ISC Advanced Sushi Master Course

Who this course is for

This two-week course is built for people who already know their way around a kitchen and want to go deeper into edomae-sushi — the Tokyo style of sushi built on carefully prepared, seasonal fish.

It is designed for two kinds of chefs, equally:

Practicing chefs who want to add authentic sushi skills, refine their technique, and earn recognized certification.
International sushi chefs already working with sushi abroad who want to train at the source, in Tokyo, and formalize their skills.

If you have completed our 5-Week International Sushi Chef Course, this is your natural next step. If you are already a working chef, it is a focused way to reach an advanced level in two weeks.

Certifications you can work toward

This is what sets the ISC Advanced Sushi Master Course apart. By the end of the program you can pursue recognition that carries weight both in Japan and overseas.

CERTIFICATION

MAFF Silver certification

Issued under guidelines from Japan's Ministry of Agriculture, Forestry and Fisheries. The course is designed to align with the Silver level of the Certification of Cooking Skills for Japanese Cuisine in Foreign Countries.

CERTIFICATION

TSA completion certificate and digital skill badge

A digital badge newly issued and managed by Tokyo Sushi Academy, recognizing the specific techniques you master during the course — shareable on LinkedIn.

GUEST INSTRUCTOR

A full day with a three-Michelin-star chef

Chef Koji Yamazaki, owner-chef of Nihonryori Yamazaki — the only Japanese restaurant in the Hokuriku region to earn three Michelin stars.

Certification levels, eligibility, and requirements are set by each program and are being finalized. We will confirm the details with you during your consultation.

Schedule & special guest

First session: December 13 (Sun) – December 23 (Wed), 2026 · 10 days. No class on December 18 (Fri).

Day 1 · Dec 13

Entrance ceremony and orientation at 9:30, followed by an afternoon lecture on knives and tools. Continuing directly from the 5-week course? You can skip this day and start from Day 2.

Day 2 · Dec 14

Morning visit to Tsukiji's outer market — tool and tableware shops, the professional market — where you select and buy ingredients for your own training. Afternoon hands-on practice. In the evening, after class, you'll visit a real sushi restaurant counter.

Days 3–4 · Dec 15–16

Full training days, 9:30–16:30 — advanced nigiri technique, a whole-tai-fish practicum (nigiri, sashimi plating, grilling), and the washoku dishes that accompany omakase.

Day 5 · Dec 17

A full day off campus, centered on a sake brewery visit, plus one more stop (a kiln, a tea ceremony, or a wasabi farm — to be confirmed once venues are booked).

Day 6 · Dec 19

Full training day — hands-on practice cooking shari (sushi rice) using several different methods, plus nigiri and makizushi (rolled sushi) practice. A lecture covers key seasonings: vinegar, soy sauce, and miso. The day closes with a lecture on running a sushi business, taught by our principal.

Day 7 · Dec 20 · Special guest

A full day with Chef Koji Yamazaki, owner-chef of Nihonryori Yamazaki — the only Japanese restaurant in the Hokuriku region to earn three Michelin stars, now based in Kyobashi, Tokyo. Lecture and hands-on washoku practice.

Day 8 · Dec 21

Full training day and a practical skills test.

Day 9 · Dec 22

Morning: prepare your own omakase course and costing. Afternoon and evening: run it for real, hosting invited guests at the counter (each student may invite up to 2 guests).

Day 10 · Dec 23

Final practice, then graduation ceremony at 15:00 (dismissal 16:00).

The schedule is provisional and may change.

What you'll learn

Over two focused weeks you move from refined fundamentals to advanced, counter-ready skills:

Advanced edomae technique — knife work, a whole-fish practicum, curing and aging fish (neta preparation), and building consistent, beautiful nigiri.
The science of shari — cooking sushi rice by several different methods, plus the seasonings that define the craft: vinegar, soy sauce, and miso.
Sourcing at the source — a hands-on morning at Tsukiji's outer market, selecting tools and ingredients like a professional.
A day away from the kitchen — a sake brewery visit and one further stop, to understand the craft that surrounds sushi.
A full day with a three-Michelin-star chef — a guest lecture and hands-on washoku session with Chef Koji Yamazaki.
The counter experience — you design and cost your own omakase, then run it for real, hosting invited guests at the counter.
The business of sushi — a lecture from our principal on running a sushi business in your own market.
Certification preparation — a practical skills test toward the certifications above.

The curriculum is being finalized and the final content may change.

Why Tsukiji, why Tokyo Sushi Academy

Learn at the source. Our campus is in Tsukiji, Tokyo's historic fish quarter — the freshest fish and the living culture of sushi are on your doorstep.
Taught in clear English. Since 2002 we have trained over 6,000 graduates from more than 60 countries — the first school in Japan to teach professional sushi in English.
Craftsmanship, not shortcuts. You learn the discipline of a shokunin (a craftsman devoted to mastering their trade), with hands-on time from day one.

How it fits with the 5-Week Course

A clear progression for serious chefs:

5-Week International Sushi Chef Course — the foundation: core edomae technique from the ground up.
2-Week ISC Advanced Sushi Master Course — this course: advanced skills, a guest chef day, the counter, and certification.

Together, the two courses are designed to prepare you to work as a professional sushi chef. You can take this course as a continuation of the 5-week course, or join it directly as an already-practicing chef.

Continuing directly from the 5-week course? You already know Tokyo Sushi Academy, so you're welcome to skip Day 1 (entrance ceremony and orientation) and join from Day 2.

Tuition

5-Week International Sushi Chef Course¥880,000

ISC Advanced Sushi Master Course¥550,000

Both courses booked together
A ¥110,000 saving versus booking separately¥1,320,000

All prices include tax. Tuition does not include accommodation. Tools and uniform are charged separately.

Practical information

Dates: December 13–23, 2026 (10 days; no class Dec 18)
Location: Tsukiji campus, Tokyo
Language: English
Class size: Please ask during your consultation.
Visa: Visa requirements depend on your nationality and length of stay. Please confirm your own situation with the relevant authorities before applying.

All details above are provisional and subject to change while the program is finalized.

Frequently asked questions

Do I need to complete the 5-week course first?
No — the course is open to practicing chefs, and is also a natural next step after the 5-week course.

I'm finishing the 5-week course — do I need to attend Day 1?
No — if you're continuing directly from our 5-week course, you can skip Day 1 (entrance ceremony and orientation) and start from Day 2.

Will I definitely receive MAFF Silver certification?
The course is designed to support your path toward Silver-level certification. Eligibility and requirements are set by the program and are being finalized — we'll walk you through them.

Is accommodation included?
No. Tuition does not include accommodation, and tools and uniform are charged separately. We're happy to share accommodation suggestions during your consultation.

What language is the course taught in?
English.

When does it start?
The first session runs December 13–23, 2026.

Ready to take the next step?

Apply using the form below, or talk with us first about whether the ISC Advanced Sushi Master Course is right for you and what certification could mean for your career.