Recommended!

6 weeks Total Course

6weeks Total Course combines 4weeks Sushi Course, 5days Sashimi Course and 5days Japanese Cuisine Course. We offer discount of 54,000JPY from the total price. Strongly recommended!

4 weeks Sushi Course

You will learn from Japanese knife handling to raw fish preparation for sushi, from basic to deeper knowledge! Everything about sushi making!

3 advantages of this course

Basics to advanced techniques
You can acquire a wide range of skills and knowledge about sushi, including how to use a Japanese kitchen
knife, how to prepare rice for sushi (Shari), how to clean and cure fish, how to make Edomae style sushi, rolls
or sashimi, and food hygiene management.

A large variety of seafood.
You will learn how to make sushi with more than 20 kinds of seafood: white, red, small, medium or large fish,
shellfish, squid or octopus. Tuna, salmon, yellowtail and shrimp are popular overseas, but you will also deal
with basic fish for Edomae style sushi, such as Kohada (Gizzard shad) or Conger eel.

Techniques adjusted to each ingredient
Edomae style sushi preserves ancient wisdom of chefs in Tokyo (Edo), such as Kobu-jime and Su-jime
(Curing with kelp or vinegar) and Zuke (Marinating with soy sauce). Learning the basic techniques that bring
out the best taste of ingredients will broaden the possibility of your cooking.

What you will learn?

1ST WEEK

-How to sharpen knives
-How to cook sushi rice
-Sushi rice making
-How to cut vegetables
-How to make nigiri Sushi
-How to cut filet into slices
-Egg omelet Nigiri Sushi
-Hand roll practice
-Hosomaki practice
-Aji (Horse mackerel)
-Inada (Young Yellowtail)
-Ika (Squid)
-Basic Sashimi

2ND WEEK

-Ebi (Shrimp)
-Boiled and sweet shrimps
-Hokkigai (Surf clam)
-Akagai (Ark shell)
-Inada (Young yellowtail),
-Bamboo cutting
-Saba (Mackerel),
-Rod-shape/box sushi
-How to cook SHIITAKE mushroom
-Gari (pickled sliced ginger)
-How to make Ponzu Sauce
-How to cook Kampyo (dried gourd)
-Inari (fried tofu)
-Futomaki
-Salmon filet
-Nigiri Sushi practice

3RD WEEK

-Anago (Conger eel)
-Broiled Anago Roll (California/Dragon/Volcano)
-Anago Tempura Roll (Tempura/Spider)
-Kohada (Gizzard shad)
-Tuna block
-Mirugai (White geoduck)
-Hotate (Scallop)
-Seasonal fishes (2 kinds)
-Nigiri practice
-Morikomi technique for Sashimi

4TH WEEK

-Whole salmon
-Vegetable Sushi
-Live Octopus
-Seasonal Fish
-Kobu-jime (cured with kelp)
-Basic of Usuzukuri
-Sushi Counter practice
-Hosomaki test
-Nigiri test

*The course contents may vary depending on the conditions.

5 days Sashimi Course

Learn deeper techniques of sashimi preparation to making a platter in just 5days!

3 advantages of this course

3 kinds of raw fish a day × 5 days
Tuna, Salmon, Yellowtail, Sea Bream, Sea Bass, Sazae, Hotate, Tsubugai, Tokobushi, Octopus, seasonal fishes and more!

*Ingredient may vary depending on the conditions.

How to use Jps sashimi knife for slicing fish in a right way
Single-edged sashimi knife is perfect for cutting clean, precise sashimi slices.

Otukuri and Tsuma/Ken technique for adding a beaty on the sashimi plate
Usu-zukuri, Hira-zukuri, Sogi-zukuri, Yae-zukuri, Ito-zukuri and Tsuma/Ken

What you will learn?

1ST DAY

-How to sharpen Japanese Knife
-Vegetable Cutting with Japanese Knife, Tsuma/Ken,
-Salmon
-Sazae (Turban shell)
-Seasonal Fish

2ND DAY

-Tai (Sea Bream)
-Hotate (Scallop)
-Seasonal Fish

3RD DAY

-Maguro (Tuna)
-Tsubugai
-Seasonal Fish

4TH DAY

-Sea bass
-Awabi/Tokobushi (Abalone)
-Seasonal Fish

5TH DAY

Hamachi (Yellowtail), Tako (Live Octopus) and Seasonal Fish

*The course contents may vary depending on the conditions.

*You will learn 15 kinds of fish in Total.
*Example of seasonal fish – Hirame (flounder), Uni (Sea Urchin), Fugu(Puffer fish), Hamo(Pike conger eel).

5 days Japanese Cuisine Course (Grill and Fry)

Yaki-tori, Kushi-yaki, Yaki-zakana (Grilled Fish), Tempura, Tonkatsu, Kushi-age and more! You will learn Grill & Fry technique for Japanse Cuisine!

3 advantages of this course

Varieties of chicken Yakitori
Negima, Tsukune, Tebasaki, Momo, Seseri, and Hatsu and more

Grill technique for fish in authentic way
Sugata-yaki, Kake-yaki (Teri-yaki) and Tsuke-yaki (Saikyomiso-yaki, Yuan-yaki)

Deep knowledge for Tempura making
Dashi soup stock and tempura dipping sauce, tempura batter making, how to filet seafood for tempura and temperature for tempura. All about tempura making!

1ST DAY

[Yakitori Course]

Negima (Chicken and green onion)
Tsukune (Chicken meatballs)
Tebasaki (Chicken Wings)
Momo (Chicken Thigh)
Seseri (Chicken Neck)
Hatsu (Chicken Hearts)
Buta Shiso (Pork and Shiso Leaves)

[Kushi-yaki Course]
Pork, Beef, Vegetable and more

2ND DAY

[Yakitori Course]

Negima (Chicken and green onion)
Tsukune (Chicken meatballs)
Tebasaki (Chicken Wings)
Momo (Chicken Thigh)
Seseri (Chicken Neck)
Hatsu (Chicken Hearts)
Buta Shiso (Pork and Shiso Leaves)

[Kushi-yaki Course]
Pork, Beef, Vegetable and more

3RD DAY

Yaki-zakana (Grilled Fish)
Sugata-yaki
Kake-yaki (Teri-yaki)
Tsuke-yaki (Saikyomiso-yaki, Yuan-yaki)

*Example of seasonal fish
Hamachi (Yellowtail), Tara(Cod), Ayu (Sweetfish), Sanma (Pacific saury), Iwashi (Sardine), Sawara (Spanish Mackrel)、Aji (Horse Mackrel), Kamasu (Barracuda) and more

4TH DAY

[Tempura Course]

-Shrimp
-Anago
-Seasonal Fish
-Vegetables
-How to make dashi soup stock
-Ten-tsuyu (Tempura Dipping sauce)

5TH DAY

-Tonktasu (Fried Pork Fillet)
-Kushiage (fried vegetables and meat on skewer)

*The course contents may vary depending on the conditions.

OUTLINE

  • Schedule for 2018
  • 2018
    Jan 8th Mon to Feb 16th Fri
    Feb 19th Mon to Mar 30th Fri
    Apr 2nd Mon to May 18th Fri
    May 21st Mon to Jun 29th Fri
    July 2nd Mon to Aug 10 Fri
  • Hours
  • Monday to Friday 9:00am to 3:00pm
    *Hours may change.
  • Level
  • Beginner to Intermediate Level
  • Content
  • Please see “What you will learn?”
  • Period
  • 6 weeks

    -4weeks Sushi Course
    -5days Sashimi Course
    -5days Japanese Cuisine Course (Grilled & Fry)

  • Venue
  • Tsukiji/Tokyo

    *About 5 minute wakj from the world-renowned Tsukiji fish market

  • Eligibility
  • -Applicants must be at least 18 years of age.

    -No professional experience required

    -Applicants must be able to stay in Japan legally during the course period

  • Certificate Requirement
  • [Certificate of school]
    The certificate will be given to each course upon successfully completed the course with passing grade and 80% of the participation.

    [Certificate of Bronze designed by ministry of Agriculture of Japan]
    The certificate will be given to those successfully completed the course with passing grade, more than 80% of the participation, and pass the writing test.

  • School Fee
  • Contact us for details

  • Hours
  • Monday to Friday 9:00am to 3:00pm
    *Hours may change.
  • Level
  • Beginner to Intermediate Level
  • Content
  • Please see “What you will learn?”

Extra certificate for 6weeks Course

As a school of Sushi/Japanese Cuisine for foreign students, we are authorized by Japan’s Ministry of Agriculture, Forestry and Fisheries. Based on the Ministry’s guidelines for certification of cooking skills for Japanese cuisine proposed by April 2016, we offer a certificate with the logo designed by the Ministry (Bronze mark) for those who complete 6 weeks Course, pass the grade of school, and writing test. With the certificate, your skills will have a strong appeal for restaurants and other chefs.
About the guidelines for certification of cooking skills for Japanese cuisine

*A separate fee of 20,000JPY will be charged for issuing the certificate