Apprenticeship Program

sakae-sushi-staff
The Japanese Cuisine Training Program is subsidized by the Ministry of Agriculture, Forestry and Fisheries (MAFF) Japan.

The program is dedicated to non-Japanese chefs, who are serious about learning how to prepare Japanese cuisine while residing in Japan.
The training program consists of Japanese language education, basic Japanese cuisine training, followed by practical restaurant training held at premium Japanese cuisine and sushi restaurants. The participants who acquire the knowledge and skills of Japanese cuisine in the program are expected to promote the magnificence of Japanese food culture throughout the world.

Participation Requirements
  • World Sushi Skills Institute membership.
  • Minimum age of 18 years.
  • Minimum of three years of professional sushi preparation experience.
Training Term Length
  • One month course (4 weeks): Lunch and dinner on business days and private lodging: 250,000 Yen
  • Two month course (8 weeks): Lunch and dinner on business days and private lodging: 350,000 Yen
  • Three Month course (12 weeks): Lunch and dinner on business days and private lodging: 450,000 Yen
  • (Restaurant holidays are off)
Training Content:
  • Training level will be matched to the skill level of the participant
  • All Around everyday operation of a sushi restaurant
  • Edomae sushi basic techniques and hygiene
  • Choosing fish
  • Basic fish preparation
  • Fish filleting (cutting & slicing)
  • Storing fish
  • Sushi preparation
  • Rolled sushi
  • Basics of hosomaki
  • Nigiri sushi
  • Proper way to form sushi
  • Sushi presentation
  • How to slice & present sashimi
The World Sushi Skills Institute
Additional Charges:
  • Sushi Skills International Certification Test: 30,000 Yen
  • Black Belt Certification Test: 50,000 Yen
Sushi Skills Certification
  • Short course and test information
  • Information on requirements for lectures and examinations
Celso Amano WSSI Student  and
2016 World Sushi Cup Winner