Voice of Students

I decided to take this class because I have a passion to discover all the techniques and knowledge of traditional Japanese cuisine that is hidden behind the curtains. The marinating techniques and different fish processing methods I learned here are priceless. I enjoyed every moment I had in this class. I had so much fun while learning. My taste buds have changed while I have been here. I know the difference between low and high quality fish now.
Thank you so much for giving us the opportunity to learn what you have worked so hard to achieve. I know 2 months is a short time, but I will work hard to implement everything I learned in this class into my future.

- Woo Jin Kim Anaheim, CA

A truly enlightening experience! I first enrolled with Sushi Chef Institute with the perspective of cooking a decent Japanese meal for my family. Boy was I taken by surprise when Chef Andy blurted out “2 minutes, 2 rolls, cut, plate, decorated, speed and quality.” I knew at this point, he was challenging each and every one of us to push ourselves. I learned many techniques from roll making, nigiri production, sushi rice secrets, whole fish preparation, tempura, karaage and yaki techniques, all very much enjoyable, but the most important and valuable lesson that Chef Andy san imparted to me was the American work ethic. The harder you work to develop and challenge yourself, the more likely that success will come your way. Ironic to have been reminded of the American work ethic by a Japanese Master Sushi Chef.
Arigato Gozai mashita Chef Andy san for the wonderful experience and the long lasting life lesson.

- Dr. Richard Butlig Rancho Palos Verdes, CA

I came to this school to enhance my skills in to find work in the industry. I love that there are so many different flavors and techniques I can use to create a beautiful plate of food. I’ve been emailing home every day about what I’ve learned, and everyday it’s been different. My sushi rolls have improved and my decoration is getting better. I found netta cutting to be a very valuable skill. I really enjoyed learning about nigiri and sashimi. I also enjoyed sushi bar as it took me out of my comfort zone. I now know what to expect. This has made me want to continue to learn and progress in the sushi industry. I’m excited to see how far I can go. This has been a great bunch of people to work with. Amie has been a ray of sunshine every day. I will remember all the great lessons and I will continue to read my book and watch my videos, so I can drum all that info in.
Thank you very much for all you have taught me. I know I’ve been frustrating at times…holding the knife…killing the meat on the fish LOL! I will work on all my flaws. I feel ready to work in a sushi bar now thanks to you and I will grow to become a better chef. I will now treat myself to a new Yanagi! Thanks again.

- Michelle Barr Glasgow, UK

At the Sushi Chef Institute, they not only provide the education about making sushi, but they educate us to become a chef. We learn everything from cleanliness to knife skills, making sushi, netta cutting, etc. My favorite thing was sushi bar during the Pro II class, because it was a great experience for future work. All the knowledge I gained here set a great foundation for me as a chef. I can make less mistakes and perform better in restaurants.
Thank you sensei. I am very blessed to have you as my first teacher, there is a long way for me to go. Thank you for opening my eyes, and thank you for your selfless teaching.

- Matthew Wong San Dimas, CA

I took this class to gain knowledge, and I like Japanese cuisine. I will remember everything I learned here. Everything from day 1 to the very end has been most valuable to me. I enjoyed everything, especially the cutting of fish and knowledge of fish. I like sushi because you can do so many things with so many ingredients. My taste buds have changed since I have been here. I can identify the freshness in the fish. I was really impressed when I was able to incorporate my own nationality into my sushi.
Thank you Andy sensei for everything you taught us for only 2 months. It has really helped a lot and I gained more knowledge and understanding of my career as a chef. R

- Marco Babao Manila, Philippines

Sushi course is hard. But it’s a heart thing as well. Sharpen your knives every day, clean up anytime, help each other-that means to clean your heart, purify your mind, switch yourself. I really appreciate the SCI class giving me a chance to open my eyes to the Japanese culture in 2 months. It can definitely change your life once you get into it. “To love you do, to do you love” Thank you, Sensei Andy and the SCI team for teaching me what sushi is, but also how to be a good chef. I wish Sci all the best in growing!

- Li Bin Antony Zhu Vancouver, Canada

I enrolled because I wanted to be able to make sushi and Japanese cuisine. I am looking forward to sharing how intense and complex sushi can be with my family. My negi cutting has greatly improved while I have been here. I really enjoyed learning how to filet a fish and making maki and California style rolls. Thank you for giving me the opportunity to learn the art of sushi.

- Debora Park Los Angeles, CA

My name is Yasuko Marquis. I come from a very traditional family, where women must know how to cook, but for me-home cooking was not enough. I have always wanted to learn more and be better. We always love sushi, but I didn’t know anything about how to make it. When I was doing research online for sushi videos, I discovered the Sushi Chef Institute. Then I knew, some how I had to make it happen. I started my plans by saving all my vacation time from work. It took me 8 years, and I finally made it. For all the knowledge I have acquired at SCI, I must say that it was well worth it. I didn’t just learn how to make sushi, but HOW to be a sushi chef.
I would like to give a special thank you to Andy Sensei, Saburo Sensei, Shin chan, Sensei Mori Onodera, for sharing their knowledge with us, and a very special thank you to Amie Ichikawa for being there through this journey.

- Yasuko Isabela Marquis New York, New York

I enjoyed the small class size and being able to build close connections not only with my classmates, but with sensei as well. I enjoyed all the lessons, because with each lesson I learned or improved an existing skill. The skills I have gained will help me achieve the goals I have set for myself. These lessons have also taught me to always be humble and to strive to find ways to improve myself little by little as each day passes.

- Francisco Alvidrez Tuscon, AZ

I learned a lot by taking this course. I had no cooking experience before taking this class. Meeting Chef Andy changed my life. This was a unique experience. I learned how to make sushi, nigri, rolls, etc. I understand fish and learned a lot of techniques. Thank you SCI.

- Daniel Cha Las Vegas, NV