Testimonials

Dearest Sensei Andy,

First of all, I am deeply grateful to sense Andy and sensei Leo and the SCI staff for training traditional Japanese dishes. When I entered the SCI class, I was filled with awe. I didn’t know anything about how to make Japanese dishes. The only cooking experience I had was frying an egg and making instant ramen.

During my 8 weeks of Japanese dish study at SCI, I would say it was revolutionary shift of my life driven by Sensei Andy and Sensei Leo. I was surprised that I made cooked rice for the first time in my life making sushi sashimi was more than stuffing experience. Even my family loved eating my Japanese dish every week. May look forward to my cooking I am as happy as I can be.

I’ve learned so much and enjoy Japanese traditional dish study the SCI showed me during 8 weeks. Sensei Andy and Sensei Leo are gracious, devoted, great chefs. I would say, they meet the definition of the “Master of Chef.” Don’t let your fears stop you from experiencing the new world of Japanese dish. Visit the SCI first your fear will be washed away by the art of making Japanese dish. In study at the SCI relieves anxiety and provide bright future and better family time. I also consider myself lucky to have such a great sensei and friend as you. Thanks again!

As ever,

I am an owner of an Asian fusion restaurant in Barcelona, Spain. I came to Sushi Chef Institute in hopes to gain the proper knowledge, concepts and skills of sushi, Japanese cuisine and culture. Needless to say, my expectations of the school exceeded what I had anticipated. I came to the school insecure on how to properly prepare certain items. With only 5% of knowledge on sushi; I gained 95% just from the school alone. I came to Sushi Chef Institute only knowing how to prepare only 5 main and basic fishes and am now leaving completely confident with handling over 30 fishes and shellfish.

Not only did I learn sushi, I also learned traditional Japanese cuisine, history, knife skills, culture, restaurant business and much more. Along with what I have acquired at school, my outside experience with catering events has given me more experience when dealing with a high volume of customers, production and business in general. They emphasize how important teamwork, self-confidence and communication are, in the kitchen and yourself.

All the information I have gained in the past two months at Sushi Chef Institute has made me 100% confident in making sushi at my restaurant. I am no longer afraid to take on sushi making if I do not have an employee call in sick or we have a high volume of customers and need an extra set of hands. I am walking away from this experience with so much important and helpful information, that when I return to Barcelona, I am able to upgrade my menu and to make even more of my menu items from scratch. Sushi Chef Institute’s staff is unbelievably helpful and supportive. I cannot be any happier with the way I was treated and taken care of. They helped me with so much before I arrived to the U.S., accommodation setup, things to do in the area (so I could plan sightseeing with my time off) etc. I was very well taken care of and satisfied with their r services.

I would recommend Sushi Chef Institute to anyone that is looking to receive an all-around great experience with sushi, Japanese cuisine and the business. This class is great for those that have zero experience and are looking for a career change, adding to their cooking portfolio or even opening a restaurant. I am walking away from this experience a more confident person, chef and business owner.

For those considering attending SCI, it is a demanding school and the best Japanese Culinary education in the US to study and practice. Keep and rewrite all your notes. Make everything Sensei teaches a part of you and watch it grow. Learn to taste, see, smell, and blend all ingredients. The secrets are in the basics. Learn to replicate classic dishes flawlessly and use those elements and basics to grow the cuisine forward. I am happy to have a lifetime to learn! Last, for chefs, get all the experience you can. You are the future of food. Please don’t cheat the future generations out of what you love and appreciate today. Seek natural ingredients as much as you can. Learn to eat healthy and teach others to do the same. Encourage your customers to try something new every time! Be educated on the healthy aspects of all of your ingredients and know how to relay those to your customers. Someday a young chef will look up to you, your experience, and your knowledge. Be humble and listen to what your senior chefs teach you. Do what they say and do not question them. If you have question ask Matsuda Sensei, but it is always best do what your head chef wants and learn his standards. Each Head Chef is different and will have different things to teach you

The Sushi Chef Institute is everything I could have wanted from a first rate culinary school. Chef Andy’s instruction is second to none. As a Le Cordon Bleu Graduate, I was expecting to learn basic rolls and Nigiri making. This was not the case. I learned many aspects of Japanese cuisine. From the moment that class begins, you become immersed in Japanese customs, ethics, and etiquette. Chef Andy expanded my culinary knowledge immensely. Besides making sushi and sashimi at the restaurant which I have been employed for over two years, I have used my new skills to add a new depth to my own catering business.
Domo Arigato, Sensei! The education that I received from you was priceless!

Becoming a great Sushi Chef is not only about learning how to slice and dice a fresh tuna; it is about understanding the roots of traditional way of Sushi making. At the Sushi Chef Institute, I had the privilege of experiencing the Japanese culture and the art behind the traditional Japanese Cuisine, specializing on Sushi. Chef Andy Matsuda is a true Iron Chef with his endless knowledge and ability of teaching.
The atmosphere had been very welcoming since the first day, and it still is. I know I will be visiting the institute for another cup of coffee soon.

Early in 2007, I was offered the opportunity of partake in the Professional training class at the Sushi Chef Institute. having been in the restaurant business more than 25 years, I really didn’t feel that more training was required. Having performed sushi for 10 of those 25 years, I fully didn’t understand the concept of having to go to California to learn what I already knew. Pressures mounted and I felt compelled to attend, funny how life can guide you when you need focus. Upon arriving to the training sessions, I was immediately taken a back at the style and craftsmanship of Sensei Matsuda. His honed skills combined with this grace and style of training, forced me to look deep into myself and find the chef that he saw within me. The training heightened my awareness of the grace and beauty of sushi as well as the speed with which one can obtain.

Upon graduation, I found myself opening my own restaurant and recently received a four-star rating from the Oakland Press.

If you find yourself thinking that you may not need your skills, enhanced, I say, guess again. The experience is one of the proudest moments in my life and it has enriched me beyond my wildest dreams.

Sincerely

The Sushi Chef Inst. is not just a culinary school for sushi. Andy Matsuda brings the Japanese kitchen to America, he breaks it down from A-Z. Teaches you the terminology in Japanese and the traditional ways of prepartion for cutting, slicing, pickling, rice….. He is extremely patient but strict, if you are willing to learn it all then you can be one of the few who get to continue and intern in Japan. In my case I was very honored to go to Japan on his behalf and work in his family’s resturant established over 40 years ago, where Andy once worked. I didn’t know what to expect or prepare, I had only a week to get ready and I didn’t speak Japanese. But to my surprise when I was in the kitchen I knew 80% of the termnology of the vegastables, fish, and prep work. Everything he teaches in class was excatly the way that they did it. So I was confident right away and fillet fish, eel, octupus…..everyday for 6 weeks straight. I have learned so much over in Japan that I my confidence as a sushi chef is threw the roof. I recommnad the sushi chef inst. for beginers to pros. Even if you have never held a knife, by the time you finish 2 months with Sensei you will know how to chop, slice, cook, and do sushi at a basic and confident level. I have appertianced under a few chefs for long periods of time, what Sensei shows you in 2 months would really take 2 years to learn at any sushi bar, especailly if you have no culinary history behind you. One thing that no school can offer is the one on one you get with Sensei, you can talk to him one on one anytime in his office or in class and always keep in touch with him. At the end of the program he does not just say goodbye he asks for your email and phone number. He is proud of his students and where they are going and carrying on the schools name, and my favorite part would be the friendship you gain.

After working in the restaurant industry for several years and being a Le Cordon Bleu graduate, I chose sushi as my specialization. I have always enjoyed Japanese cuisine and after searching for sushi schools decided upon Sushi Chef Institute, where I learned about traditional sushi and all forms of Japanese cookery. Chef Andy’s course in Professional I and II, gives everyone a solid foundation in learning not only about the food but history and culture. Sensei begins the class with knife skills and builds from there so everyone – regardless of kitchen experience, starts on the same level.

I had the pleasure of being in a small class. There were 7 students total so the student teacher ratio was excellent. Between Sensei and Nick, the assistant, we had all our questions answered and could watch the demonstrations conducted without it being too crowded around the table. The hands-on training and the one on one assistance while fabricating various fish, rolling sushi and making nigiri let each of us build self confidence, speed and accuracy in becoming a professional sushi chef.

I highly recommend this school to others who are interested in becoming a sushi chef or interested in learning sushi.

For years I’ve been interested and eating Japanese food. I really love the Japanese kitchen. On one day I just wanted to learn more about it and so my search to learn more began. First I began in the Netherlands, that’s were I live. Soon I searched in Europe. But there are almost no possibilities available in Europe to learn about Japanese kitchen. So my options were limited to Japan and the U.S. I chose the U.S. because of the possible language problems I might face in Japan. I decided to sign up for the course at Sushi Chef Institute. I learned to make appetizers, tempura, yakitori, beef dishes, pork dishes, shabu shabu, nigiri sushi, roll sushi and lots and lots more. Not did I learn to prepare and cook Japanese food but also on personal aspects I learned a lot of Sensei. I was lucky to attend the course and also did some caterings on invitation of the Sensei. Every catering was different. So from every catering experience I learned a lot. I really enjoyed the course. I can recommend the Sushi Chef Institute to everybody even if you don’t have any kitchen experience. The Sensei is patient and professional in teaching the all students. Only for a short periode of time I was a student of Sensei but Sensei changed my attitude towards life and food for a lifetime!. Thank you Sensei, Nick and Ouchi for the incredible time I’ve had.

Attending Sushi Chef Institute was the best thing I could have ever done for myself. I learned from the best Sensei ever and Nick was a stud muffin, and Ouchi was a model in hiding. I also got to meet very talented future chefs and chefs already. The knowledge I have learned to become a sushi chef, I will carry on with me always. The staff was very helpful, patient, and knowledgeable. I went from knowing nothing about sushi, to now having built a strong foundation of skills in sushi making. This was the best experience. “SUSHI CHEF WORLD, HERE I COME!”
Thanks Sensei, Nick, and Ouchi. I love you guys

It’s been a great time when I took classes in “SCI”. I learn a lot of technique that I never knew before and they were never taught in my other school. Every day is always something new style and new technique how to be a great sushi chef. Because to be a sushi chef is my big dream for build up my future and I already spend a lot of time and money for this. I meet a friend that told me to go “SCI”. Cause my friend understand my hard situation. And in SCI Sensei (Andy Matsuda) gives everyone a solid foundation and passion. Sensei give more attention for each student and Sensei always make it right when we do something wrong and he always watch every student how we doing (that’s the most important thing that I never had in my past school and I certainly needed). And Sensei Andy Matsuda and his assistant Nick always be there when you need. Thank you Sensei, Nick and Ouchi for the great time I’ve had. Thanks a lot Sensei already be my incredible guide. I’m so proud to be your student, and I believe “SCI” IS ONE OF BEST SUSHI CHEF SCHOOL. And I highly recommend this school to others who are interested in becoming a sushi chef or interested in learning sushi.

My name is Yojie Leelin, I just completed successfully a two month Professional Sushi Course at Sushi Chef Institute under the supervision of Sushi Master Andy Matsuda. (Class of Mar. 31 – Apr. 25, 2008)

I am so greatful so Sushi Master Matsuda. I am glad that I made the right decision in choosing this school to further my culinary knowledge in the world of Sushi and Japanese Cuisine.

I must admit that I already had a head start when it comes to professional cooking and everything you need to know about the foodservice industry business. Aside form being alumni of California School of Culinary Arts in Pasadena, I also own and presently runs the kitchen of Yojie Shabu Shabu in Artesia City.

As a Japanese Fondue Restaurant owner, I aspire to learn and study the Japanese Cuisine especially Sushi extensively. In doing so, I can somehow create and add a more wider selection of Japanese offerings on my menu. Adding a Sushi Menu or even a Sushi Bar is my next business goal to my future restaurants.

I give credit to Sushi Master Matsuda for all the knowledge and the gazillion of information I gained from his Sushi Class. He gave me the experience of a Sushi Reality Check from the few events I was opportune to volunteer. He gave me the confidence I need to eventually venture or incorporate my Sushi knowledge to my business growth. Though, I would certainly seek a professional consultation with him in the near future.

To sum it up, Sushi Chef Institute is the best place for you to go, if you’re aspiring to become a professional and skilled Sushi Chef someday.

カルフォルニアに寿司を習いに行く、そう決心してこの学校を選んで私は本当によかったと思っています。もし、私のように寿司調理の経験がなくこれから寿司の世界に入ってみたいと思っている方、もしくは少しは経験があるけれど自分の技術にやや不安があると言う方がいたら、私は胸を張ってこの学校をお勧めします。
私のクラスは、Ａｎｄｙ先生とアシスタントのＮｉｃｋ先生の二人の指導のもと、１０人以下という少人数で教えていただきました。一人の先生に対して、何十人も生徒がいるのとは違います。先生方もとても気さくでいつでも質問しやすく、良くないところもしっかり見てくれていて、教えてくれます。そして、間近で先生の技をじっくり説明と共に見ることが出来るというのは普通の日本のお寿司屋さんの修行では出来ないことではないでしょうか。また、日本食全般にわたり調理方法も教えて頂き、私はこんなにもおいしい日本食が自分でも作れるようになるのだと、すごく嬉しくなりました。寿司も、魚のさばき方、ネタの切り方、シャリの作り方等の伝統的な基礎はもちろん、その他、先生の新しいアレンジ方法やデコレーションも見られて、とても勉強になります。毎日、新しいことを飽きることなく学べ、２ヶ月で終了してしまうのが惜しいくらい学校に行くのがいつも楽しみで仕方ありませんでした。
まだまだ寿司の技術は世界でも需要が高いと思います。もちろんその後の経験も重要ですが、楽しく、効率よく技術を身に付けるという意味でこの学校はとても満足度が高いですし、自分に自信が持てると思います。私も今後、寿司の仕事に就く予定です。新しい人生の選択肢が増えました。先生をはじめ、学校の皆さんに心から感謝します。ありがとうございました。

Learning sushi skills in California…
I am really glad of my decision in choosing Sushi Chef Institute. If you would like to make your career change, I recommend this school regardless of having skills and knowledge already.
The class is less than 10 people under Chef Andy Sensei and Nick’s instructing. It is not 1 instructor to 20-30 students, but 2 instructors for 10 students. Sensei and Nick gave a lot of their attention to us, and they were always watching what I was doing in the kitchen and answering my questions. This should never happen at the restaurant for example; listening to explanations and watching skillful techniques shown slowly right in front of me. Moreover, I noticed that I can cook great meals after learning basics of Japanese cooking at school.
During these classes, I learned a lot of new topics every single day. It is including not only traditional cooking such as sushi rice, fish preparation and cutting, but also new arrangements which I haven’t seen before.
Just a short term of 2 months, I really enjoyed and had full filled days.

Today, sushi is still getting popular all over the world. It is important how you do after graduation, Sushi Chef Institute is the best school for learning skills and techniques effectively and gives you big self-confident.
Now, I am planning to have a Sushi Chef Job which means I have a new selection and more choices to my life!

Sensei and all of school staffs, thank you very much.

I enrolled at the Sushi Chef Institute in May-June 2008 program for the purpose of refreshing and furthering my Japanese kitchen skills. The course and the knowledge I gained far exceeded my expectations. I am more than confident that I am ready and able to execute my newly acquired skills and knowledge at whatever job I secure. Sensei Andy Matsuda’s expertise in authentic and traditional Japanese cuisine, his desire to pass on his skills and knowledge is what makes his class unique and invaluable. I now have a better understanding behind the true meaning of Japanese cooking and Sushi. I am thankful that I was able to attend this class, it is one of the most positive and gratifying experiences I have had.

Hi, my name is Jun. I live in Vancouver, Canada, where there are more Japanese restaurants than any other kind. A friend of mine who works as a sushi chef said that it would be a waste of time and money for me to go to LA and do sushi study when I told him about my plan. “Why not work and make money and learn instead of paying?” I didn’t really need to argue because I knew this would make a huge difference between him and me.

Here is my simple question; what are the odds of being able to get a good sushi job and an opportunity to learn and do the right things at your work considering there seems to be a whole bunch of bastardized versions of “Japanese restaurants” here and there in the US and Canada? I had already known the answer and Chef Andy guided me through the world of DOING THE RIGHT THINGS for the entire eight weeks at school. Well, here is another simple question; have you ever been lucky enough to have a chance to talk to any more experienced and knowledgable sushi chef than Chef Andy? If you have, go ask them to train you. You probably haven’t. But you’re still lucky to be reading this!

SCI basically welcomes everyone. Even those that have no kitchen experience or don’t cook at home. Grown up in Japan, I must admit that I had some advantage in the Japanese cooking over non-Japanese students. However, this school enables us to pursue our own individual goals at quite different levels. In other words, if you are better than the others, there is always more to learn and do. If you are a little behind, there is always Chef Andy and Nick willing to help you. Remember they are watching your attitude and commitment rather than your skills. Plus, my biggest advice to the future students would be stay after school and keep on practicing every single day with your friends.

Lastly, I’d like to express my gratitude to every one of my classmates and, of course, Chef Andy. But more than anyone, thanks Nick for being helpful. I didn’t just get sushi skills for the money I spent but much more than that!