Master the Art of Sushi in Just One Month!
Sushi is one of Japan’ s most iconic culinary traditions, and in recent years, its popularity has spread across the globe.
By mastering sushi-making skills, you'll gain a lifelong asset that can open doors to opportunities worldwide.
This one-month intensive course allows you to learn authentic Edomae sushi techniques quickly ̶ perfect for those eager to build skills fast and start their journey.
What is Tokyo Sushi School's "Sushi-Making 1-Month Intensive Program" ?
In just one month, you will intensively learn sushi-making and fish-filleting techniques.
This course focuses exclusively on Edomae sushi-making and fish-filleting techniques, without covering other Japanese cuisine such as side dishes, sake pairings, or tempura.
You will acquire essential skills equivalent to about three years of training at a sushi restaurant.
You can learn everything from the basics in just one month.
You will learn how to sharpen and handle knives, proper behavior and movements in a sushi restaurant, how to fillet fish and shellfish, slice toppings, make nigiri sushi, and roll sushi.
What kind of teachers will be teaching the course?
Our experienced instructors will teach you with their full dedication.
Instructors with over 10 years of experience working and training in real sushi restaurants will teach you how to fillet fish, make sushi, and carry yourself professionally behind the sushi counter - all based on their hands-on experience.
Chief Instructor Kobayashi
Chief Instructor Kobayashi
Over 30 years in the sushi industry.
With 20 years of experience at a high-end sushi kappo restaurant in Ginza, followed by work at top-tier hotel sushi counters, I became a sushi instructor to pass on traditional techniques.
I've been teaching for 7 years.
If you're looking to master Edomae sushi, you can count on me.
Sushi is something you make with your heart - that's the spirit I hope to share with you.
Rest assured, all of our instructors are highly experienced professionals.
Here's a look at a typical day.
The school is open from Monday to Friday. It is closed on Saturdays and Sundays.
Classes are held on Japanese national holidays.
Classes run from 10:00 AM to 4:00 PM. During this time, you will participate in hands-on training such as filleting fish and making sushi under the guidance of your instructor.
From 4:00 PM to 5:00 PM is self-practice time, which you can use to review the day's lessons or work on areas that need improvement.
Lunch break is from 12:30 PM to 1:30 PM.
Overview of Training Program
The training aims to teach essential sushi restaurant skills, including how to make nigiri sushi and rolls, how to fillet fish and shellfish, how to cook tamagoyaki, and more.
By completing this course, you will gain skills and knowledge equivalent to about three years of training in a real sushi restaurant.
Learn how to make nigiri and maki sushi.
Nigiri sushi, hosomaki (thin rolls), futomaki (thick rolls), how to make sushi rice (shari), tamagoyaki, ･･･
and more.
Learn how to fillet fish and slice sushi toppings.
Tuna, yellowtail, sea bream, horse mackerel, gizzard shad, squid, octopus, shrimp, sea eel, various shellfish̶about 30 types in total.
how to fillet fish and slice sushi toppings.
Learn the basic movements and manners of a sushi chef.
Learn sushi restaurant terms, how to sharpen knives, prepare wasabi, toast nori, brew tea, and provide customer service.
Who is the 1-Month Intensive Course suitable for?
It's ideal for those who want to learn sushi skills in a short period of time.
The 1-Month Intensive Course is recommended for those who want to start working as a sushi chef right away, whether in Japan or overseas.
In just one month of training, you can acquire the basic skills equivalent to about three years of on-the-job experience.
Upon graduation, you will receive a certificate of completion in both Japanese and English, which can be a great advantage when applying for a visa to work abroad.
It's a great option for those coming from outside the area.
Since the training can be completed in a short stay, travel and accommodation costs can be kept low.
It's ideal for those who want to make the most of their long vacation.
This course is perfect for those who can take a slightly longer break, as it allows you to gain skills in a short period of time.
Students and working professionals alike can make use of their extended holidays to learn practical sushi techniques.
It' s ideal for those living overseas.
This course is perfect for those visiting Japan on vacation or studying the language, as it allows you to learn sushi-making in a short period of time.
FAQ
Frequently Asked Questions
- QWhy does the 1-month intensive course at Tokyo Sushi School enable you to make sushi so quickly?
- A.Because the course focuses exclusively on authentic Edomae sushi, and experienced instructors teach you the key techniques and tips.
- QWill this course help me get a job at a sushi restaurant?
- A.Absolutely, it will be very helpful. You can also expect a higher salary compared to someone with no experience.
- QIs there an age limit for enrollment?
- A.There’ s no age limit. Whether you’ re young or old, if you can attend for 20 days, you’ ll be able to enjoy learning how to make sushi.
- QI have no experience in the food industry-can I still learn to make sushi?
- A.Yes, absolutely. We provide personalized instruction to match each student's pace, so you can feel confident even without prior experience.
- QI'm a foreigner - will I be able to follow the classes?
- A.Yes, no problem at all. At Tokyo Sushi School, the classes are mostly hands-on with very little classroom lecture, so you can follow along with ease.
- QI'm a foreigner-will I be able to follow the classes?
- A.By studying in the short-term intensive course at Tokyo Sushi School, you can acquire the core skills equivalent to about three years of training at a real sushi restaurant, opening up many new opportunities for your future.
- QI'm coming from far away and I'm not very familiar with Tokyo. Can you help me find accommodation?
- A.Of course! We'll be happy to assist you. Please feel free to contact us anytime.
Tuition Fee Total
Admission Fee
¥66,000(Tax included)
Course Fee
¥429,000(Tax included)
* The training manual is provided to all students free of charge.
* Student loan support is available.
How to Enroll
How to Apply
Please open the online application form on our website.
After filling it out, read the course terms and conditions carefully.
If you agree, check the box to accept the terms and click submit.
Your application will then be complete.
Online application form is here.
Application Confirmation
After we receive your online application, we will send you the payment information.
Please review the details carefully.
Payment
If you prefer to pay by bank transfer, please send the total amount listed
in the payment information to the designated bank account.
For those requesting an installment plan, please follow the instructions
provided to complete the process.
Your enrollment will be confirmed once we have received your payment
or completed your installment procedure.
Enrollment Information
We will send you detailed information about your enrollment one week before the start date.
Start of the Course
Traditionally, it takes ten years to become a full-fledged sushi chef-five years to build character and another five to hone your skills.
At our school, we skip the lengthy apprenticeship and focus entirely on teaching you sushi-making techniques.
At Tokyo Sushi School, you'll learn sushi-making skills equivalent to about three years of on-the-job training at a sushi restaurant- all in just one month.
You might be thinking, "That sounds intense…" Of course, becoming a professional in any field takes effort.
But don' t worry-this isn' t traditional apprenticeship.
There are no angry voices or harsh punishments from senior chefs here.
No intimidation, no scolding.
This is a school, and you are a student.
Our experienced instructors, who are also professional sushi chefs, will teach you each step with care and clarity.
You'll start with the proper behavior and movements expected in a sushi restaurant, then move on to filleting fish and making nigiri sushi - all taught in a supportive learning environment.
Only accept inquiries in Japanese