|I took this class to obtain cooking skills. I found fish cutting and preparation very valuable. Sushi is very simple but deep. I am looking forward to making nigiri at home for my family. I will miss my buddies, and enjoyed working together with them. I hope the very best for everyone.
-Tamio Matsunaga Redondo Beach, CA
- (Tamio Matsunaga)
|I’ve been waiting for about 6 years to have an opportunity like the one that I just had. Advancing your skills in the Japanese culinary world is very difficult. Andy san provided me with the necessary skills to bring my restaurant to the next level. I’m no longer intimidated by any kind of fish or culinary challenge in my life. With the knife and fish knowledge you walk out of this class with-you can work anywhere in the world. I will be forever grateful.
-Pedro Velarde, Saketori-Ya Tijuana, Mexico
- (Pedro Velarde)
|I took this class to discover the mysteries and art of cutting and handling fish. I found the safe handling of fish to be the most valuable lesson. I enjoyed making tempura, the tea ceremony, shucking oysters, cutting belt fish, opening uni, and the trip to the fish market. I’m excited to share all the different foods I can make with my family. I’m looking forward to making anything anyone wants at home, and I am so proud to be able to prepare almost anything that comes from the ocean. Thank you for sharing yourself with me!
-Cindy Lee Huntington Beach, CA
- (Cindy Lee)
|The reason why I decided to learn Japanese cuisine was because I loved Japanese food. I was especially interested in learning how to make sushi. I began to search for a good instructor, and found out that Andy Matsuda at Sushi Chef Institute (SCI) is a master of sushi and traditional Japanese dishes... - (Sueng Lee) [Read all]|
|I took this class because I want to open a restaurant in the future. I will remember everything from this class, but I feel the most valuable lesson was how to prepare fish. I’m excited about the healthy aspects of sushi as well. My knife skills have improved and I’m excited to roll sushi for my... - (Christina Zheng) [Read all]|
|My favorite lessons that I enjoyed the most were sushi roll making and nigiri. These are what we do on a daily basis. I started with no kitchen experience, but in 2 months I learned a lot about Japanese cuisine and Japanese terminology. This class has helped build my confidence in myself and my skil... - (Johnny Ng) [Read all]|
|I had no experience working in a restaurant prior to my arrival at the Sushi Chef Institute. The prospect of learning a new trade is both exciting and terrifying for this self-confessed- “kitchen illiterate”. But thanks to Sensei Andy and the staff at the Sushi Chef Institute, I now have the kno... - (Ben Hong) [Read all]|
|For me, this was a life changing experience! One of the best things I’ve ever done! I should have done this 10 years ago! For example, talking to sensei-we talked about how I was stuck working at a bar, unhappy, with no skills and a blank future. But now, my future is bright. I have many different... - (Greg Heggland) [Read all]|
|This has been one of the best learning experiences I have ever had in my life. Learning of fundamentals and basic Japanese cooking gave knowledge about how the food can be an art. It is a good skill to have. My favorite lesson has been working together and its importance. My benefits from this class... - (Sulbahri Panai) [Read all]|
|I had no cooking experience before taking this course. I had no idea about sushi, and I met Chef Andy and my life has changed. This school is definitely the best place to learn and sushi, and also about Japanese culture. Thanks to Chef Andy and thanks to Amie. This was a great time and great experie... - (Kutay Ozgenc) [Read all]|
|I enjoyed a lot of the class. My favorite lesson would probably be cutting whole fish, because although it is difficult, when you do it clean and correct it feels very satisfying. I hope to take my new knowledge and continue to grow as a chef and person. |
-Samuel Huang, New York, NY
- (Samuel Huang)
|I have truly enjoyed the entire course as equal. I came to SCI with no knowledge of Japanese cuisine, how to prepare sushi, rice, cutting sushi grade fish, and the Japanese flavors and traditions. In 2 months I have learned so much!! I can understand fish more and their different cuts, and what they... - (Ruth Schreber Sanche) [Read all]|
|I learned a lot in the course. I knew the basics, but not all of the details I learned here. It was a unique experience to learn, practice and participate in different events (i.e. demos, catering). Now I have another view of the Japanese Cuisine, and I have other views of quality, presentation, pro... - (Jefferson Ferriera) [Read all]|
|SCI teaches you what you need to know more than anything else. You get a variety of lessons, but the fundamentals are stressed. Each lesson is put into a Japanese historical context so they are given deeper meaning. More than just taking food lessons-you are given a cultural context which makes ever... - (Chris O'Hearn) [Read all]|
|I enrolled in this class to learn what a sushiman should, and must do. The decorative aspect of sushi excites me. My taste has changed after developing a stronger knowledge of sushi. My roll making and nigiri skills have greatly improved, especially after sushi bar. I believe that fish cutting, nigi... - (Chok Pimonjinda) [Read all]|
|I have learned a lot, not only about Japanese cuisine and sushi, but also about teamwork and my place in life. I gained a deep appreciation for the people working in restaurants and their dedication to the mastery of the art of sushi making and their burning passion. The class was engaging and inter... - (Yung Hong) [Read all]|
|It was an intense course. The first month was hard for me. I have never worked in a kitchen before. The second month was easier and better for me. Andy sensei is a traditional Japanese style instructor. Once I got used to it, he was easy to follow. Overall, I love this course. I learned a lot. Thank... - (Jae Ahn) [Read all]|
|I took this class to help my staff at my restaurant improve. We plan to open a new restaurant and we wanted a strong foundation to set us apart. Cutting fish from guts, to fillet is definitely a skill I developed here that I value. I enjoyed cutting whole fish. I also liked learning how to properly ... - (Raul Tejeda) [Read all]|
|I developed the valuable skill of making nigiri here. Along with that I learned how important patience is. I enjoyed the fish preparation lessons, and I am really excited about the art that sushi truly is, and I am so glad I learned how to make sushi in a professional way. Sushi bar set up was quite... - (Rakan Aloraifi) [Read all]|
|I really value the skills I developed in presentation and decoration here at the institute. I had a great time during the live seafood demos. I'm excited about all of the different kinds of fish and the true art of plating. This course was very in depth about Japanese cuisine. It was a great investm... - (Grace Lee) [Read all]|
|I like Japanese culture and love the art of food, and sushi is very cute. So, I want to be a sushi chef and share it with people, which is why I joined this class. What excites me about sushi is presentation. For example, I took lessons for decorating food, and I learned we can make sushi beauti... - (Amanda) [Read all]|
|The art of sushi has changed two things in my life: first one was my technique. Before I joined this school I didn't know how to cook. But now I learned how to cook and always cook for my family. Second the way to think about sushi bar. Before I joined here I thought sushi Bar needs only one person ... - (Johnny) [Read all]|
|Sushi is so different from western cuisine. The most impressive moment in class for me was filleting a whole fish. The art of sushi making has given me a great appreciation for the Japanese nation, culture and for sushi cuisine. I'm grateful I was able to study in this school. The teachers and staff... - (Midori Brasch) [Read all]|
|I really enjoyed the lessons on fish oroshi and found them most valuable. I find fresh seafood and the beautiful decorations most exciting in sushi cuisine. Andy Sensei's skill is most impressive. I will never forget my classmates or my Senseis. This 2 month course changed my life, so my advice to i... - (Kim Yoon Taek) [Read all]|
| I found washing and cooking rice, along with knife skills the most valuable. The satisfaction felt by my customers when they eat sushi, which is so different from other foods really excites me. Cutting a whole tuna in class and our trip to the fish market was one of the high lights of the class for... - (Javier Garcia) [Read all]|
|Thank you so much for teaching me about all the sushi stuff. I began this Professional I and II courses without any knowledge and any skills in cooking but after I have finished these 2 courses, I can say that I have improved a lot and learn a lot. I just want to say thank you to Andy sensei for bei... - (Chotipong Douangchak) [Read all]|
|It was a great journey to learn the depth of sushi in 2 months. Finishing school is not the end but it is the start to explore the profound world of the sushi art.
I would like to take this opportunity to express my sincerely appreciation to my sushi mentor Andy-sensei and Saburo-sensei. ... - (Takeshi Hashimoto) [Read all]
|I have learned a lot in the class. It's difficult for me to learn something from watching once. Sometimes I teach friends guitar and well, I do not expect them to be able to see me play a song, hand them the guitar and play the song. But it is also not impossible with practice. |
Thank you for... - (Max Rodriguez) [Read all]
|I was a Thai Chef for more than 17 years. Then I wanted to change my career to become a sushi chef, even though I was not sure if I really could do it.
After visiting sushi chef institute, I decided to join their classes. At the beginning, I didn’t know anything about sushi. After tw... - (Wisit Sangaroon) [Read all]
|To the Sushi Chef Institute teachers,
Thanks so much for your patience, passion and time. It was an amazing experience and a life changing 2 months. "Never give up" will now be my MOJO!
See you soon,
- (Anouk Dewaily)
|I want to thank Sensei Andy and Sensei Tomita. They have worked hard to teach us how to be a right and good sushi chef. What we think or we see may seem easy, but at the time when we did, it was not as easy as what we imagine. That's why we need to learn how to make the right sushi and also become a... - (Hartono Widjaja) [Read all]|
|After examining other sushi schools in Los Angeles, I chose Sushi Chef Institute with Chef Andy Matsuda. The reason why I chose here is because they have the most impressive portfolio of the school's and students' works and network- I especially liked how this school inform job opportunities to the... - (Ted Kuan) [Read all]|
|I learned a lot from SCI. I will apply all the knowledge that I have gotten from sensei Andy. Thank you for teaching me for 2 months. It changed my life.
- (Ryan Balingit)
|I am glad that I took these classes as I didn’t have any knowledge about Japanese culture before class and it was great. When I was home in Sweden, I could not say anything about what I was serving to the customer, like nigiri pieces. I learned that a chef needs good knowledge of Japanese cultur... - (Alven Chu) [Read all]|
|This has been a wonderful experience to start on a whole new venture in my life. I regret not taking this course earlier, however now that I can praise the school and sensei Andy for his dedication and hard work. He is honest and knows how to critique on a positive, beneficial level. All the inst... - (John Christenson) [Read all]|
|Awesome class! In the beginning I wasn't sure what to expect and thought that two months was a long time. I must say, the two months just flew by! I have learned a lot from appetizers, to roll and fishes and so much more. I am ecstatic that I took this class and I cannot wait to start putting my new... - (Sylvia Kim) [Read all]|
|I came to Sushi Chef Institute with some knowledge of Japanese cooking, and I now graduated with confidence, something that I previously lacked.
The classes were amazing and I miss coming to class every day and learning from Sensei.
The staff was incredible and stood by us every step of the way. ... - (Ben Weissberg) [Read all]|
|I enrolled in professional sushi course because I love cooking Japanese cuisine plus hope to someday open a restaurant. Sushi is so fresh, delicious and healthy! It has made me become aware of healthy eating. I enjoyed making rolls and fileting fish. I discovered true sushi is simple not overstated... - (DENNIS TRAN) [Read all]|
|I signed up at Sushi Chef Institute because I want to be a chef, understand how sushi is made and hopefully someday soon become a great sushi chef.
It was amazing when Sensei Andy started slicing a huge fresh albacore and other big fishes.
My family has seen from my results how I learne... - (BOB YU WEN TSAI) [Read all]
|I enjoyed eating raw sushi but did not know about sushi preparation and fish fileting. I took Professional 1 and 2 courses to gain a job skill, develop for a future business and research raw seafood consumption.
Learning about the types of raw seafood, especially the handling process is u... - (BLUESKY MAEKONG) [Read all]
|I have lived in a country where sushi is not popular. But the uniqueness of sushi detail is a beautiful form of art.
Now that I know how to make my own sushi, I can serve my family and friends whatever they request. Learning to filet and cut fish myself is very important. One of my many... - (MIMI) [Read all]
|Sushi is truly artistic, colorful, and decorative so eye pleasing and light to my taste! Before taking this course I enjoyed rolled sushi but discovered seared fish with dashi creamed sauce to my delight.
Now I can make many types of sushi in my home. However, finding these precious ingr... - (SUSAN HACKLER) [Read all]
|The first time I tried sushi was in elementary school. I did not enjoy the nigiri due to a small fear of consuming raw fish but it would later become my favorite food. In fact I love sushi so much I wanted to center my life on it.
One of my biggest concern as a young nerd who read books ... - (RINGO HARRISON) [Read all]
|将来アメリカで寿司屋を開くことを目標に一から勉強しようと、日本の寿司学校を探していましたが、アメリカでも寿司学校があることを知り幾つかのスクールを訪問した結果 Andy 先生の所でお世話になることにしました。... - (Omi Higa) [Read all]|
|I want to thank everyone at Sushi Chef Institute for a wonderful experience and knowledge I received in the past two months. It does not seem like a long time, but it's astonishing how much I've learned.
Sensei Andy created an amazing program with tons of information and hands on experi... - (Miz Lana) [Read all]
|I am an owner of an Asian fusion restaurant in Barcelona, Spain. I came to Sushi Chef Institute in hopes to gain the proper knowledge, concepts and skills of sushi, Japanese cuisine and culture. Needless to say, my expectations of the school exceeded what I had anticipated. I came to the school inse... - (Fabiola Lairet) [Read all]|
|Dearest Sensei Andy,
First of all, I am deeply grateful to sense Andy and sensei Leo and the SCI staff for training traditional Japanese dishes.
When I entered the SCI class, I was filled with awe.
I didn’t know anything about how to make Japanese dishes.
The only cooking experi... - (Young Shim) [Read all]
|Before I enrolled in Professional Class at Sushi Chef Institute, I did not have any prior experience in the culinary industry, and, since it was my first visit to the United States, I did not have an adequate command of English language either. Thus frankly I was overwhelmed by the idea of learning ... - (Keitaro Mitsui) [Read all]|
|I have to admit that I came to the Sushi Chef Institute with my share of doubts and worries. TO learn sushi making in how-to’s about Japanese cuisine in 2 months?! – The idea was attractive because I was looking for a quick-fix, but it seems highly unlikely and the tuition was not a small amount... - (Ki Uhm) [Read all]|
|Schooling at Sushi chef institute was an amazing experience; we received lots of information and we went through a lot of hands-on training which, I think is the most important thing! Everyday there was something new to learn and the instructors chef Andy and chef Leo were very professional, Of cour... - (Rogelio Cervantes) [Read all]|
|Attending the sushi chef institute, for me, was never a question of “if”, but rather when. I was told about the school, by one of my chef instructors, while I was at Le Cordon Bleu. He said that attending SCI would increase my knowledge of food and my value as a chef. Considering my life long... - (Edward Klevens) [Read all]|
|I would like to take this opportunity to express my deepest gratitude to Sensei Andy Matsuda and the staff at Sushi Chef Institute for their tremendous assistance and support throughout the Pro I and Pro II courses. Prior to attending the Sushi Chef Institute, I didn't have any experience in a Japan... - (Phuong Vo) [Read all]|
|Having worked for 2 years in restaurants after culinary school, I decided to expand my horizons by learning sushi making, and I am very happy that I chose the Sushi Chef Institute. The combination of Professional Courses I and II offers much more than just sushi making. It introduces the students ... - (Eric Lin) [Read all]|
|To all you aspiring sushi chefs out there, or even those who want the piece
of paper showing you have a sushi chef
certification, please be forewarned. Two months doesn't sound like a very
long time, but you are in for a surprise if
you are expecting it to be easy. It's a very intense 2 mont... - (Kevin Kim) [Read all]|
|My name is Moustafa and I'm from Belgium. I am presently living in Algeria until I move to my next destination. Sushi School Institute and Sensei Matsuda will be a huge milestone in my career. This is a life changing experience. I had no culinary experience whatsoever, I would only cook for frien... - (Moustafa Moussaoui) [Read all]|
|I’m a wife, a Mom of a 9 year old boy and before arriving to California I was a high school Teacher in Mexico for about 6 years. With my husband’s help, we made a big change in my life studying at Sushi Chef Institute (SCI). One day I decided to go just for visiting the SCI and Tiana Pennington ... - (Ana De La Rosa) [Read all]|
|I am Tenzin from Swiss and I had recently fulfilled my dreams of learning Sushi making skills from Chef Andy.
It was absolutely worth dreaming for the past 4 years although, I was also working in a Sushi Restaurant at that time.
Now I had polished my skilled of making Sushi and learned a bit about... - (Tenzin Yardong) [Read all]|
|Through Master Chef Andy Matsuda’s class at Sushi Chef Institute I acquired the skills necessary to manage a full sushi bar at any Japanese restaurant. From the very first week I was learning how to prep rice, soups and small appetizers. We also went over a small portion of Japanese cuisine and th... - (Lance Harstad) [Read all]|
|My name is Leah and my family owns a sushi restaurant. Sadly, none of our family members knew how to make sushi. We depended on our sushi chef to do everything from creating the sushi menu to ordering food. We felt helpless and fearful of the uncertainty about what would happen to us and the restaur... - (Leah Virasith) [Read all]|
|Hi, Меня зовут Белла.|
Я живу в Дании, но родилась в России. Уже работая в суши ресторане, мне захотелось усовершенстовать мои навыки и знания о японской кухне. После... - (Bella Katchiouriner) [Read all]
|After coming to Los Angeles six months in advance to check out the different schools before deciding to take the next major step in my life, I decided on Sushi Chef Institute because Chef Andy Matsuda took the time to sit down with me personally for 45 minutes and explain what the school was about a... - (Brian Paonessa) [Read all]|
|My name is Jack. After finishing college I decided to pursue a career in culinary arts focusing in Japanese cuisine. The reason why I chose this school it specialized in all the basic aspect of Japanese cooking that is relevant to Japanese cuisine. There are very few culinary schools that spend enou... - (Jack Chen) [Read all]|
|Hello my name is Marco trujillo. I've been a restaurant owner for the last five years for a very well established Japanese cuisine and sushi bar in the Denver metro area. I came into it with no kitchen skills and very little restaurant experience. I worked hard to understand the business aspect o... - (Marco Trujillo) [Read all]|
My name is Anders, I'm from Denmark. To make a very long story, short. I have no kitchen experience at all. I've been self employed for a long time, before that manager different places. Not long ago I decided it was time for a big change, and after a lot of correspondence with Mr.... - (Anders Eriksson) [Read all]
|Hello My Name is Connie Teng. I have successfully completed Professional I and Professional II courses at SCI and I am proud to say that I am a SCI Graduate! If you are like me 10 months ago, who was tired of being chained to a desk, and has always been fascinated about cooking; especially, has a ... - (Connie Teng) [Read all]|
|Sushi and Japanese culture in general has always been amazingly fascinating to me. During college I worked at a sushi restaurant and was frustrated by all the corners that were being cut. So I wanted to learn traditional sushi making and how to make everything from scratch. At the Sushi Chef Institu... - (Jeremy Carpel) [Read all]|
|My name is Dave. I just completed the eight-week professional course at Sushi Chef Institute. I just want to let you know that I had a great time. I walked into the course with no kitchen experience. I had been a teacher for the past twelve years and wanted a change. The way Sensei designed and str... - (Dave) [Read all]|
|この２ヶ月間は私の人生で初めてといえるほど密度の濃い毎日の連続でした。日本では寿司職人になるということは、下積みから初めてやっと一人前の職人といえるようになるためには何年もの修行が必要で、ましてや私の... - (Midori Kido) [Read all]|
|Hi, My mane is yu-chao. I from Taiwan.
My Eiglish is not so good. So....I writes with Chinese.|
但是我相信,只要是想來這學習的人,一定都對料理充滿了... - (Yu-Chao) [Read all]
|My 8 weeks I spent at The Sushi Chef Institute were one of the most gratifying experiences of my life. It is not very often you get to learn from a master in any art. Sensei Matsuda is just that... a true master unselfishly sharing his knowledge and secrets of 30+ years.|
I learned about m... - (Robin Wangeline) [Read all]
|Hi, my name is Mat. I am a musician and have been playing drums for 25 years.|
I recently decided to make a change in my life and put down the drum sticks and exchange them for a sushi knife.
I have always loved to eat sushi and find the Japanese culture very beautiful, interesting an... - (Mathew Young) [Read all]
|Hello people! My name is Edison Z. Diaz aka Edison Elektrik. I'm from Los Angeles. Before coming to Sushi Chef Institute, I was a dj/music artist for over a decade and also worked as a social worker. I was terrified coming to SCI at first because I absolutely had no kitchen experience. The only thin... - (Edison Diaz) [Read all]|
|Hi, my name is Jun. I live in Vancouver, Canada, where there are more Japanese restaurants than any other kind. A friend of mine who works as a sushi chef said that it would be a waste of time and money for me to go to LA and do sushi study when I told him about my plan. "Why not work and make money... - (Jun Okamura) [Read all]|
|I enrolled at the Sushi Chef Institute in May-June 2008 program for the purpose of refreshing and furthering my Japanese kitchen skills. The course and the knowledge I gained far exceeded my expectations. I am more than confident that I am ready and able to execute my newly acquired skills and knowl... - (Lee Fujinaga) [Read all]|
|カルフォルニアに寿司を習いに行く、そう決心してこの学校を選んで私は本当によかったと思っています。もし、私のように寿司調理の経験がなくこれから寿司の世界に入ってみたいと思っている方、もしくは少しは経験が... - (Hiromi Kurita) [Read all]|
|My name is Yojie Leelin, I just completed successfully a two month Professional Sushi Course at Sushi Chef Institute under the supervision of Sushi Master Andy Matsuda. (Class of Mar. 31 - Apr. 25, 2008)|
I am so greatful so Sushi Master Matsuda. I am glad that I made the right decision in cho... - (Yojie Leelin) [Read all]
|It's been a great time when I took classes in "SCI". I learn a lot of technique that I never knew before and they were never taught in my other school. Every day is always something new style and new technique how to be a great sushi chef. Because to be a sushi chef is my big dream for build up my f... - (Suwandi Usman) [Read all]|
|Attending Sushi Chef Institute was the best thing I could have ever done for myself. I learned from the best Sensei ever and Nick was a stud muffin, and Ouchi was a model in hiding. I also got to meet very talented future chefs and chefs already. The knowledge I have learned to become a sushi chef, ... - (Princess Taal) [Read all]|
|For years I've been interested and eating Japanese food. I really love the Japanese kitchen. On one day I just wanted to learn more about it and so my search to learn more began. First I began in the Netherlands, that's were I live. Soon I searched in Europe. But there are almost no possibilities av... - (Yu Chung) [Read all]|
|After working in the restaurant industry for several years and being a Le Cordon Bleu graduate, I chose sushi as my specialization. I have always enjoyed Japanese cuisine and after searching for sushi schools decided upon Sushi Chef Institute, where I learned about traditional sushi and all forms of... - (Eli Enokizono) [Read all]|
|The Sushi Chef Inst. is not just a culinary school for sushi. Andy Matsuda brings the Japanese kitchen to America, he breaks it down from A-Z. Teaches you the terminology in Japanese and the traditional ways of prepartion for cutting, slicing, pickling, rice..... He is extremely patient but strict, ... - (David) [Read all]|
|Early in 2007, I was offered the opportunity of partake in the Professional training class at the Sushi Chef Institute. having been in the restaurant business more than 25 years, I really didn't feel that more training was required. Having performed sushi for 10 of those 25 years, I fully didn't und... - (Elmer Bionson) [Read all]|
|Becoming a great Sushi Chef is not only about learning how to slice and dice a fresh tuna; it is about understanding the roots of traditional way of Sushi making. At the Sushi Chef Institute, I had the privilege of experiencing the Japanese culture and the art behind the traditional Japanese Cuisine... - (Engine) [Read all]|
|The Sushi Chef Institute is everything I could have wanted from a first rate culinary school. Chef Andy's instruction is second to none. As a Le Cordon Bleu Graduate, I was expecting to learn basic rolls and Nigiri making. This was not the case. I learned many aspects of Japanese cuisine. From the m... - (T.E.) [Read all]|
|For those considering attending SCI, it is a demanding school and the best Japanese Culinary education in the US to study and practice. Keep and rewrite all your notes. Make everything Sensei teaches a part of you and watch it grow. Learn to taste, see, smell, and blend all ingredients. The secrets ... - (B.S.) [Read all]|