Our Mission

Sushi is the most famous traditional Japanese food in the world. As sushi becomes more popular, the knowledge of how to treat raw fish becomes more important.

Japanese people learn these skills over many years in their everyday lives. However, this is not easy in other countries where it is not customary to eat uncooked fish. We would like to spread the joy of Japanese food culture, so we set this as our mission and established this school.

Our mission is to convey the essence of Japanese traditional cooking skills and knowledge to the world.

Our Goal

Chefs of Japanese cuisine and sushi, much like artists, use their unfilled canvas and craft works of art to indulge not only with the eyes but with the palate. This aged ritual has been rooted for centuries and is a time capsule from generation to generation of legacies from their forefathers.

Sushi has become the food of choice among fitness and health orientated communities, not to mention it is a fashionable mark in our society, simply due to its natural and wholesome ingredients that are mostly found in nature.

SCI teaches their students the authentic methods and philosophies which ultimately integrate with each individual’s technique and expertise. As part of our curriculum, we train our students on proper sanitation procedures, safe food handling and business management of a well-functioning restaurant. Upon completion at SCI, we offer students job placement from our networks of Chefs and restaurants all around the world.

Our philosophy is simple, season, sublime – learning from old traditional Japanese culture. Our class groups are small so there is undivided attention given to each member of the group per class. Moreover, with such a concentration and intensity of knowledge set forth to our students, it is our anticipation that they move forward and educate their clients of this institution we straightforwardly call sushi.

Sushi Safety Program

Currently there is no sushi chef lisence or certificate offered by state, federal or any organization to qualify the sushi chef’s techniques and knowledge of handling sushi rice and raw fish. This means anyone can get a job as a sushi chef, no matter if he or she has any knowledge or understanding of sushi. In fact, there are many inexperienced chefs working in sushi restaurants.

It is doubtful that these chefs can serve sushi and sashimi safely to the customers without any skills and knowledge.

Customes will consider the restaurant unsafe and dangerous because of the possibilities of being served contaminated food, which can causes foodborne illnesses that might have severe financial consequences to the restaurant.

It is said that not all sushi restaurant serve safe raw fish. Today, Japanese food, including sushi, is getting more and more popular. And many people, especially Asians are interested in becoming a sushi chef. Most people think that without the knowledge of handling raw fish, it is easy to make sushi by seeing and copying what the sushi chef does across the counter.

However, there is a certification good for 5 years called SERVESAFE sponsored by the National Restaurant Association (NRA) Pop Up to prove that the chef understands the details of hygiene and sanitation. However, this program does not give enough information about sushi, sashimi and raw fish.

In May 2010, Chef Andy Matsuda gave a lecture about the popularity of sushi to the FDA and Health Department as a representative of sushi chefs at the Rocky Mountain Food Safety Conference in Colorado. To minimize the problem of unsafe food being served by inexperienced chefs, a Sushi Safety Study Program will become an important part of educational system to develop great sushi chefs.