Sushi Chef Training
from Beginner to Advanced
No Experience Necessary!
For 4 weeks
Sushi Course covers essential skills of preparing, presenting and serving rolled sushi, nigiri sushi and sashimi to practice the professional sushi cooking manner. The course focuses on Japanese traditional sushi and modern American sushi styles, handling & maintaining knives, highlighting seasonal seafood & vegetables and making basic Japanese sauces.
Sushi knives: Handling Yanagi, Usuba, Deba and sharpening them with sharpening stones
Sushi rice: Types of rice, selecting rice for sushi, cooking rice in varying conditions, mixing with sushi vinegar
Cutting different types of fresh fish and seafood
Nigiri sushi: Handling rice (seven steps)
Sashimi: Knife techniques, preparation, plating, presentation
Basic Japanese sauces and stocks
Japanese culinary history and culture
Sushi chef philosophy
Sushi bar performance
Daily kitchen cleaning and hygienics
Field trips to fish market
Certificates will be issued to students who complete the course.
***Students are required to bring your own knives and uniform.
Knives & Tools: Yanagi, Deba, Gyuto, Morihashi, Honenuki >>> Click here for the images
Option: Petite Knife, Uroko Otoshi, Bamboo mat
Uniform: Chef Coat, Chef Hat, Apron