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Mario Vollera

Two months of full impression in Japanese cuisine and culture, not only sushi but all fundamental foods, teas, rice preparation, and so on. This course is “the base” for 360 degrees of understanding successfully and being safe.  Favorite lessons: All the cutting, filleting different type of fishes. Benefits for me: Be able to become a chef to recognize the quality and managing to choose fishes.

Matthew Kim

Sensei Andy,     You are a great teacher! Your knowledge for Japanese cuisines and history are incomparable! You taught us the 80% and snuck in some of your 20% secrets. My favorite lesson was when you explained Japanese culture with the suimono, the way you tied the cilantro together with the shrimp. Another lesson you taught us why we used 5 colors (red, black, white, green, and yellow).
Why we used white soy and certain products. Everything has meaning.    I will benefit the class by creating healthy dishes for my family, friends, and customers by incorporating the 3s’ seasonal, simple, and sublime.  Arigato-gazamasu Sensei.

Luan Cao Nick

Thank you for the great experience and skills that I will keep and use for the rest of my life. Met some very cool people that will be friends for a long time. Hope to keep in contact with the school for future projects.

Bryan Mock

Had a great experience with the group for Pro II. The training is much more advanced than Pro I and the pace much faster. It made the course challenging yet very rewarding.

Sonia Talavera

I’m blessed that I came to Sushi Chef Institute, it exceeded my expectations, I thought I was going to learn about sushi only, but I learned about Japanese food, and its culture, seafood, and sushi and its varieties, like rolls Gunkan and nigiri. I would invite anyone who wants to learn how to make sushi, this is the best school and the best sushi Chef Andy Matsuda.

Jed Gallimore

Until I walked into the SCI building, I was not sure about changing my career. Thanks to Sensei Andy Matsuda and the friendly staff, I felt I made the best decision in my life. The class isn’t only about Japanese cooking. We learned about Japanese history, the principles, and the art. Overall, it was truly an amazing experience. The staff cared about how the students were doing. I am currently working at Sushi Hana in San Diego, and I wanted to thank the SCI team for making this happen!

Frank Lee

Cutting fish and Nigiri was helpful. My favorite lesson is learning to make Nigiri and the drills to test our skills in making Shari and to have the proper balance between Neta and Shari. Without the hands-on help provided through the course, Nigiri making wouldn’t have improved so easily. 

Nattapat Watanakij

I have many favorite moments here, but what I like the most is the interaction and teamwork with every classmate in daily basis. 8 weeks went by fast. Thank you!

Abel Casilang

From the food and training to the people I was able to work aside, I loved it! The moment I set foot in the building, my life had already changed for the better. Sensei Andy and his associates are extremely helpful and are now new friends to me. Everyday was a great time in and out of class. I will treasure the memories I made with everyone for the rest of my life. Huge thanks to the Sushi Chef Institute team!

Glen Casilang

The learning process really pays off if you dedicate yourself. The difference from day 1 to my current state is night and day! My favorite part of the class was when Sensei Andy broke down the first whole tuna. I cannot thank the Sushi Chef Institute’s team enough. The amount of exposure and skills that we have accomplished is all thanks to you guys and I cannot thank you guys enough. My brother and I will work hard and master our craft over the years and we hope to see you at our future restaurant in Canada!

Aloysio Botello

The school was very professional, the sensei and the staff were very attentive to our needs. Any questions we had, they answer them. the curriculum was very in depth in Japanese cuisine and the traditions of what Sushi is all about. Now I can understand why the traditions are the way they are.

Kathryn McCarthy

since I joined the class I realized there is so much more to know about Japanese cuisine and its techniques. My favorite activity in the course was the daily roll making and nigiri drills. During those practice drills we were getting instantaneous feedback from sensei on our posture, technique, how we were using our hands. That’s information that you cannot find online, also You are going to eat a lot of sushi!


Swastik Sahoo

Before coming to school I thought we will be making basic sushi rolls and nigiri and basic fish that we get at common sushi restaurants like salmon, tuna, unagi, but the school has exceeded my expectations. We go to practice with cutting rolls, Nigiri, many different kinds of fish, cutting and plating them, we had practice drills everyday. My expectations are highly exceeded.

Josette Meeks

I enrolled in the course simply to expand my culinary repertoire, not realizing that people come from all over the world to study under Chef Andy, including Japan.  Nor did I realize that some of the world’s best restaurants recruit from SCI.  The level of intensity and professionalism is unparalleled.  This is 3 star Michelin chef kind of sushi.

My expectation now is to keep learning and growing as the art of sushi making is a never ending quest for perfection. 

Hubert Haciski

My favorite activity included the fish filleting, the history of Japan, and that you learn a lot of new techniques. Be careful and listen very well to all the information. The stuff that chef Andy teaches applies for the real world. The curriculum is great, you start from the basics and even for experienced chefs like me, there is a lot to learn.

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