‘Delicious School for Adults’: a sushi workshop at ZEN restaurant

The sushi workshop was nothing like a boring masterclass. On a rainy weekday evening, we went to ZEN in search of a festive atmosphere and positive vibes. By half past seven, everything was ready: the tables were arranged in a ‘P’ shape, with the instructor’s station at the end and workstations for the students – regular UpTown patrons who hadn’t hesitated to spend €50 on the lesson – to the left and right. As well as teaching participants how to make sushi and rolls, the ‘Delicious Lesson’ offers a sushi buffet and a glass of wine – a wonderful start to the evening!

Having satisfied our hunger with sushi and rolls before the workshop began, we took our seats. I register under the ‘lucky’ number 13.

Everyone falls silent as Dan Verdejo, head chef at ZEN restaurant, takes his place at the instructor’s desk. We begin making California rolls (California maki).

Dan speaks with a distinctive Asian accent, but his English is very good. He comments on every step he takes. Whilst the head chef gives the necessary instructions on how to make the rolls, we remove the cling film covering the plates of ingredients, lay out the nori on the bamboo mat and take the rice… We estimate the approximate amount of rice ‘by eye’.

Dan shows everyone how important it is to learn to feel the right amount in your hand; scales won’t help. The chef quickly walks along the tables, assessing the amount of rice each student has taken. Yes, we’ve got a clever bunch today!

The rice is spread over the nori, the roll is turned over with the rice facing down, then a strip of Chinese mayonnaise is squeezed down the centre, and the avocado, onion and crab sticks are arranged on top…

Ready? Dan circles round and round the inner area between the tables, keeping an eye on the students’ progress. Even though we’ve all come to the masterclass after a hard day’s work, Dan still demands our full attention, and… we begin to relax. Life is wonderful when you can simply learn from a master in such comfort!

Smiles light up the participants’ faces, and during short breaks, whilst the chef is helping one of the students, we can raise our glasses. I had the hardest time of all! It was a shame to miss the chance to make the rolls myself, but I had to find the time to take a photo.

Here, look, my California roll – not quite even, but it’ll do for a first attempt. Dan took a look and gave an approving nod.

Let’s move on. Slice the avocado lengthways into thin slices and arrange them on the cling film, alternating with the fish – white and red salmon. Place the prepared ‘sausage’ on top. Wrap the cling film around it and press down firmly.

Dan made one too. Done! We’ll slice them later; for now, let’s make some crab stick rolls.

Spread the rice over the surface of the nori, arrange the crab sticks on top, and roll it up using a bamboo mat. Finally, we’ll make a couple of pieces of sushi. After making the rolls, this is a piece of cake. We cut the rolls into standard-sized pieces. How lovely it is to feel like a Japanese chef! Waiters usually bring us something like this, but here we’ve made it all ourselves.

It’s time for the judge. The formidable head chef of UpTown enters the room. The only things formidable about him are his status and his red jacket. Stephanos Hrysanthou is cheerful and gallant with the ladies. Slowly, step by step, he makes his way past the contestants’ tables: smiles, a few brief words exchanged with the young female participants of the workshop. Finally, three contenders are selected.

Unfortunately for us, but fortunately for Tony – the owner of UpTown – too many people had signed up for the workshop, so after we’d finished, the tables were quickly cleared, the plates of ingredients were replaced, and the second group of participants set about mastering the art of Japanese cooking.

The winner will be decided closer to midnight, based on the results of both workshops. And as for us… What do you think? We settled down at a table and ordered a hot dish with a bottle of white wine from Vlasidis. We’re familiar with this Cypriot wine, just as we’re familiar with Tony and the cuisine at his restaurants.

At the neighbouring tables, we spot the faces of our recent fellow students, with whom we mastered the complex art of cooking. Perhaps we’ll get to know them better and invite our new friends round next Sunday, but that’s another story. A story with a happy ending, because it takes place on the hospitable island of Cyprus, a place chosen as a home by special people. It is these people whom the wonderful restaurateur Tony welcomes within his walls…