A huge welcome to our two newest members — Jane and Irem! 🍣 We're so glad you're here. This is a space where we learn, grow, and get our hands properly into the art of sushi together — so don't be shy, jump into the conversations, ask questions, and enjoy the journey. Looking forward to seeing you both thrive in the Dojo! 🥢 — Itabashi Sushi Dojo

To keep this community respectful, helpful, and safe for everyone, please follow these simple rules: 1. 🤝 Respect Everyone We are all here to learn. Be kind, supportive, and constructive in your comments. Rude or offensive behavior will not be tolerated. 2. 🎯 Focus on Sushi & Japanese Cuisine This is a place for sharing recipes, techniques, tools, and plating ideas related to our craft. 3. 📸 Share Your Work We love seeing progress! Post photos and videos of your attempts. Don't be shy—mistakes are part of learning! 4. 🚫 No Spam or Self-Promotion Please do not post links to other groups, services, or products unless they are genuinely helpful and related to the topic. 5. 🧼 Hygiene First Always practice good food safety and hygiene. If you ask questions about raw fish or storage, we will answer based on safe standards. 🙏 Thank you for helping me keep this place positive and professional!

Hello everyone! 🙏 I am so happy to finally open the doors of my Dojo to you. For over 30 years, I have dedicated my life to the art of sushi — from studying Japanology in Tokyo, training at Nobu, Zuma and Roka, to opening my own restaurants Kappa and Itabashi in London. This community is not just about recipes. It is about discipline, culture, and sharing the true heart of Japanese cuisine. Whether you are a beginner or passionate about food, you are welcome here. Let’s learn, practice, and pursue perfection together. Itadakimasu! 🥢