Testimonials

It was a great journey to learn the depth of sushi in 2 months. Finishing school is not the end but it is the start to explore the profound world of the sushi art.

I would like to take this opportunity to express my sincerely appreciation to my sushi mentor Andy-sensei and Saburo-sensei. Thank you so much for your genuine support!

I will recommend SCI to whoever likes to learn sushi. I learned not only the techniques and skills but also deep history of Japanese cuisine and sushi art.

Sincerely

Thank you so much for teaching me about all the sushi stuff. I began this Professional I and II courses without any knowledge and any skills in cooking but after I have finished these 2 courses, I can say that I have improved a lot and learn a lot. I just want to say thank you to Andy sensei for being patience with me.

Hello My Name is Connie Teng. I have successfully completed Professional I and Professional II courses at SCI and I am proud to say that I am a SCI Graduate! If you are like me 10 months ago, who was tired of being chained to a desk, and has always been fascinated about cooking; especially, has a deep passion for Japanese culture and cuisine, and is in the process of searching for that right school for your culinary education, in my opinion, SCI is the best place where you can transform your passion into a true and fulfilling career.

Here are the reasons why I decided to attend SCI and I after graduating from the school I would strongly recommend SCI to anyone who is contemplating seriously about obtaining a culinary education in Japanese cuisine. Foremost, with SCI’s well-structured curriculums where the courses are consisting of well-balanced lectures, great demonstrations, history, up-to-date information and knowledge of its best in this industry, frequent field trips and event/show participations, I am able to take what I have learned in school and applied them immediately at my first job. The candidness and willingness to share and educate the student about the true strength of Japanese culture and the sublime beauty of its cuisine has given me the ease and fluency during my transition of my first job as a sushi chef without much awkwardness. I am very much appreciative of Andy sensei’s openness and kindness in that regard. In addition, the community-oriented environment and friendliness that SCI possesses is truly unique and is evidently seen and experienced throughout and after the education that I have received. Despite of the economic down time, because of the on-going support of SCI staff and Andy sensei, their commitment and belief in the desire and dreams of their students has been an immense resource of my success. Needless to mention the vast resources and affiliations that SCI has developed over the years with Japanese restaurants across the states, and around the globe as we begin to see, all these factors – have enabling more and more students at SCI are able to make their dream come true.

The education that I have invested at SCI has definitely paid off. It has given me the edge in the Sushi Chef trade and its profession. It gave me the confidence and adequacy that I need at my first job as a sushi chef. I was able to perform all fundamental tasks without being told and fully understand the reasons behind each task and procedures without confusion. Because of the expectation and professionalism that Andy sensei and staff at SCI have in placed in me, I was able to stand above from all other candidates. Last but not least, the on-going support, friendship, and the enthusiastic spirit of Andy sensei and staff of SCI has encouraged me tremendously during some of the toughest moments in this career path. Thank you Andy sensei and everyone at SCI. Take Andy sensei’s famous motto: Never Never Give Up. May God richly bless you all.

Hi..

My name is Anders, I’m from Denmark. To make a very long story, short. I have no kitchen experience at all. I’ve been self employed for a long time, before that manager different places. Not long ago I decided it was time for a big change, and after a lot of correspondence with Mr. Ouchi at SCI. I did something I’ll never regret….I bought the plane ticket to L.A.

I had no idea what to expect, and was really surprised when I stood at the school the first time. A really small school and an extremely low number of students. Very intense from day one. Sensei Matsuda didn’t waste any time from the beginning. After a presentation it was directly into the kitchen where pretty much the rest of the teaching took place. After the first few weeks of making a lot of different Japanese cuisine and sauce and such, I started wondering what was going on. Almost 2 weeks in the course, and we still haven’t started on sushi ??? But as the weeks went on everything fell in place, and it turned out that the classes was actually planned out to perfection. Every time we came across a basic ingredient, a sauce or something else, it seemed that we have already learned how to handle and/or make it. It’s first now when I am back home and started a job as a sushi chef that I truly realize that I really have been through everything that I could possible need to go through at SCI. All the sauces used, the rice, the fish, the sushi itself…not just maki’s and nigiri. All of that we have learned and are now used to. Nothing really surprises you, which surprises me since I now work with people who have years and years of experience and I can keep up.

But do not kid yourself. This is not public school! And Sensei OR assistant Nick are definitely not just school teachers. Sensei is really a Master Sushi Chef and is to be treated with the respect of one. When he speaks you listen, and when he tells you to do something you do it…no questions asked. Nick on the other hand is not only a great sushi chef he is a genius in a kitchen. And he is your best tool at the school. He will go far and beyond to help you out, and if you use him a lot like I did perhaps you also will realize that he is a great friend far from home.

The school is open for you after classes and you are free to practice any way you want afterwards. Sensei sits in his office and will happily offer you any guidance you might need. Nick is always in the kitchen and will lend you a hand anytime you need it, and often do more than that.

In conclusion and without going into details I have been home for about a month now and have already got a job as a fulltime sushi chef in probably the most exclusive and popular Japanese restaurant here. On my second day working the kitchen AND restaurant manager both expressed how amazed they where over my skills and thus the sushi school institute. For me that’s all I need to hear to know my trip to Los Angeles the last few months of 2009 was a success.

Thank you Sensei, for everything. You are truly a sushi master chef, and your school is brilliant. Also thank you for letting me work with you on so many occasions, it was a real honor and great to get to know that other side of you to. I had some clear plans before I came to your school…you know this (-; So far so good….thank you.

Hello my name is Marco trujillo. I’ve been a restaurant owner for the last five years for a very well established Japanese cuisine and sushi bar in the Denver metro area. I came into it with no kitchen skills and very little restaurant experience. I worked hard to understand the business aspect of the operation. When I dug in at the sushi bar to learn from head chef at the time he but he was not eager to teach. I learned what I could from some of the assistants and found there was a whole new world I was tapping into and needed professional help. I found SCI on the Internet and read every word on the website. I was inspired by chef Andy Matsuda’s story to take the next step. I talked to our mother in law who started our restaurant in 1979 and is from the same city as Andy, Kobe Japan. She met with Andy and took a tour of the school and thought it was a great school. The course exceeded my expectations. I gained the knowledge and confidence I needed not only to become a Japanese restaurant owner but a true sushi chef. I want to thank Sensei for the gift he shares with all of his students and also Nick for his patience and guidance.

My name is Jack. After finishing college I decided to pursue a career in culinary arts focusing in Japanese cuisine. The reason why I chose this school it specialized in all the basic aspect of Japanese cooking that is relevant to Japanese cuisine. There are very few culinary schools that spend enough time focusing on Japanese cuisine mostly European which drives people to go fusion. I never would have imagined the knowledge of Japanese cuisine that I one can acquire through a short amount of time. Sushi Professional 1 and Susi Professional 2 gave me the ability to have a tongue for Japanese cuisine and chef Andy Matsuda showed me how high quality cuisine sushi and dessert was suppose to taste. Meticulous work and small details were the basis of these classes. Techniques and skills are developed and critiqued. Chef Andy Matsuda and Chef Nick taught traditional Japanese cuisine and sushi to the highest caliber. Very fine Instructors.

After coming to Los Angeles six months in advance to check out the different schools before deciding to take the next major step in my life, I decided on Sushi Chef Institute because Chef Andy Matsuda took the time to sit down with me personally for 45 minutes and explain what the school was about and what I would be learning. This did not happen anywhere else. Now, with a week left, I can say, he both delivered and rose above all my expectations. Classes were detailed and efficient, and they drill it in to you that you are there to practice, practice, practice and make SEXY SUSHI. Also, Nick is on staff and always on hand, ready to guide you when you need help. Use him to your advantage, he’s a great instructor. You should take the class. You will be ahead of the game where ever you decide to go.

Hi, Меня зовут Белла.
Я живу в Дании, но родилась в России. Уже работая в суши ресторане, мне захотелось усовершенстовать мои навыки и знания о японской кухне. После анализа информации на интернете, я выбрала ‘Суши Шеф Институт (SCI). Теперь, после окончания учебы, я могу сказать, что это было одно из лучших решений, я сделала в моей жизни. Несмотря на то, что у меня был некоторый опыт в приготовлении суши и других японских блюд, я с первого же дня поняла, что мне предстоит узнать много нового. Программа построена таким образом, что она подходит как новичкам, так и людям с опытом.
Класс состоит вcего из 10-ти студентов, так что каждый может получить много внимания со стороны преподавателей: мастера и суши шефа Andy Matsuda и шефа Nick. В школе достаточно времени для практических занятий, а также возможность практиковаться после занятий. Вы найдете в школе много интересного и получите хороший опыт, правда каникулами школу назвать нельзя. Надо приложить все усилия, чтобы соответствовать высоким стандартам Senseis.
Атмосфера в классе очень теплая и дружеская. Студенты и преподаватели сразу становятся сплоченной командой.
Район в центре Лос Ангелеса с Little Tokyo по соседству создают благоприятный фон для учебы.
После окончания учебы я действительно чувствую уверенность в своем мастерстве и знаниях.
Японская кухня, а особенно суши очень популярны в Европе, и я с нетерпением жду, когда смогу начать свою очень обнадеживающую карьеру.
Мне бы хотелось порекомендовать SCI. Это замечательная школа, где вы обязательно получите все необхдимые знания для начала вашей карьеры.
В заключение, мне бы хотелосьпоблагодарить Sensei за то что делился с нами своим богатым опытом, Nick за его помощь в классе и после занятий, Оuchi за очень важные праkтические советы.
Спасибо, Вы помогли мне осуществить мою мечту.

Hi,
My name is Bella. I live in Denmark, but have a Russian roots.
Working already in the sushi restaurant I wanted to improve my skills and knowledge about Japanese cuisine. After some research on the internet I choose Sushi Chef Institute.
Now, after graduation, I can tell that it was one of the best decisions of my life. Even though, I’ve already had some experience with sushi and cooking, I’ve found myself challenged from day one. The program is indeed build in such a way that it suites both new beginners and people with experience.
With only 10 students in the class you will have a lot of attention from the teachers – Master Sushi Chef Andy Matsuda and Chef Nick. It is very hands-on program. There is a plenty of time to practice during classes and opportunity to practice afterwards You will have a lot of fun and good experience, but the school is by no means a vacation. You will have to push yourself to meet Senseis very high standards. The atmosphere in the class is warm and friendly. Students and teachers are quickly became a team and help to each other.
The area of downtown Los Angeles with a Little Tokyo nearby school makes a good scene to find inspiration for your studies.
I really feel confident in my skills and knowledge after graduation. Japanese cuisine and specially sushi becomes very popular in Europe. I’m looking forward to start my, quiet promising career.
I would like to recommend SCI. It is a really good school, where you are definitely will learn all you need to know to kick start your career.
In the end I would like to thank Sensei, Nick and Ouchi. Sensei for sharing with us his valuable knowledge; Nick for being such helpful and attentive both during the class and after classes; Ouchi for being able to help with quite important practical things. You really made my dream come true!

My name is Leah and my family owns a sushi restaurant. Sadly, none of our family members knew how to make sushi. We depended on our sushi chef to do everything from creating the sushi menu to ordering food. We felt helpless and fearful of the uncertainty about what would happen to us and the restaurant if our sushi chef was no longer with us.
I made a decision to take action and, with my husband and family’s support, I decided to attend sushi school. I researched a couple of sushi schools in both California and Asia and came across the Sushi Chef Institute of Los Angeles website and read about the school and the former students’ testimonies. I liked what I read and a month later I was one of the students at the Sushi Chef Institute. I’m now graduating in December of 2010.
I have to say that I no longer have the fear that I used to have about losing our sushi chef. Now I have the skill and knowledge that I came for.
Chef Matsuda is very knowledgeable and skillful take advantage and pick his brain while you are in his class. There was a lot of information for you to obtain each day, but if you are dedicated and hard working you will be fine.
Nick was awesome, he was very helpful when I came to him with questions.
My recommendation to the new students is that if you have any questions or don’t understand something; do not hesitate to ask chef Andy Matsuda those questions.
I would recommend the Sushi Chef Institute to anyone who is serious about becoming a sushi chef or the owner of a sushi restaurant. Attending the Sushi Chef Institute allowed me to get the proper training and essential skills and knowledge that is necessary to work behind the sushi bar and to own a successful sushi restaurant.

Through Master Chef Andy Matsuda’s class at Sushi Chef Institute I acquired the skills necessary to manage a full sushi bar at any Japanese restaurant. From the very first week I was learning how to prep rice, soups and small appetizers. We also went over a small portion of Japanese cuisine and then the rest of the class was dedicated to fish, fish, fish. Sensei is a very knowledgeable and caring individual. He is behind you with every step forward in class; he spends extra time to help out the people who are struggling. He knows exactly how to teach what he knows about sushi and relate it to his students. I think that is what separates his class from any other. I am a person who is doing sushi more as a hobby than a profession and I my knowledge of sushi has broadened far past than I knew existed. I am now employed at a small restaurant as a sushi chef trying to build my experience in the restaurant environment. Once I have the experience in the restaurant environment, I have the knowledge to become a great sushi chef at any 5 star Japanese restaurant as a head sushi chef, or even start my own sushi bar. Sensei could not have done more to prepare me for the field, as shown by my employment now. I recommend anyone who is trying to fully pursue a professional career as a sushi chef at Sushi Chef Institute. You are never too old, or too young to start, I turned 21 in his class and feel like I have the greatest foundation to do something great with. All thanks to Master Chef/ Sensei Matsuda!

I am Tenzin from Swiss and I had recently fulfilled my dreams of learning Sushi making skills from Chef Andy. It was absolutely worth dreaming for the past 4 years although, I was also working in a Sushi Restaurant at that time. Now I had polished my skilled of making Sushi and learned a bit about Japanese cuisine. I really appreciate Chef Andy for the helpful tips & guidance, which helps me to become more confidence on my work. I feel SCI is the perfect Institute to enhance yours skills. With best regards from Tenzin

I’m a wife, a Mom of a 9 year old boy and before arriving to California I was a high school Teacher in Mexico for about 6 years. With my husband’s help, we made a big change in my life studying at Sushi Chef Institute (SCI). One day I decided to go just for visiting the SCI and Tiana Pennington (administrator) gave me her time, she explained me all and invited to watch them for taking a look. With my poor English and my zero kitchen job experience decided to sign up for the course at SCI, the first day you can realize that Sensei Matsuda is not a teacher he is a Master Japanese Chef. He is so skillful, expert, his long knowledge, his abilities and his enormous experience making the best Sensei and the most important and he has a Master Chef character. The SCI is a great Institute where you can find very high standards. Also the SCI gives you the great opportunity to work in catering events and there you can see the amazing experience that Sensei Matsuda had. For me was a great, challenging, amazing and beautiful experience, I’m so proud for being one of the SCI’s students. Lastly, I’d like to express my sincere gratitude to every of my classmates and of course Sensei Matsuda but more than anyone, thanks Chef Nick for being so helpful because when I came to him with many many questions every day there was always an answer.

My name is Moustafa and I’m from Belgium. I am presently living in Algeria until I move to my next destination. Sushi School Institute and Sensei Matsuda will be a huge milestone in my career. This is a life changing experience. I had no culinary experience whatsoever, I would only cook for friends as an amateur. Sensei’s teaching showed me a better and more efficient way of cooking. It is very impressive how talented Sensei Matsuda is and I’m very proud to be one of his student. I’m planning on running my own catering business which allow me to work wherever I go. Thank you Sensei for sharing your knowledge and experience. Thank you Chef Leo for teaching us too, for being there to help us and answer all our questions. And thank you Tiana for your help and your support. You made this a fantastic experience. I’m going home ready to start my business.

To all you aspiring sushi chefs out there, or even those who want the piece of paper showing you have a sushi chef certification, please be forewarned. Two months doesn’t sound like a very long time, but you are in for a surprise if you are expecting it to be easy. It’s a very intense 2 month course and you will be pushed to your limits, I can assure you of that. But if your heart is set on getting the best training for your money, and becoming the best sushi chef possible, look no further. Chef Andy knows Japanese food, and boy, does he know sushi. I was amazed at his vast reservoir of knowledge each and every day of class, and he shares everything with his students. You’ll come away from Sushi Chef Institute exhausted, but having learned the true art of sushi making from someone I consider a true gentleman, but more importantly, a true sushi master. I was pushed to my absolute limits many times during the course of the Professional I and Professional II courses, but without Chef Andy’s guidance, patience, and gentle prodding and pushing, I would have given up on myself, no question about it. If you do end up coming to Sushi Chef Institute, here is what you will get. You will get a boot camp, so to speak, in how to make sushi like a true Japanese sushi chef. But in my opinion, the most invaluable thing you will get is hands on training from Chef Andy, and the personal attention and feedback only he can give you. He will sit down with you and tell you your strength & weaknesses, and will assess your performance very honestly. To me, this feedback proved to be one of the most important things I received during my time there. So I would say to everyone and anyone looking for a sushi school, don’t even think of anywhere else. You can’t go wrong with Sushi Chef Institute. You’ll be glad you chose them and they will put you on a career path you can be proud of and that you can call your own.

Having worked for 2 years in restaurants after culinary school, I decided to expand my horizons by learning sushi making, and I am very happy that I chose the Sushi Chef Institute. The combination of Professional Courses I and II offers much more than just sushi making. It introduces the students to Japanese cuisine from appetizers to desserts in a multi-course meal, of which sushi is a part. Sensei Andy also teaches the philosophy and approach to food that is uniquely Japanese and not typically offered in traditional culinary schools. The small class size also provides personal attention where ones work and progress can be closely monitored. The instructors are always available, even after class, to offer advice and further instructions. While a lot of knowledge and hands-on practice is squeezed into a 2-month program, I find the entire learning experience to be relaxed and fun. All in all I learned a lot and enjoyed the whole program. Again, I am very glad to have chosen SCI to further my culinary education and am eager to get started as a sushi chef.