Testimonials

I came to Sushi Chef Institute with some knowledge of Japanese cooking, and I now graduated with confidence, something that I previously lacked. The classes were amazing and I miss coming to class every day and learning from Sensei. The staff was incredible and stood by us every step of the way.

Thank you all so much for this unbelievable experience.

Awesome class! In the beginning I wasn’t sure what to expect and thought that two months was a long time. I must say, the two months just flew by! I have learned a lot from appetizers, to roll and fishes and so much more. I am ecstatic that I took this class and I cannot wait to start putting my newfound skills to use.

Thank you Sensei!

This has been a wonderful experience to start on a whole new venture in my life. I regret not taking this course earlier, however now that I can praise the school and sensei Andy for his dedication and hard work. He is honest and knows how to critique on a positive, beneficial level. All the instructors are very well experienced. It has been an honor to work and learn with all of them!

I am glad that I took these classes as I didn’t have any knowledge about Japanese culture before class and it was great. When I was home in Sweden, I could not say anything about what I was serving to the customer, like nigiri pieces. I learned that a chef needs good knowledge of Japanese culture before they could serve the food and that was what I really got to learn from the school. I learned the techniques and that they didn’t hide any success and taught us everything.

I learned a lot from SCI. I will apply all the knowledge that I have gotten from sensei Andy. Thank you for teaching me for 2 months. It changed my life.

After examining other sushi schools in Los Angeles, I chose Sushi Chef Institute with Chef Andy Matsuda. The reason why I chose here is because they have the most impressive portfolio of the school’s and students’ works and network- I especially liked how this school inform job opportunities to the graduated students through school website and facebook page.

In the 2 months courses, I’ve learned and appreciated even deeper about the Japanese culinary art: The Season, Simplicity and Sublime elements; along with some Japanese lingo in the profession to boot :). Even when I had no previous professional restaurant jobs, the skillful and talented sensei Matsuda and his friendly staff constantly encourage students with patience and guidance. We were so amazed at what we have accomplished in only 2 months.

In conclusion, if you are at the point in your life that you need to change a career (even when you are over 50 years old like me), then, I truly highly recommended this professional course. It only takes a short duration of training period to get you into a brand new profession. Chef is such a stable and growing job in the restaurant industry all over the world, and it also offers a deep rooted ancient tradition mixed with modern fusion where you could interact with customers face to face with your creation. After graduation, I was able to get a job, at a place where I could improve further in my education/training to be a better sushi chef. Now, I can’t wait to see what the future has to offer me in this profession. Thank you SCI for being a gateway and opened the door for me.

I want to thank Sensei Andy and Sensei Tomita. They have worked hard to teach us how to be a right and good sushi chef. What we think or we see may seem easy, but at the time when we did, it was not as easy as what we imagine. That’s why we need to learn how to make the right sushi and also become a good chef. Catering service was also really good experience to improve my skills. Thank you to be patient with us.

To the Sushi Chef Institute teachers,

Thanks so much for your patience, passion and time. It was an amazing experience and a life changing 2 months. “Never give up” will now be my MOJO!

See you soon,

I was a Thai Chef for more than 17 years. Then I wanted to change my career to become a sushi chef, even though I was not sure if I really could do it.

After visiting sushi chef institute, I decided to join their classes. At the beginning, I didn’t know anything about sushi. After tw…

I have learned a lot in the class. It’s difficult for me to learn something from watching once. Sometimes I teach friends guitar and well, I do not expect them to be able to see me play a song, hand them the guitar and play the song. But it is also not impossible with practice.

Thank you for letting me have fun with it and learn. I intend to harness and practice my skill, especially my presentation. You guys have forever changed me for the better. In the book it said sensei Andy wanted to give back for what he has been through and he certainly has. Not just to me, but I am sure to everyone he has taught. God bless and I will carry it with me forever.

It was a great journey to learn the depth of sushi in 2 months. Finishing school is not the end but it is the start to explore the profound world of the sushi art.

I would like to take this opportunity to express my sincerely appreciation to my sushi mentor Andy-sensei and Saburo-sensei. Thank you so much for your genuine support!

I will recommend SCI to whoever likes to learn sushi. I learned not only the techniques and skills but also deep history of Japanese cuisine and sushi art.

Sincerely

Thank you so much for teaching me about all the sushi stuff. I began this Professional I and II courses without any knowledge and any skills in cooking but after I have finished these 2 courses, I can say that I have improved a lot and learn a lot. I just want to say thank you to Andy sensei for being patience with me.

Hello My Name is Connie Teng. I have successfully completed Professional I and Professional II courses at SCI and I am proud to say that I am a SCI Graduate! If you are like me 10 months ago, who was tired of being chained to a desk, and has always been fascinated about cooking; especially, has a deep passion for Japanese culture and cuisine, and is in the process of searching for that right school for your culinary education, in my opinion, SCI is the best place where you can transform your passion into a true and fulfilling career.

Here are the reasons why I decided to attend SCI and I after graduating from the school I would strongly recommend SCI to anyone who is contemplating seriously about obtaining a culinary education in Japanese cuisine. Foremost, with SCI’s well-structured curriculums where the courses are consisting of well-balanced lectures, great demonstrations, history, up-to-date information and knowledge of its best in this industry, frequent field trips and event/show participations, I am able to take what I have learned in school and applied them immediately at my first job. The candidness and willingness to share and educate the student about the true strength of Japanese culture and the sublime beauty of its cuisine has given me the ease and fluency during my transition of my first job as a sushi chef without much awkwardness. I am very much appreciative of Andy sensei’s openness and kindness in that regard. In addition, the community-oriented environment and friendliness that SCI possesses is truly unique and is evidently seen and experienced throughout and after the education that I have received. Despite of the economic down time, because of the on-going support of SCI staff and Andy sensei, their commitment and belief in the desire and dreams of their students has been an immense resource of my success. Needless to mention the vast resources and affiliations that SCI has developed over the years with Japanese restaurants across the states, and around the globe as we begin to see, all these factors – have enabling more and more students at SCI are able to make their dream come true.

The education that I have invested at SCI has definitely paid off. It has given me the edge in the Sushi Chef trade and its profession. It gave me the confidence and adequacy that I need at my first job as a sushi chef. I was able to perform all fundamental tasks without being told and fully understand the reasons behind each task and procedures without confusion. Because of the expectation and professionalism that Andy sensei and staff at SCI have in placed in me, I was able to stand above from all other candidates. Last but not least, the on-going support, friendship, and the enthusiastic spirit of Andy sensei and staff of SCI has encouraged me tremendously during some of the toughest moments in this career path. Thank you Andy sensei and everyone at SCI. Take Andy sensei’s famous motto: Never Never Give Up. May God richly bless you all.

Hi..

My name is Anders, I’m from Denmark. To make a very long story, short. I have no kitchen experience at all. I’ve been self employed for a long time, before that manager different places. Not long ago I decided it was time for a big change, and after a lot of correspondence with Mr. Ouchi at SCI. I did something I’ll never regret….I bought the plane ticket to L.A.

I had no idea what to expect, and was really surprised when I stood at the school the first time. A really small school and an extremely low number of students. Very intense from day one. Sensei Matsuda didn’t waste any time from the beginning. After a presentation it was directly into the kitchen where pretty much the rest of the teaching took place. After the first few weeks of making a lot of different Japanese cuisine and sauce and such, I started wondering what was going on. Almost 2 weeks in the course, and we still haven’t started on sushi ??? But as the weeks went on everything fell in place, and it turned out that the classes was actually planned out to perfection. Every time we came across a basic ingredient, a sauce or something else, it seemed that we have already learned how to handle and/or make it. It’s first now when I am back home and started a job as a sushi chef that I truly realize that I really have been through everything that I could possible need to go through at SCI. All the sauces used, the rice, the fish, the sushi itself…not just maki’s and nigiri. All of that we have learned and are now used to. Nothing really surprises you, which surprises me since I now work with people who have years and years of experience and I can keep up.

But do not kid yourself. This is not public school! And Sensei OR assistant Nick are definitely not just school teachers. Sensei is really a Master Sushi Chef and is to be treated with the respect of one. When he speaks you listen, and when he tells you to do something you do it…no questions asked. Nick on the other hand is not only a great sushi chef he is a genius in a kitchen. And he is your best tool at the school. He will go far and beyond to help you out, and if you use him a lot like I did perhaps you also will realize that he is a great friend far from home.

The school is open for you after classes and you are free to practice any way you want afterwards. Sensei sits in his office and will happily offer you any guidance you might need. Nick is always in the kitchen and will lend you a hand anytime you need it, and often do more than that.

In conclusion and without going into details I have been home for about a month now and have already got a job as a fulltime sushi chef in probably the most exclusive and popular Japanese restaurant here. On my second day working the kitchen AND restaurant manager both expressed how amazed they where over my skills and thus the sushi school institute. For me that’s all I need to hear to know my trip to Los Angeles the last few months of 2009 was a success.

Thank you Sensei, for everything. You are truly a sushi master chef, and your school is brilliant. Also thank you for letting me work with you on so many occasions, it was a real honor and great to get to know that other side of you to. I had some clear plans before I came to your school…you know this (-; So far so good….thank you.

Hello my name is Marco trujillo. I’ve been a restaurant owner for the last five years for a very well established Japanese cuisine and sushi bar in the Denver metro area. I came into it with no kitchen skills and very little restaurant experience. I worked hard to understand the business aspect of the operation. When I dug in at the sushi bar to learn from head chef at the time he but he was not eager to teach. I learned what I could from some of the assistants and found there was a whole new world I was tapping into and needed professional help. I found SCI on the Internet and read every word on the website. I was inspired by chef Andy Matsuda’s story to take the next step. I talked to our mother in law who started our restaurant in 1979 and is from the same city as Andy, Kobe Japan. She met with Andy and took a tour of the school and thought it was a great school. The course exceeded my expectations. I gained the knowledge and confidence I needed not only to become a Japanese restaurant owner but a true sushi chef. I want to thank Sensei for the gift he shares with all of his students and also Nick for his patience and guidance.