Flexible 3-Month Sushi Chef Course for Busy People | Tokyo Sushi School

Master the Art of Sushi in Just 3 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 3-Month Flexible Program"?

In just 3 months, you'll learn sushi-making techniques and how to prepare fish.

This course focuses entirely on Edomae sushi-making and fish preparation-no washoku side dishes, sake pairings, or tempura.
You will gain essential skills equivalent to about three years of training at a traditional sushi restaurant.

Who joins this course?

Some participants work in restaurants.

I'm learning sushi skills to help with opening a new restaurant or expanding our current menu.By attending about twice a week, I can finish the course in under three months.

University students also join.

I'm planning to study abroad after graduation, so I wanted to pick up a practical skill.
Knowing how to make sushi can help me get a part-time job more easily overseas.
I attend classes on my days off or during summer break.

Working professionals also join.

I want to work abroad in the future, so I'm learning sushi skills now.
I use my paid leave and adjust my schedule to attend classes.

Parents with young children also join the course.

Although they don't attend with their children, the schedule is flexible enough to make it work.

Daily Schedule Overview

3-Month Flexible Programis by reservation.
You can choose your dates from our 1-Month Intensive Program schedule.
Classes run Monday to Friday, 10:00 AM to 4:00 PM.
From 4:00 to 5:00 PM is self-practice time for review and extra help.
There is a 1-hour lunch break from 12:30 to 1:30 PM.
Closed on Saturdays and Sundays, but open on national holidays.

Overview of Training Program

The skills you will acquire are the same as those taught in the 1-Month Intensive Program.
By the time you graduate, you'll be able to make sushi at a level equivalent to a third-year sushi chef.

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 shellfish-about 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 3-Month Flexible Program suitable for?

Suitable for those who work during the day.

If you can attend 20 weekdays between 10 AM and 4 PM over three months, you can fully learn Edomae sushi techniques.

Great for students.

Ideal for those with long breaks, such as summer or winter vacation, or on days without classes.

Ideal for those living in or near the Tokyo area.

Unlike those from far away who need accommodation, nearby residents can commute easily with less burden.

A good fit for parents with young children.

Perfect for those who can’ t be away for long periods but want to train while their child is at school or lessons.
Even if you need to miss a day due to your child’ s health, the three-month schedule gives you flexibility.

Suitable for those who prefer a less physically demanding schedule.

You don’ t need to attend every day-you can take breaks and go at your own pace, making it easier to manage.

FAQ
Frequently Asked Questions

QIs there a difference between the 3-Month Flexible Program and the 1-Month Intensive Course?: A.Both programs offer the same training content.

QWill I receive a certificate after completing the 3-Month Flexible Program?: A.Yes, you will receive the same certificate as the Intensive Course, with both Japanese a nd English text.

QCan I attend according to my personal schedule?: A.Yes, you can attend based on your own availability.

QCan I leave by 4 PM to match my child's return home?: A.Yes, that's perfectly fine.

QI work in the food industry. Will this help me improve my skills?: A.Yes. Many business owners and restaurant staff take this course to support new openings or menu development.

QCan I complete the course in two months?: A.Yes, that is possible.

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, we guide you through learning sushi techniques over the course of three months-skills equivalent to about three years of training at a traditional sushi restaurant.
You may wonder, "Can I really learn to make sushi in just three months?" Yes, it takes effort and dedication. But this is not a harsh apprenticeship.
There are no scoldings or punishments from senior chefs, and you won't be left to "watch and learn" on your own.
This is a school.
Our experienced instructors, all seasoned sushi chefs and educators, will teach you each step with care-from the proper posture and etiquette of a sushi chef, to filleting fish, to mastering the art of sushi making.