Testimonials

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!

Sushi is so different from western cuisine. The most impressive moment in class for me was filleting a whole fish. The art of sushi making has given me a great appreciation for the Japanese nation, culture and for sushi cuisine. I’m grateful I was able to study in this school. The teachers and staff are great and very helpful. I would like to thank them for all of their services. My advice for the new students is to study, sharpen your knives every day, and do not hesitate to ask Sensei any questions.

The art of sushi has changed two things in my life: first one was my technique. Before I joined this school I didn’t know how to cook. But now I learned how to cook and always cook for my family. Second the way to think about sushi bar. Before I joined here I thought sushi Bar needs only one person to do everything. But now, I think we need team work for sushi bar. I learned it from this school. So when I leave this school, I will remember “team work”. And I want to say “Thanks for teaching our class and the importance of team work”.

I like Japanese culture and love the art of food, and sushi is very cute. So, I want to be a sushi chef and share it with people, which is why I joined this class. What excites me about sushi is presentation. For example, I took lessons for decorating food, and I learned we can make sushi beauti…

I really value the skills I developed in presentation and decoration here at the institute. I had a great time during the live seafood demos. I’m excited about all of the different kinds of fish and the true art of plating. This course was very in depth about Japanese cuisine. It was a great investment and well worth the cost and the time. My fillet and fish cutting skills have greatly improved over the last 2 months. I can’t wait to make special rolls and sashimi at the restaurant. My palate has become very sensitive since being here, especially after eating meals prepared with so few ingredients. This course has drastically changed my life. My confidence as a woman in the kitchen has improved so much. In an industry that has been dominated by men for hundreds of years I feel comfortable, thanks to all of Chef Andy and Saburo Sensei’s support. Thank you for educating us the true art which is Japanese cuisine. You are so knowledgeable, patient and make sushi fun! I will make it to the top and make you proud!

I developed the valuable skill of making nigiri here. Along with that I learned how important patience is. I enjoyed the fish preparation lessons, and I am really excited about the art that sushi truly is, and I am so glad I learned how to make sushi in a professional way. Sushi bar set up was quite an experience. I will share the skills I have learned here with my friends. I am looking forward to making maki rolls at home. I can definitely tell when fish is fresh now. I’m going to miss our shared time at lunch. Thank you for being patient with me, and for teaching me your techniques and skills.

I took this class to help my staff at my restaurant improve. We plan to open a new restaurant and we wanted a strong foundation to set us apart. Cutting fish from guts, to fillet is definitely a skill I developed here that I value. I enjoyed cutting whole fish. I also liked learning how to properly use my knives. I enjoyed the Japanese cooking we learned other than sushi as well. The tradition behind the coking was very interesting. Sushi is always evolving so the learning never really stops. My netta cutting and filleting totally improved and I can’t wait to a fusion of traditional and modern sushi when I get back to my restaurant. I will always remember our team. We all worked really well together. I can’t thank SCI enough. I will forever be grateful and I will do my best to maintain and preserve the traditions.

It was an intense course. The first month was hard for me. I have never worked in a kitchen before. The second month was easier and better for me. Andy sensei is a traditional Japanese style instructor. Once I got used to it, he was easy to follow. Overall, I love this course. I learned a lot. Thank you.

I have learned a lot, not only about Japanese cuisine and sushi, but also about teamwork and my place in life. I gained a deep appreciation for the people working in restaurants and their dedication to the mastery of the art of sushi making and their burning passion. The class was engaging and interactive. It promotes autonomy and creativity. It is something I’ve never experienced before, because I’ve always sat in a classroom only listening to lectures. I’m graduating from SCI with a sense of pride in my newly acquired skills and hope that makes me expect more out of life than I could ever imagine. I’m grateful for this exciting and inspiring experience.

I enrolled in this class to learn what a sushiman should, and must do. The decorative aspect of sushi excites me. My taste has changed after developing a stronger knowledge of sushi. My roll making and nigiri skills have greatly improved, especially after sushi bar. I believe that fish cutting, nigiri, and sashimi are the most valuable skills I will take from this class. I enjoyed learning the 8 step nigiri making process. I’m looking forward to making sushi and noodle dishes for my family. Sensei Andy works hard with us. He is kind of like a superman. He works so hard. I love him and hope to stay in contact always.