Point 01
We are providing a high quality well condensed program to provide the skills and craftsmanship necessary to become Sushi chef A Generally speaking, it takes you more than ten years to get the difficult skills. In this class, however, you can get it for a short term.
Point 02
A key characteristic of our classes are the small group semi-private style which means we can deliver high quality training to individuals in a supportive and inspiring environment where direct hands on practice with a teacher is a must.
Point 03
The sushi and teaching.Our highly qualified lecturers can open the door for you to embrace your enthusiasm and create a life experience like no other and a genuine skill you can take with you anywhere in the world.
Point 04
Students come from around the world to study at TokyoSushiAcademy. Our former students come from countries as wide and varied Korea,Taiwan, Canada, USA, Israel, Italy, UK, Russia, Chez public, Netherland,Switzerland, Brazil, Chile, Singapore, Thailand, Ukraine, Australia,France, Germany and more.
You will get the diploma if you pass a strict test. The diploma is the same as what Japanese class gets. It is valuable evidence for your great efforts in Japan.
Alomost of programs are hands on program with Japanese students.
Instructor who can speak English help your understanding.
BASIC 4 WEEKS
1W EDOMAE-SUSHI (Japanese Basics)
NIGIRI(practice nigiri sushi),
AJI,KOHADA,
squid,mackerel
Home work : report
2W EDOMAE-SUSHI (Overseas Basics)
NIGIRI,
thin roll, tuna,
sea bream, prawn,
conger eel, omlet,
Tsukiji fish market tour
Home work : report
3W cutting and slicing technique of FISH (Overseas Basics)
salmon, yellowtail, sea bass
Home work : report
4W Basic knowledge of SUSHI CHEF
Home work : report
ADVANCED 4 WEEKS
5W Complete master of SUSHI skills
sushi rice, neta,
NIGIRI, thin roll
Home work : report
6W Complete master of FISH～cutting,slicing,storing (Overseas Basics)
tuna, salmon,
sea bream, yellowtail,
sea bass
Home work : report
7W Basic knowledge of Japanese food & cooking
Japanese seasonings,
stock, miso-soup,
noodle soup, TEMPURA
Home work : report
8W Advanced knowledge of SUSHI CHEF
Home work : report
1.About hygine management, preserving fish (report)
2.About knowledge of Japanese cuisine and sushi and sushi history (report)
3.cleaning and preparing fish (3 mai oroshi) in time (report)
4.make 18 pieces nigirisushi per in time
5.cutting fish for sushi and make sushi platter in time
Course Fee |
2010's SUSHI Diploma Course (4weeks) in total:
JPY668,600
Registration Fee JPY105,000
(Registration Fee is nonrefundable.)
Food Cost JPY105,000
Tuition Fee JPY382,200
Japanese knives JPY70,100
(4 kind of knives set) if you left handed please let us know.
Uniform JPY6,300
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2010's SUSHI Diploma Course (8weeks) in total:
JPY859,700
Registration Fee JPY105,000
(Registration Fee is nonrefundable.)
Food Cost JPY105,000
Tuition Fee JPY573,300
Japanese knives JPY70,100
(4 kind of knives set) if you left handed please let us know.
Uniform JPY6,300
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Please choose depends on your porpose and plan.
4 weeks course to train sushi skill for take away sushi shop
8 weeks course to train skill for Japanese restaurant
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Schedule |
2010's Diploma Course Schedule
July 5 to July 30 (4weeks)
Few seats left July 5 to August 27 (8weeks)
Few seats left |
Guide Accommodation |
We can introduce accommodations in the vicinity of our classroom.
Necessary attendance for graduation: 80% or more.
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