Testimonials

I had a wonderful experience. The knowledge and skills I have acquired has surpassed my expectations. I really felt like I was in a class, a home, and a sushi school. I have learned so much in 2 months. To be taught traditional Japanese sushi by Chef Andy Matsuda is a proper foundation for any sushi chef. Anyone who wants to learn, regardless of your level of experience can benefit. I have learned so much that words cannot express it.

Time here at SCI is truly a unique and humbling experience. Sensei Andy is 100% on board with his students. In 2 months time, I am able to carry out a special set of skills and go out into the World with it. It is truly an honor.
If you want self-improvement, self-discovery, or because you love making food, it is all here and it is all worth it.
Thank you to all the senseis and Amie! You guys make this place immersive and enjoyable. Much love…

Japanese food has always had my interest. Though I enjoy eating it, I never thought to make it.
Here at the Sushi Chef Institute you can become a professional at making sushi with Chef Andy Matsuda. The experiences where once in a life time chances, and you get to share it all with your fellow classmates. The most memorable thing I enjoyed the most would have to be participating in sushi bar. My favorite lesson was on lobster. This class has taught me not only to be a better chef, but the traditions that we should protect and preserve. I learned that everything we do in class is a work of art, art in which is to be displayed for not only the customers, but for you as well. Thank you to everyone at the Sushi Chef Institute for helping me reach my goals and for passing on the knowledge to me.

I signed up for the class on a bit of a whim. To be honest, I didn’t know what to expect, as I’ve never cooked professionally, but in 8 weeks, I went from knowing virtually nothing about seafood to knowing more about it than anyone I know (outside of everyone at SCI, of course) I loved all the instructors, and I really felt like the entire class became a family.
While everyone’s goals and backgrounds were different, we were united by our passion for food and our desire to see each other succeed. I wouldn’t trade my 2 months at the institute for anything in the World.

I learned a lot by taking this course. I had no cooking experience before taking this class. Meeting Chef Andy changed my life. This was a unique experience. I learned how to make sushi, nigri, rolls, etc. I understand fish and learned a lot of techniques. Thank you SCI.

I enjoyed the small class size and being able to build close connections not only with my classmates, but with sensei as well. I enjoyed all the lessons, because with each lesson I learned or improved an existing skill. The skills I have gained will help me achieve the goals I have set for myself. These lessons have also taught me to always be humble and to strive to find ways to improve myself little by little as each day passes.

My name is Yasuko Marquis. I come from a very traditional family, where women must know how to cook, but for me-home cooking was not enough. I have always wanted to learn more and be better. We always love sushi, but I didn’t know anything about how to make it. When I was doing research online for sushi videos, I discovered the Sushi Chef Institute. Then I knew, some how I had to make it happen. I started my plans by saving all my vacation time from work. It took me 8 years, and I finally made it. For all the knowledge I have acquired at SCI, I must say that it was well worth it. I didn’t just learn how to make sushi, but HOW to be a sushi chef.
I would like to give a special thank you to Andy Sensei, Saburo Sensei, Shin chan, Sensei Mori Onodera, for sharing their knowledge with us, and a very special thank you to Amie Ichikawa for being there through this journey.

I enrolled because I wanted to be able to make sushi and Japanese cuisine. I am looking forward to sharing how intense and complex sushi can be with my family. My negi cutting has greatly improved while I have been here. I really enjoyed learning how to filet a fish and making maki and California style rolls. Thank you for giving me the opportunity to learn the art of sushi.

Sushi course is hard. But it’s a heart thing as well. Sharpen your knives every day, clean up anytime, help each other-that means to clean your heart, purify your mind, switch yourself. I really appreciate the SCI class giving me a chance to open my eyes to the Japanese culture in 2 months. It can definitely change your life once you get into it. “To love you do, to do you love” Thank you, Sensei Andy and the SCI team for teaching me what sushi is, but also how to be a good chef. I wish Sci all the best in growing!

I took this class to gain knowledge, and I like Japanese cuisine. I will remember everything I learned here. Everything from day 1 to the very end has been most valuable to me. I enjoyed everything, especially the cutting of fish and knowledge of fish. I like sushi because you can do so many things with so many ingredients. My taste buds have changed since I have been here. I can identify the freshness in the fish. I was really impressed when I was able to incorporate my own nationality into my sushi.
Thank you Andy sensei for everything you taught us for only 2 months. It has really helped a lot and I gained more knowledge and understanding of my career as a chef. R

At the Sushi Chef Institute, they not only provide the education about making sushi, but they educate us to become a chef. We learn everything from cleanliness to knife skills, making sushi, netta cutting, etc. My favorite thing was sushi bar during the Pro II class, because it was a great experience for future work. All the knowledge I gained here set a great foundation for me as a chef. I can make less mistakes and perform better in restaurants.
Thank you sensei. I am very blessed to have you as my first teacher, there is a long way for me to go. Thank you for opening my eyes, and thank you for your selfless teaching.

A truly enlightening experience! I first enrolled with Sushi Chef Institute with the perspective of cooking a decent Japanese meal for my family. Boy was I taken by surprise when Chef Andy blurted out “2 minutes, 2 rolls, cut, plate, decorated, speed and quality.” I knew at this point, he was challenging each and every one of us to push ourselves. I learned many techniques from roll making, nigiri production, sushi rice secrets, whole fish preparation, tempura, karaage and yaki techniques, all very much enjoyable, but the most important and valuable lesson that Chef Andy san imparted to me was the American work ethic. The harder you work to develop and challenge yourself, the more likely that success will come your way. Ironic to have been reminded of the American work ethic by a Japanese Master Sushi Chef.
Arigato Gozai mashita Chef Andy san for the wonderful experience and the long lasting life lesson.

I found washing and cooking rice, along with knife skills the most valuable. The satisfaction felt by my customers when they eat sushi, which is so different from other foods really excites me. Cutting a whole tuna in class and our trip to the fish market was one of the high lights of the class for me. I really enjoyed every day of this class. I would encourage future students to do the same and to learn the most they can.

I really enjoyed the lessons on fish oroshi and found them most valuable. I find fresh seafood and the beautiful decorations most exciting in sushi cuisine. Andy Sensei’s skill is most impressive. I will never forget my classmates or my Senseis. This 2 month course changed my life, so my advice to incoming students is to work hard!