuna and crisp shrimp tempura. I also like that the class ends with a three-course meal, so you get to eat what you make.

The main consideration is the firm cancellation policy: the $125 fee is non-refundable, and changes are not allowed. You’ll want to be sure of your plans before booking.

At a glance

• Two sushi rolls: Make spicy ahi tuna with cucumber, scallions, avocado, spicy aioli, and oyster sauce, then shrimp tempura with jalapeño, cucumber, and miso aioli.
• A small class: The maximum is eight people, a useful size for getting individual help with knife work and rolling.
• A three-course meal: The rolls are followed by tropical fruit seasoned with tōgarashi and drizzled with honey.
• An evening schedule: Plan for roughly two hours, starting at 6:30 pm at 2316 S Leavitt St, apartment 3.
• BYOB: You may bring wine or beer to enjoy during class. Drinks are not included.
• A set price and strict terms: It costs $125 per person and is non-refundable, except if the class is canceled because the minimum number of participants is not met.

What the two-hour class is really about

This is a cooking class with a meal built in, not a restaurant dinner with a quick demonstration on the side. You’ll learn foundational sushi techniques from a local chef, then use them to make two rolls that are different in texture and flavor. The format suits you if you want more than a recipe card, but do not expect an advanced course in Japanese cuisine: the stated focus is practical knife skills and rolling methods.

The group cap of eight is one of the class’s most useful features. Sushi takes a little coordination, and it can be hard to follow a demonstration when you’re standing behind a crowd. In a small group, you should have a better chance to see the chef’s technique and ask for help with your own roll.

The instruction is meant to meet different skill levels. One participant described the chef adjusting guidance to the group and adding useful everyday kitchen tips. That matters even if sushi is your main interest: knife control and careful prep are skills you can use beyond this one menu.

Cozymeal connects participants with local chefs, and Chef Kumi is one instructor associated with the Chicago class. The available details do not guarantee that she will teach your session, so check with the provider if a particular chef is important to your plans.

Starting at 6:30 pm on South Leavitt Street

The class begins at 6:30 pm at 2316 S Leavitt St, apartment 3, Chicago, Illinois 60608. It ends back at the meeting point, so there is no separate drop-off to plan around. The stated duration is about two hours, which makes this a compact evening activity rather than a full-night commitment.

Check the address carefully before setting out. The meeting point includes an apartment number, and the details do not describe a separate storefront or public entrance. If you are unfamiliar with the area, allow enough time to find the right address and confirm any arrival instructions with Cozymeal.

The schedule gives you a class that begins in the evening and includes the food you prepare. Since the meal is the two sushi rolls and dessert, it is sensible to think of this as dinner rather than a light pre-dinner activity. The exact pacing of demonstrations, hands-on work, and eating is not specified, so avoid planning a tight reservation immediately afterward.

First roll: spicy ahi tuna with creamy avocado

The first roll pairs fresh ahi tuna with spicy aioli, oyster sauce, cucumber, scallions, and avocado. That gives you several textures to manage: soft fish and avocado, crisp cucumber, and the savory lift of scallions and sauce. The spicy elements add punch, while the ingredients keep the roll from being a single-note bite.

This is a useful roll for learning how to distribute filling without making the sushi difficult to close. The chef teaches rolling methods, and you’ll get a chance to put them into practice with a combination of ingredients that needs a tidy, even roll. The result may not look identical to a chef’s work on your first try. That is part of the point: you learn by handling the ingredients yourself.

The menu also includes oyster sauce, so this is not simply fish, rice, and vegetables. If you have dietary restrictions or ingredient concerns, contact the provider in advance. The class aims to accommodate a range of dietary needs, but the details ask you to give notice rather than promising that every request can be met.

Second roll: crispy shrimp tempura and miso aioli

The shrimp-tempura roll changes the texture and flavor profile. Crisp shrimp meets jalapeño and cucumber, with miso aioli adding a savory, creamy note. Compared with the tuna roll, this one leans into crunch and a sharper kick from the jalapeño.

Making two styles in one class gives you a better sense of how sushi can vary. The lesson is not limited to repeating the same roll with a different filling; you’ll work with distinct ingredients and contrasting textures. That makes the second roll a useful follow-up to the tuna, especially if you’re trying to understand how ingredient size and placement affect the finished shape.

The menu specifies the main components, but it does not spell out every preparation detail, such as how the shrimp tempura is made or whether any part is prepared ahead. If learning each cooking step is important to you, ask the provider what the chef demonstrates during your session.

Dessert: fruit with tōgarashi and honey

The final course is tropical fruit lightly seasoned with tōgarashi and drizzled with honey. Tōgarashi is a Japanese seasoning blend with a spicy edge, so the dessert is designed to balance sweetness with warmth rather than end on a plain fruit plate.

It is a small but thoughtful finish to a menu built around savory, rich rolls. After tuna, aioli, avocado, tempura, and miso, fruit gives the meal a lighter final course. The sweet-and-spicy combination also keeps the class rooted in the playful flavor contrasts that run through the menu.

The exact fruit selection is not listed, so do not book with a particular fruit in mind. If you have an allergy or other dietary need, share it before class and ask whether the dessert can be adapted.

What the $125 price includes

At $125 per person, the price covers the three-course menu, the hands-on instruction, and the small-group setting. You are paying for more than two rolls: the value is in learning from a chef, practicing the techniques, and eating the food you make during the session.

The group limit helps make that price more appealing. A class with no more than eight participants has more potential for individual attention than a large demonstration, and practical guidance can be especially useful when you are trying to roll sushi for the first time. The class also includes knife skills, which can offer value beyond this menu.

Still, this is not the best choice if you only want a low-cost meal. You are paying for the lesson and the shared activity as much as the ingredients. If you already make sushi confidently, the class may feel introductory; if you want a relaxed night out that includes a skill to take home, the format makes more sense.

Wine and beer are not included, but you may bring them. That gives you the option to pair a drink with dinner without paying for a beverage package. The class is BYOB, so check any instructions from the provider about what to bring.

Who will enjoy this class most

I’d recommend this for couples looking for an active date night, friends who like cooking together, or solo participants who enjoy small-group instruction. It is also a good fit if you want a structured evening activity that is social without requiring advanced cooking experience.

You do not need to arrive as a sushi expert. The class is intended for a range of skill levels, and the emphasis on guided practice should help beginners feel more comfortable. One past participant said the instruction made them confident enough to make sushi independently afterward. That is a promising outcome, though your own confidence will depend on how much you practice and how much detail the chef covers.

It may be less suitable if you need a guaranteed instructor, have a strict schedule, or are uncertain about attending. Chef Kumi is a named instructor associated with the class, but a particular chef is not guaranteed in the booking details. The roughly two-hour duration is approximate, and the non-refundable terms make last-minute changes costly.

Practical details before you book

The class is offered in English, uses a mobile ticket, and has a maximum of eight participants. Confirmation is provided at booking. Service animals are allowed.

Dietary needs are worth raising early. The provider says the class can accommodate a variety of restrictions and preferences when notified in advance, but you should describe your needs clearly and ask what can be adjusted. The menu includes fish, shrimp, oyster sauce, and several sauces, so do not assume every ingredient can be swapped without changing the lesson.

The cancellation terms deserve a careful read. The activity is non-refundable and cannot be changed for any reason. If the minimum number of participants is not met and the class is canceled, you will be offered another date or experience, or a full refund. The class is often booked about 28 days ahead on average, so reserve early if you have a particular evening in mind, but only once your plans are firm.

Should you book this Chicago sushi class?

Book it if you want a hands-on evening, appreciate patient instruction, and like the idea of making dinner rather than simply ordering it. The strongest reasons are the eight-person cap, practical rolling and knife guidance, and menu variety, from spicy ahi tuna to crisp shrimp tempura and a sweet-spicy fruit dessert.

Think twice if you mainly want a restaurant meal, need flexible cancellation, or have a dietary restriction that has not been confirmed with the provider. At $125, the class offers its best value when you make use of the instruction and enjoy the social cooking format. For a date night or a first attempt at sushi-making, it looks like a satisfying way to spend two hours in Chicago.

FAQ

How long does the class last?

It lasts about two hours.

What time does the class start?

The start time is 6:30 pm.

Where does the class meet?

It meets at 2316 S Leavitt St, apartment 3, Chicago, IL 60608.

Where does the activity end?

It ends back at the meeting point.

How many people can attend?

The maximum group size is eight participants.

What food will I make?

You’ll make a spicy ahi-tuna roll and a shrimp-tempura roll, followed by tropical fruit with tōgarashi and honey.

Is the class suitable for different skill levels?

The class is designed for a range of skill levels and includes instruction in knife skills and sushi rolling.

Can I bring a drink?

Yes. The class is BYOB, and you may bring wine or beer. Drinks are not included.

Can dietary needs be accommodated?

The provider asks you to share dietary needs in advance and says it will do its best to tailor the experience.

Can I cancel for a refund?

No. The experience is non-refundable and cannot be changed. If the class is canceled because the minimum number of participants is not met, you’ll be offered another date or experience, or a full refund.