One-day Intensive Sushi Course
Learn the key techniques of making sushi for 2 hours with the master chef!
Check the next date!Who should take this course?
This course is best for:
those who want to learn key techniques of making sushi quickly
&
anyone from beginners to professional sushi chef with several years of experience
such as sushi chef/cook, sushi instructor, sushi catering business owner, passionate hobby cook who cannot be satisfied with free videos, etc
What is included in this course?
- 2-hour interactive online lecture with a master chef
- Lecture includes plenty of chefs' real examples
- Q&A sessions
- One free personalized feedback
Lecture covers:
- Best choice of rice for sushi
- Cook rice
- Season sushi rice
- Rolls –Thin rolls & Inside-out)
- Fish slicing technique
- Nigiri
- Plating
When is next one-day intensive class?
Get started now!
Your Instructor
Curriculum supervisor, Chief Chef mentor
- 15 years at “Tokyo Kitcho”, a most-renowned Kaiseki (traditional Japanese cuisine) restaurant
- Former popular instructor at “Tokyo Sushi Academy” for 4 years
- Sushi chef at “Shinji by Kanesaka” (Singapore)
- Yakitori chef (Japanese skewed BBQ, Tokyo)
- Kitchen management (Hong Kong)
Fumino Takahashi
Curriculum development
- Worked at several Japanese restaurants in Tokyo
- Trained sushi & fish skill at Tokyo Sushi Academy & world-famous Tsukiji Fish Market
- Japanese fermented food (soy sauce, miso) specialist
"This course teaches the real techniques that sushi chefs can master only after many years of practice.
I know no other courses teach sushi techniques so openly and systematically.
Through consulting the courses as an adviser, I re-learned so many things as well.”
"This course is good for everyone! — Although I already knew a lot about sushi before the course, this course opened my eyes. I learned so much from this course!"
- Daniel Nachtigall, amature chef, instagram.com/nachtiskueche/
"I really liked the course contents. — Not many people know these things! It's really in depth for the rice, vinegar and techniques!"
- Chris Massad, Japanese cuisine chef (soon-to-be head chef of kappou-style restaurant in San Francisco) & Washoku world cup finalist, USA
"I was skeptical at the beginning, but it was great! — I learned a lot more than I initially expected! Especially weekly online session & feedback were very helpful!"
- Katja Pogrzeba, Cooking coach & Food campaign expert in Germany, katjakocht.com