Sushi Chef Institute
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Testimonials
Testimonials
5 Reasons

Our mission is to convey the essence of Japanese traditional cooking skills and knowledge to the world.

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2017 CLASS SCHEDULE
Total 8-week program :
  4-weeks Professional 1 class &
  4-week Professional 2 class
  Class Hours: 8:00AM-1:00PM

Session #1:  01/09/2017-03/03/2017
Session #2:  04/10/2017-06/02/2017
Session #3:  06/19/2017-08/11/2017
Session #4:  08/21/2017-10/13/2017
Session #5:  10/30/2017-12/22/2017

2018 CLASS SCHEDULE
Total 8-week program :
  4-weeks Professional 1 class &
  4-week Professional 2 class
  Class Hours: 8:00AM-1:00PM

Session #1:  01/04/2018–02/28/2018
Session #2:  04/09/2018–06/01/2018
Session #3:  06/18/2018–08/10/2018
Session #4:  08/20/2018–10/12/2018
Session #5:  10/29/2018–12/21/2018

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MAJOR SUBJECTS

 1st Week
  • Japanese knife sharpening & Maintenance
  • Cutting technique & garnish
  • Basic rice preparation
  • Japanese ingredients
  • Stock & soup
  • Sauces & dressing mixology
  • Japanese cuisine
(chawanmushi, tonkatsu, beef tataki, donburi, teriyaki chicken)
 2nd Week
  • Sushi rice preparation
  • Traditional roll making
  • Tempura
  • Tamagoyaki (Japanese omelet)
  • Garnish
  • CA food safety
  • Quiz
 3rd Week
  • Special & fusion roll making
  • Salmon
  • Shrimp
  • Mackerel
  • Pompano
  • Quiz
  • Skill test
 4th Week
  • Nigiri sushi (edomae sushi)
  • Yellowtail
  • Squid
  • Sea bass
  • Mackerel
  • Signature roll making
  • Skill test
  • Midterm
  • Other
 5th Week
  • Tuna
  • Salmon
  • Snapper
  • Sea bream
  • Abalone
  • Mirugai (giant clam)
  • Scallop
  • Ikura (salmon roe)
  • Field trip to fish market
 6th Week
  • Yellowtail
  • Halibut
  • Sea eel
  • Eel sauce making
  • Shrimp
  • Traditional sashimi
  • Monkfish liver
  • Skill test
  • Other
 7th Week
  • Roll & nigiri making
  • Uni (sea urchin)
  • Other styles of sushi:
    - Hako sushi, tsutsumi sushi, chirashi...
  • New style sashimi
  • Sushi bar simulation
  • Haran (bamboo leaf) cutting
  • Appetizers
  • Job consultation
 8th Week
  • Roll & nigiri making
  • Halibut
  • Seasonal fish
  • Sushi bar simulation
  • Restaurant management
  • Food cost & estimation
  • Health department regulation
  • Fruit cutting & Japanese sweets
  • Signature roll making
  • Skill test
  • Final test

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TUITION

Class / LessonRegist. FeeTuition FeeFood CostTotal
Professional 1 Class$100$2,250$600$2,950
Professional 2 Class$100$2,250$600$2,950
($ = USD)
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Sushi Chef Institute
1123 Van Ness Avenue
Torrance, CA 90501
Phone: +1-310-782-8483
Fax:+1-310-218-0026
Email: mail@sushischool.net