Sushi Course

Course Details

Overview

Our sushi lessons are taught using the exact techniques of Sushi Suzunarim, a popular and renowned restaurant in Yokohama.
The lessons are held at the actual Suzunarim restaurant, and our instructors are active chefs working in the real restaurant.
We offer two sushi courses: a one-week course and a two-week course.
The one-week course is designed with the main goal of helping students learn how to make sushi.
The two-week course covers everything in the one-week course, and additionally teaches the techniques of a professional sushi chef — the refined skills and attention to detail practiced in a real sushi restaurant.

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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.

Course Curriculum

— 1 week —

Orientation
How to handle Japanese kitchen knives well
Training on shaping sushi rice
Training on the preparation of fish for sushi (Filleting → Slicing fillets)
Training on sushi rice preparation
Training on Makimono (sushi rolls) (temaki and hosomaki)
Visit to the local fish market with the instructor
Completing One Serving of Nigiri

— 2 weeks —

One-Week Curriculum Plus…

Marinating fish in vinegar
Preparing shrimps for sushi
Serving the same fish in a variety of ways (such as sushi, sashimi, grilled, deep-fried, simmered, in soups, etc.)
Preparing ingredients for tempura (including vegetables)
Making tamagoyaki (Japanese rolled omelette)
Serving sashimi (learning various cutting techniques and presentation)
Soups (miso soup and clear soup)
Filleting fish that involves special filleting techniques, such as conger eel and flounder
Lectures
Wrap-up

One-Week Curriculum – Lesson 1

Orientation

https://sushi-suzunari.com

(Explanation about the restaurant, kitchen equipment, and overall plan of the course)
Professional appearance and grooming (How to wear a washoku chef uniform stylishly)

One-Week Curriculum – Lesson 2

How to handle Japanese kitchen knives well

You will work with several types of traditional Japanese single-bevel kitchen knives, each designed for specific purposes.

* A Japanese kitchen knife set is available for purchase as an optional item.

One-Week Curriculum – Lesson 3

Training on shaping sushi rice

To master the art of sushi making, you need to learn the proper hand movements and become comfortable working with sushi rice.
Our skilled instructor will guide you step-by-step, sharing tips to help you grasp these essential skills quickly.
With dedicated support and hands-on practice, you will build confidence and enjoy the learning process every step of the way.

One-Week Curriculum – Lesson 4

Training on the preparation of fish for sushi (Filleting → Slicing fillets)

You will learn the proper techniques for filleting whole fish and slicing fillets for sushi. Mastering this process is essential to elevate your sushi to the next level, so you will receive step-by-step instructions.

One-Week Curriculum – Lesson 5

Training on sushi rice preparation

Being skilled in preparing sushi rice is also fundamental to making high-quality sushi. This session covers the proper way to cook the rice and season it perfectly with vinegar for sushi.

One-Week Curriculum – Lesson 6

Training on Makimono (sushi rolls) (temaki and hosomaki)

Makimono, or sushi rolls, are a staple of traditional sushi menus and a favorite among sushi lovers worldwide. In our Sushi Fundamentals Training Course, you will master two popular styles: ‘temaki,’ a fun, hand-rolled sushi shaped like a crispy seaweed cone, and ‘hosomaki,’ the elegant, thinly rolled classic sushi.

One-Week Curriculum – Lesson 7

Visit to the local fish market with the instructor

Join the instructor on a visit to the local fish market to select fish used at Sushi Suzunari. Experience the vibrant atmosphere of the market and take part in an interactive Q&A session.

One-Week Curriculum – Lesson 8

Completing One Serving of Nigiri

As the course concludes, you will take part in a wrap-up lecture to review and reinforce what you have learned. Finally, you will be challenged to create a complete sushi assortment on your own.

Two-Weeks Curriculum – Lesson 1

Marinating fish in vinegar

Two-Weeks Curriculum – Lesson 2

Preparing shrimps for sushi

Two-Weeks Curriculum – Lesson 3

Serving the same fish in a variety of ways (such as sushi, sashimi, grilled, deep-fried, simmered, in soups, etc.)

Two-Weeks Curriculum – Lesson 4

Preparing ingredients for tempura (including vegetables)

Two-Weeks Curriculum – Lesson 5

Making tamagoyaki (Japanese rolled omelette)

Two-Weeks Curriculum – Lesson 6

Serving sashimi (learning various cutting techniques and presentation)

Two-Weeks Curriculum – Lesson 7

Soups (miso soup and clear soup)

Two-Weeks Curriculum – Lesson 8

Filleting fish that involves special filleting techniques, such as conger eel and flounder

Two-Weeks Curriculum – Lesson 9

Lectures

Two-Weeks Curriculum – Lesson 10

Wrap-up

Prices & Schedule

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Courses in 2025 – 2026

Scroll right for tuition >

Course Name	Duration	Availability / Period	Enrollment Fee	Tuition Fee	Total Amount
Sushi	2 weeks	Open March 2 – 13, 2026 Open November 30 – December 11, 2026	$1,000	$5,000	$6,000
Sushi	1 week	Open January 12 – 16, 2026 Open March 2 – 6, 2026 Open May 18 – 22, 2026 Open June 29 – July 3, 2026 Open August 3 – 7, 2026 Open September 14 – 18, 2026 Open October 26 – 30, 2026 Open November 9 – 13, 2026 Open November 30 – December 4, 2026	$500	$3,000	$3,500

*Schedule is subject to change without notice.

*The Fees mentioned above (enrollment fee and tuition fee) may be subject to change without any prior notice.

*The Fees listed above are for group lessons. Private lessons incur an additional 30% charge on the regular tuition fees.

*Applications will be closed upon reaching the designated number of applicants.

*The Fees listed above cover the following items: Tuition fee, venue usage fee, costs for water, heating, and lighting, expenses for ingredients, lending of a chef uniform, a cap, and cooking knives, teaching materials, interpreter services, and a certificate of completion.

*The Fees listed above do not cover the following items: Round-trip flight tickets between the applicant's home country and Japan, lodging charges, transportation expenses between the lodging facility and the lesson venue, and other personal expenses.

Discounts for Enrolling in Multiple Courses

If you enroll in multiple courses, the total enrollment fee for all the courses combined will be reduced by half.(※Excluding Summer and Spring Courses)

Discounts for Group Enrollments

If you apply for the same culinary course together with your friends, colleagues, or family, you will receive a group discount based on the number of participants attending:

2 participants (including yourself): 10% discount on the tuition fee.

3 participants (including yourself): 20% discount on the tuition fee.

4 participants (including yourself): 30% discount on the tuition fee.

* Please note that this discount applies only if you take the same culinary course together with your friends, colleagues, or family.

Cancellation and Refund Policy

If students wish to cancel their booked course after completing the full payment of the Fees, the cancellation and refund policy is as follows. Tuition refunds will be subject to a cancellation fee in accordance with the cancellation policy. Please note that the enrollment fee is non-refundable:

▪ Cancellation 60 or more days before the start of the booked course: No cancellation charge (full refund of the tuition fee).

▪ Cancellation 50 to 59 days before the start of the booked course: Cancellation charge: 30% of the tuition fee.

▪ Cancellation 40 to 49 days before the start of the booked course: Cancellation charge: 40% of the tuition fee.

▪ Cancellation 30 to 39 days before the start of the booked course: Cancellation charge: 50% of the tuition fee.

▪ Cancellation 20 to 29 days before the start of the booked course: Cancellation charge: 60% of the tuition fee.

▪ Cancellation 10 to 19 days before the start of the booked course: Cancellation charge: 70% of the tuition fee.

▪ Cancellation within 9 days or less before the start of the booked course: Cancellation charge: 100% of the tuition fee.

Note that if the School needs to cancel a lesson for its own reason, students will receive a refund of the tuition fee on a per diem (daily) basis for the missed lesson.

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Sushi Course

Overview

Instructors

Meet Shuichi Akiniwa

Course Curriculum

— 1 week —

— 2 weeks —

Orientation

How to handle Japanese kitchen knives well

Training on shaping sushi rice

Training on the preparation of fish for sushi (Filleting → Slicing fillets)

Training on sushi rice preparation

Training on Makimono (sushi rolls) (temaki and hosomaki)

Visit to the local fish market with the instructor

Completing One Serving of Nigiri

Marinating fish in vinegar

Preparing shrimps for sushi

Serving the same fish in a variety of ways (such as sushi, sashimi, grilled, deep-fried, simmered, in soups, etc.)

Preparing ingredients for tempura (including vegetables)

Making tamagoyaki (Japanese rolled omelette)

Serving sashimi (learning various cutting techniques and presentation)

Soups (miso soup and clear soup)

Filleting fish that involves special filleting techniques, such as conger eel and flounder

Lectures

Wrap-up

Overview

Course Curriculum

— 1 week —

— 2 weeks —

Orientation

How to handle Japanese kitchen knives well

Training on shaping sushi rice

Training on the preparation of fish for sushi (Filleting → Slicing fillets)

Training on sushi rice preparation

Training on Makimono (sushi rolls) (temaki and hosomaki)

Visit to the local fish market with the instructor

Completing One Serving of Nigiri

Marinating fish in vinegar

Preparing shrimps for sushi

Serving the same fish in a variety of ways (such as sushi, sashimi, grilled, deep-fried, simmered, in soups, etc.)

Preparing ingredients for tempura (including vegetables)

Making tamagoyaki (Japanese rolled omelette)

Serving sashimi (learning various cutting techniques and presentation)

Soups (miso soup and clear soup)

Filleting fish that involves special filleting techniques, such as conger eel and flounder

Lectures

Wrap-up

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