Testimonials

I would like to take this opportunity to express my deepest gratitude to Sensei Andy Matsuda and the staff at Sushi Chef Institute for their tremendous assistance and support throughout the Pro I and Pro II courses. Prior to attending the Sushi Chef Institute, I didn’t have any experience in a Japanese cuisine kitchen or sushi bar, yet always have a strong passion in learning about Japanese cuisine (sushi) and culture. It has been an AWESOME and amazing experience at the Sushi Chef Institute because Sensei Andy Matsuda is an extremely diverse and knowledgeable teacher. He has a great depth in Japanese cuisine and background. I felt delighted in attending both courses. In addition, the service that the Sushi Chef Institute had provided from start to finish has been exemplary. It was professional yet friendly and far exceeded my expectation.

Sensei Andy Matsuda is an extraordinary teacher because he is professional and very knowledgeable about the sushi bar and the restaurant industry as a whole. I have found his positive attitude and professionalism very refreshing and inspiring. Sensei Andy Matsuda was there with us every step of the way. What an experience! For that I am truly grateful to be a part of the school. I highly recommend Sensei Andy Matsuda from the Sushi Chef Institute for anyone who is seeking to become a sushi chef. Thank you Sensei and your staff for a fulfilling and unforgettable experience and journey. Makoto restaurant here I come! Phuong Vo, class of summer 2012.

Attending the sushi chef institute, for me, was never a question of “if”, but rather when. I was told about the school, by one of my chef instructors, while I was at Le Cordon Bleu. He said that attending SCI would increase my knowledge of food and my value as a chef. Considering my life long love of Asian food, this was an obvious choice for me.

What I learned, however, was far more than sushi. I learned about Japanese cuisine, culture and customs. School was not just classes. There were opportunities to help with catering, private parties, assisting with demonstrations. These are amazing learning opportunities. (when you attend, clear your schedule and participate in as many extra curricular activities as you can.)

The school is not just a school, but a family that you will keep with you for rest of your life. Upon graduation, they are there to help you find a job and guide you in your new career.

If you have a passion for Japanese cuisine then I would highly recommend the Sushi Chef institute.

Thank you.
“Hon Hamachi”

Edward Klevens
P.S. The quality of instruction and the breadth of knowledge I acquired was such that I will be returning to take the advanced class.

Schooling at Sushi chef institute was an amazing experience; we received lots of information and we went through a lot of hands-on training which, I think is the most important thing! Everyday there was something new to learn and the instructors chef Andy and chef Leo were very professional, Of course all the materials that I learned at school are extremely important and useful , especially when it comes to rice preparation, fish filleting and cutting techniques. My future goal as a sushi chef? Well first of all never stop learning and reinventing myself all the time; then I will probably look for positions in Europe, or start as a freelance for catering and private dinners parties, Maybe one day I will open my own fusion sushi bar! The message that I want to leave to the perspective Sushi chefs institute students is very simple: take it very seriously, commit yourself and practice, practice, practice! Oh I forgotc andc.practice ! Try also to sign for as many opportunities as you can to go help on events, work shops etc. because when school is finished and you jump behind a sushi barcwell good luck, everything depends on you and on how much commitment you put to get there.Itfs an amazing job, working ! Ready to rock? Irashaimase!!! And thank you to chef Leo who help me a lot and toTiana too she’s very nice and helpful … Oh!! and don’t forget to look for the commercial we did for the hon hamachi!!!!! THANK YOU SINCERELY TO CHEF ANDY…… Which the best all the time I can wait to work with you again …ARIGATO.!!!!!

Estudiar en sushi chef institute fue una experiencia única recibimos muchísima información y pasamos por muchos entrenamientos manuales no solo estudiando lo cual creo que es lo más importante en todo el curso.En mi opinión cada día era una nueva lección y practica que aprender los instructores chef Andy Chef Leo son muy profesionales y por supuesto todo lo que aprendí en la escuela es extremadamente importante y muy útil. Especialmente cuando se trató de la preparación del arroz, los cortes del pescado,filetear pescado y técnicas de cortes. Mis metas al futuro como sushi chef es primeramente nunca dejar de seguir aprendiendo y seguir creciendo y obteniendo más técnicas y conocimientos, después porque no buscar un puesto en Europa o empezar un propio negocio de eventos especiales y privados y también Por qué no algún día tener mi propio restaurante fusión.El mensaje que yo les puedo dar a todos los estudiantes al futuro es muy simple tomar los estudios muy en serio y comprometerse con uno mismo y practicar! practicar! practicar! porque la práctica es todo y también traten de ir a todas las prácticas y oportunidades que se les presenten en la escuela con chef Andy, porque cuando la escuela termine y se pongan a trabajar como sushi chef ,buena suerte ahora todo depende de ustedes mismos y cuánta pasión le pongan y a triunfar ¡¡irashaimase¡¡ y muchas gracias chef Leo quien me ayudó muchisimo en todo aspecto y también a Tania ella es muy buena persona y ayuda mucho oh y no se les olvide mirar el comercial que hicimos en la escuela “hon hamachi ” MUCHAS GRASIAS SINCERAMENTE CHEF ANDY….. les deseo lo mejor todo el tiempo y me gustaría trabajar para ustedes nuevamente “Arigato ”

I have to admit that I came to the Sushi Chef Institute with my share of doubts and worries. TO learn sushi making in how-to’s about Japanese cuisine in 2 months?! – The idea was attractive because I was looking for a quick-fix, but it seems highly unlikely and the tuition was not a small amount.
I was in for a surprise! Soon after I began Pro 1 & 2 courses, I realized that I was facing the longest and the toughest 2 months in my life. Sensei Andy Matsuda was determined to transfer his knowledge and skills as much as possible to each of his students within 2 months. The daily instructions demanded our full attention while attending, but what followed after the classes were equally, I not more intensive. In order to digest the wealth of information and be ready for the following day, we were required to review and practice. We were working on a deadline, and he pounded on us with no mercy. He not only emphasized the technical skills as a chef, but also the level of focus and dedication we must maintain while working with sharp objects, flame and most importantly, each other. His own attitude and drive attested to the meaning of being a professional.
Everyone comes to SCI from different paths and for different reasons. As for me, I came with no background whatsoever in food business and was looking for a career change. Ultimately I was interested in owning my own restaurant, and learning how to cook seemed like a logical first step toward my goal. That’s why SCI was sushi a perfect place for me. Besides teaching culinary skills, the institute and its knowledgeable staff provided field experiences, volunteering opportunities, job placement services and career consulting. A lot of schools promise these services, but SCI actually send me out to volunteer at the Japanese Annual Festival (run by Japanese Merchandise Association) and other catering services where I got the opportunity to work with live customers and watch Sensei Matsuda in action! Also, thank s to my teachers advice and encouragement, I was able to find employment right away. I’m forever in debt to sensei Andy Matsuda and Assistant Chef Leo.

Before I enrolled in Professional Class at Sushi Chef Institute, I did not have any prior experience in the culinary industry, and, since it was my first visit to the United States, I did not have an adequate command of English language either. Thus frankly I was overwhelmed by the idea of learning how to make sushi in another country and in another language!
Naturally, in the beginning, I had a very hard time even understanding the language, let alone the class itself, but gradually, through working with other fellow students from all different countries and with the help of Chef Andy and Chef Leo, I was eventually able to comprehend all the teaching in the class.
Needless to say, the class itself was very, very tough, with so many things to absorb in a limited amount of time. However, with the help of Chef Andy and Chef Leo, I was able to learn all aspects of not only the traditional style sushi but also other Japanese dishes and fusion rolls of the latest trend. And I enjoyed every minute of the whole experience.
Extracurricular activities such as participating in catering events also helped me learn the importance of working as a part of team and gave me extra opportunities to handle fish.
Although I did not have any cooking experience or speak English, after completing the class, I can now make all kinds of sushi and other dishes, thanks to Sushi Chef Institute!
This past two months at Sushi Chef Institute is the best education I have ever had.
Sushi and Japanese cuisine, BANZAI!

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