The Sushi Chef Institute in Torrance is the best sushi school in the United States! I have had experience over the last 35 years in culinary arts. As a hotel chef restaurant chef business owner, and now culinary arts instructor. So I can say this with authority. Chef Andy Matsuda is an amazing instructor with outstanding knowledge of all aspects of the sushi industry. His expertise in business, creative balance, Fish selection and sushi technique is second to none. Chef Andy Matsuda also volunteers his time at area community colleges like Los Angeles Harbor College, Los Angeles, Mission college, and my current school Los Angeles trade tech college. I recommend this school to anyone who is looking to gain knowledge in this amazing field. read more

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We found out about this sushi chef institute after scrolling on Tik Tok trying to find fun ideas for date night. It was such a fun and interesting night! Chef Andy's workshop happens once a month on a random Wednesday and it's geared towards complete beginners with no experience necessary. I have to admit that when we first got there, the kitchen and the general area seemed a bit sketch, but we were warmly greeted by the staff. We were told to get there 10 minutes prior because the workshop starts promptly at 6:00 p.m. It was a small intimate group of less than 10 students with Chef Andy leading the way. Over the course of 90 minutes, we were able to make two sushi balls (salmon and shrimp), a California roll, salmon poke, and a small hand roll. The last 30 minutes was spent eating our creations and taking pictures. This workshop really gave me some confidence to try to make my own sushi at home! My only regret is that we didn't take a picture with Chef Andy because we were too busy admiring and devouring our own work! read more

Sushi Chef Institute - Chef Andy behind us! - Cooking Schools Near Me - Torrance, California

In response to the impending restriction imposed by the educational institution, I revised my review intending to identify individuals who have endorsed it as helpful, to establish communication and garner support. Regrettably, the encountered experience proved to be both disheartening and perilous. Prospective enrollees are advised to exercise caution before considering admission to this educational establishment. I find it imperative to relay my profoundly disheartening and distressing encounter at this institution during the execution of the Professional Sushi Chef Course I & II in the year 2022. What was anticipated as a realization of a dream transformed into a distressing ordeal fraught with instances of discrimination, racism, misogyny, hostility, and harassment. This unsettling situation primarily emanated from Mr. Andy Matsuda, whose professional culinary qualifications I find myself compelled to question. From the outset, Mr. Andy exhibited a disconcerting lack of regard for diversity, openly articulating discriminatory remarks about Mexican culture and prohibiting the use of my native Spanish on account of his inability to comprehend it. His ambiguous instructions in the English language exacerbated confusion among students, leading to widespread difficulty in comprehension. Compounding the distress, Mr. Andy demonstrated a starkly misogynistic demeanor towards me, subjecting me to hostility and bullying while overlooking similar infractions committed by other Asian students, thereby exhibiting a bias in favor of his ethnicity. This demeaning behavior shattered my confidence and fostered a toxic learning environment. Beyond these egregious behaviors, the absence of professionalism throughout the course proved disheartening. Mr. Andy failed to complete the prescribed curriculum, resulting in a significant loss of time and resources. He redundantly conducted classes, and the essential visit to the fish market, an integral component of the program, was conveniently canceled citing the pandemic, thereby depriving us of valuable learning experiences. A notable instructional error occurred when, at the eleventh hour, Mr. Andy demonstrated the preparation of crustaceans or fish, distributing small portions for tasting, leaving the class without practical experience or instruction just as we were about to engage in the daily preparation of sushi and cleanup. This inappropriate practice went unnoticed by many, posing a hindrance to the learning process. Moreover, unsatisfactory food storage practices endangered our well-being, with fresh fish indiscriminately mixed with aged ones, presenting potential harm to students. My concerns regarding the fish's condition were dismissed, underscoring Mr. Andy's lack of responsibility. The disregard for fundamental hygiene standards was shocking. Mr. Andy unreservedly reused the same unsanitary cutting board and knife for raw fish, exposing us to the risk of cross-contamination. His negligence in this critical aspect of sushi preparation was deeply troubling. To compound matters, we were served aged fish, and instances of parasites were detected in bluefin tuna and other consumables. Such unprofessional and hazardous practices should be unequivocally unacceptable in any culinary institution. The situation was exacerbated when numerous students fell ill due to contaminated food, necessitating the disposal of daily culinary creations. Furthermore, Mr. Andy abused his authority by unjustly penalizing two Latino classmates for missed classes to facilitate the acquisition of certificates, while simultaneously exempting Asian students from facing consequences for similar infractions. Such biases and favoritism have no place in any educational setting. As a former sushi instructor in Mexico seeking to enhance my skills, I am dismayed to have undergone education at this institution. To validate my skills, I pursued a Sushi Master course from a renowned Japanese school with Michelin-starred chefs. The delay in sharing my experience is attributed to previous threats, and I now choose to disclose my encounter to amass additional evidence from fellow students. In light of these alarming disclosures, I strongly advise prospective students to exercise prudence before considering enrollment in this institution. The evident lack of integrity and concern for student well-being raises substantial doubts about their credibility. Seek out reputable institutions committed to professionalism and safety to ensure a meaningful and secure learning journey. ahernandez254@go.pasadena.edu Due to blocked my other review, I put my email to reach me. Thank you . read more

School course here covers nigiri, hand rolls, heart-shaped rolls, and even vegan rainbow rolls! We hit some key points on how to form the pretty sushi shapes and presenting of the dish. Great times with friends learning the art of sushi and even found out that the #californiaroll was actually invented in DTLA's Little Tokyo! The full certified @sushichefinstitute renowned course is 2 months long and graduates often get job placement immediately or start their own restaurants even up to Michelin Star level! ‍ Happily trying out delicious sushi from the student chefs in the making! Everything from hand rolls to sashimi platters, nirigis and speciality rolls! It's amazing how they go from 0-CHEF in 2 months! read more

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As a sushi grade fish importer/distributor, I proudly respect what they've been doing to the industry. Who else is teaching the basics in handling raw fish? Graduation certificate from this institution should be regarded as one of the most reliable proof that one chef has the foundation to be a sushi chef. read more

I've enjoyed sushi most of my adult life and when I learned there was a place that you could actually learn how to become a sushi chef the proper and correct way, I knew I needed to stop by and pay them a visit. Chef Andy Matsuda began this school over 16 years ago, and if you read his bio, his story is just as intriguing as the sushi school itself; you see, he was diagnosed with Colon cancer when he was only 36, and through battling it with rigorous treatments, he was able to overcome his fight after a long 4 year battle. In doing so, he wanted to show his gratitude to the American society and in starting this school, this was his gift. I can only say, wow, what a gift he's given as he certainly isn't a multimillionaire doing what he's doing, but giving back to the public and offering the absolute right and correct way of taking a complete novice in the kitchen, and turning them into a certified sushi chef that can stand at any sushi bar and hold his/her own. There's no one out there that is more qualified or knowledgeable to teach you. His accolades speak for themselves as his students and graduates have all become successful and have gone on to opening up their own businesses or becoming part of establishments that had no way to fill a position prior because there wasn't anyone remotely knowledgeable to fill the shoes of a certified sushi chef. For those who are "sushi chefs" and only apprenticed from other "sushi chefs", if you were never taught how the entire process works, please don't think you're a sushi chef; maybe you're a sushi roller, or sushi help or assistant. I saw first hand how these classes go and they cover over 200 dishes, cold and hot and how to prepare them from scratch so you will NEVER need to ask a higher-up how to do something; you learned how to do it here and now you're full of knowledge which would have taken a lifetime to learn in Japan, if someone there would have taught you. I'm looking forward to coming back here to taking a course or two and can't wait to learn the proper ways of making sushi and Japanese dishes from a true master...Andy Matsuda is the Helio Gracie of Master Sushi Chefs. Being a graduate of Sushi Chef Institute is like walking out of Gracie Jiu-Jitsu Academy with a black belt; the parallels are real. read more

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I had a great experience at the Sushi Institute, Sensei Andy is a great teacher and really want students to get the knowledge and the skills at the highest level possible.I enjoy the course and learn a lot having fun doing it . I suggest to take this course if you are looking to learn Japanese cuisine . Sensei Assistent Lenny and office manager Yumi are very attentive and extremely helpful with the class students . Is I could give 6 stars to SCI I would ;) read more

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Very impressive organization. I've not studied here, but I've enjoyed the fruits and labors of the students and the Institutes' partners. Making the trek to Torrance was greatly rewarded by witnessing the clean preparation of a Blue Fin Tuna. We cuddled around the Sensei Master Chef who ably sliced the big fish like the skilled sushi surgeon he is. The fish itself, I believe, was courtesy of Luxe Seafood of Los Angeles. Fun to see the different colors (the marbling, just like in a steak), and sample them. Can you taste what's more complex and marbled? With just a dash of (Kikkoman) soy sauce (so as not to hide the majestic taste of the tuna), it was a delicious opportunity to shed a bit of light on this amazing cuisine. There were tastings available for other foods, too. Otafuku Foods, a brand I had never heard of, made a strong showing with a variety of cooked foods on premise. The Yakisoba was delicious - Japanese stir-fried noodles. Plus, with several sauces, they had a lot of flexibility to flex their muscles. One of the dishes reminded me of egg-foo yung (I know, I know). But I really l liked the mashup of flavors, browned nicely. Loved LOVED the sake from Hakutsuru. I preferred the blue bottles, in general, lol. The sparkling sake (yes - sparking sake) is refreshing and slake-worthy. OK, it's a about 1/3 the alcohol content as regular sake, but I still liked it. Of the other 'regular' sakes, my favorite was the 'Premium.' The 'Organic' was ok, but a bit grainy for my taste. I also really enjoyed the Blonde by Torrance's own, The Strand Brewing. They also served their 'Orange,' which has great pep to it, and a lot of taste. So much going on - but there was a clear thread to the whole thing. I can imagine the Institute is a great place to learn the trade of sushi making. This event was a luscious introduction for me. (NOTE: Unrelated, but related - there will be a Japanese Food Festival for two days at the InterContinental Hotel - March 2 & 3, 2018. I learned of this at the Sushi Chef Institute open-house) Lastly, consider taking a Lyft or Uber. Parking lot is small. read more

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My friend threw her husband's 40th birthday party at the Sushi Chef Institute, and we all had the most fabulous night!! This is a legit training school with an industrial kitchen. After washing our hands, we put on our aprons and started our first lesson. My friend picked our menu and everything was delicious. It was super fun making and cutting our own rolls. The spicy tuna and scallops were already prepared, as were the cuts of fish. We more assembled sushi than learned knife techniques. I was so so so hungry that I kept eating my fish as I was prepping. I saw my hubby spooning mouthfuls of sushi rice into his mouth. I also stole rolls off the instructor's table. My hubby's first roll was the 2nd worst of the evening as shown by the pics, hahaha. My plate turned out okay. Some of our friends had fabulous plates. Our hosts were very gracious and caring. We all commented how good the fish tasted and how much fun we had. This is a wonderful option for an adult birthday party with no clean up. The birthday boy seemed ecstatic the entire night! Bonus: We all received sushi rice seasoning and vinegar in a glass bottle to take home. read more

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. read more

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I came here for a one day sushi workshop and it was a really great experience. Chef Andy is so nice and a really great teacher. I learned so much about the history of sushi and also how to make it. It may seem a little expensive but it is well worth the price because you learn so much from someone who has been making sushi for decades. There are also two students there who help you along the way and you get to eat sushi at the end. Also, everyone wore a mask and there were temperature checks. I already want to go to the next one. I also came here as a guest for the sushi bar simulation which is part of the sushi chef curriculum. The student chefs made me some of the best sushi I have ever eaten in my entire life. I was so surprised they had only been in training for about 2 months. Although I was never formally educated here, I can say from what I saw and ate that the students were extremely well trained in sushi making and are fully prepared to work in a restaurant or start their own restaurant. I would definitely recommend if you are seriously looking to become a sushi chef. read more

Sushi Chef Institute - Sushi workshop sushi - Cooking Schools Near Me - Torrance, California

The owner delete all the 1-4 stars that's why it's only 5 stars. He deleted my 1 star review on how there was parasites in the fish

It's amazing how much 2 months can change you, walking in my first day thinking I will learn simple sushi but chef Andy teaches you the culture of Japanese cuisine. I highly recommend anyone to take this class who is interested in learning the craft of sushi. Everyday practicing until we make perfect rolls, nigiri, sashimi and learning the wide variety of fishes. Overall I give this school a 10/10 chef Andy is a great sensei and always supported me with my journey as a sushi chef even after I graduated, and I would like to thank GADRE for the great surimi!!!! read more

We took a group of 14 couples to the Sushi Chef Institute and Chef Andy and his team taught us the culture of Japanese cuisine while showing us how to make sushi rolls and poke. It was a fantastic experience and so fun with a large group of friends. It was followed by a Sake tasting while we enjoyed our sushi. The staff was professional and provided excellent service. We highly recommend this experience to those who want to learn, have fun and enjoy delicious sushi and sake. read more

I am a current student at the Sushi Chef Institute in my 5th week and I wanted to make some comments on the review that was posted earlier today and clarify a few things. Having first hand knowledge of the day to day activities of our class I want to assure the readers of Yelp that Chef Andy Matsuda is a highly respected, world renown Sushi Chef who's accolades are as impressive as his culinary skills and business sense but there's much more to him than that. Andy offers a program called Sushi Workshop for Good and a portion of the proceeds from this program support TABLE FOR TWO addressing the issues of malnutrition and obesity internationally. He is also on the Board of Culinary Directors for Holland America Cruise Lines and a Goodwill Ambassador to Spread Japanese Cuisine. If that's not impressive enough he fought and beat colon cancer after being diagnosed at age 36 and created the school as a thank you to the American People and Healthcare System that helped save his life. If you are a student of the Sushi Chef Institute, you are there because you want to learn the traditional methods of Japanese Cooking and that is based on the fundamentals. As a new student with no formal culinary training and questionable knife skills one of my biggest fears was cutting my fingers and that happened on my 4th day and it was while peeling a Daikon (Japanese Radish) which is a key ingredient in Japanese cooking (I personally equate it to a carrot in American cooking). Every Wednesday we are tested on the sharpness of our knives as well as our cutting skills by peeling a Daikon and julienne cutting it as well as slicing a Scallion (green onion). It is drilled into our minds daily that knife skills are the first test any potential employer is going to give us and are a fundamental skill required in any kitchen whether it be in a home, at a restaurant or in a catering environment. As one of the students that is typically in the first group there every morning and most definitely in the last group to leave I find it disturbing that someone would disrespect the class, the school and our Sensei with a obviously biased and unjustified negative review of a great school and a well respected man. Is he demanding? Absolutely! Does he expect you to follow his rules and directions and is not happy when you don't? Absolutely! On several occasions he has mentioned that he has condensed his first 3 years of training in Japan along with over 30 years of experience in the industry into 2 months of training. There's no doubt in my mind that he absolutely honors what it means to be a Sensei (Japanese for Teacher) and I'm grateful to be under his wing looking forward to the day he will present me as a finished product to the culinary world just as he used to do with sushi rolls. He loves to say he makes students now not sushi rolls! PS - I had the privilege of being on a Super Chef Zoom Panel Event this past Saturday 9/12 that Chef Andy was on with Chef Hiro Terada, Chef Taku Kondo and Chef David Bouhadana who graduated from the Sushi Chef Institute 13 years ago and still remembers and even demonstrated the fundamental 8 step process for creating Nigiri rice he learned at our school. Another testament to the training you receive at the Sushi Chef Institute. I highly recommend this school and one of the great things about it is you are welcome to come by and visit where you can see for yourself what we do on a day to day basis. Thank you! read more

I am a Chef Instructor at Los Angeles Trade Tech in Downtown LA. Andy has come to our school several times to perform the most amazing demonstrations for my students. He is truly a "Master Sushi Chef". I have had the opportunity to visit his school and work with his graduating students.Its a wonder how Chef Andy in such a short time transforms these individuals into real Sushi Chefs! Chef Andy Matsuda single-handedly impacts the world of Japanese cuisine in an amazing ways! We all owe him a debt of gratitude! read more

This has to be the coolest sushi schools in all of California hands down. Chef Andy truly has love and passion for the art of sushi making. They invited us in with open arms so we could film for our YouTube Web Series called Sushi Traveler. Amie who runs the school really knows what she is doing, plus she takes amazing pictures and posts them on Instagram @sushichefinstitute. read more

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Did the 2 day pro ramen class it was awesome , I have a food truck so I would definitely like to input some of the knowledge I learned. Definitely thinking of going back and doing the private sushi course. chef was very helpful most chefs or people don't want to help you out but chef had no problem sharing his knowledge, I thought that was pretty great. read more

Sushi Chef Institute - Cooking Schools Near Me - Torrance, California

My mom and I had the best time at the Valentine's sushi themed class last night! Amie was fantastic with scheduling us after we swapped classes a couple of times. Chef Andy was very thorough, informative, and helpful throughout the course. We learned how to make nigiri, a California roll, a heart shaped California roll, hand rolls, and a fun sushi donut! We will definitely be coming back and recommending this place to all of our friends and family! read more

Sushi Chef Institute - The final product! A sushi donut, nigiri, handroll, heart shaped sushi and a California roll! - Cooking Schools Near Me - Torrance, California

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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! read more

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! read more

Sushi Chef Institute - My then-9-year old son enjoyed One-Day Sushi Workshop. - Cooking Schools Near Me - Torrance, California

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. read more

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. read more

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 () read more

Fabulous experience! We went here as a big group, I believe 18 people to celebrate our friend's 40th birthday. We learned how to make sushi from the chef. He taught us total of 4-5 different sushi rolls then he would give us enough time to make our own rolls. He would come to each station & check in with us as well. Afterwards, we took our very own sushi platters that we made to the other room , sat down & enjoyed the sushi with our friends. The bday boy provided alcohol & cake & decoration. I thought it was such a great idea for a bday. Much better than just going to a restaurant. This was a great memorable experience/activity. Everyone liked it. I highly recommend this place. There is a parking lot right outside, very convenient & easy to find the location. read more

This place is teaching fundamentals basics japanese cooking and sushi, just 2month of school but you get basic knowledge of Japanese cooking. And also this place is one and only japanese government recognized out side japan in US. If you like to make future sushi job. This place is it. read more

I was researching the possibility of opening a top-tier sushi delivery business in the Metro Atlanta area, so while on business in LA I called SCI to inquire about their programs. I was not planning on becoming a full-fledged sushi chef, so I didn't want to invest the time or money into the week-long or two month program. I just wanted the basics so I could "speak the language" of sushi. Amie was great to walk me through my options, and after discussions, I booked a 5 hour private class with chef Andy Anraku. When I arrived, Andy was ready for me, had everything prepared, and most importantly (and to my surprise/delight) worked by butt off! He did not touch a cell phone or become distracted in any way in the 5 hours I was there. What a breath of fresh air in our multi-tasking and excuse laden world! What I was there for primarily was food safety as it related to my business model of delivery. There is NO ONE more qualified to speak to correct Ph levels, temperatures, and timeframes allowed for uncooked seafood than Andy. He crushed my dreams however!! (I say that kiddingly so read on) Through teaching me Ph level and temperature testing methods, Andy informed me that the USDA requires all delivered sushi (including grocery stores) to maintain a constant 41 degrees F during the delivery process. When you consider fresh sushi in a restaurant is consumed at about 75-80 degrees F, you can surmise that taking sushi to 40F basically...ruins it. The rice dries out, the rice and seaweed become rubbery..it's not a good thing. So my business model was crushed on the spot. But kudos to me that I took the time to take the class from an expert like Andy, because he saved me countless time and investment by telling me what I COULD NOT do. This made my investment at SCI worth it. My only suggestion to SCI would be to have a pictorial booklet or something that one could leave with about basic instructions on how to make the most common/popular rolls you see in your local restaurants. A vendor list of where to get the pro-level tools and ingredients would be nice too. My suggestion is this: if you want to play around at home and learn how to roll sushi, book a party there or take a 4 hour class that is just about making rice and rolling (I spent most of my time in food safety, but wish I could have rolled more). The staff is very friendly, helpful, prepared, and organized. If you want to work in a restaurant, you'll have to invest the time and funds in at least the week-long program. But these guys know their stuff, no doubt about that. I have not given up on my passion for sushi, and have alternate ideas based on what I learned from Andy. For all things sushi, SCI is a great school. Scott S. Atlanta, GA. read more

One of the best sushi school you will ever experienced in LA. It does not only teaches you about sushi, but the whole Japanese cuisine. If you are sushi lover, you have to check out this place! read more

I have a very good experience at sushi chef institute! I learn a lot about Japanese cuisine and sushi! Thanks a lot to Andy sensei, Saburo sensei and Amie! You are amazing ! read more

I learned so much from Andy. The class was wonderful. I have made so many new friends. Andy was very knowledgeable and provide many varieties of fish for us to work with. There are a lot of work shops we can attend and field trips as well. We also learned how do catering at many locations and real sushi bar experience with real customers!!! I can't wait to for the internship in Japan!!! read more

I graduated from sushi school today and there were a few things my colleges and I did not like. Honestly, teamwork was bad in class, and were two women who were always in a bad mood. There was one woman who was always complaining about Andy. She would start crying when she was upset and went home without finishing her cleaning duties. Which means the rest of us would have had to cover her cleaning duties. The classrooms are in a warehouse so there is no air conditioning, and it gets very hot inside the school. I was worried about contracting salmonella because we were not issued gloves when handling sushi in the classroom. We all had lunch together with the sushi we made in the class. everyday. To be honest, we all just wanted to go home. Another thing we did not like is that when we asked Andy to explain it again he got upset at us!! Obviously, we were not gonna get it on the first try. He usually just left us with his sample sushi but when we were making it ourselves he did not stay to correct any errors we could be making. After teaching, he always went back to his office and did not come back to us until after we were done making our sushi. Because we paid a high tuition fee he should of looked to see where we were making mistakes and where we were doing a good job. I think he should be a little more flexible when dealing with his students. If his students asked questions please don't ignore us. If he can't do that, he should either quit school or reduce his tuition fees. Also he did not introduce us to our jobs. Overall, I think he should teach more flexibly. Or he should have a young and flexible teacher. read more

Hello everyone, I'm a gratuated student of SCI from the first class of 2011, my name is Tuan Anh Le, from The Netherlands. Just want to tell everyone that I've learned a lots from Sensei Matsuda. SCI is the place to learn if you are intend to be a sushi chef. I think all my classmate, will have the same opinion as me. Before I already worked in the kitchen and also made sushi but with an empty feeling inside of me, without much the knowledge about sushi and specially about Japanese culture. After taken the courses pro. I and II, I feel like, I'm now official a sushi chef with more knowledge and confidence for the future. Thanks to Sensei and Nick (great guy). Hopefully the school still continue and have more students. I wish them all the best. Tuan anh Le read more

I came all the way from Reunion Island to attend this specific school. I went through professional I and II. I was a little hard at first with only english speaking men in my class (as a french girl) but it all turned out amazingly. The teachers and school staff are very professional and caring. We learned so much in two months: it's a one in a lifetime and a life changing experience. Sure, you have to be dedicated, motivated, hard working and put your heart into it, but if you manage to do so, your life will no longer be the same. I started my own business "Ma petite boîte à Sushis" in Guadeloupe only 4 months after graduation and it's going sooooooo well! We are everywhere on the Island and every body is talking about the "only real sushi in Guadeloupe"! I love what I do, love waking up every morning to work for MYSELF and I am blessed to be already able to support my entire family with the profits we already make. I recommend this school to anyone who is looking the become the main actor of their own Life. Thanks again for the learing experience, I made great friends among the students I we will surely keep in touch for a very long time. Kindly yours, Anouk read more

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Fantastic! 2 Day Pro Ramen. Excellent instruction. SCI where professional chefs come to learn and are taught along side the home cook with NO "dumbing down". Thank you Chef Matsuda, Amie and Co students of SCI. read more

This was such a cool experience that I highly recommend doing if you ever get the chance to do so. The chef/instructor was very knowledgeable and helpful when it came to the art of making sushi. If your looking for something cool to do make sure to add this to the list. read more

Absolutely loved this place! I had such a great experience and the staff was super friendly. Can wait to show off my sushi skills to my friends and family! read more

Overall, a very fun experience! Got to learn how to make sushi with my coworkers. The chef and teachers were very fun and nice teaching everyone about the basics of seafood and sushi, and even if you aren't good at making sushi it still tastes amazing. I would definitely recommend this place for a good time and quality tasting food as well. read more

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. read more

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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 :) read more

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 read more