At first glance, sushi looks simple to prepare. But there is an art to it, one that involves balance and precision. As with most dishes that lean heavily on seafood, it is vital to have fresh ingredients. The right kind of rice can also make or break sushi, as can the type of sugar and vinegar. Even the knife used plays a role in how well your rolls turn out. Preparing sushi at home is a growing trend, and to help people get their head around the art, Kakure – a Ginza-style Japanese restaurant and bar in Central – will host a masterclass led by Kazunari Araki . Araki, the restaurant’s new executive sushi chef, has an impressive pedigree: he spent eight years at Nobu New York followed by four years at Nobu InterContinental Hong Kong . And like many of his fellow Japanese chefs, Araki believes a little of the chef’s soul goes into every piece of sushi that is dished up. There are more that 100 types of sushi but the three-hour class (HK$480 per guest) will focus on nigiri (sushi made of thin slices of raw fish over pressed vinegared rice), maki (wrapped in nori, or seaweed) and prawn tartare. “I’ll be showing people how to make the same sized rice balls and how to use rice on the outside when making maki,” says Araki. To compliment the bright and beautiful flavours, Araki will also be sharing the finer points of how to plate up each type of sushi. “Presentation is key,” he says. The masterclass will be held at Kakure on February 15 from noon to 3pm. Guests will receive a certificate. And did we mention free-flow sake? Kakure is in Prince’s Building, Central. For more details, visit Kakure’s Facebook page .