あなたも｢寿司職人｣になれます! You will be a Sushi Chef!

　　　　　

みなさん、こんにちは！

You will be able to be a “first class Sushi Chef”!
Tokyo sushi Academy has a 8 weeks Sushi Diploma course, 905,800yen(US$1000) with knives.
Speaking of Japanese cuisine, Sushi is very popular like it comes first to your mind and very popular.
It could be a good idea to start a business in your country when you will be able to speak Japanese and then become a Sushi Chef.


あなたも｢一流の寿司職人｣になれます！　
　　　一流(いちりゅう)：　first class
　　　寿司(すし)職人(しょくにん)：　Sushi Chef
東京寿司アカデミーでは、寿司ディプロマコースが905,800円（包丁つき）で８週間で卒業できます。
　　　包丁(ほうちょう)つき：　with/including knives
　　　８週間(しゅうかん)：　8 weeks
　　　卒業(そつぎょう)：　graduate
日本料理といえば寿司をイメージするぐらい人気がありますね。
　　　日本料理(にほんりょうり)：　Japanese cuisine
　　　～といえば：　something that comes to mind when speaking on ～
　　　人気(にんき)がある：　popular
日本語が話せるようになって寿司職人になって、みなさんの国でビジネスを始めるのもいいかもしれませんね。
　　　～が話(はな)せる：　can speak ～(language)
　　　～になる：　become ～(occupation)
　　　国(くに)：　country
　　　ビジネスを始(はじ)める：　start a business
　　　～もいいかもしれません：　it could be also good (suggesting softly)



DIPLOMA COURSE CURRICULUM
Almost of programs are hands on program with Japanese students.
Instructor who can speak English help your understanding.

1st Week
• Orientation
• How to sharp and maintenance knives
• Small fish preparation practice
• How to make sushi rice
• How to make nigirisushi
• Slice from fillet
• Thin roll


2nd Week
• Thin roll practice
• Shrimp preparation
• Frozen tuna preparation
• Squid preparation
• Nigiri practice


3rd Week
• Sea bream preparation
• Yellow tail preparation
• Tsukiji fish market tour
• Nigiri practice
• Vegetable cutting practice( cucumber )


4th Week
• Salmon preparation
• Octopus preparation
• West side of Japanese sushi
• Rolls
• Another traditional Japanese ingredient
• Omelet(Tamagoyaki)
• Exam


5th Week
• Kohada preparation
• Flounder preparation
• Vegitable cutting for advance
• Thin roll
• Traditional Japanese design roll
• Sushi chef hospitality and serve practice


6th Week
• Sea eel preparation
• Salmon preparation
• Frozen salmon preparation
• Sashimi practice and variety
• Sashimi exam


7th Week
• Japanese cuisine 1 tonkatsu, fried shrimp
• Japanese cuisine 2 soup, sauce, dressing etc
• Japanese cuisine 3 tempura,chawanmushi
• Sashimi review


8th Week
• Shells preparation
• Tuna preparation
• Nigiri exam
• Seasonal seafood preparation
• Review
• Sushi chef hospitality and serve practice
• Graduate