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

-Practical 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 2025

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

Schedule for 2026

Jan 12th Mon to Feb 13th Fri

Feb 16th Mon to Mar 20th 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.

Tuition

Total: 800,000JPY
Registration Fee: 22,000JPY
Tuition: 778,000JPY
-10% consumption tax is included
-Certificate of Online Course Basic Knowledge of Sushi and
Sashimi(TSA Video Lecture)/54,000JPY is included
-Uniform Fee is included
-You will be required to purchase Japanese knife if you don’t have.

3 Japanese Knife Set with knife case: 2 whetstones included
Right-handed 93,300JPY
Left Handed 123,300JPY
Whetstone Set: 9,300JPY
Nakato #1000
Arato #220

INTERNATIONAL SUSHI CHEF COURSE

5 WEEKS 2025/2026

1Jul 21st Mon to Aug 22nd Fri, 2025
2Aug 25th Mon to Sep 26th Fri, 2025
3Oct 7th Mon to Nov 8th Fri, 2025
4Nov 17th Mon to Dec 19th Fri, 2025
5Jan 12th Mon to Feb 13th Fri, 2026
6Feb 16th Mon to Mar 20th Fri, 2026

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