Beginner Sushi Class

Booking Page

Beginner Booking

Please note: Booking an individual ticket does not guarantee a private session. To ensure a one-on-one experience with the chef, please book the Private Masterclass option

Important Booking Info

The Beginner class book up to 3 people
If you’d like to book for 4 people (including yourself), please select the Group of 4 Booking option.
Each class has a maximum capacity of 4 people.

Ready to Master Sushi Like a Pro?

Book today and use the promo code below to get a multi person discount.

Coupon Code:

BEGINNER2 (7% OFF – For 2 people)
BEGINNER3 (13% OFF – For 3 people)

Note: These coupons cannot be used for individual bookings (1 person) or for group of 4 bookings. Misuse will result in cancellation.

Allergen Policy

Effective Date: 24/04/2025
Reviewed By: Eliyohu Da Costa
Next Review: 01/04/2026
1. Purpose
This policy sets out OMI Sushi’s approach to managing allergens to ensure the safety of customers with food allergies or intolerances. Our aim is to minimise risk, provide clear and accurate information, and train staff to respond appropriately.
2. Scope
This policy applies to all food prepared and served at OMI Sushi, including dine-in, takeaway, and delivery.
3. Allergens Covered
We follow the UK Food Information Regulations and recognise the 14 legally declared
allergens:
1. Celery
2. Cereals containing gluten (e.g. wheat, rye, barley)
3. Crustaceans (Not used at OMI Sushi)
4. Eggs
5. Fish
6. Lupin
7. Milk
8. Molluscs (Not used at OMI Sushi)
9. Mustard
10. Nuts (e.g. almonds, hazelnuts, walnuts)
11. Peanuts
12. Sesame seeds
13. Soya
14. Sulphur dioxide / sulphites
4. Ingredients and Supplier Management
– All ingredients used at OMI Sushi are sourced from trusted suppliers with clear allergen declarations.
– New products are not introduced without reviewing allergen information.
– Allergen data is reviewed regularly and updated immediately if changes occur.
5. Preparation and Cross-Contamination Prevention
– Where possible, separate preparation areas and equipment are used for allergen-free dishes.
– Staff follow strict hand washing and sanitation protocols between tasks.
– Colour-coded utensils and chopping boards are used to avoid cross-contact.
– Staff are trained to clean down surfaces thoroughly between tasks.
6. Customer Communication
– An Allergen Matrix is available on request and displayed in-store.
– Our menu clearly indicates potential allergens and uses icons where applicable.
– Customers with allergies are encouraged to inform staff before ordering.
– We advise that while we take all reasonable precautions, cross-contamination may occur.
7. Staff Training
– All staff receive allergen awareness training during induction and refresher training every 6 months.
– Staff are trained not to guess – if unsure, they must escalate to a manager or chef.
– A manager is always present on-site who is trained in allergen response.
8. Incident Handling
– Any allergen-related incidents are logged and investigated.
– Immediate medical attention is sought if required, and all details recorded.
– The policy is reviewed following any serious incident to improve safeguards.
9. Review and Responsibility
– The General Manager is responsible for implementing and maintaining this policy.
– The policy is reviewed annually or when changes to regulations or practices occur.