Sushi Chef Institute

I got attend a ramen demo and workshop at the Sushi Chef Institute recently and had a wonderful time. The class was taught by chief instructor Chef Andy Matsuda.
I was impressed from the start of the class because Chef Andy is very thorough. He started off with giving a brief lesson on ramen and the different regions of Japan that specialize in ramen. From there he gave the cooking lesson on how to make a good ramen. He taught us how to make the base stock, how to prepare the chashu, toppings and condiments. He even showed us to decorate and plate our ramen bowl. We learned how to make Sho-​yo ramen, Tonkatsu ramen, Spicy Tonaktsu ramen and Tsuke-​men. I now know what it takes to a good ramen at home and am excited to try it out.
Being a ramen fan, this class taught me to appreciate ramen even more.

I was invited for sushi bar practice and so impressed by their sushi. I heard most of the students had no cooking experience at all and now using knife like experienced sushi chef!
I had ordered a lot of nigiri and maki but they made quick and served in professional manner. I’m now interested to attend this course if I can be sushi chef in such a short period.
Good job! Keep it up!

Was an AMAZING EXPERIENCE!!! Loved the environment, Chef Eric was outstandingly personable and helpful and patient! They also accommodated for my husbands birthday! Such sweet and friendly customer service

My son and I joined Sushi Chef Institute’s One-​Day Sushi Workshop. It was very hands-​on and fun! Chef Andy taught us how to make sushi rolls and nigiri sushi with useful tips.
After making sushi, all participants had lunch together, and enjoyed our own sushi and Chef Andy’s complementary miso soup.
My son seemed he gained his self confidence through this workshop. I will definitely go back for another sushi workshop with my son. Thank you very much and see you soon, Chef Andy!

I have known Chef Andy Matsuda and Sushi Chef Institute for many years.
This school is the Best professional Sushi Chef training school I know for non-​Japanese in U.S.
Students from 30 countries have graduate and working successfully including Japanese.
I have invited simulated Sushi bar for their training few times and very impressed how much students mastered sushi skills in such a short period.
I strongly recommend this Sushi Chef Training school to who want to be professional Sushi chef.
I have personally attended Soba noodle making class which I have learned and enjoyed very much.
You can attend One day Sushi class or other Japanese cooking classes.
I am sure you can enjoy these classes.
Chester Ikei

My name Javier Garcia I graduate from this school SUSHI CHEF INSTITUTE, I Completed course Pro 1 and pro 2, I worked as a sushi chef in a restaurant in miami for 4 year, I thought that I knew about sushi But I was brong because in these course I learn the real culture of sushi, I learn history of sushi, how to cut big fish like Big yellow fin tuna, the real and best way how to made rice, finally I Learned so many things that would take me too long to write everything. Thank u Sensei andy for teaching me all your knowledge.

I went to sushi chef school in March, it was by far the best experience for me. Andy is a very unique teacher. It’s very hands on, if you want to be a chef or open your own restaurant you’ll get everything you need to learn here. The staff and the school is very inspiring. I am opening my restaurant now and if I didn’t attend sushi chef I wouldn’t have the proper knowledge. I love sushi but learning what I did just grew that passion. I still talk to Andy and is still very attentive to me. I didn’t make it to the Japan trip but it’s on my bucket list :)

Took a one day sushi class with my co-​workers today, it was fun and everyone enjoyed it. The best part was we got to eat what we made after the class, they set up a table for us with miso soup and ice tea.
Chef Leo was a good teacher. They provided all materials for the sushi class.

We used Sushi Chef for our grand opening. Their catering service was exceptional.
I would recommend their service to anybody. Chef Matsuda and crew was very professional. The food was great and was the highlight of our event.

I’m graduate from SCI for a while now. And I love everything that Chef Andy tough me. For me to be able to work as a sushi chef like now is because this school provide me a real experience and clear explanation. It help me a lot for a person like me to understand both culture and a beauty of Japanese food (not just only sushi)
Thank you sensei ()

Im a graduate of SCI (Sushi Chef Institute) I completed the pro 1 and 2 course. I had an absolute blast at school! made life long friends and of course gained the necessary skills and knowledge to advance my self in the world of sushi chef. I now feel confident enough to take on a chef position at any Japanese restaurant.
Sensei Matsuda is very caring and will personally help you out with anything you may be having difficulty with. Chef Nick is also very knowledgeable and will get into minute details of any question you can come up with.
As long as you come willing to learn you’l come out of the program with knowledge and skills that most veteran sushi chefs wish they had!
I have seen with my own eyes, students of SCI who only had 1 month of roll making experience, using Sensei Andy Matsudas technique make rolls at twice the speed of a Sushi Chef who had 5 years of experience!
Since graduating from SCI I have acquired a Manager/​Chef position in the area and stop by the school to help out with catering among other things. (mainly just to annoy tianna (secretary) and nick lol)
So i hope to see YOU there!

I am a recent graduate of SCI, and I can not overstate how satisfied I am with the Professional Programs 1 & 2.