INSTRUCTORS

Fumimasa Murakami (Masa)

Vice Principal / Chief Instructor

10 years of teaching experience at Tokyo Sushi Academy. With a sharp culinary sensibility and a high level of precision in taste, technique, and process, he teaches everything from hands-on sushi and Japanese cuisine skills to instructor training. In a Japan Airlines promotional video, he demonstrated the precise, beautiful craftsmanship of "an artisan upholding Japan's food culture."

Career: Shizuoka, "Hiro-zushi" / Kaiseki restaurant, Akasaka "Makita" / Shinjuku "Gin-zushi" / Owner of creative-cuisine restaurant, Setagaya "Sakura-an" / Cooking instruction at kappo restaurant "Miyabi," Bangkok, Thailand

Message from Instructor Murakami — "A delicate sensibility elevates sushi to the next level" Sushi and Japanese cuisine call for more than just technique — they require the delicate sensibility unique to Japan, an awareness of the changing seasons and their colors. I carefully cultivate each student's ability to see, listen, and feel, so they can serve sushi that moves guests both in Japan and abroad.

Junya Setoguchi (Jun)

Known as an instructor who understands both the "on-the-floor" perspective and the underlying theory, offering practical, reproducible instruction.

Career: Sushi and kappo restaurants / Fresh-fish buyer

Message from Instructor Setoguchi — "Set a clear goal" Technique will always come with practice. With guidance grounded in sound reasoning, growth comes even faster. At our school, we can properly guide you through what would otherwise take 2–3 years to learn on the job.

Shinichi Tsuchiya (Bob)

After graduating from culinary school, he built a career devoted entirely to sushi. He served as manager at a long-established sushi restaurant, embodying what it means to stand as a true craftsman behind the counter.

Career: Manager, Asahi-zushi Sohonten

Message from Instructor Tsuchiya — "Work you can be proud of" Sushi is a face-to-face trade — the conversation exchanged across the counter, a guest's honest reaction to the sushi you've just made, a simple "thank you" or "that was delicious." These are the greatest joys of this work, and its pride.

Osamu Nishida (Sam)

13 years of teaching experience at Tokyo Sushi Academy. With extensive hands-on experience centered on hotels, he teaches a wide range of styles, including catering and off-site sushi service. Especially well regarded for his instruction on counter manners and presence.

An accomplished instructor dedicated to training "sushi chefs who can perform in any setting."

Career: "Futaba-zushi" / Tokyo Bay Tokyu Hotel, Manyo "Mai" / Foreign Correspondents' Club of Japan, "Media Sushi" / Hotel Metropolitan Edmont, Head Sushi Chef at "Umihiko"

Message from Instructor Nishida — "With effort, anyone can become a true professional" Being a sushi chef is work where effort translates directly into results. There will be walls to overcome, but set your goal, and let's get through it together with us instructors.

Issei Kurimoto

Tokyo Sushi Academy's most senior instructor. A calm, smiling sushi chef who loves beauty and never loses his sense of curiosity. 13 years of teaching experience. An instructor who values not only technique, but character as a person.

Career: Grand Pacific Meridien / Edomae-dokoro "Tsuzumi" / Foreign Correspondents' Club of Japan, "Media Sushi," Head Chef

Message from Instructor Kurimoto — "Growing as a person is the shortcut to becoming a craftsman" Pursuing the path of a sushi chef also means growing as a person. Build your technical skill, your common sense, and your ability as a member of society. I'm the only left-handed instructor on staff — feel free to come talk to me any time.

Sachiko Goto (Sachi)

She began her career in kaiseki cuisine and, after experience at numerous restaurants, joined the Tokyo Sushi Academy staff in 2005. In 2008, she helped launch the decorative roll sushi (kazari-maki-zushi) course and the founding of the Sushi Instructor Association. In 2015, as part of a foo

d-education program hosted by Japan's Ministry of Agriculture, Forestry and Fisheries, she led a sushi workshop at "Salon del Manga" in Barcelona, Spain, and continues food-education activities centered on Japanese cuisine and sushi.

Over nearly 20 years at Tokyo Sushi Academy, she has also supported current and former students after graduation. Since 2025, she has taught the International Sushi Course as well as classes for Japanese students, handling inbound-focused sushi lessons and instructor training. She also holds deep knowledge of regional sushi from across Japan.

Career: Graduate, Waseda University, Faculty of Law / Kamakura kaiseki restaurant "Ajiroki" / Sai Corporation / Owner, Jimbocho Japanese restaurant "Tokutei" / Principal, Tokyo Sushi Academy (–2024) / Chairperson, Sushi Instructor Association (–2024)

Message from Instructor Goto — "Boldness opens the way to the future" People often ask me, "Can women really become sushi chefs?" The answer is, of course, yes. If anything, it's often women who surprise me most with their initiative and boldness. Those who take action find that, before they know it, they've reached their goals.

Kumiko Imazu (Kumi)

After working in hotel restaurants and teaching at cooking schools outside the sushi field, she joined Tokyo Sushi Academy as an instructor in 2023. She specializes in Japanese cuisine and wagashi (Japanese sweets), and teaches in the International Sushi Course.

Career: Cooking Instructor, ABC Cooking Studio / Cooking Instructor, Uosai Gakuen

Message from Instructor Imazu — "Cherish the basics, and enjoy learning" Building a firm grasp of cooking fundamentals greatly expands the range of expression in sushi. Let's enjoy learning together and build real, lasting skill