“The teacher, an Indian gentleman, was friendly and personable, but he’s not a trained instructor. And because the class size was too large (26 people), individual assistance was very limited. The teacher gave two brief and slightly disjointed demonstrations (occasionally disappearing into the kitchen with little to no explanation), after which we were more or less left to our own devices. We made three sushi rolls (veg, salmon and shrimp tempura). The quality of the ingredients was average. Because of the size and structure of the class, there’s more downtime than you should be paying for. Making three rolls over two hours is not value for money. Finally, the venue is unusual. The dining room of a three-star Hyatt, whose background music over the speakers was distracting. Over all, an underwhelming experience. If you want to get hands on experience making a variety of different items, there are probably better classes out there.”
