Sea To You Sushi

Bought a groupon for sushi making class for 2. Bön «Jovi» is highly entertaining and offers a fun class. There’s room for several couples and the experience would probably be even more fun if you knew everyone in the class, as opposed to random participants. Regardless, it was a fun experience and we will definitely go back. The base package is probably a little light on food for 2 people, but with ad ons, we had more than enough. My only complaint is that we didn’t have enough time to eat after rolling everything and had to take some home. The groupon makes it much more affordable. They do charge a $ 10 fee to BYOB, and the sell cups 2/​$ 1. I missed the memo to bring my own cups as well! Check out Bön, you’ll definitely have a good time!

Awesome time and a great idea for gift anytime. Not only did I learn how to make sushi, but some key facts when purchasing good fish (when and where). I will be coming back for more!

Really good sushi class. The instructor is also very funny and clearly enjoys teaching.

We had a wonderful time at the sushi making course. There is a lot of laughter and lightness to the experience. Plus… we got loads of sushi rolls to take home! We would definitely recommend it any time there is a Groupon coupon.

About a month ago, I was in Boston with my partner for the weekend, and I wanted us to do something totally fun and different. In comes, ‘Sea To You Sushi’. We went to the beginner sushi making class, and it was so much fun putting our sushi making skills to the test, which consisted of primarily making maki rolls. You can easily make more sushi than you can eat, and leave very full. I had only two issues…1) the miso soup I ordered was given to another group, but I was refunded the price of the soup; 2) the new space in Newton they moved in was a little untidy in the back. clearly ‘post-​move messiness’ that I’m hope was clean up by now. Otherwise, if you enjoy sushi and want to have fun making it, I recommend this experience… cat paw.

When I move from Boston, I am definitely going to miss Sea to You. Here’s why: the best value they offer is their retail offering for fish where you can order as much or as little fish of various varieties as you wish. You eat exactly what you want. I’ve come here so often that with just the savings from the Sea to You Membership Card ($ 10/​year), I’ve been able to purchase a high end Yanagi (sashimi) knife. Buy the fish yourself and slice it at home with a sharp chefs knife. The only other things you need to start making your own sushi at home is sushi rice (there is a difference), sushi seasoning (I prefer it in the powerderized form in an orange package), nori, and a rolling mat. Occasionally the fish quality isn’t as good as it typically is but it must be remembered that sashimi grade fish represent such a small percentage of the ocean’s fish that it’s understandable.
Unlike many Unilocalers, I’ve never attended a class here. I have purchased deals through Groupon and LivingSocial for platters without any problems. The sushi quality for the platters is very consistent. If you want to go the DIY route they sell everything for you right there or you can try any Asian grocery store as well.

I attended a BYOB sushi party (which I payed for with a groupon).
The cooking class is ok: you literally learn only to roll sushi. Not to make the rice or cut the fish or prepare any other ingredient.
What I did not like
1) very restrictive cancellation policy.
2) my groupon has been marked redeemed when I reserved my seating: all other establishment where I had to reserve with a groupon redeem it when I actually went to the place.
3) I payed for a BYOB sushi party but I had to pay extra 10 $ for every bottle of wine or 6 beers that I brought in. And this extra charge was not obvious when I bought the groupon
4) Ingredients are super-​limited. The regular class has only vegetarian ingredient, imitation crab, broiled salmon and spicy broiled tuna. NO FISH WHATSOEVER. If you want fish to roll in your sushi you have to pay extra for it.
5) the initial part of class (safety) went on forever. The chef made a lot of jokes but I had the feeling that he was just wasting time to limit the actual rolling part of the class.
Overall I was put off by all the extra charges and the lack of ingredients. I think they limit ingredients to inexpensive ones because customers can take home 1 container of sushi and probably people have taken advantage of it by packing tons of expensive sushi-​grade fish…

Like many who have visited here, I purchased an Amazon Local deal for an intro sushi making class as a gift to my boyfriend for Christmas. We went on Valentine’s Day and had a great time! Considering the «holiday,» our class was filled with couples but the instructor said he’s seen all sorts of groups from families to bachalorette parties. We spent the first 45 mins or so getting and introduction about the company and what we’d be doing in the class. By the time instructions were finished, we only had about 30 mins to roll which is my major complaint.
i liked the structure of the class — they have a salad bar area set up where you can grab whichever ingredients you’d like to roll with and take them back to your station to create! Another minor complain is the ingredients, though varied, were on of the highest quality. We did each receive a small container of raw tuna and salmon which was probably the tastiest part.
Overall, I definitely learned something and would go back to get another chance to spend some practice time rolling. The staff, though a bit unorganized, were enjoyable (and full of cheesy jokes which I personally love). They also take pictures during the class and post them on Facebook afterwards. They run a contest where the group who gets the most likes on their photo will win a giftcard and be entered to win a free vacation! Something I wouldn’t expect from a small place like this but a great idea.
Moral of the story, go with a discount deal and expect to have fun, but be willing to roll with a little bit of chaos and confusion.

I love sushi. I love cruises. So when I saw a Gilt offer for a sushi-​making harbor cruise, I thought, «Wow. Dreams really do come true.» Unfortunately this dream ended up being mediocre at best.
Gilt advertised the event with photos of delicious-​looking, hand-​crafted rolls in a classy, nautical setting. In reality, we were all on the warm, crowded bottom-​most deck of a booze cruise. After the demonstration by Sea To You (which was a bit difficult to understand because of the chef’s microphone and accent), we were handed boxes containing overly-​sticky rice, seaweed, a stick of imitation crabmeat, and shredded carrots and told to go for it. But wait! Don’t get too crazy! We’re not allowed to eat the sushi we make.
What?! I could already imagine the conversation I was going to have with my coworkers the next day when they asked me about the cruise (which I, of course, was gushing excitedly about during work).
«So how did your sushi turn out?»
«Well I don’t know how it tasted… but it looked pretty good.»
I obviously wasn’t going to let that happen, so my friends and I snuck in bites despite the company’s warnings. It didn’t taste great. the rice was way too sticky, and there just wasn’t much else to it. But we had to do it. And I’m still here to tell the tale.
The company obviously realized that they couldn’t have us make sushi without eating some (and for $ 35, I sure hope some food is included!), so they brought prepared boxes of salmon, tuna, and avocado rolls. These rolls were extremely simple and did not taste very fresh. There was too much rice, and it was also hard and refrigerator-​cold (I don’t know why this company has so many rice troubles). We were still pretty hungry afterward (which is also part of the reason we ate the ones we made).
Afterward, we went up to the top deck of the Provincetown II and has a fantastic time drinking and dancing. The sushi portion just didn’t make much sense with the setting and could have happened anywhere. In the future, I’ll just go on the cruise sans sushi. And if I ever sign up for another sushi class, I’ll make sure to inquire if we actually get to eat what we make. Who would’ve thought this is a question someone would need to ask?

I bought a groupon for Sea to You Sushi. We signed up for the master class, which is a combination of the other 3 classes. The other classes are one hour long, master is 2. It normally costs $ 120 per person. We learned how to make inside out maki, temaki, nigiri, designer rolls and also how to cut fish. I found the entire experience really informative and helpful. But I really appreciated learning how to cut fish because you can’t just cut the fish in any old fashion. It’ll ruin the fish and make it more difficult or uneven to make your sushi.
DO NOT EAT BEFORE YOU COME TO CLASS. I mean don’t come starving, but don’t come full either. I ate a lot of my sadder looking pieces of maki. They have a big open salad bar type thing where you can get your sushi ingredients of choice. The have deep fried sweet potatoes, cucumber, carrots, broiled tuna, broiled salmon, shitake mushrooms, fried panko, and the unagi and spicy mayo sauce. You can upgrade some of your ingredients when you sign up online, like buying avocado, soft shell crab, and spicy scallops
Have your confirmation email ready when you go to class, you’ll show whoever is at the front desk. Both teachers are very nice, spirited and knowledgeable. They’ll teach you tips to make sure that you can have your own sushi parties safely.
They do private parties as well as kids classes. Most importantly, you can buy sushi grade fish for when you want to have your own sushi party. It’s actually pretty difficult to find a good sushi grade fish place when you want to have a party. You can even buy the sushi mats if you need them here. Overall, I had a great time here. I would love to come back anytime.

«Cat paw, Cat paw, Cat paw». That’s going to stay with me forever. The sushi making class definitely deserves a 4.75.
I love eating sushi — since god knows how long ago and this is the first time I came to a class to learn how to properly roll a maki roll. A 90 minute introductory class is super entertaining and a whole a lot of fun and laughter (and learning of course). The instructor is so nice and super funny, he made us laugh while teaching us about sushi hygiene, how to make a maki, how to make sushi rice, and all that good stuff. We learned to make maki, seaweed outside maki, and jumbo maki. They invented phrases like ‘Cat paw’ and ‘Tiger paw’ and ‘Dancer move’ to make the sushi making process memorable. After about 45 minutes of class, we were sent off to make our own maki, an orderly frenzy where everyone is trying to compete (either with other people or themselves) to make the perfect maki. Most of the ingredients are basic (so you can mess up massively and not waste valuable stuff) but you can buy upgrades to make your sushi rolls. You also get to eat as much as you want while making them (especially to hide evidence that you rolled the maki inside out).
They have frequent deals on Giltcity and Groupon for the sushi making class. Great class to do!

Don’t go without a groupon/​living social type of voucher but if you have one by all means go and enjoy a great class at a great value. The instructor is helpful, informative, and funny which makes for a great time. They give you a great background lesson and then let you experiment on your own.
It would be great if they offered more quality ingredients but for $ 30 you really do get to make a ton of sushi and even take it home.
I struggled mightily with the rolling but the food tasted good and the experience was a lot of fun. Enjoy.

My boyfriend and I bought the sushi making class on Gilt City for $ 30 each. Very glad we bought these! We had a great time making sushi together and actually learned enough to make some on our own. Also, once you begin making sushi you can make as much as you want/​eat as much as you want during the whole class. After the class I was a little surprised to see that I only brought home 10 pieces, when I know I made 5 rolls (30 pieces). It was just too diificult to not eat them right after you made them though!
My one complaint is that some of the sushi ingredients were not that great. I was not a fan of the broiled tuna and salmon. But they had sweet potato and brought out fresh salmon in the middle of the class, which were great. Since we had a great time and it was a great deal, I’m willing to look past this though. Highly recommend buying the deal if they offer it again.

AVOID!!!
Bought some white tuna and yellowtail from the store. When I open the package at home the fish smelled rotten. How could someone sell this kind of fish? I’ve bought fish from them when they were at the seaport area. It seems like the quality has taken a nose dive. Won’t visit again or recommend this store to anyone.
11÷27÷12: I just saw the owner’s reponse saying that «We are on vacation. How can you buy any fish from us?» I did not say that I bought fish from your store on July 4^th. A word of advice: If you really care about your business or your customer, I’d suggest first ask for more detail about the issue and what you can do to improve your customer’s experience, rather than getting defensive.

A few of us came here after getting a Trubates coupon for the VIP Sushi Platter. We were extremely excited since the Unilocal reviews were pretty outstanding.
I feel a bit bad not being able to give more stars, but I have to be honest and hopefully Sea to You Sushi will take my comments as constructive criticism :)
So…first I called and the recording said that orders have to be emailed. I emailed and was able to confirm a date/​time. Our group arrived after starving all day, and were disappointed to hear that there was no record of our order for that day, that this had happened a few times before, and that we’d have to wait 30 minutes. Okay fine, these things happen… but if it has happened before then… perhaps make sure it doesn’t in the future? Anyway, we waited close to an hour and were sooooooo stoked like kids on xmas morning when the platter was handed over. We dove right in and it was complete SILENCE while we munched away.
I’m not quite sure what to say about the sushi. The rice was not fresh. It was a bit dry and I’m pretty sure sushi rice is supposed to be plump, chewy, and flavored with vinegar. At least that’s the sushi I’m used to back in California. The sashimi and ingredients seemed fresh enough, but the flavors were a bit… unmemorable. For half price, it’s a good deal, but I would not pay full price for this platter. Although maybe the platters are made better w/​o coupon deals.
Anyway, the lady working here was sweet enough to let us eat at the booth even though we had a take out platter. She was also probably stressed trying to finish our platter before the sushi making classes later in the day, so I’m very glad that she didn’t turn us away! I also really loved the sushi rolls with yam! First time I’ve had those and they were amazzzinggg. I love yams.

Everything about our class was great. Except it was so far out from the city and a little hard to find!
AND…they took our picture BUT didn’t enter us into the photo contest! We say = that’s an automatic foul.
I especially Loved that Sea to You was NOT stingy on the ingredients. There was smoked salmon, regular sashimi salmon (toward the end, they brought it out) and even cooked tuna (although kinda fishy and dry) on top of the regular cucumber, imitation crab meat, etc. as filling.
The instruction was simple, straightforward but a little too much banter at the beginning.
Essentially all you can eat sushi, but at a pretty steep price. I would NOT have done it without the 50% off coupon. We thought the price was just fair with the coupon itself. At full price, definitely not worth it!

This is for the Sea to You Course 1.
The teacher is very patient and funny. He wasn’t too intimidating and after this class I am now able to roll a semi-​perfect jumbo roll, a sushi roll, and an inside-​out maki. Course 1 just teaches you the basics using mostly cooked ingredients so expect California Rolls, Sweet Potato Roll, and maybe Tuna and Salmon Maki. I heard that Course 2 and 3 are more raw fish so I will definitely want to try that! If we ever have a sushi party or the bf and I want to make our own rolls, this would be the place to go for sushi grade fish. During the class I noticed A LOT of people coming and going buying the fresh fish here.
This is a fun activity to go on a date especially if both persons love sushi.

From August to December 2010, we went to three sushi classes at Sea To You Sushi School:
= Course 1 — Introduction & Making Maki Roll (seaweed inside /​seaweed outside /​jumbo roll): basics of sushi preparation and serving
= Course 2 — Making Nigiri & Temaki (hand roll): technique of slicing fish
= Course 3 — Making Designer Roll (Rainbow /​Dragon /​Caterpillar)
There are two more «classes» after these, but they are really just economical opportunities to make piles of sushi in their kitchen and bring it home with you for half the cost of what it would take to buy it pre-​made. I call them «sushi clinics.»
The first class had probably ten people in it, and that was the perfect number of students. We learned a lot about safety techniques, and for two people who’d been making vegetarian sushi for more than a decade (AKA us), we learned a ton of practical and official skills that augmented our confidence and sushi preparedness. It also taught us that we were idiots that one time when we bought fresh raw tuna from the meat case at our co-​op market and turned it into sushi (and then got sick, and then did it again in case the first time was a fluke). We worked with nori (seaweed) paper, rice, vegetable and cooked-​fish fillings, and learned how easy it is to make California Roll and Jumbo Rolls. The audience was comprised of five couples on date-​night, doing something new and different together. All the sushi you make in a class, you keep (to take home or to eat on the spot), and between us we had twelve little trays of sushi to take home with us at the end of the night.
The second class taught us how to start working with uncooked fish. I was really pleased that they waited until the second class to do this, because honestly, I was very intimidated by the safety issues surrounding raw fish in nigiri and as sashimi. It was a different teacher this time, and he was no less funny, charming, patient, and informative. I was shocked to be handling the raw fish with confidence by the end of the evening, and our cats were shocked that we would absolutely not share any of the white and red tuna, salmon, crab, or shrimp sushi we had a baker’s dozen of when we got home. This class was made up of a few couples, a few pairs of friends, and about fifteen people total. It was a little cramped. The teacher said that this number of people is pretty typical.
The third class is a class that you can take while everyone else in the class is doing the first or second class. It might seem weird, but you don’t actually work alongside the other students on the big stainless steel tables. You have your own steel side counter, closer to the fish case, and your own instructor. The problem is that on the night we chose to take Class Three, a platter Groupon was expiring the next day, so the kitchen was in sheer chaos, AND plus a TON of people (more than 20) had signed up for the class. It was cramped, and it started a half hour late. The lecture part was still enjoyable, even though we’d been through it mostly before. By the time it came time to break out into our little side group, we were left in that side counter area alone with no one-​on-​one tutoring in special rolls for quite some time. Ultimately, we DID get to learn the Rainbow Roll and Dragon Roll, and we even got to work with the special butane torch — totally unexpected, and totally an amazing technique (partially torching the top of the roll means that you get to have both raw AND cooked fish in one bite — crazy good). It was really cramped back there; we shared the space with another couple, and it was so close that I tore my shirt on the fish case because I couldn’t move away from it. They did not, unfortunately, teach us the Caterpillar Roll, which was sad. But you know what? We left with fourteen little trays of sushi, we learned cool stuff, and we are now eligible to take their additional classes, which will save us money and be great. We can probably ask these folks to teach us the Caterpillar Roll at one of those aforementioned «sushi clinics,» and I’m sure they’d help. There were couples, friends, and even an adorable family (two parents and three kids) who had all chipped in to buy their mom a sushi class for her birthday. Everyone left satisfied.
So, definitely take these classes. But try not to take a class on or near a Groupon expiration day. Also, I feel so happy that I can drive over and pick up some sushi-​grade fish (or supplies) when I get a craving or have a party, because it’s so satisfying to make it at home when all the ingredients are super fresh, high quality, and safe. There is nowhere else in MA that I’ll buy fish for sushi.
These people are awesome. Friendly, kind, knowledgeable. For like fifteen years, they were top-​quality sushi fish distributors to a ton of restaurants in New England, and then decided their dream was worth pursuing. Their dream is to teach classes of regular people how to make sushi, and they are living the dream. And I love that!

Sea to You is located on a quiet corner off of the busy Route 9. 2 hour free parking is a pleasant treat — no feeding of meters are always a plus!
When you enter, you are greeted by a glass case of fresh raw fish in front of you and freezers of ingredients such as BBQ smoked eel $ 9 for a pack ($ 7 per pack for 2 or more) and Tamago (sweet egg) $ 14/​$ 12. If you like, you can also get a bottle of eel sauce for $ 4.99.
Walk in and by the cash register just beyond the serve yourself bar with sea weed salad, various sizes of fish eggs, and what not there is a menu binder. Turns out some items can only be ordered in advance online and en mass ($ 20 minimum?) like the bento boxes. The roll menu is pretty small, so I ended up ordering the sole two cooked rolls they had — Dragon Roll $ 12.95 which is basically California roll topped with a slice of eel apiece, and shrimp tempura roll $ 8.95 made with pre-​fried battered shrimp.
Service here was friendly, but a little tough to understand. I saw my rolls being made before my eyes, but oddly enough, upon consuming them, they reminded me of supermarket sushi with less moist rice. (I’m under the impression that supermarkets over vinegar the rice to keep it from drying out during the holding period.) They were okay, but not especially good.

More like Sea —to Freezer— to You Sushi.
I recently redeemed my $ 60 groupon for a VIP 71-​piece sushi & sashimi platter (originally priced at $ 120). No joke, the fish tasted like Stop & Shop quality — discolored, limp and not fresh. The tempura shrimps and sweet potatoes (inside the sushi) were soggy and ice cold. Was there even a point of scheduling a pick-​up time?
Also, I have to wonder if the sushi students made this platter since a few roll pieces were sloppy and fell apart.
Lesson learned: stick to ordering sushi platters from Japanese *restaurants* (i.e. Genki Ya or Fugakyu).