Never Too Cool for School: Take a Sashimi Class at Osakana Fish Market in Brooklyn
I love eavesdropping on conversations that capture visitors’ initial reactions to New York City. There’s a genuine feeling of wonder and excitement that’s infectious. I find their observations charming, whether good (“there’s so much to see!”) or bad (“it smells horrible!”). Traveling has always given me that high -- going into sensory overload as you take in things you’ve never seen, smelled or heard before. And while many cities have charmed me, few have done so like Tokyo.
Visiting Japan was always high on my list because I love the food. If someone said I could only eat Japanese food for the rest of my life, I would equate it to being quarantined in Barneys. It’s gonna be rough, but I think I can handle it.
What is Osakana?
The food I ate in Japan is some of the best I’ve ever had. But it’s not due to a complicated, ten-step cooking method or some rare, impossible-to-get-your-hands-on ingredient. Nine times out of ten, simple preparation allowed the quality of the food to shine.
Osakana is a fish market in Williamsburg owned by Yuji Haraguchi that essentially operates on the same belief. Haraguchi knows that if you find the right fish, a few simple cooking methods are all you’ll need. If you’re worried about being overwhelmed by a busy fish market like Tsukiji Market in Tokyo, don’t worry. It’s a much more refined experience since most of the work is done for you. The daily offerings are sliced into edible portions, and several are offered already prepared in a marinade suited to the fish.
But at Osakana, Haraguchi seeks to dispel the notion that price equals quality. There’s no need to pay top dollar for the black cod popularized by chef Nobu Matsushisa; there are other types of fish that offer a similar flaky texture and buttery flavor. You just have to know how to find them.
What do you learn in a Sashimi Class?
What’s unique about Osakana is that it doesn’t want to just sell you fish, it wants to teach you about it too. Conscientious diners are more focused on sourcing and sustainability than ever before, and Osakana is here to help. It offers a range of courses, which are either in the format of demonstrations or hands-on classes. We chose a Sashimi at Home class, which explores preparations of fish such as yubiki, yakishimo and kobujime. We watched as Yuji skillfully handled the fish, unfazed as he rattled off a list of fish that would be suited for a given preparation while he showed us how to expertly remove the skin off a filet.
If you can take good notes, you’ll be able to confidently purchase fish varieties outside of the usual cod-salmon-tuna trifecta the next time you’re at a grocery store. But even if you don’t, the class will teach you how to ask the right questions at a fish counter or fish market so that you can begin to explore the myriad options available out there.
Osakana offers classes on fish butchery and knife sharpening, as well as a whole host of cooking classes. You can also request one-on-one or small group sessions. For groups of 6-12, you can organize a sushi-making party, which could be a really fun activity with out-of-town visitors or with close friends to celebrate a significant event. Visit their website for a schedule, and find different ways to “honor your fish”.
Yuji Haraguchi’s story is one that, as an immigrant, I can particularly appreciate. He’s been in the wholesale seafood business for much of his career, but he started devising creative dishes which he would serve in pop-ups at Kinfolk Studios, Smorgasburg and Whole Foods. His success led to the opening of his restaurant, Okonomi, and he’s since turned to Kickstarter to fund projects like Osakana. It’s a trajectory that immigrants dream of: a true made-in-America tale of where passion and tenacity can take you.
Make it a date! Pair it with:
Brunch at Okonomi
After you’ve learned Yuji Haraguchi’s secrets, why not head over to his restaurant to see them in action? The few samples from sashimi class are unlikely to satiate, after all. In fact, they likely whet your appetite, and now you’re right and ready for a proper meal. Located just a few streets over from Osakana, Okonomi offers daily donburi and ramen selections. But the traditional Japanese ichiju-sansai set meals are the true menu highlight. Ichiju-sansai literally translates into “one soup, three dishes”. Everything is sourced locally so the options change regularly. The delicious meal might be the last bit of inspiration you need to parlay what you learned in class into the role of Master Chef at home.
Note: If you happen to take an evening class, Okonomi becomes Yuji Ramen for dinner service, which offers an à la carte menu of seafood-rich ramen and mazemen, as well as a ramen omakase on weekend nights.
Location:
Hours:
Mon - Fri 9am - 3pm
Sat - Sun 10am - 4pm
