Learn to Make Sushi and Japanese Food with Denmark’s Most Experienced Sushi Chef and Sake Sommelier
Discover exclusive sushi and Japanese cooking classes held in Copenhagen, as well as at private homes and companies across Denmark.
Whether you’re a curious beginner, a food enthusiast, or a company interested in Japanese gastronomy, you’ll learn authentic techniques and flavors from the Japanese kitchen shared with calmness, presence, and many years of experience.
“In Japan, you never stop learning. In 2012, I was introduced to a Japanese nigiri hand technique that takes 20 years to master – I find that fascinating. Sushi is a dish that isn’t cooked; the sharpness of your knife and your technique determine the quality of the finished sushi.” – Zoë Escher
What Customers Say “It was a pleasure having you visit 😊 I’ve received so much lovely feedback from the participants they had a fun and educational evening.” – Maria
“Wow! Yet another wonderful evening in your company 😃 You are AMAZING at conveying knowledge, and the results were once again a fantastic experience. All the participants were VERY enthusiastic!” – Tanja
Recognition
2019: Judge for the daily newspaper Politiken in connection with testing food for their readers.
2016: Held the official opening speech and opened the fair Formland Spring in Messecenter Herning in Denmark. At the opening of the fair there were 49 people from the press, 20 VIP and 271 exhibitors.
2015: Made sushi and Japanese dishes as private dining at home of US ambassador in Denmark Rufus Gifford.
2013: Rated as Denmark’s sushi expert no. 1 by gourmet supermarket chain Irma.
2013: Guest judget at Masterchef Denmark season 3.
2013: Made sushi and Japanese dishes as staff food to the 3 star Michelin restaurant
Zoë is known from Danish magazines and TV such as Copenhagen Food, ALT for Damerne, Berlingske, Femina, IN, Mad & Bolig, TV3 and the consumer council magazine “THINK”.
Reference: Restaurant Geranium***, A.P. Møller – Mærsk, Hugo Boss Nordic, Novo Nordisk, Ikea, Novartis, Capgemini, VELUX, Takeda Pharma, Haldore Topsøe, Dansk Byggeri, Deloitte, Gorrissen Federspiel, Man Energy Solutions, Symphogen and many more.
In our Beginner Sushi Course, we use some of the finest salmon in the world – salmon from the Faroe Islands.
I have the opportunity to source Faroese salmon, which is considered by many to be among the best sushi grade salmon available. The fish is raised under optimal conditions in the cold, clean waters of the North Atlantic, resulting in exceptional taste and quality. That is why I have chosen it as one of the key ingredients used in the course.
I do this for two reasons:
When I make sushi both at my public courses and private events, I always use the best ingredients I can source. Quite simply, it provides the best flavour experience.
My students deserve the very best. High-quality ingredients also give participants a greater understanding of how important ingredient quality is to the taste and overall sushi experience. It is also part of ensuring that everyone can safely enjoy the sushi we prepare during the course.
The Beginner Sushi Course is an exciting and educational experience where you will learn about:
choosing the right ingredients
cooking sushi rice
knife and cutting techniques
Japanese ingredients
buying fish
the methods behind delicious sushi
After the course, you will be ready to create delicate and delicious sushi in your own kitchen.
Read more about Sushi course for beginners
_
Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.
You do not need to come with someone to join the sushi course in Copenhagen.
The most important thing is not whether you come with a friend, partner, or family member. What matters is your interest in learning authentic Japanese sushi and having a memorable experience in a welcoming atmosphere.
The courses take place in small, exclusive groups with a maximum of 12 participants. Everyone gets their own workstation with plenty of space, and the groups are intentionally kept small to allow time for personal feedback and guidance throughout the course. The atmosphere is relaxed and social, and many participants quickly find it natural to talk with the other guests.
During the course, you will learn much more than simply how to make sushi. You will gain insight into authentic Japanese techniques, ingredients, and methods used by professional sushi chefs in Japan.
The teaching is hands-on, and to get the most out of the experience, participants are expected to take an active part throughout the course. Whether you are a beginner or already have experience with sushi, you will be guided step by step.
Many people are not aware that you can easily attend the course alone. It often gives you the opportunity to fully immerse yourself, learn something new, and meet people with similar interests.
_
Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.
Do you want to learn how to make sushi using the same techniques mastered by sushi chefs in Tokyo? Then this course is for you!
At Denmark’s only sushi course taught by a Japanese-trained sushi chef, you will be taught by Zoë Escher, who was trained by a Japanese sushi master from Tokyo. She brings the authentic Japanese sushi tradition directly to your kitchen in Copenhagen.
You won’t just learn how to roll sushi, you’ll learn to understand the ingredients, techniques, and philosophy behind sushi, exactly as sushi chefs in Tokyo do.
On the course, you will learn, among other things:
How to prepare sushi rice so it has the perfect consistency and flavor.
How to use Japanese ingredients that give sushi its authentic aroma.
How to choose fish and shellfish using the same criteria sushi experts look for.
The most important cutting techniques and ingredient preparations.
How to make three classic types of rolls:
Hosomaki (small rolls)
Uramaki (inside-out rolls)
Futomaki (large rolls)
… and much more.
The course takes place in Copenhagen, where you’ll enjoy a cozy and educational afternoon – and of course, plenty of sushi to enjoy afterwards.
Please read more about the cooking class Sushi for beginners _
Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.
Many of us would like to eat more vegetables on a daily basis. Vegetables are full of important vitamins, minerals and fibre, all of which contribute to a healthy body.
In a busy everyday life, it can be challenging to eat the recommended vegetables. If you are looking for a delicious and easy way to get more vegetables into your diet, sushi could be your shortcut.
Although many people think of fish when they hear the word “sushi”, vegetables are also an essential part of this wonderful dish. From fresh cucumbers and avocado to steamed asparagus and marinated radish – sushi offers a world of vegetables presented in a new and exciting way.
Eating raw vegetables is healthier than cooked vegetables. The various raw vegetables used in sushi boost your body with vitamins.
Not only do you get lots of vegetables with sushi, but the seaweed nori, which is often used to make sushi rolls, is full of vitamins, minerals and antioxidants. This makes sushi both tasty and healthy to eat.
_
Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.
Salmon is without a doubt the most popular fish for sushi, and there are several good reasons for that. Its mild flavor, soft texture, and beautiful orange color make salmon a favorite among both beginners and experienced sushi lovers.
In authentic Japanese sushi, tuna has traditionally been more common, but in Europe, salmon has truly taken first place. One reason is that salmon is more widely available and perfectly matches the flavors many Europeans prefer. The combination of fresh salmon, perfectly cooked sushi rice, and Japanese ingredients creates a harmonious balance of umami, richness, and freshness.
At the same time, salmon is incredibly versatile. It works perfectly in hosomaki, futomaki, and popular uramaki rolls.
With the right Japanese cutting techniques, salmon can be presented beautifully and give sushi an elegant appearance.
At a Sushi course for beginners, you will learn which cutting techniques are best suited for sushi rolls.
_
Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.
Sushi is a dish that tends to dry out easily if it is stored the wrong way.
All ingredients used in sushi are fresh and raw.
You know it from tomatoes. If you cut a tomato allow it to lie without being wrapped properly the surface will dry. The same thing happens with sushi. It does not taste very good.
What causes sushi to dry out easily is the direct contact with air.
Sushi should be stored in an airtight container. If that is not possible, let us say you bought sushi for a dinner and it takes up a lot of space in your fridge.
The next best thing to do is to wrap cling film tightly around the sushi so that no air gets in. It is important to wrap in such a way that the individual pieces of sushi do not break.
Sushi should always be eaten at room temperature. It tastes the best.
Approx. 15 minutes before you sit down to eat, you take the sushi out of the fridge and leave it on the kitchen table (without a lid).
You do not always have to buy sushi.
On the Sushi course for beginners, you learn step by step how to make tasty sushi for everyday use and parties.
_
Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.
Would you like to try making homemade sushi without it becoming time-consuming or requiring advanced equipment?
Then temaki, also known as sushi handrolls, is a great place to start. These cone-shaped rolls are informal in style and packed with fresh flavor.
Inspired by Japanese cuisine, you can get started right in your own kitchen. The concept is simple: crisp seaweed, freshly cooked rice, and your favorite fillings. You choose the combinations yourself, making handrolls a flexible option for both beginners and experienced sushi enthusiasts.
For example, you can create variations with spicy tuna, fresh salmon, tuna with spring onions, shrimp, or a green version with avocado and crunchy asparagus. The possibilities are endless, and each variation offers its own unique taste experience. Best of all, you can adapt them to suit your cravings or whatever you already have in your fridge.
One of the biggest advantages of handrolls is that you can adjust the portions exactly to your needs. This makes it easier to reduce food waste and creates a more flexible approach to everyday cooking. With just a few fresh ingredients, you can put together a meal that fits both your appetite and the occasion.
_
Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.
There are 3 countries that grow seaweed for sushi and that is China, Korea and Japan. There is a big difference in taste. The three countries are good at growing sushi seaweed. You should always buy sushi nori based on what you think has the best taste.
The manufacturer of sushi nori packages the seaweed in a way so that when you open the newly purchased package, the seaweed will be crispy.
As soon as a sushi chef applies rice and other ingredients to the seaweed, the sushi seaweed will still be crispy in texture. When the sushi chef has made the sushi roll, it begins to become smoother and softer in texture without affecting the taste or quality.
Instead, the sushi roll will be more firm as the individual ingredients fall into place in the roll itself after a very short time.
Sushi rolls should always be eaten at room temperature, that way you will get the full flavor experience.
_
Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.
Do you dream of making your own sushi at home but aren’t sure where to start?
Salmon is the perfect introduction to the world of sushi. It has a mild flavor that most people enjoy and a texture that is far more forgiving to work with than many other types of fish. This means you can quickly experience success in the kitchen even if you’re a complete beginner.
When working with salmon, you also begin to develop a feel for the techniques behind great sushi.
How do you cut the fish so it looks beautiful and tastes its best? How does it pair with rice and other ingredients?
These are exactly the kinds of details that make all the difference and elevate your cooking to a whole new level.
But even though salmon is beginner-friendly, there’s still a whole world of knowledge behind the perfect sushi experience. From selecting the right ingredients to mastering the small technical touches that make each roll come together perfectly.
If you truly want to master it, it’s not just about the ingredients, it’s about learning the craft behind it. With the right guidance, you can quickly go from a curious beginner to someone who impresses friends and family with homemade sushi.
So yes, salmon is the perfect place to start. But it’s only when you learn the techniques behind it that the real magic happens.
_
Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.
Do you dream of making delicious, authentic sushi at home? You’re definitely not alone. Many people are surprised by how big the difference is between homemade sushi and the kind served by skilled Japanese chefs. Fortunately, there’s a shortcut to getting off to a great start.
Sushi is about much more than rice, seaweed, and fish. It’s a combination of technique, balance, and aesthetics. Even small details, like how tightly you roll your sushi can have a big impact on both taste and texture. And those details can be difficult to master on your own.
The most effective way to improve is by learning from an experienced chef. You don’t just get recipes you gain an understanding of the craftsmanship behind sushi. You learn how to prepare the rice correctly, how to cut the fish, and how to create a beautiful and balanced presentation.
A course can therefore be a great investment, whether you’re a complete beginner or have already tried making sushi at home. You’ll gain inspiration, new techniques, and, not least, confidence in the kitchen.
So if you want to get good at sushi in a fun and educational way, it’s worth starting with the right guidance. It makes all the difference.
_
Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.
