International Sushi Chef Course

International Sushi Chef Course (5 weeks)

In this Professional course, you can learn everything from foundation of sushi making just in 5 weeks.　

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

-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 2026

ISC37 Aug 31st Mon to Oct 2nd Fri
ISC38 Oct 12th Mon to Nov 13th Fri
ISC39 Nov 16th Mon to Dec 18th Fri

Schedule for 2027

ISC40 Jan 4 Mon to Feb 5 Fri
ISC41 Feb 8 Mon to Mar 12 Fri
ISC42 Mar 15 Mon to Apr 16 Fri

Hours

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

Level

Beginner to Intermediate Level

Content

Please see course outline

Period

Course Duration: 5 weeks (25days)

Venue

Monday to Friday : Tsukiji /Tokyo
*About 5 minute walk from Tsukiji 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: 880,000JPY
Registration Fee: 22,000JPY
Tuition: 858,000JPY
-10% consumption tax 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

ISC Course schedule

1Jul 27th Mon to Aug 28th Fri, 2026
2Aug 31st Mon to Oct 2nd Fri, 2026
3Oct 12th Mon to Nov 13th Fri, 2026
4Nov 16th Mon to Dec 18th Fri, 2026
5Jan 11th Mon to Feb 12th Fri, 2027

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