Sushi Chef Course

Even if you have no experience, you can acquire basic, special, and practical skills that can only be learned at “Japanese Restaurant Academy” in 3 months.

Students will start with the basics of how to sharpen knives and prepare sushi rice. By learning from the basis of Edo-mae sushi techniques, students will acquire skills that can be used in high-end sushi restaurants.
Part of the lecture includes working in actual restaurants, students will learn practical preparation and counter sales manners.
Students will learn market purchasing and fish connoisseurship, as well as receive instruction to pass the Tsumoto-style (fish nerve-closure and maturing techniques) certification test while in school.


Sushi Chef Course Curriculum

First semester (1st month)
Learn the basics of fish and nigiri (making sushi).


Basic practical skills

  • Basic lecture on chef’s mindset and hygiene management

  • Types of knives and how to handle them

    Types of knives, carrying precautions, how to use them according to different cooking, handling, and sharpening

  • How to handle cooking utensils in a sushi restaurant

    How to handle basic utensils used in a sushi restaurant, such as a sushi table, colander, grater, etc.

  • How to make basic seasonings

    How to prepare vinegar and seasoning for rice

  • How to prepare rice

    Types of rice, how to cook, and prepare sushi rice

  • Basic Knowledge of Fresh Fish

    Types of fish by region, differences between natural and farmed fish, seasonal distribution amounts, and distribution methods from fishing to market

  • Basic practical skills for filleting a fish

    How to fillet small fish, basic fish preparation

  • Filleting a fish and making sushi

    From the basics of how to fillet Blue-backed fish, white-meat fish, crustaceans, shellfish, and river fish to nigiri

  • How to prepare eggs

    A classroom lecture on egg types and freshness, and a sushi restaurant egg roasting test (to check proficiency)

Special Courses

  • Tour of Toyosu Market

    Learn how to connoisseur and purchase from wholesale professionals at the Toyosu Market

  • “Tsumoto-style” lecture and hands-on practice

    The first time for a sushi school to offer the “Tsumoto style” for keeping fish fresh: theoretical study and practical skills.

  • Conservation Techniques Lecture and Hands-on Practice

    Learn modern preservation techniques (freezing, aging, etc.)”

Hands-on restaurant management

  • Lecture on basic restaurant management

    Learn the basics of operations

  • Mock sales between students

    Practical mock sales skills (customer service, order taking, nigiri, serving, and checkout) in a restaurant adjacent to the classroom

Mid-term (2nd month)
Learn how to apply nigiri to sushi course meal


Basic practical skills

  • The repeat practice of the previous semester

    Repeatedly practice how to carefully and speedily fillet fish learned in the previous term

  • Sushi skills other than nigiri

    Practical skills in sushi rolls, pressed sushi, stick sushi, box sushi, and inari sushi

  • Practical skills in serving

    Practical skills and examination of Tsukuri-mori and sushi oke.

  • Cooking using basic Japanese cooking techniques (seafood soup, grilled, tempura, etc.)

    Five methods of cooking (cutting, steaming, boiling, baking, and deep frying) using one fish

  • Basic practical skills of Sushi popular overseas

    Sushi rolls and other creative sushi techniques

  • How to put together a sushi course meal

    Practical skills in preparing an itemized menu in assembling a course meal

Special Courses

  • How to handle beverages in restaurants and basic lectures

    Basic lecture on beverages served at sushi restaurants and how to handle them

  • Lecture by Sushi Restaurant Chef

    Lecture by the owner of a popular sushi restaurant on his hardships and commitment to the management of his restaurant

  • Restaurant Marketing Lecture

    Marketing Lecture on Creating a Sushi Restaurant that will not go out of business

  • “Tsumoto-style” practice

    Repetitive Practice for the “Tsumoto-style” Certification Examination

Hands-on restaurant management

  • Lunchtime management (basic menu)

    The actual management of the restaurant while being in charge of the kitchen, cooking assistance, and hall service, in order

Later semester (3rd month)
Acquire practical and managerial skills in serving sushi course meals


Basic practical skills

  • Cost and Selling Pricing

    Lecture on Culinary and Pricing of a single fish

  • Purchasing and practical skills

    Assessing the condition of fresh fish purchased, creating menus, and hands-on cooking and nigiri skills

Special Courses

  • Lecture and certification exam by Mr. Tsumoto, creator of the “Tsumoto-style”

    Lecture by Mr. Tsumoto, 2-star certification test for certified technicians (*)
    *Only those who have passed the eligibility test held in advance at the school are eligible to take the exam.

  • Lecture on Preparation for Opening a Business

    Money lectures on opening a business

  • Restaurant Management Skills Lecture

    Lectures from concept design to menu creation and sushi restaurant opening presentation lectures

Hands-on restaurant management

  • Lunchtime management (applied menu)

    The actual management of the restaurant while being in charge of the kitchen, cooking assistance, and hall service, in order

  • Sushi course offerings

    A test of offering a sushi course meal to invited acquaintances

Sushi Chef Course Overview

Special Lecturer

Sushi Chef Course Overview

Duration of the course 3 months Starting month 5 January / April 2023
Admission fee ¥110,000 (tax included) Course fee ¥ 1,210,000 yen (tax included)
Other actual expenses instructional book, knife set, unifrom, hat Approx. 50,000 yen
Major employers sushi restaurants, Japanese restaurants, independent businesses

How to take a course

  • #

    1Request for brochure and application for a school tour

    Please apply by form, LINE, or by phone. We recommend LINE(, which is a relatively easy way to contact us.

  • #

    2School tour and advisor interview

    You can tour the school building and the restaurants. The school building is conveniently located at a 5-minute walk from Shinjuku Station. After the tour, an advisor will give you a detailed explanation of the school and its courses, if desired.

  • #

    3Enrollment procedure

    Please submit an application form for admission.You will receive an email with course confirmation and payment instructions.

  • #

    4Start of course

    Enrollment will begin upon completion of the enrollment process and payment of the course fee. The timing of the start of the course varies depending on the course.

Useful Contents