Testimonials

Sushi is truly artistic, colorful, and decorative so eye pleasing and light to my taste! Before taking this course I enjoyed rolled sushi but discovered seared fish with dashi creamed sauce to my delight.

Now I can make many types of sushi in my home. However, finding these precious ingredients especially unagi in my home town is now my bigger challenge.

Wow, I was very impressed with sushi techniques and presentation. I learned so much from Chef Andy. I truly aspire to be a sushi chef someday. Chef Andy is strict yet most supportive teacher. He has created a good learning environment. I fondly recall daily lunches felt like one big family gathering. For any new students please study, work hard never give up. It will turn out to be one of the best experiences of your life!

I have lived in a country where sushi is not popular. But the uniqueness of sushi detail is a beautiful form of art.

Now that I know how to make my own sushi, I can serve my family and friends whatever they request. Learning to filet and cut fish myself is very important. One of my many impressive moments was learning how to decorate live fish.

Before I took this course I only ate rolls and sashimi. During the course I was introduced to additional Japanese cuisine which I enjoy just as much.

I finally made my decision to learn what I have been interested in all my life. My family and friends are very excited about my return home. Sharing my discoveries is fun. I learned so much and enjoyed all my lessons.

The art of sushi-making has always played a large role in my life, and my love and passion for sushi has grown even more.

I enjoyed eating raw sushi but did not know about sushi preparation and fish fileting. I took Professional 1 and 2 courses to gain a job skill, develop for a future business and research raw seafood consumption.

Learning about the types of raw seafood, especially the handling process is useful.

It’s incredible learning how to make nigiri and rolls. I enjoy making hand rolls and various rolls in my home now. I was highly impressed with Sensei knowledge and appreciated my sushi colleagues.

I signed up at Sushi Chef Institute because I want to be a chef, understand how sushi is made and hopefully someday soon become a great sushi chef.

It was amazing when Sensei Andy started slicing a huge fresh albacore and other big fishes. My family has seen from my results how I learned sushi skills in just 2 months! I especially find preparing fish, sushi rice, sauces most valuable.

I will not forget the helpfulness of my teachers who were willing to spend time with me whenever needed. Since attending Pro 1 and Pro 2 courses my view has changed of sushi. It is not just a food but a living art. For myself I had to be observant, have patience and practice to be good in order to be successful.

I enrolled in professional sushi course because I love cooking Japanese cuisine plus hope to someday open a restaurant. Sushi is so fresh, delicious and healthy! It has made me become aware of healthy eating. I enjoyed making rolls and fileting fish. I discovered true sushi is simple not overstated. Learning how to set up a sushi bar and helping with catering events was impressive. Also wearing comfortable shoes and paying attention to every detail in class helped me lots.

This course is very interesting; I learned many sushi foods and techniques as well as gaining a strong foundation to become a sushi chef. I made new friends, met Sensei and enjoy daily appetizing lunches!

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.