In our sushi course, you will be learning from experienced sushi chefs at Sushi Suzunari, a renowned sushi restaurant in Yokohama. All lessons take place at this prestigious establishment, where our instructors spare no effort in imparting the essence of sushi. You'll acquire comprehensive knowledge and professional skills necessary for both 'Omakase' and 'Edomae' styles. Additionally, in our long-term course, you will have the unique opportunity to gain on-the-job experience at a casual, standing sushi bar, a satellite establishment affiliated with Sushi Suzunari.
Experienced chefs from real restaurants will personally instruct you in practical culinary techniques and skills.
Meet Shuichi Akiniwa
Age: 67
Experience: 44 years as a sushi chef
Shuichi Akiniwa is a distinguished veteran in the world of sushi, boasting over four decades of culinary expertise. With a career dedicated to the art of sushi, Chef Akiniwa has held esteemed positions as the head chef in prestigious sushi establishments, including those in Tokyo's renowned districts such as Ginza and Omotesando. His mastery of sushi techniques has left a lasting impression, eliciting awe and admiration even from celebrities.
Explanation about the restaurant, kitchen equipment, and overall plan of the course.
Professional appearance and grooming. (How to wear a washoku chef uniform stylishly)
Curriculum Part 2
How to handle Japanese kitchen knives well
Preparation of vegetables used for sushi (including green onions, grated ginger, fine strips of cucumbers, and garnish of white radish strips).
Curriculum Part 3
Training on Makimono (sushi roll)
Temaki or sushi rolled in a crispy seaweed cone, hosomaki or thinly rolled sushi, futomaki or thickly rolled sushi, and uramaki or inside out roll.
Curriculum Part 4
Training on shaping vinegared rice by hand
You will repeatedly practice shaping rice with your hands, which is the essential skill for sushi making.
Curriculum Part 5
Training on the preparation of toppings, fillings, and seasonings for sushi
Shrimp, Japanese-style omelet, pickled gourd, pickled radish, plum pulp, nikiri shoyu (soy sauce made by mixing soy sauce, mirin (sweet sake), Japanese sake, and other seasonings together and boiling them down), tsukeji (cold sauce made with seasonings to marinate fish in), nitsume (sauce made by mixing soy sauce, mirin (sweet sake), and other ingredients and boiling them down over low heat.), and toasted sesame seeds.
Curriculum Part 6
Training on handling fish
Rinsing fish with water, cutting up fish, removing the skin on a fillet, filleting fish and cutting into blocks for sashimi, sprinkling salt on fish, and so on.
In our sushi course, students have the opportunity to work with a variety of fish as 'neta' or toppings. Some examples include:
Tuna
Tai (sea bream)
Aji (horse mackerel)
Kohada (medium-sized gizzard shad)
Ebi (shrimp)
Anago (conger eel)
Seasonal fish
Ikura (salmon roe)
Uni (sea urchin)
Please note that these are just examples, and the specific selection of fish may vary based on the student's culinary experience, skill level, and the availability of fish.
Curriculum Part 7
Training on the preparation of fish for sushi
Cutting and trimming fish → Slicing fillets.
Curriculum Part 8
Hands-on training on sushi making
Nigiri or hand-pressed sushi, and chirashi or a kind of sushi with the ingredients chopped and scattered over vinegared rice.
Curriculum Part 9
Training on sashimi
A dish of sliced raw fish served on a boat-like plate.
Curriculum Part 10
Training on side dishes
Tempura, grilled dishes, deep-fried dishes, simmered dishes, and so on.
Curriculum Part 11
Going to a fish market with the instructor to make a purchase of fish
Curriculum Part 12
On-the-job training at the stand-up sushi restaurant
https://sushi-suzunari.com 
