International Sushi Chef Course

You can learn everything from foundation of sushi making just in 5 weeks. 

Course Fee : JPY880,000 (included tax)
knives set   :    JPY93,300(right handed)


This course goes beyond simply making sushi; it covers all the skills you need to be immediately effective in the field, from selecting and preparing fish to Japanese cooking techniques and practical customer service at the counter.

Week 1: Thorough Mastery of Fundamentals

• Sharpening the "Craftsman's Soul": The first step is sharpening your knives. Everything starts with preparing your own tools.
• The Secrets of Sushi Rice: Learn the fundamental techniques of sushi, from cooking the rice to cutting it.
• Basic Fish: Using horse mackerel and yellowtail, you'll thoroughly learn the basics of filleting and making nigiri sushi.

Week 2: Edo-Style Techniques and Traditions

• Classic Toppings: Learn how to handle tuna and sea bream, and master Edo-style techniques such as "zuke" (marinated tuna) and "gunkan" (battleship roll).
• Craftsman's Handiwork: Expand your skills by learning techniques such as "tamagoyaki" (egg omelet), which requires the perfect cooking time, and "futomaki" (thick roll), which creates a beautiful cross-section.

Week 3: Diverse Ingredients and the Essence of Japanese Cuisine

• Advanced Preparation: Challenge yourself with more specialized ingredients, such as how to cook conger eel and handle salmon.
• Fundamentals of Japanese Cuisine: Includes cooking practice of Japanese dishes that complement sushi, enhancing your overall culinary skills.
• Global Perspective: Master roll sushi, including the popular "California Roll," which is also popular overseas.

Week 4: Applied Techniques and the Joy of Creativity

• Handling High-End Ingredients: Learn essential techniques used in high-end restaurants, such as thinly sliced ​​flounder and tempura using live prawns.
• Stimulating Creativity: Refine your sense for creative sushi that meets modern needs, such as vegetable sushi and wagyu beef nigiri.

Week 5: The Final Touches as a Professional

• The Ultimate Challenge: Experience top-level techniques, including how to prepare pufferfish (including demonstrations).
• Counter Practice: Experience customer service and demeanor in a counter setting simulating an actual restaurant.
• Graduation Exam: As the culmination of five weeks, you'll take a test on making nigiri and hosomaki sushi, gaining confidence as a professional.

💡 Highlights of this curriculum

• Incredible Speed: In just 25 days, you'll quickly master everything from fish preparation to counter service.
• Emphasis on Practice: By actually handling fish and working with your hands every day, you'll acquire solid skills.
• Broad Skill Set: By learning not only sushi but also tempura and Japanese cuisine in general, you'll increase your market value as a chef.

By the end of these five weeks, you should be able to confidently say, "I am a sushi chef." Why not take the first step towards your dream with this ISC?