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.
Types of knives, carrying precautions, how to use them according to different cooking, handling, and sharpening
How to handle basic utensils used in a sushi restaurant, such as a sushi table, colander, grater, etc.
How to prepare vinegar and seasoning for rice
Types of rice, how to cook, and prepare sushi rice
Types of fish by region, differences between natural and farmed fish, seasonal distribution amounts, and distribution methods from fishing to market
How to fillet small fish, basic fish preparation
From the basics of how to fillet Blue-backed fish, white-meat fish, crustaceans, shellfish, and river fish to nigiri
A classroom lecture on egg types and freshness, and a sushi restaurant egg roasting test (to check proficiency)
Learn how to connoisseur and purchase from wholesale professionals at the Toyosu Market
The first time for a sushi school to offer the “Tsumoto style” for keeping fish fresh: theoretical study and practical skills.
Learn modern preservation techniques (freezing, aging, etc.)”
Learn the basics of operations
Practical mock sales skills (customer service, order taking, nigiri, serving, and checkout) in a restaurant adjacent to the classroom
Repeatedly practice how to carefully and speedily fillet fish learned in the previous term
Practical skills in sushi rolls, pressed sushi, stick sushi, box sushi, and inari sushi
Practical skills and examination of Tsukuri-mori and sushi oke.
Five methods of cooking (cutting, steaming, boiling, baking, and deep frying) using one fish
Sushi rolls and other creative sushi techniques
Practical skills in preparing an itemized menu in assembling a course meal
Basic lecture on beverages served at sushi restaurants and how to handle them
Lecture by the owner of a popular sushi restaurant on his hardships and commitment to the management of his restaurant
Marketing Lecture on Creating a Sushi Restaurant that will not go out of business
Repetitive Practice for the “Tsumoto-style” Certification Examination
The actual management of the restaurant while being in charge of the kitchen, cooking assistance, and hall service, in order
Lecture on Culinary and Pricing of a single fish
Assessing the condition of fresh fish purchased, creating menus, and hands-on cooking and nigiri skills
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.
Money lectures on opening a business
Lectures from concept design to menu creation and sushi restaurant opening presentation lectures
The actual management of the restaurant while being in charge of the kitchen, cooking assistance, and hall service, in order
A test of offering a sushi course meal to invited acquaintances
Biography
Worked at sushi restaurants (several restaurants through training, working, studying, etc. In charge of Izakaya Sushi. Manager at two of them).
Central retail market intermediate wholesaler (worked at a sushi restaurant, in charge of auction purchasing and sales, supported the start-up of an intermediate wholesaler business, and currently works for Daimoto-shouten consignment at the Toyosu market).
Restaurant human resource development support (membership in Japanese pufferfish specialty restaurant, sushi restaurant, operations, food management, performance, etc).
Fisheries support (sales, tailoring, packing, handling, etc. at fish farm facilities. Display, fish handling, processing, etc. at a roadside station fish counter. Fish handling, preparation, processing, and support at an American sushi restaurant).
What he values in undertaking lecturer at the Japanese Restaurant Academy
Of course, it is very important to have quantity experience, but there is a meaning to each movement and setup that can’t be achieved without insight, and understanding it will convey the necessary aspects of smooth movement and beauty with people around you, and the necessary aspects when it comes to the job.
Message to those who are thinking about joining the school
Carefully and quickly, of course! But let’s make the most of our respective strengths and enjoy facing sushi and fish. Let’s create the best possible form of what each of us has imagined or had in mind, as well as the skills and knowledge to consider what to do afterward.
Biography.
Worked at the market (Ota Market Fisheries for 3 years, mainly dealing with tuna at Tsukiji Market).
After the decision was made to open the Toyosu Market, he was put in charge of the processing room and introduced the Tsumoto style. He became the first Tsumoto-style certified engineer for the Toyosu Market, and is currently a 3-star Engineer*.
In May 2022, he will start a corporation while working at the market and begin guiding companies and stores outside the market.
Currently, in addition to his wholesaling duties in the market, he also teaches blood removal, fastening, and transport methods at aquaculture farms, Tsumoto-style techniques at fisheries technology centers and fish processing plants, and fish handling methods at restaurants.
What he values in undertaking lecturer at the Japanese Restaurant Academy
I will teach the technique of removing blood using the Tsumoto style and how to maintain freshness, and pass on the knowledge that will be useful for future restaurant management.
Message to those who are thinking about joining the school
By learning the Tsumoto style, we shall understand the structure of fish and the potential that fish have.
*Tsuhon style has 2-star and 3-star certification exams according to technical skills.
There are currently six certified technicians in the country with three stars.
| 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 |
Lecturers
Frequently Asked Questions
Voices of Graduates