Current Occuptation / Head Sushi chef at Sushi Mou in Athenes Graduation year / 2014
Far and it’s my great plivilege to receive this award.
You can check them all here
There are a lot of Japanese chefs included.
I learned a lot from them while I was there and I believe that the hard work
and good education makes it possible to achieve an award like this.
But as I was growing up and around the age of 23yrs old,
I realized what makes me happy is more of doing Cooking!
So, I decided to change my career to culinary
(filleting different fishes, cutting techniques, and making nigiri-sushi).
Then the next is practice, every student must do the same as teacher showed us.
This is what I felt how difficult it is that something that the sense made fast and easy.
Then break for lunch and again theory and exercise in the afternoon.
Personally I stayed in class every day for a couple of hours to do more practice after the class.
*To pass the grade, students have to make 18 nigiri-sushi in 3 minutes.
*In 2014, our 8weeks course was held at Shinjuku Head Quarter in Tokyo. Now all English courses are held at our Tsukiji branch.
People were celebrating with traditional dance and great street foods.
You think you know a lot of things, but wait to see
until you start learning from TSA’s sensei(instructor).
I work there ever since. For me this place is like a dream come true having my own restaurant.
is a typical Japanese sushi bar. It doesn’t have tables
– only the bar and I make sushi in front of customers.
We are open Monday to Friday, we serve strictly 30 people only per day,
we only serve sashimi, nigiri and chirasi don.
Average price for dinner is 50-60 euro per person (drinks included).
“American style fusion sushi” like uramaki rolls with mayonnaise.
Only edomae sushi can take advantage of the good quality.
I always serve a big sashimi platter where I put a little bit of every fish I can get that specific day.
Then I serve nigiri. After the nigiri, I serve a small chirasi don. Last thing is unagi and miso soup.
the aka bora nigiri and whole fish sashimi (sugata zukuri style)
to learn the fundamentals of making sushi, especially edomae-style.
With that education and hard work, you can make your career as a sushi chef.
Address: 8-2-5 Nishi-Shinjuku, Shinjuku-ku, Tokyo Japan 160-0023 Call: 81-(0)3-3362-1755
Address: Tsukiji KY Bldg 2F 4-7-5 Tsukiji, Chuo-ku, Tokyo, Japan 104-0045 Call: 81-(0)3-6264-7858
4weeks Sushi Course 5days Sashimi Course 5days Japanese Cuisine Course 6weeks Total Course