Until I walked into the SCI building, I was not sure about changing my career. Thanks to Sensei Andy Matsuda and the friendly staff, I felt I made the best decision in my life. The class isn’t only about Japanese cooking. We learned about Japanese history, the principles, and the art. Overall, it was truly an amazing experience. The staff cared about how the students were doing. I am currently working at Sushi Hana in San Diego, and I wanted to thank the SCI team for making this happen!