Sushi Course

Course Details

Overview

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.

Shuichi Akiniwa

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.

Shin Hasegawa

Shin Hasegawa began his journey in the world of sushi as an apprentice in numerous sushi restaurants. After honing his skills through years of dedication, he ascended to the position of head chef at highly regarded sushi establishments in Tokyo and Kanagawa.

Today, Chef Hasegawa proudly holds the esteemed role of head chef at the renowned Sushi Suzunari in Yokohama. Moreover, he has made appearances on numerous television and YouTube shows.

Beyond the sushi counter, Shin's passion extends to the waves. Surfing is his hobby; he's quite skilled at it.

Curriculum

Orientation
How to handle Japanese kitchen knives well
Training on Makimono (sushi roll)
Training on shaping vinegared rice by hand
Training on the preparation of toppings, fillings, and seasonings for sushi
Training on handling fish
Training on the preparation of fish for sushi
Hands-on training on sushi making
Training on sashimi
Training on side dishes
Going to a fish market with the instructor to make a purchase of fish
On-the-job training at the stand-up sushi restaurant

1 Orientation

Orientation

https://sushi-suzunari.com

Explanation about the restaurant, kitchen equipment, and overall plan of the course.

Orientation

Professional appearance and grooming. (How to wear a washoku chef uniform stylishly)

2 How to handle Japanese kitchen knives well

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).

3 Training on Makimono (sushi roll)

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.

4 Training on shaping vinegared rice by hand

Training on shaping vinegared rice by hand

You will repeatedly practice shaping rice with your hands, which is the essential skill for sushi making.

5 Training on the preparation of toppings, fillings, and seasonings for sushi

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.

6 Training on handling fish

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.