Master Sushi In
Your Own Kitchen
Forget takeout. These six books walk you through real sushi, nigiri and sashimi one roll at a time, with chef Kenji Sato's techniques adapted for kitchens right across South Africa, from Durban to Cape Town.
Reader Favourites
Whether you've never touched a bamboo mat or you're refining your knife work, there's a book here for you
The Chef
Behind Umami
Long before culinary school, Kenji was learning the art of slicing fresh fish at his father's counter, where every cut, ingredient, and tradition shaped his passion for Japanese cuisine.
He later trained under sushi masters in Tokyo and Osaka before moving to South Africa, where he now teaches weekly classes from his Cape Town studio.
Why Choose Us
Three things every reader gets, no matter which book lands on your kitchen counter
Nationwide Courier
Nothing ships until it's survived Kenji's own students and their questions
Kitchen-Tested Recipes
Nothing ships until it's survived Aiko's own students and their questions
Built To Get Messy
Rice water, soy sauce, fish oil, these pages are made to take a beating
Straight From Our Kitchens
Real notes from home cooks who picked up a knife and a bag of rice
“My rolls used to fall apart every single time. Three chapters into this book and my kids actually asked for seconds, which has genuinely never happened before.”
“The nigiri chapter alone was worth the price. I finally understand why my rice kept sliding off, turns out I was pressing far too hard the whole time.”
“Bought this as a joke gift for my husband and now he's the one hosting sushi nights. Our local fishmonger knows his order by heart at this point.”
Your Kitchen Is
Ready For This
Grab all six books together and pay less than buying them apart.
No fancy equipment, no imported ingredients you can't find, just clear recipes built around what's actually sold at markets and shops across South Africa.
