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In-person events › Rolling & Bonding
Variety of Japanese Maki Rolls
From $150 per person, and it falls as the group grows.
Roll a variety of Japanese maki by hand from sushi rice you make yourself, then pick up the chef's tricks for plating and presentation, all at your office or venue. Whether you are hosting clients or your own team, everyone compares rolls across the table, laughs over the lopsided ones and eats what they made. Add a sake etiquette session and mochi for dessert.
Themed appetizers and non-alcoholic refreshments
Chicken Teriyaki with Rice and Cucumber Salad, Mochi, Sake Tasting
Add customized aprons with your guests' names or your company's logo to add a special touch and attention to detail. (+$40/pp)
Add a creative twist to your cooking class with our "Haiku Challenge" add-on—an engaging and lighthearted activity where teams craft traditional Japanese haikus, encouraging laughter, connection, and a spark of inspiration.
From the moment you book to the moment the chef says hello.
When you book
A $250 deposit reserves the date and comes off the total in full. Dates 2 weeks out book instantly; sooner than that, ask and we can often expedite.
Within a day
Every event gets a dedicated planner, at no cost. They shape it around your team — the menu, the timings, dietary needs, and the parts that make it yours.
1 week before
Tell us the final numbers and where we are setting up. Your planner checks the room, the power and the tables with you so nothing is a surprise on the day.
On the day
They bring the ingredients, the equipment and everything else, run the event, and leave the space exactly as they found it.
A breakdown of how the 2 hours runs.
0:00 – 0:10
Your chef sets up while the team arrives — drinks and something to nibble.
0:10 – 0:24
Meet your chef, hear the menu and split into stations.
0:24 – 1:12
Each station takes a part of the menu, with the chef moving between them.
1:12 – 1:30
A short competition or tasting challenge between stations.
1:30 – 1:48
Everything comes together and the team eats what it made.
1:48 – 2:00
Your chef clears everything away. You do not.
Everything else arrives with your chef.
Nothing to ship
Plans move. Every window below is counted back from your event date, and applies to in-person events like this one.
Cancellation
Refund of amounts paid, less any documented nonrecoverable costs already incurred.
Your choice: a 50% refund of the recoverable event amount, or a Rockoly credit for 100% of it.
Payments are nonrefundable. The event may still be eligible for rescheduling.
Rescheduling
One complimentary reschedule is permitted.
A rescheduling fee of 10% of the Event Subtotal or $500, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $1,000, whichever is greater.
Headcount is confirmed 10 business days out, and credits last 12 months. The full terms — including no-shows, weather and what counts as a nonrecoverable cost — are in our Event Terms & Conditions.
The plating section is what set this apart from other cooking events I've been to. We spent real time on how a plate is composed — spacing, height, where the wasabi and ginger sit — not just on how to roll. Chef Quan has an eye for it and would move one piece two centimetres and the whole plate would improve. Everyone photographed theirs before eating, which tells you it worked.
Riley T.
I'd never made maki and assumed I'd hold up my table. Nobody minded, and the first two falling apart is apparently standard. By the fourth mine held together. It's a good format for a mixed group because failing is funny rather than embarrassing.
Elias J.
I organized this for a client evening and it did what I wanted — people were busy with their hands, which makes conversation far easier than a standing reception. Everything was set up before we arrived and cleared afterwards without me having to think about it.
Iris E.
Chef Quan kept about twenty-five of us moving without anyone falling behind, and was patient with the table that kept over-filling their rolls. That was our table.
Nina P.
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
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7 Questions
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