Join our Sushi Course and train under a highly skilled, experienced sushi chef at Sushi Suzunari, one of the most renowned sushi restaurants in Yokohama City. Immerse yourself in the “Suzunari Way”—the authentic atmosphere of this prestigious establishment—where your instructor, an active working sushi chef, passionately shares time-honored techniques, insider knowledge, and the true essence of sushi making. The 1-Week Course welcomes those with little or no prior experience and guides them step-by-step toward mastering the essentials. By the end of the course, you will have the confidence and skills to craft beautiful, delicious sushi entirely on your own. On the other hand, the 2-Week Course takes you past the fundamentals, immersing you in the refined techniques, philosophies, and standards that define true sushi mastery. Learn the meticulous, uncompromising techniques upheld by professional sushi chefs—and elevate your craft to the highest level.
Experienced chefs from real restaurants will personally instruct you in practical culinary techniques and skills.
Meet Shuichi Akiniwa
Age: 68
Experience: 45 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)
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
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https://sushi-suzunari.com 
