Luis Ortiz focuses on the fish behind sushi, from recognizing freshness to choosing suitable cuts.

Practical programme

• Selection, cleaning and filleting.
• Saku, hira-zukuri and sogigiri cuts.
• Basic nigiri and sashimi preparation.

The workshop also covers safe handling, storage, knife precision and the direction of the fish’s fibres. A technical but accessible session, booked through Komité.