Professional Course

International Sushi Chef Course (5 weeks)

In this Professional course, you can learn everything from foundation of sushi making

to becoming a professional level

just in 5 weeks.

This course is recommended to people who wish to learn intensively in short time to start a new career

as a future sushi chef.

About our course: 3 key elements

✔This course is focused on learning traditional "EDOMAE" style nigiri sushi, which also covers sushi rice preparation, fish preparation, rolled sushi, sashimi techniques, with repeated hands-on practice time.

✔In this 5 weeks intensive course, you will also learn how to use and maintain Japanese knives and food hygiene management.

✔It is a benefit for you to stay in Tokyo and study sushiwhere you can explore the world famous Tsukiji/Toyosu fish market and try best sushi and Japanese restaurants to choose from!

WHAT YOU WILL LEARN?

1ST and 2ND WEEK

-How to use Japanese knife

-How to sharpen knives

-How to cook sushi rice

-Sushi rice making

-How to cut vegetables

-How to make nigiri Sushi

-How to cut filet into slices

-How to cook SHIITAKE

-How to make Egg Omelet

-How to cook Kampyo (dried gourd)

-Inari (fried)

-How to cut filet into slices

-Hosomaki practice

-Aji (Horse mackerel)

-Inada (Young Yellowtail)

-Ika (Squid)

-Ebi( Shrimp)

-Hotate

3RD WEEK

-Salmon

-How to make Tempura

-Rolls

-Anago(Conger eel)

-Anago Tempura

-Aji (Horse mackerel)

-Nanban pickled salmon

-Hosomaki Practice

-Nigiri Sushi Practice

-Hosomaki Test

4TH WEEK

-HAMACHI (yellow tail)

-How to cook Teriyaki

-Salmon ( Nigiri ＆Sashimi with salmon)

-Nigiri practice

-Block of Tuna (Nigiri ＆Sashimi with tuna)

-MORIKOMI practice
(Arrangement plate with Sushi & Sashimi)

-Vegetable sushi

-Slicing practice

-Nigiri practice

-Nigiri Test

5TH WEEK

-AJI (Horse mackerel)

-whole fish sashimi

-MAIWASHI (Japanese pilchard)

-TAI (Red Sea bream)

-How to make sasimi with Red Sea bream

-YAKISHIMO(salted skin-baked)

-YUSHIMO(hot water sealing)

-Nigiri ＆Sashimi with Red Sea bream

-HIRAME (Flounder)

-KOBUJIME of HIRAME
(Sandwiched between sheets of kelp)

-Nigiri of Hirame

-USUZUKURI
(Slicing Hirame thin for Sashimi)

-Alive Octopus*

-How to make Gari(pickled ginger)*
*Demonstration

-Sushi Bar Practice

- EZO AWABI (Abalone)

-Sashimi & simmer

-BARA-CHIRASHI
(variety of ingredients sprinkled on top of bowl rice)

-Graduation

*The course contents may vary depending on the conditions.

OUTLINE

Schedule for 2024

Sep 2nd Mon to Oct 4th Fri

Oct 7th Mon to Nov 8th Fri

Nov 18th Mon to Dec 20th Fri

Schedule for 2025

Jan 6th Mon to Feb 7th Fri

Feb 10th Mon to Mar 14th Fri

Mar 24th Mon to Apr 25th Fri

May 5th to Jun 6th Fri

Jun 9th Mon to Jul 11th Fri

Jul 21st Mon to Aug 22nd Fri

Aug 25th Mon to Sep 26th Fri

Oct 6th Mon to Nov 7th Fri

Nov 17th Mon to Dec 19th Fri

Hours

Monday to Friday 9:30am to 3:30pm *Hours may change.

Level

Beginner to Intermediate Level

Content

Please see course outline

Period

International Sushi Sushi Course -5weeks Authentic Sushi and sashimi Course

Venue

Monday to Friday : Shinjuku/Tokyo
*About 5 minute walk from Nishi-Shinjuku station

Eligibiility

-Applicants must be at least 18 years of age.
-No professional experience required
-Applicants must be able to stay in Japan legally during the course period

Certificate Requirement

[Certificate of school]
The certificate will be given to each course upon successfully completed the course with passing grade and 80% of the participation.

School Fee

INTERNATIONAL SUSHI CHEF COURSE

5 WEEKS COURSE 2024

1Jun 17th Mon to Jul 19th Fri, 2024
2Jul 29th Mon to Aug 30th Fri, 2024
3Sep 2nd Mon to Oct 4th Fri, 2024
4Oct 7th Mon to Nov 8th Fri, 2024
5Nov 18th Mon to Dec Fri, 2024

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