20-June 2026    2.00 p.m. - 5.00 p.m.

WORKSHOP 1:

The Soul of Sushi - Umami, Rice and the Art of Preparation

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Japanese cuisine - precise, harmonious, and full of flavor

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Sushi begins long before the first roll is shaped. In this workshop, you will discover the foundations that make authentic sushi truly exceptional: high-quality ingredients, perfectly prepared rice, and the fascinating world of umami.

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The Menu

Together, we will explore the essential building blocks of Japanese cuisine. You will discover traditional ingredients such as ginger, wasabi, shiso, and other aromatic accompaniments while gaining insight into the art of pickling.

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A special focus will be placed on the preparation of dashi, understanding umami, and mastering sushi rice. Along the way, you will learn how sweetness, acidity, and umami are balanced to create the distinctive flavors of authentic sushi.

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To conclude the workshop, we will enjoy a guided tasting of different rice preparations, dashi, ponzu, and pickled accompaniments, discovering the remarkable depth and variety of Japanese flavors.

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21-June 2026    3.00 p.m. - 6.00 p.m.

WORKSHOP 2:

Itamae - Craftsmanship, Precision and Harmony

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Japanese cuisine - craftmanship, technique, and perfection

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Building on the foundations established in Workshop 1, this session focuses on the craftsmanship at the heart of sushi-making. Fish selection, cutting techniques, and the harmonious composition of flavors come together to create an authentic sushi experience.

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The Menu

Together, we will explore the quality characteristics of different fish and seafood used for sushi and learn about traditional Japanese curing and aging techniques that influence flavor, texture, and umami.

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A key focus of the workshop is Japanese knife handling and the most important cutting techniques used for sushi and sashimi. You will also discover how garnishes and aromatic accompaniments can be used to enhance flavor, texture, and presentation.

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To conclude the workshop, all elements are brought together into carefully composed sushi and sashimi creations, which we will enjoy and evaluate together.

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About the Instructor

Rik Mayer is the founder, owner, and creative genius behind Rik Mayer Concepts. He lived and worked in Japan for a year, gaining valuable experience in renowned sushi and kaiseki restaurants. His expertise is grounded not only in years of interest but also in evidence-based, profound know-how and genuine craftsmanship. Driven by a passion for high-quality products, he shares well-founded knowledge and offers deep insight into the philosophy behind sushi and Japanese cuisine.

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The workshop is held in German.