Testimonials

(Graduation Date: February 27th, 2026)

Chef Andy Matsuda is, without question, the best sushi chef in the world.

With 52 years of experience, what he brings to the table isn’t just skill — it’s legacy, precision, discipline, and deep respect for the craft. Every cut is intentional. Every grain of rice is treated with care. Every piece of fish is handled with the confidence that only decades of mastery can produce.

Watching Chef Andy work is like watching a living piece of culinary history. His knife work is flawless. His understanding of balance — texture, temperature, seasoning, acidity — is on a completely different level. You don’t just eat his sushi… you experience it.

What sets him apart isn’t just technique. It’s his ability to teach, to elevate others, and to preserve true Japanese sushi tradition while maintaining absolute excellence. He represents what sushi is supposed to be.

If you ever have the opportunity to learn from him or taste his work, take it. There is no substitute for this level of craftsmanship.

An absolute legend!

(Graduation Date: February 27th, 2026)

When my boss asked me to enroll in Sushi Chef Institute, I refused because it is not my job. I don’t have any experience, and I think it is not for me because it is my mind so hard make sushi.
During the everyday experience, my mind enlarges me about to love making sushi, nigiri, sashimi, cooking different Japanese Food and sharping a knife. I thought to myself I’m wrong to refuse my boss. It is an opportunity to show in our store what we learn here.
Good experience in SCI, because in 2 months of studies I learn a lot regarding discipline of work most of all making sushi nigiri sashimi, sharp knife. Camaraderie of people, students, Teacher & staff. Thank you so much.

(Graduation Date: December 19th, 2025)

Attending this school gave me a firm gasp of the foundations of sushi under the guidance of a Japanese Master. I truly appreciate the dedicated time to slow down, focus and refine my craft. I gained a clear understanding of kaiseki and how sushi fits within the broader context of Japanese cuisine, along with the ability to properly fillet and breakdown fish using traditional Japanese methods. The staff were all delightful and highly professional and I hold great respect for Sensei. It was an honor to attend this class and to meet such a diverse, passionate group of people brought together by our shared love of sushi.

Arigato Gozaimasu

(Graduation Date: December 19th, 2025)

I came to SCI as a recent culinary school graduate with around 6 months of sushi line experience. Most of my experience was making uramaki. SCI opened me up to the wide world of sushi beyond commonplace rolls found throughout America. Andy Sensei is very approachable and sincerely cares about the growth of the students. Though I still have much to master as I apply what I’ve learned here, I have the confidence now to take on more complex and technical roles. I would recommend the course with enthusiasm.

(Graduation Date: July 25th, 2025)

It is a life-changing moment for me. After graduation, I will be living my dream of becoming a chef every day.

Knife sharpening skill is one skill I never had any knowledge of and about its importance. It is one of the most important skills to learn for any day.

Katsuramuki (peeling technique) and nigiri fish cutting skills I improved throughout the course.

I enjoyed the sushi bar experience and any lesson where I learned a new skill.

Creating authentic as well as new recipes for sushi and learning new about the cuisines excites me the most.

Worth the time, many and your journey.

I want my journey to experience every thing I learned so far. Now I taste what the sushi rice is in a roll and when the fish hits just on your palette with origin.

Loved the event at Harbor college and the Hilton event.

My experience at SCI will be one of my most cherished moment of my life. I dreamt of being a chef always. To see my dream fulfilled is simply amazing. Extremely happy with the stay, class, the team and above all, blessed to have such an amazing, skilled and hard working Sensei. I enjoyed every minute of my class and would recommend it to every one.

Arigato gozaimasu.

(Graduation Date: July 25th, 2025)

料理に対して劣等感の塊の私が、少しずつ、料理の大切さや楽しさを理解し始めたことを実感しております。そして、専門家への厳しさもわかってきました。英語がわからないので、頭の中で想像しながら、デモを見ても、すぐ忘れるので、周りの生徒さんの動きを見て真似していました。あとはノートへ先生の動きをメモして、やりました。

しかし、不器用なうえに、段取りが悪いので、周りの生徒さんに、ずい分助けていただきました。とてもありがたかったです。毎日、魚を捌くことで刺身やネタ作りもわかってきました。ロール巻きや握りの練習を毎日数時間、土日は朝昼晩練習したりしました。鈍臭い私ですが、少しずつできるようになってきました。れんしゅうのたいせつさ、寿司バーやケータリングなどの経験の大切さ、盛り付けや飾りつけなどの大切さもすごく実感しております。

お習いしたことを継続して積み重ねていかなくてはなりません。すべてが貴重な経験と学習になりました。ここに来ずに、高知県にいたままでは、こうはならなかったでしょう。世界に目を向けること、新しい発想を持ち続けること、これからも大切にしたいです。日本へ帰ったら料理学校の生徒さん達にアンディ校長の凄さをぜひ伝えたいと思っています。そして、寿司学校での学習を勧めたいと思います。また、夫婦で受講することの良さは、何でも二人で相談できること、日本に帰ってやりたいこと、世界に向けてやりたいことなど、ここでの学習を土台にして一緒に次のステップを踏めることです。一人では、「やめようかな？」と思うことも二人なら、お互いに励まし合って前に進むことができます。お互いの共通認識のもとで支え合うことができます。お互いの理解度も以前より上がったと思います。全てに於いて学校への感謝の気持ちでいっぱいです。ありがとうございました。ぶきようなわたしに、根気強くご指導いただいたこと、本当にありがとうございました。

魚を捌く前に模型の魚でぷよぷよと何回も練習して実演に臨んだのは私にとっては、具体的でとてもわかりやすく楽しかったです。ケータリングの準備や実践はとても貴重でした。よそのお宅へお邪魔して寿司を握るなんてことは考えもしなかったことです。また、お寿司をよく召し上がりに来られます、皆さん……。魚市場への魚の仕入れもとてもよかったです。魚の目利き、鮮度を保つための工夫など、とても参考になりました。私たちのところでは朝獲れの魚をほぼ１～２日で使います。いろんなやり方を知ることができました。

(Graduation Date: July 25th, 2025)

生活文化の違いにより、寿司・和食に求めているものが違うことを十分理解できました。

料理に必要なスキルを再度見直すことができ、大変良かったと思います。特に私の場合、寿司ネタの切り方が理解できていなくて、何度か教わるうちに見えてきました。それと、盛り付けの重要性を何度も指摘され、絶対に身につけないといけないスキルだと思いました。

一番強く思うことは、練習と本番は違うということです。何度かのケータリングで実感しました。ですから、常に練習を続け、本番に備えることが大事です。

２か月間学ぶことで、これからのプランがいくつかできました。この経験を活かしたいと思います。

まず、アメリカに来ることが大きな決意でしたが、実行に移し、大変よかった。

文化の違いにより、職に求めるものが違うことが理解できた。この経験を活かしてこれからの仕事に役立てたいです。

(Graduation Date: July 25th, 2025)

Skill developed cutting fish, Key skills, knife techniques, ingredient knowledge, skills improved especially making Roll & Nigiri.

Enjoy the most is when Sensei share knowledge & his experience.

Simple flavor with simple ingredients.

Soft shell crab sushi & Sashimi.

I will look at sushi chef now and I will appreciate the skill & knowledge all the sushi chef have at the restaurant.

I enjoy everyday being here. Everyone learn the skill.

I am going to sharing experience with my co-worker & students.

(Graduation Date: July 25th, 2025)

Nigiri was the hardest yet most rewarding skill to learn, and I felt all my abilities steadily improving throughout the course, even if the progress was albeit, slowly.

One of the most enjoyable lessons was preparing fish head soup, which deepened my appreciation for the uniqueness and cleansing qualities of Japanese cuisine.

This is truly a must-do course, packed with tons of well-organized, perfectly timed information.

I also enjoyed experimenting with fusion sushi—though I might not be able to eat sushi again for a while!

The entire experience was absolutely excellent and highly recommendable, especially for anyone inclined to learn Japanese cuisine.

Absolutely excellent experience!

Highly recommendable!

– A must – If you are inclined to learn Japanese cuisine.

(Graduation Date: May 7th, 2025)

I came to this school as zero base cooking skill. After two months, I feel a little more confident now. It’s still not enough for sushi chef.

It was a valuable time to learn a lot about sushi.

The most enjoyable lesson is cut fish and sushi bar time.

(Graduation Date: May 7th, 2025)

All the traditional skills I developed here were super valuable. From rice making to neta cutting to nigiri molding, I’m glad I could learn and develop these skills on the site yet professional environment. Developing the muscle memory for certain skills was particularly gratifying. There’s still a long way to go and I’m excited to develop my coercivity along the way.

(Graduation Date: May 7th, 2025)

I will recommend it to be my friends. This is a very good one. Learning about different food cultures, it can enrich our lives. There are also many more pleasures and skills in life.

For each stage of the course, they all have different harvests, enjoy the process of making sushi, make delicious food at the same time. Pay attention to your posture.

(Graduation Date: May 7th, 2025)

To me, cutting the fish, sharpening my knife, and learning tsuma were the most valuable skills improved throughout the course and will continue to improve over time. The most enjoyable lesson was cutting a whole salmon in class. It excites me that Japanese food, sushi specifically, is and continue to be a elevated cuisine. I love the elegance, simplicity and complexity of sushi. I would like to share that this course is not easy, but intense. I’d like to share that it is challenging and rewarding. I doubt I would make sushi at home, unless I was practicing a type of sushi to master. My taste of sushi has changed because my eyes have been opened to how large the sushi world is. To the type of fish, their tastes, fish markets, vendors, sponsors and all of the people making it happier.

(Graduation Date: October 11th, 2024)

My Journey to SCI began last year, in November; Which started as a desire to lean sushi led to seemed for an Institute, on the world wide web. Having come across, many schools, SCI seemed as a good choice at the time. The application process wasn’t smooth, I eventually landed and got lese.

The journey at SCI has been extremely worthwhile, and the knowledge I now poses would be a game changer for me in my career.

A huge THANK- You to Chef Andy and Chef Joe! I don’t regret my journey one bit, and my time at SCI! Worth every penny. ☺

(Graduation Date: October 11th, 2024)

Before coming to SCI, I was a self taught home chef that had been making sushi for 10 years now. Being self taught also came with bad habits and bad habits and coming to SCI really helped to end those bad habits and sharpened my skills to become a better chef. I had been waiting to attend SCI for many years now, I had to work multiple job and saved up to relocate my family and pay for the first half of SCI. Following my passion for sushi came with many obstacles and challenges that at times felt as though the entire universe was trying to prevent me from completing the course. My persistence taught me a lot about myself and SCI has officially made me a real sushi chef. Following our dream to become a sushi chef through SCI was one of the best decisions one could make to be a chef.