Sushi Platters & Asian Cuisine
Mobile Sushi Bar
Takeout & Delivery
Catering/ Private Eveents
Welcome to Sushimotos Catering and Chef Services. We are located in the beautiful Sonoma County Wine Country. Providing services throughout the bay area and beyond. We chose this location as a backdrop to our corporate sushi team building class and our mobile sushi bars. As we have the freshest product available at our fingertips. Whether its produce out of our own personal garden or our local fish monger getting us local Dungeness crab or local Albacore tuna. Sushimotos team is passionate about creating a memorable experience. With both chefs having over 37 years of experience in owning and operating restaurants.
We turned our passion of teaching in kitchens to our passion to teach the general public. Our corporate sushi team building classes or private classes are often taught at local wineries as we have close relationships with our community. So, weather you want to hire us for our mobile sushi experience or a private sushi class at a local intimate winery where you can also get educated on sushi and wine pairing. Our close ties have some of the best (secret) spots in the valley. We have access to wine rooms where you will meet the winemaker and learn his or her specific style of making wine with our local terroir.
Our professional and dedicated staff is happy to customize a menu for dietary restrictions, wine and food pairing, special theme parties and your budget. Whether you want a private sushi bar set up in your house, office, club, or a winery. Guest will enjoy watching and interacting with our highly skilled chefs at work. Creating you a delicious, healthy and memorable experience.
I began learning how to cook at a young age, rather quickly, after I complained to my mother about my hunger.
After graduating from the Le Cordon Blue college of culinary arts in San Francisco, I moved to Hawaii on the island of Maui. There i works with chef Cameron Lewark at Spago in the Four Seasons. At Spago I continued refine my techniques in Pacific rim cuisine. I worked closely with local farms and fisherman to be able to produce the freshest quality creations that we could.
When I moved back to California, I worked in Sausalito with Chef Joseph Humphrey at Murray Circle at Cavallo Point. Here I learned the catering side of hospitality creating menus, balancing multiple banquets and having the leadership and communication for our team succeed.This brings me to my current employer, Chef Rick Bruno. I worked at Bruno’s on Fourth and currently at Ricky’s Eastbound. For the better part of my professional career I have learned and grown here. Chef Rick has taught me to have confidence, let me create, and trusted me with running his restaurant and doing personal catering.
Cooking is about the food, the presentation to the guest and the interaction of flavors. The anticipation to find and create a symphony to one’s senses, this is cooking. The history of the dish, the evolution the small changes chefs make to alter, refine and make it their own. The endless search for the perfect combination, the anticipation, the success, the smiles.
Meet our new chef:
Jovan van der Horst
“Wow!!! From the very start Ed was great with communicating and explaining all the ins and outs of the sushi experience. He had a really upbeat personality that made the two hour class highly enjoyable. We came ready to learn and eat and we were full halfway through the class lol but still so eager to learn more and taste more. Ed Did an amazing job at following CDC guidelines and making sure that we felt safe given the pandemic. The entire area was sanitized and cleaned to perfection upon our arrival and he continuously cleaned throughout making sure that he had a mask and we had gloves if we wanted to use them. My boyfriend and I highly recommend this experience! It was worth every penny!!!"
Chinle, Arizona, United States
"We had a wonderful experience with Ed and Keo, would highly recommend! They set up a live sushi bar at a private residence (Airbnb) and made everything seamless and easy. Their food is incredibly fresh and beautifully presented. They served 10 of us and there was more than enough food and leftovers."
"We learned, we laughed, and we enjoyed yummy sushi. Ed is very knowledgeable, patient and kind. Pairing his culinary talent with an onsite wine expert made the experience that much more enjoyable. We made great memories. Thanks, Ed!"
Mo March 2020
"So much fun first-time sushi rock & rolling! There are so many ways to experience Wine Country, this was one of my best favorite highlights. From traditional roll making and poke to non-traditional omakase, you’ll discover the unique techniques of Japanese cooking. Executive Chef Ed ensured there was never a dull moment from learning and laughs to libations poured from Jim, friendly owner of Seamus Wines. Bring your appetite for learning and don’t be afraid to ask questions. Even as a farmer and avid home chef, I gained so much more knowledge from this. Great for first dates, groups or team learning. Highly recommend - learning is living!"
Maly July 2019
"This experience surpassed even our highest expectations. What a treat! Ed and Keo were fantastic hosts, and had everything flawlessly prepared. We did this experience as a team building exercise, and everyone LOVED it. The food was delicious and making it was so much fun. I would recommend this experience to anyone looking to learn how to make incredible sushi + poke, and have a great time doing it. Ed was also so accommodating and professional. So many thanks to both Ed and Keo - this was the highlight of our offsite."
Ali October 2018
"I absolutely enjoyed the experience and hospitality from Chef Ed - this is unlikely any culinary courses I have taken. Very intimate and personable. One of the highlights was we went to Chef Ed's garden and picked out ingredients for the class - unique and rare experience, Chef Ed took time to explain the garden and get us to taste a variety of vegetables so you really get a sense of what the ingredients taste like, and what you can do with it. We got a chance to learn about tuna and various - poke, nigiri, rolls etc - along the way we got to learn about Chef Ed's culinary and life stories, and how that affected his cooking style. It was wonderful to learn about his thinking process when creating various dishes and how he play with flavors. The demonstration and hands-on preparation along with the Chef is great. We learned a lot! I highly recommend this experience. It was fantastic"
Alex August 2017