Testimonials

Perhaps the most memorable experience I can take away from this class is finding closeness with my peers and building relationships. We found inspiration from the class and from each other.
The classes are fun. Technical skills are the key to success. Our connection with each other is what makes everything worthwhile. Chef Andy is a World of wisdom and experience. His mentorship and guidance are invaluable.

I enjoyed every skill we learned from sushi to sashimi. Coming from a non-cooking background, this course has helped me on the fun beginner, to advanced levels. My favorite lesson was plating sushi and sashimi, it helps better understand the 3 elements of moritsuke: ten, chi, jin

First of all, I would like to thank Sensei Andy Matsuda, for all the support, skills, talent, heart and for the Sushi Chef Institute. For giving us a place to learn and practice to become an excellent sushi chef. In only 2 months, I have learned a wide range of delicious Japanese cooking techniques, from proper sushi rice making, knife skills, nigiri, all kinds of rolls. I would have never imagined that I could be a sushi chef in such a short period of time. I am so proud of myself now. I promise I will learn more, and work harder in this field to further develop my new skills. Again, thank you Sensei Andy Matsuda!

Andy Sensei is a good instructor. He not only leads us into the sushi World, but also shows us Japanese culture, history, and gives us advice about our careers. Two months went by so fast here. We are so busy learning so many things every day. We do everything from scratch. I had no prior kitchen experience, but after 2 months I know so much about kitchen stuff! How to cook rice, how to prep cut and serve so many kinds of fish, how to make rolls, nigiri, etc…Sensei, I will keep learning and practicing. I hope to see you in the future.

At the Sushi Chef Institute, I gained a lot of knowledge about Japanese cuisine. My favorite lesson learned was about fileting a lot of different kinds of fish. I will try my best to use my new skills from SCI in my dishes and throughout my chef career.

I was tired of paying for sushi. Plus, it’s beautiful and makes people happy. Since being here, my rice skills have greatly improved. I am going to make sushi for my family all the time especially fun rolls, nigiri and sashimi. I eat more healthy foods now, even out of class. I will never forget to put the kelp in the sushi-zu or any of the recipes I learned. I think the nigiri and roll techniques were the most valuable skills I developed. I liked all the lessons but the 8 step nigiri making I liked in particular. I’m pretty sure sushi will change my life once I experiment with it more. I know I’m not the easiest person to deal with, but I think we both made the effort and made it happen.

I have experience in sushi making, but I wanted to learn from a professional sushi chef, so I came here. You will learn all the fundamentals of sushi and Japanese cooking skills, something that people don’t teach you in the restaurant. For me, learning the proper way to make nigiri sushi was the most valuable experience. Also, things like sashimi presentation, handling special ingredients, such as: uni, ankimo, etc. was fun. These 2 months of learning educated me a lot, and hopefully I will become a better sushi man from this.

First, I had no experience in sushi ever. I developed new skills and knowledge at the Sushi Chef Institute about how to use knives and sharpen them, how to cut, peel, make small dishes, sushi rolls, nigiri, and how to decorate. Every week we had skill tests as well.

Ever since this class started in June, my goal was to finish and complete the class with no absences, and I did it! I started with zero cooking skills, and I became more than I expected. One of my favorite lessons was cutting fish. I have seen many times, Sensei’s demos, but I always end up with mistakes. I’m still far from ok, but it was a very valuable lesson.
Also, I really enjoyed catering services. It was areal action and showed me what people do when catering events. As, I said I am still way far from ok based on Sensei’s standards. What I learned here is all I have right now, but I believe this knowledge will work for all restaurant jobs. So, as Andy sensei always says, “Practice and take a life” This is my golden word during class. Also, many thanks to Saburo sensei, Shinichi san and Amie. Without the above people my days supposed to be dark. Many thanks and regards.

Taking this class was a dream of mine for a very long time. Throughout the 2 months, there were a lot of skill tests that I struggled with but in the last month, I started to see improvements. All the fundamentals Andy Matsuda teaches you are not only vital for sushi making, but for cooking in general, from breaking down fish to okonomiyaki. There is a lot of good information and lessons.

I enjoyed most parts of the class in general. Cutting techniques and sushi, roll, nigiri are the fundamental skills that I improved the most. From rice sticking on hands to making sushi combos that are impressive was an amazing experience. No matter what area I end up in weather is the kitchen or research and development knowing the Japanese cooking knowledge is going to push my career path to have more possibilities.

From what I learned, I will benefit from this experience by specializing in Japanese cuisine for my career, practicing more and more each day until I’ve perfected every dish.

As I have taken the programs broadened my horizons. I felt that not only did I learn cooking, but I also learned about Japanese history and culture. Moreover, I feel that the cooking is the world which is worth enough a man can devote his life.

I have learned so much from you and have gained so much respect for Japanese cuisine now. I want to thank you for changing my life. I will keep on pushing for a better future for me and my wife. I will never forget the things you did for me, and that you keep doing. You are a kind person that has years of experience and it shows through your food. I am ready to start my career and have a lifetime to keep learning and perfecting my dishes.

SCI open my eyes in the Japanese culinary World. Before taking this course, I thought great quality sushi is about having great quality products. But there is so much more technique and skill you must master. From cut rolls, sashimi, to nigiri’s, it is all precision that this class teaches you! Every little detail count in Japanese cuisine, which will make you appreciate sushi chefs and their skills. This school is must take if you want to expand your culinary knowledge. Great staff! Chef Andy is filled with so much knowledge that he is willing to share, it’s amazing.