person Who Can Take the Course
various people are taking the course together!
We provide teaching methods that are tailored to each individual.
- Someone who has never cooked before but wants to switch careers and become a sushi chef.
- Someone currently working in the food service industry but wants to become a sushi chef and work internationally.
- Someone who wants to become a sushi chef and earn a good income.
skills Mastering Skills in a Short Period
At the TOKYO SUSHI GROW UP ACADEMY, you can acquire a wide range of skills.
If you join a sushi restaurant without prior experience, your main tasks will likely involve menial work such as washing dishes or handling basic tasks, and it may take a long time before you're allowed to handle fish or start making sushi. In some cases, it could take years before you even get the chance to begin making sushi.
At the TOKYO SUSHI GROW UP ACADEMY, all of your time is dedicated to working with fish and making sushi. This allows you to master these skills much faster than you would if you were to start at a sushi restaurant without experience.
techniques Master Sushi Cooking Techniques
kidachi has experience working at various establishments and will pass on his extensive knowledge and skills to each student.
While there are different types of sushi restaurants, our program enables you to acquire genuine, versatile techniques that will be applicable wherever you go.
curriculum Curriculum
Example Curriculum.
| Week 1 | Week 2 | Week 3 | Week 4 | Week 5 | Week 6 | Week 7 | Week 8 |
|---|---|---|---|---|---|---|---|
| Mindset and hygiene as a sushi chef | Preparation and cutting of light fish | Preparation and cutting of light fish | Preparation of kanpyou (dried gourd strips) | Explaining dishes in English | Test: Preparation and cutting of light fish | Preparation of anago (Test) |
Preparation of seasonal ingredients |
| Handling and maintenance of tools | Preparation and cutting of marinated fish (Shime-mono) | Preparation and cutting of marinated fish (Shime-mono) | Preparation of Oboro (seasoned mashed fish) | Tour of Toyosu Market | Preparation and cutting of white fish (Practical test) | Hosomaki (Thin roll sushi) – Practical test | Creation of Omakase menus and cost calculation (Practical test) |
| About Shari-zu (sushi vinegar) | Preparation and cutting of white fish | Preparation and cutting of white fish | Preparation of Donko (a type of fish) | Preparation and cutting of Hikarimono (silver-skinned fish) | Handling and cutting of frozen tuna (Practical test) | Futomaki (Thick roll sushi) – Practical test | Omakase menu trial creation (Practical test) |
| How to wash and cook rice | Handling and cutting of both frozen and fresh tuna | Preparation and simmering of Anago (sea eel) | Preparation of fish roe (e.g., Ikura, Kazunoko) |
Preparation and cutting of marinated fish (Shime-mono) | Preparation and cutting of shellfish (Practical test) | One serving of Nigiri sushi (Practical test) |
Review and evaluation based on test results |
| Sharigiri (shaping vinegared rice for sushi) | Preparation of garnishes, decorative elements, and vegetables (e.g., Katsuramuki technique) | About cost calculation | How to roll Futomaki (thick roll sushi) | Preparation of crustaceans (Advanced) |
Cooking and cutting of Tamagoyaki (Japanese omelet) (Practical test) | Cost calculation (Practical test) |
Practice making Nigiri, Gunkan, and rolls using daily-prepared ingredients |
| Basic preparation and cutting of Hikarimono (silver-skinned fish) | Basic preparation and cutting of shellfish | Preparation of crustaceans (shrimp, crab, squid, octopus, etc.) | How to roll Uramaki (inside-out rolls, e.g., California roll) | Advanced preparation and cutting of shellfish | How to structure an Omakase course | Preparation of seasonal ingredients | Daily repetition and practice |
| Basic preparation and cutting of white fish | Basic preparation and cutting of Tamagoyaki (Japanese omelet) | Preparation and cutting of simmered shellfish (e.g., Nihamaguri) | Practice making Nigiri, Gunkan, and rolls using daily-prepared ingredients | Advanced handling and cutting of frozen and fresh tuna | About appetizers, grilled dishes, simmered dishes, steamed dishes, sashimi, etc. | Review and evaluation based on test results | Serve Omakase to invited guests at Sushi Yuu |
| Basic handling and cutting of frozen tuna | Basic technique for rolling Hosomaki (thin rolls) | About seasonings (e.g., Nikiri, Nitsume, Kaitsume) | Daily repetition and practice | Advanced preparation and cutting of white fish | Preparation of seasonal ingredients | Practice making Nigiri, Gunkan, and rolls using daily-prepared ingredients | |
| How to make Dashi (Japanese soup stock)" | Practice making Nigiri, Gunkan, and rolls using daily-prepared ingredients | Practice making Nigiri, Gunkan, and rolls using daily-prepared ingredients | Preparation of Gari (pickled ginger) | How to assemble a one-serving Nigiri set | Practice making Nigiri, Gunkan, and rolls using daily-prepared ingredients | Daily repetition and practice | |
| Basic preparation of condiments, garnishes, and vegetables | Daily repetition and practice | Daily repetition and practice | Cooking and cutting of Tamagoyaki (Japanese omelet – e.g., Castella-style) | Practice making Nigiri, Gunkan, and rolls using daily-prepared ingredients | Daily repetition and practice | ||
| Practice making Nigiri, Gunkan, and rolls using daily-prepared ingredients | Sasagiri (decorative bamboo leaf cutting) | Daily repetition and practice | |||||
| Daily repetition and practice | |||||||
| Lunch service at Sushi Yuu |
tuition Tuition Fees
¥33,712 per month with a 24-month payment plan!
| Enrollment Fee (incl. tax) |
|---|
| ¥100,000 |
| Tuition Fee (incl. tax) |
|---|
| ¥350,000 |
flow Admission Process
Our team will provide comprehensive support until your enrollment.
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