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


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.


1st Week

How to sharpen knives How to cook sushi rice, Explanation of sushi rice, How to cut vegetables, How to make nigari Sushi How to cut filet into slices, Egg omelet Nigiri Sushi, Hand roll practice, HOSOMAKI practice, AJI (Horse mackerel), How to cut filet into slices, IKA (Squid) , NIGIR/SASHIMI IKA (Cuttlefish) , Sashimi

2nd Week

EBI (Shrimp), Boiled and sweet shrimps, HOKKIGAI (Surf clam), AKAGAI (Ark shell), INADA (Young yellowtail), Bamboo cutting, Saba (Mackerel), NIGIRI/Sashimi SABA (Mackerel), rod-shape/box sushi, How to cook SHIITAKE mushroom GARI (pickled sliced ginger)/ PONZU, How to cook KAMPYO (dried gourd), INARI (fried tofu), FUTOMAKI Salmon filet NIGIRI practice

3rd Week

ANAGO (Conger eel), Broiled ANAGO Roll(California/Dragon/Volcano) ANAGO Tempura Roll 2/2(Tempura/Spider), KOHADA (Gizzard shad) Tuna block MIRUGAI (White geoduck), HOTATE (Scallop), NIGIRI practice Seasonal fishes (2 kinds), MORIKOMI (SUSHI/SASHIMI)

4th Week

Whole salmon NIGIRI practice, NIGIRI Test, HOSOMAKI Test, Vegetable sushi, Live octopus, HIRAME (Flounder) filet and NIGIRI HIRAME (Flounder) KOBU-JIME (cured with kelp), HIRAME (Flounder) USUZUKURI (thinly sliced), Preparation for Sushi Counter practice, Sushi Counter practice *The course contents may vary depending on the conditions.


Level Beginner-Professional Hours Monday to Friday 9:00am to 3:00pm *Hours may change. Schedule for 2017 Apr 3rd-Apr 28th / June 5th –Jun30th / July31st to August 25th / Sep 25th to Oct 20th / Nov 20th to Dec 15th Period 4 weeks Venue Tsukiji/Tokyo *About 5 minute on foot from the world-renowned Tsukiji fish market Eligibility - Applicants must be at least 18 years of age. (It would be better if you have experience, but those without experience can apply as well) - Applicants must be able to stay in Japan legally during the course period. Content Please see “What you will learn?” Certificate Yes School Fee - 547,500JPY - Registration Fee: 80,000JPY - Tuition: 452,500JPY - Uniform: 15,000JPY - 8% consumption tax will be added - You might be required to purchase Japanese knife if you don’t have.

Program taught in:
  • English

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This course is Campus based
Start Date
4 weeks
452,500 JPY
plus 80,000 JPY registration and 15,000 JPY for uniform
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