Lesson Report: One-Week Private Sushi Course
Dec 15, 2023
After completing the Ramen Course in the previous week, Tom started a 1-Week Private Sushi Course. The sushi lessons took place at Sushi Suzunari in Yokohama City. The course kicked off with an orientation session, during which our instructors clarified the goals that Tom aimed to achieve. They then outlined the specific topics that would be covered in the lessons and created a schedule. We eagerly anticipated witnessing Tom’s progress in acquiring essential sushi skills and knowledge by the end of the course.
Our Sushi Course began with a focus on professional appearance and grooming, recognizing their significant impact on the impression conveyed to customers. Stylishly donning a washoku chef uniform not only enhances the overall presentation but also adds an extra touch of appeal to the sushi you serve. This attention to detail contributes to making customers eager to return to your restaurant for a delightful dining experience.
The next topic is the art of cutting and trimming fish. It involves understanding the unique shapes of Japanese cooking knives, being attentive to avoid wastage or damaging the fish’s flesh, and envisioning the desired presentation. Moreover, gaining insights into the bone structure of each fish type is a crucial aspect that enhances your ability to cut and trim fish more effectively. Even seasoned professionals like Tom encountered challenges, as the technique of using Japanese cooking knives differed significantly from that of Western ones. To further improve his skills, he kept on practicing and seeking detailed guidance from our instructor.
The subsequent step was removing the backbone of the fish. This process demands quick and efficient execution to ensure minimal wastage or damage to the delicate fish flesh. It requires a thorough understanding of the bone structure unique to each fish type.
The next step was the preparation of sushi rice. Using a large rice spatula, we meticulously and evenly vinegar each grain of rice before delicately cutting and mixing to achieve the desired texture. This process presents both challenges and requires patience, as it must be executed with precision, taking into account factors such as temperature and rice condition. This attention to detail ensures a consistent and delightful taste every day.
Now, it was time for our sushi instructor, Shuichi, to give Tom a ‘nigiri’ lesson. Initially, our instructor demonstrated the step-by-step process of shaping a sushi rice ball, explaining various key points. Tom received detailed guidance, his expression serious and focused.
Alright, let’s give it a try! However, there was a noticeable difference between observing and doing. Grains of rice clung to his hands, and the sushi rice balls lacked a well-defined shape. Nevertheless, we eagerly anticipated witnessing how much progress he would make by the final day of the course.
He observed repeatedly as Instructor Shuichi demonstrated, and then gave it a try himself. Throughout the lesson, Shuichi offered attentive guidance and advice at every step.
Tom diligently practiced shaping sushi rice balls, losing track of time in his focused efforts. Initially, it was crucial for him to engage in repetitive practice, ingraining the technique of shaping sushi rice balls into his muscle memory, so that he would be able to perform the task effortlessly
On Day 2, we visited a fish market early in the morning. Tom, showing keen interest in a diverse array of fresh fish, joined the instructors in selecting and purchasing fish. It was an opportunity for him to learn the art of making sound judgments regarding the quality of the fish.
Tom happened upon some fresh tuna, although they had already been dissected. Thanks to the kindness of a fish dealer, he had the opportunity to handle a ‘katana’ (Japanese sword)-like knife specifically designed for cutting and trimming tuna. Experiencing a fish market is just one of the many enjoyable aspects of FZWC’s Sushi Course. How exciting does that sound!
After returning from the fish market, our lesson began with the cooking of rice and the preparation of sushi rice. With the guidance of the instructor, Tom successfully completed the entire process.
Moving on to Day 2, Tom dedicated himself to repeated practice in shaping sushi rice balls, aiming to perfect the movement of his fingers. Gradually, the shapes of the sushi balls he crafted improved. However, he appeared to be exerting some effort, and there was a need for him to adopt a more relaxed approach. It’s worth noting that professional sushi chefs seem to use a certain strength when shaping sushi rice balls, but in reality, they employ almost no force. The key to crafting delicious sushi lies in properly adjusting and controlling strength during the process.
At the conclusion of Day 2, Tom received an introduction to ‘hosomaki’ or thin sushi rolls, a skill he would learn the following day. The difficulty of crafting sushi rolls can vary based on the fillings used. Let’s eagerly await and see what will happen on the next day.
Day 3 commenced with the customary routine of cooking rice, preparing sushi rice, and cutting and trimming various types of fish. Subsequently, Tom engaged in repetitive practice, focusing on shaping sushi rice balls. The instructors were truly impressed to see his remarkable improvement day by day—a testament to his eagerness to master the art of sushi. While we occasionally shared lighthearted jokes, there were moments of intense concentration during our practice sessions. On this particular day, Tom practiced shaping sushi rice balls with a greater variety of toppings compared to previous sessions.
Afterward, following the instructor’s suggestion from the previous day, Tom embarked on a lesson in crafting thin sushi rolls. A key to creating perfect sushi rolls is to evenly spread sushi rice across a sheet of dried seaweed. Although he initially faced some challenges, Tom quickly grasped the art of making thin sushi rolls, demonstrating faster progress compared to his experiences with nigiri sushi. This swift learning curve was likely the result of his rigorous training in shaping sushi rice balls. By using less vinegared water, Tom managed to reduce the amount of sushi rice clinging to his hands. Moreover, he successfully centered the filling within the thin sushi roll. However, it’s noteworthy that crafting sushi rolls presents challenges not only in the wrapping process but also in achieving uniform height when cutting them.
This lesson focuses on creating ‘tamago’ (Japanese-style omelet) as a topping for sushi. It proved to be a unique challenge, particularly due to the distinct technique required for flipping the omelet compared to using the frying pan he usually uses.
That evening, at Tom’s sincere request, he had the opportunity to observe the entire operation of the sushi restaurant, from preparation to serving customers. To his surprise, Tom was chosen by the representative of FZWC to serve nigiri sushi. Rest assured, as you will be accompanied by an interpreter, allowing you to observe the sushi restaurant without any concerns.
On Day 4, our lesson started with the familiar ritual of cooking rice, preparing sushi rice, meticulously cutting and trimming various types of fish, and engaging in intensive training on crafting nigiri sushi. It was evident that Tom was mastering the art of shaping them with seamless precision. Notably, the sushi rice balls he expertly crafted exhibited remarkable consistency in shape. A particularly challenging ‘ika nigiri’ (sushi with squid on top) assumed the perfect form under Tom’s skillful hands. The instructors beamed with satisfaction, observing the tangible results of his dedicated efforts.
In our next lesson, Instructor Bunpei took center stage to delve into the art of tempura, a beloved gem in Japanese cuisine. Tom was guided through a series of meticulous instructions, covering everything from crafting the perfect batter to the process of submerging ingredients in oil. The lesson included insights into recognizing the telltale signs of readiness, both through sound and appearance, as the ingredients underwent the delightful transformation of frying. It’s important to mention that the duration of frying varies depending on the specific ingredient, requiring our undivided attention. Without a doubt, the tempura Tom expertly fried not only looked enticing but promised a burst of delicious flavors. Don’t they look absolutely mouthwatering?
In practice, crafting ‘uramaki’ or inside-out rolls proves to be simpler than ‘futomaki’ or thick sushi rolls. However, recognizing the significance of mastering the art of thick sushi rolls, Tom eagerly anticipated the challenge, with plans to attempt creating them the following day.
After the lesson, Tom visited Standing Sushi Bar Suzunari for a meal while observing its operation. This experience offered a sharp contrast to the upscale atmosphere of Sushi Suzunari, the high-class sushi restaurant he had observed the previous night.
Tom met Chef Sakamoto, the instructor for our Charcoal Roasting Course, which will be opened soon.
Initially, Tom had anticipated observing the operation from outside the counter. To his surprise, Instructor Shin not only provided him with a chef uniform but also extended a warm invitation to join inside the counter. This unique opportunity allowed Tom to closely observe Shin’s techniques, receive valuable advice, and savor creative sushi.
Following that, Instructor Shin had yet another exciting surprise for Tom—he granted him the opportunity to serve sushi to our customers! With enthusiasm, our staff and patrons eagerly placed orders, and Tom skillfully served sushi.
Initially, Tom looked a little tense. So, Instructor Shin teased him saying “Tom, you look stiff. Be cool when serving sushi to your customers.” The more sushi he served, the more dignified his facial expression became. That was such an enjoyable evening! At first, Tom looked a bit tense. Playfully, Shin teased him, remarking, ‘Tom, you seem a bit stiff. Relax and exude confidence while serving sushi to your customers.’ As Tom continued serving sushi, he started to look more dignified. It turned out to be an immensely enjoyable evening!
Final day of the Sushi Course – five days have flown by unnoticed. While we wish we had more time, we’re excited to review the remarkable progress made over the past four days.
The lesson kicked off with our usual routine. Tom demonstrated remarkable progress as he independently prepared sushi rice, receiving high praise from the instructors for his adept use of a large rice spatula. Following this achievement, he transitioned to the process of preparing prawns we would use in the lesson. Skewering prawns also requires a lot of techniques.
Next, Tom delved into the world of sushi variants, including ‘temaki’ (hand-rolled sushi), thick sushi rolls, and ‘bara chirashi’ (a vibrant mosaic of chopped raw seafood and other ingredients on top of vinegared rice). As he skillfully crafted each dish, both their visual appeal and taste exceeded expectations. Tom expressed his eagerness to apply his newfound knowledge upon returning to his workplace.
As a culmination of the 1-Week Private Sushi Course, Tom was tasked with creating a sushi assortment for one person. Demonstrating the skills that he had acquired, he successfully completed the challenge. Tom’s earnest attitude and inquisitive spirit were key contributors to his remarkable progress over the five-day course. The instructors expressed their high satisfaction with the achievements he made.
Tom spent about two weeks with us, immersing himself in both our 4-Day Private Ramen Course and 1-Week Sushi Course at FZWC. The lessons unfolded in a serious yet enjoyable atmosphere, and the two weeks passed like a fleeting arrow. Though we already miss Tom dearly, we are confident that he will apply the skills and knowledge acquired here to delight his customers wholeheartedly in his professional journey. We genuinely look forward to the prospect of seeing him again soon. Until then, thank you and see you!”
