Testimonials

(Graduation Date: August 2nd, 2024)

I’ve worked in a few Japanese restaurants and come with a basic understanding of sushi. The most valuable skill I learned was breaking down fish and forming nigiri.

I’m most excited by the interesting techniques that are in Japanese cuisine.

The most enjoyable lesson for me was when we got to break down the whole tuna because I’ve always wanted to do that. My knife skills as well as my overall knowledge have improved. I also think that my pallet has become much more sensitive to the subtle flavors of the fish.

(Graduation Date: August 2nd, 2024)

Learning how to cut fish properly, how to make Rolls, Nigiri and sharpen the knives used. Of course putting the different variety of Sushi Rolls, Nigiri all together in a nice presentation.

My confidence level improved preparing the rice and cooking the rice, sushi rolls cutting rolls, nigiri also cutting fish. All of them were enjoyable. What excites me is how popular it is, tasty, healthy and unique.

I would like to share with my family and friends how Chef Andy Matsuda’s excellent course has inspired me to go on to hopefully one day open my own Sushi Restaurant.

I am going to try and make “all” type of sushi at home and hopefully in a restaurant, I enjoyed all of them very much.

My taste has changed because now with the knowledge I have from the course.

I would like to thank Chef Andy, and all the staff at school. The course has been intensive, enjoyable and I have learned so much, the experience from this course has given me the confidence to work in any professional sushi kitchen for any restaurant. Thank you.

(Graduation Date: August 2nd, 2024)

Attending the Sushi Chef Institute was a transformative experience for me. Under the expert guidance of sensei Chef Andy and dedicated support of Chef Joe, Sam and Gino. I gained invaluable skills. I learned the art of making perfect Sushi rice, Crafting Sushi Rolls and Nigiri, understanding the diverse types of fish used in sushi and mastering the intricate techniques of breaking down fish. This comprehensive 2-month training has set me on the path to becoming a skilled sushi chef. Thank you, Chef Andy and team, for your exceptional instruction and unweaving support.

(Graduation Date: August 2nd, 2024)

I came in with no sushi experience but left confident with all knowledge I now have.

I was nervous because I am taking over a Japanese Restaurant shortly. But after these two months, I think I will be successful.

We got the chance to break down a lot of different types of fish. The sushi bar was very helpful at getting us comfortable in a Restaurant Setting.

Will Recommend Sushi Chef Institute to anyone wanting to learn sushi.

(Graduation Date: Mar. 1st, 2024)

Thank you, sensei Andy, I know I’m not the best one but one day, I will be the best in Mexico. Hope you get better soon, so we can plan many things. I’ll be praying for you.

(Graduation Date: Mar. 1st, 2024)

My experience at SCI was amazing, I was very impressed with Andy sensei and Joe sensei’s knowledge about Food science and technology. They made class/demo so interesting, they were able to answer all the questions meticulously in detail.

(Graduation Date: Mar. 1st, 2024)

The Pro course at SCI covers everything from the basics of Japanese cuisine to complex Sushi Rolls. I’ve also acquired an appreciation for types of food and Sushi. I would have never tried before.

I learned so much at SCI. The experience has given me confidence to work in a pro sushi kitchen. SCI has changed my life.

(Graduation Date: Dec. 22th, 2023)

The most valuable sushi skill I developed was learning how to Neta cut. My most improved skill was knife skills. I’m still not at the level I want to be, but I’ve gotten better at the basics.

My most enjoyable lesson was mochi day because it was a surprise 🙂 The end less amount of possibilities excites me the most as far as sushi/Japanese Cuisine. I’d like my family & friends to know that there’s SO much history behind Japanese Cuisine. (I’d also recommend a class to family/friends.)  I want to make salmon skin hand rolls at home. (Any hand roll actually).

My taste in sushi has broadened through this course by simply knowing more of the ingredients.

Sitting down and having lunch together was my favorite 🙂

Thank you SCI for pouring abundantly info me. I’ve learned so much and I’m very happy to have attended. Thank you to the staff for all the help. Thank you Joe for your endless patience & for reminding us (“as long as you were better than yesterday”)

Lastly, the biggest thank you to sensei Andy! Your dedication, knowledge & skills inspire me. You helped me improve as a chef & I look forward to representing SCI in the future. I’ll be sure to visit soon 🙂

(Graduation Date: Dec. 22th, 2023)

I was learn a lot of new things I have never done before. The knowledge is very important. The skill I developed is cutting the fish and making rolls. I most enjoy the lesson and the Japanese cuisine that I love is the culture.
I would like to share this course for everybody the one who loves Sushi.
I will make more nigiri and cut fish at home.

 (Graduation Date: Jul. 28th, 2023)

I came extra from Germany to attend this Sushi Professional Course.
There are so many things, what I learn in the only 2 months, so it’s difficult to describe.
Every of my expectations was exceeded.
But the most value was to how cut the fish or sharpening the knife technique.
It’s unbelievable what a knowledge sensei Andy Matsuda has show to us, you can never learn it in another places.
Not only Sushi you learn in this short time because it’s not only Sushi, then Sushi is more than only sushi. So you can lot of Japanese cuisines.
Every questions you can ask especially for new jobs or to open a Restaurant.
So I try to take some caterings and workshops in these times to see how Sensai works and enjoy the short, hard but beautiful time.
Now I will add this Knowledge in my Restaurant, to keep my Restaurant on a new Level.
Never I learn so much knowledge in 8 weeks! Thank you for the time.

(Graduation Date: Jul. 28th, 2023)
Los Angeles, CA
Chef Andy and SCI have been instrumental in starting my career as a sushi chef. With out any pervious culinary experience, I took the Pro 1 & 2 course. During this time, Chef Andy taught me the essential skills of sushi, including nigiri, knife sharpening, cutting fish, making rolls, and sushi rice. This hands-on course was extremely helpful in widening my knowledge of not only sushi, but Japanese cuisine and cooking techniques in general. The lessons and experiences in the kitchen with other chefs are a priceless opportunity for anyone interested. I would recommend this course to anyone who enjoys Japanese food and sushi, regardless of skill level or previous cooking experience.

(Graduation Date: Oct. 13th, 2023)
In October 2023, I completed the Sushi Chef Professional I and II classes at the Sushi Chef Institute. I gained so much from this extraordinary experience; I feel compelled to let others know about this school and about the talents and commitment of Sensei Andy Matsuda.

Sensei Matsuda is an extraordinary instructor and a master Japanese chef. Every single day that I was at school, I grew as a chef, because of him. How I wish I could shadow him for years! He infused all our lessons with the cultural significance and history of sushi. Each day, he demonstrated new skills with depth and clarity, teaching us the fundamentals of Japanese cuisine, as well as refined and advanced techniques. Due to Matsuda’s emphasis on continually practicing the basics (e.g., keeping the knife sharp, tenets of plating, and gently guiding the knife to glide through the fish,) what we learned at the Institute will allow every one of us to continue to develop and improve our abilities long after we have graduated from the program.

The Sushi Chef Institute is an environment where creativity is encouraged, balancing Japanese tradition with innovation. Students were emboldened to push the boundaries of their culinary imaginations. Students crafted sushi with both precision and personal flair, often incorporating flavors from their own ethnic and geographic backgrounds.

Master Chef Andy Matsuda profoundly inspired me to create not only sublime flavors in my cooking, but also to ensure that all my dishes are delightful to look at. He opened my eyes to the importance of proper plating. I now understand how to apply the principles of symmetry, imaginary lines, spacing, and most crucially balance to achieve beauty in the presentation of my cooking.

Sensei Matsuda is invested in his students’ success. Beyond the classroom and beyond the duration of the course, he offers support and guidance. He actively assists in finding jobs and career development opportunities for those who wish to pursue a culinary path.

As important as the techniques and skills we acquired, were the relationships we developed and were taught how to develop while at the Institute. To be a successful sushi chef, we learned how vital it is to build relationships – relationships with other chefs, instructors, fishers, restaurant owners, product distributors, suppliers, and fish mongers.

Without reservation, I most highly recommend this program to aspiring sushi chefs. My life has been deeply enriched by my experiences and by the connections I have made here.

(Graduation Date: Oct. 13th, 2023)
This program has been a life changing experience for me. Being able to cut whole fish and make nigiri was a dream come true. In two months, I learned a lot about sushi and Japanese cuisine. Watching sensei doing a demonstration was a delight. My favorite was cutting whole fish.
You really can become a sushi chef in two months. I just wish I would’ve taken this class sooner.

Everything that I had experienced and learned far surpassed my expectations just in 2 months program and under the guidance of SCI developed my skill as a sushi chef.
Sensei Andy Matsuda is very passionate about teaching us and has the high expectations for all of us. I was able to learn many great skills and gain so much inspiration from sensei Andy that I will carry with me for the rest of my life., and I will produce the best dishes as proof to our sensei that his effort is not wasted, you will never know what you are capable of until you try.
I wish you all the best!

Words cannot explain how much I recommend this course to someone who wants to learn about sushi. Even with prior professional training, I learned many skills that will benefit my professional career no matter what cuisine I choose. Sensei has such a vast knowledge of Japanese cuisine and techniques, that he can pretty much any question you’ll have. I really enjoyed the diverse seafood we learned and that we got to drill skills continuously. Despite learning an extensive range of things, it is great to have the opportunity to practice the same skills to build muscle memory. This course has impacted my culinary path and has sparked further interest in focusing on Japanese cuisine. I look forward to coming back to further my training with Sensei.