🐟 3か月寿司職人養成コース ― コース内容

(English follows the Japanese text.)

“握る・巻く”から、“さばく・切る”へ。技術の幅を広げる3か月。

本校の「3か月寿司職人養成コース」は、寿司作りの基礎に加え、包丁技術を習得する本格実践型の中期プログラムです。
1か月コースで学ぶ「シャリ・握り・巻き」に加えて、魚の下処理、さばき方、包丁の扱い方まで幅広く学びます。初心者の方も、3か月後には一人で寿司を仕上げられる技術と自信が身につきます。

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📘 学べること：（1日・1か月コースでは得られない“包丁技術”を習得できます）
1.🗾 寿司の歴史と日本の食文化についての紹介
　寿司の起源、様々な種類、日本の食文化にある考え方をわかりやすく学びます。
2.🍚 おいしい酢飯（シャリ）の炊き方・仕込み
　米の選定・炊き方、酢の合わせ方、シャリの保温・扱い方などを徹底指導します。
3.✋ にぎり寿司・巻き寿司の基本的な作り方
　手の動き、シャリの扱い、ネタの配置、巻き方を毎日反復練習。“手が自然に動く”状態を目指します。
4.🔪 包丁の基礎技術と魚のさばき方
　包丁の持ち方・動かし方から、魚の下処理・三枚おろし・切り付けまで、安全かつ美しく仕上げる技術を学びます。
5.🎨 盛り付けや見せ方のコツ
　見た目の美しさ、配色バランス、器の使い方、写真映えの工夫など、寿司の“魅せ方”を学びます。

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📌 コース詳細：
•🕒 期間：3か月（週5日、1日約6時間）
•👨‍🍳 講師：経験豊富な寿司職人が直接指導
•🌐 対応言語：英語（必要に応じて多言語対応可）
•📍 場所：東京都千代田区・新宿区の経営店舗内 または 提携店舗にて実施

🐟 Three-Month Sushi Chef Training Course – Course Details

🇯🇵 No visa required – perfect for travelers and short-term visitors!
Our one-month sushi training course is ideal for anyone visiting Japan who wants to learn authentic sushi-making without the hassle of long-term commitments or visa applications.

From shaping and rolling to slicing and filleting — expand your skills in 3 months.

Our Three-Month Sushi Chef Training Course is an intensive hands-on program that builds on the basics taught in the one-month course and adds the crucial element of knife skills.
In addition to shari (seasoned rice), nigiri (hand-pressed sushi), and maki (rolled sushi), you will learn how to handle knives properly, fillet whole fish, and prepare ingredients from scratch.
Even as a complete beginner, by the end of the course, you’ll have the skills and confidence to prepare sushi independently.

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📘 What You’ll Learn:
(Includes essential knife skills not taught in the one-day or one-month courses)
1.🗾 Introduction to the History of Sushi & Japanese Food Culture
　Learn about the origins of sushi, different styles, and the cultural values behind Japanese cuisine.
2.🍚 How to Make Perfect Sushi Rice (Shari)
　Master the selection of rice, proper cooking methods, vinegar mixing, and rice handling techniques.
3.✋ Basic Sushi-Making Techniques: Nigiri & Maki
　Through daily hands-on practice, you’ll develop muscle memory for shaping rice, placing toppings, and rolling sushi confidently.
4.🔪 Knife Skills & Fish Preparation Techniques
　Learn how to hold and move the knife correctly, clean and fillet whole fish, and make precise cuts for beautiful presentation.
5.🎨 Presentation & Plating Tips
　Discover how to elevate your sushi’s appearance with traditional plating, color balance, and photo-worthy presentation techniques.

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📌 Course Details:
•🕒 Duration: 3 months (Monday to Friday, approx. 6 hours/day)
•👨‍🍳 Instructor: Taught by experienced professional sushi chefs
•🌐 Language: English (multi-language support available upon request)
•📍 Location: Classes held at our operating restaurants or partner venues in Chiyoda or Shinjuku, Tokyo