This is the only culinary school that gives you genuine skills of Japanese traditional sushi in English. In this school, you will mainly learn how to prepare the delicious and beautiful Japanese traditional food, “Edomae Sushi”. Many graduates of this school are working as sushi chefs energetically all over the world. Because of the ‘sushi boom' the competition will be increasingly heated.
Our mission is to become a cultural bridge!
Where are our students from?
We have more than 100 Japanese graduates every year. Also, we have already
conducted many sushi lessons. Based on the rich experiences, we are going to
comply with the demands for more efficient sushi lessons.
Our unique method has come under the media's spotlight recently.
Students come from around the world, and our graduates are currently working
In : United States (Hawaii, New York, Los Angeles, Seattle, Tennessee, Georgia,
Chicago, Boston, etc..), Canada, Mexico, Peru, Chile,
England, France, Spain, Portugal, Swaziland, Germany, Italy, Poland, Belgium,
Norway, Sweden, Ireland, Turkey, Thailand, Singapore, Vietnam, China,
Australia, Taiwan, Hong Kong, and of course Japan.
What are the advantages of attending this school?
Genuine Skills
This is the only school that gives you real skills of Japanese traditional sushi in English. In this school, you will mainly learn how to prepare delicious and beautiful sushi. Generally speaking, it takes you more than ten years to get the difficult skills.
However, you can get it in the a short term in this school.
Quality Curriculum
We have a quality curriculum that has been cultivated by turning out 100 or more Japanese graduates every year. You will learn the point of preparing raw fish. The goal of this school is to be able to prepare sushi deliciously and beautifully. You will use fresh and expensive ingredients that are sent from Tsukiji-Shijo the famous Japanese fish market in Tokyo.
Experienced Lecturers
The instructors are rich in experience. For instance, the principal instructor is very famous in Japan as a champion of sushi chefs because of the championship broadcast. In addition, the school is the only culinary school that has instructors who can speak English.
The 5 features of SUSHI Diploma Course (8weeks)
Feature 1. You can get the difficult skills in a short term
We are providing intensive program with craftsman skills and highly valuable techniques to become a sushi chef in 8 weeks.
Feature 2. Class of semi-private style of a few students
A key characteristic of our classes is the small group semi-private style which means we can deliver high quality training to individuals in a supportive and inspiring environment where direct hands on practice with a teacher is a must.
Feature 3. Lecturers are specialists of sushi and teaching
Our highly qualified lecturers can open the door for you to embrace your enthusiasm and create a life experience like no other and a genuine skill you can take with you anywhere in the world.
Feature 4. Students come from around the world
Students come from around the world to study at this school. Our graduates come from all over the world such as Korea, Taiwan, Canada, USA, Israel, Italy, UK, Russia, Chez public, Netherland, Switzerland, Brazil, Chile, Singapore, Thailand, Ukraine, Australia, France, Germany and more.
Feature 5. This diploma proves you are highly qualified
You will get a diploma if you pass a strict test. It is valuable evidence for your great efforts in Japan.
<Exam>
1. About hygiene management, preserving fish (report)
2. About knowledge of Japanese cuisine and sushi and sushi history (report)
3. Cleaning and preparing fish (3 mai oroshi) in time (report)
4. Make 18 pieces of nigiri-sushi while being timed
5. Cutting fish for sushi and make sushi platter in time
SUSHI Diploma Course Curriculum
Most of our programs are hands on programs with Japanese students. Instructors who can speak English help your understanding.
1st week:
- Introduction
- How to sharpen and maintain knives
- Small fish preparation practice
- How to make sushi rice
- How to make nigiri-sushi
- Slice from fillet
- Thin roll
- Others
2nd week:
- Katsura-muki practice
(Slice White radish by traditional method)
- Salmon Preparation
- Frozen tuna preparation
- Squid preparation
- Nigiri practice
- Others
3rd week:
- Sea bream preparation
- Yellow tail preparation
- Tsukiji fish market tour
- Nigiri practice
- Vegetable cutting practice
- Zuke, Don, Gunkan preparation
- Others
4th week:
- Salmon preparation
- Shrimp Preparation
- Japanese Sushi
("Kansai" Western region Style)
- Rolls
- Traditional Japanese design roll
- Other traditional Japanese ingredients
- Omelet (Tamago-yaki)
- Exam
- Others
5th week:
- Kohada preparation
- Flounder preparation
- Vegitable cutting in advance
- Thin roll
- Sushi chef hospitality and serving practices
- Others
6th week:
- Sea eel preparation
- Salmon preparation
- Frozen salmon preparation
- Sashimi practice and variety
7th week:
- Japanese cuisine 1 ton-katsu, fried shrimp
- Japanese cuisine 2 soup, sauce, dressing, etc.
- Japanese cuisine 3 tempura, Steamed Egg Custard
- Sashimi review
- Others
8th week:
- Shell fish preparation
- Tuna preparation
- Seasonal seafood preparation
- Review
- Nigiri exam
- Sushi chef hospitality and serving practices
- Graduation
Contact form
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