Sushi Chef Institute

Sushi Chef Institute SUSHI CHEF INSTITUTE (SCI) is a culinary school for sushi and Japanese cuisine in Los Angeles area in the U.S.A. U.S. A new semester starts every 2 months.
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🎓 LA Sushi chef Institute 🎓Ignite your culinary passion with our esteemed sushi program, shaping sushi chefs in just 2 months! 🍣 Unleash your sushi dreams with us! Founded by Chef Andy Matsuda, SCI has played an important role to hand down Japanese traditional cooking method and hygiene cooking to students from all over the world. Not only the culinary training, but also business management know-

how and job placement support are provided during our 2-month professional course. We offer Skype online training and other trainings as well to suit each individual's needs. Federal and California State have approved SCI and we can issue I-20 to obtain M-1 training visa for international students from outside of the U.S.A. If you have any questions, please do not hesitate to contact us anytime! We are looking forward to seeing you! For more information:
SCI Homepage: www.sushischool.net
Email: [email protected]
Phone: USA 1-310-782-8483
Introduction on YouTube: http://www.youtube.com/watch?v=CIoCPehChV0

SUSHI CHEF INSTITUTE (SCI) は、アメリカ合衆国ロサンゼルス近郊にある、すしと日本食の料理専門学校です。

シェフ・松田アンディによって設立されて以来、SCIは世界中の生徒達に日本独自の調理法や衛生調理を伝承してきました。

2ヶ月プロフェッショナル・コースでは、料理トレーニングだけでなく、食品を取り扱う経営ノウハウの講習や就職サポートも提供しています。

スカイプによるオンライン講習その他、各生徒のニーズに合うトレーニングのご相談も承ります。

アメリカ合衆国政府やカリフォルニア州政府に認可されており、留学生のM-1トレーニングビザやI-20発行が可能です。

2ヶ月ごとに新学期がスタートします。ご不明点等ありましたら、いつでもお気軽にお問い合わせください！

皆さんにお会いできるのを楽しみにしています！

日本語資料：�http://www.sushischool.net/SCI_JA.pdf

08/15/2026

A look back at the June class of 2026🎬
8 weeks of learning, creating, and mastering the craft of sushi! Sign up to be the next generation of great sushi chefs! 👨‍🍳🎓Next class starting Monday Aug 17th! 📆

Congrats to the June class of 2026 🍣🎓 Here’s to carrying on Andy’s legacy and the next generation of great sushi chefs! ...
08/02/2026

Congrats to the June class of 2026 🍣🎓
Here’s to carrying on Andy’s legacy and the next generation of great sushi chefs!

Our next class begins August 17th📅 Enroll today! Link in bio 🔗

Thank you for your sponsorships! Let’s continue to share the love for Japanese food culture together 🇯🇵💪
07/09/2026

Thank you for your sponsorships! Let’s continue to share the love for Japanese food culture together 🇯🇵💪

We are deeply grateful for the warm messages you have shared with us. Chef Andy’s spirit lives on in our hearts, and his...
07/03/2026

We are deeply grateful for the warm messages you have shared with us. Chef Andy’s spirit lives on in our hearts, and his legacy continues to guide us.

Though he is no longer with us in person, we know he is smiling down on this community. We are dedicated to honoring his legacy by continuing to nurture and grow the Sushi Chef Institute, which he loved so deeply. We look forward to continuing this journey together with all of you and appreciate your ongoing support.

皆様から温かいメッセージをいただき、心より感謝申し上げます。シェフアンディーの精神は私たちの心の中で生き続け、彼の遺志は今もなお私たちを導いてくれています。彼はもうこの世にはいませんが、きっと天国からこの私達を見守ってくれていると信じています。私たちは、彼が深く愛した寿司シェフ養成所をこれからも大切に育て、発展させていくことで、彼の遺志を継いでいこうと思います。皆様と共にこの歩みを続けられることを願っています。皆様の変わらぬご支援に深く感謝いたします。

Andy Matsuda（松田 文男）逝去のお知らせご友人の皆様へ突然のご連絡にて失礼いたします。私の夫、Andy Matsuda（松田 文男）が、去る6月17日に永眠いたしました。生前は皆様より多大なるご支援と温かい励ましをいただき、心よ...
06/23/2026

Andy Matsuda（松田 文男）逝去のお知らせ

ご友人の皆様へ

突然のご連絡にて失礼いたします。私の夫、Andy Matsuda（松田 文男）が、去る6月17日に永眠いたしました。

生前は皆様より多大なるご支援と温かい励ましをいただき、心より感謝申し上げます。皆様との繋がりは、本人にとって何よりの支えであり、誇りでした。

葬儀につきましては、諸事情により6月20日に近親者のみで執り行いました。本来であれば直接お伝えすべきところ、略儀ながらメールにてご報告させていただきますこと、何卒ご容赦ください。

今後のFacebookの更新などにつきましては、現在検討中でございます。主人が生涯をかけて取り組んできた日本食文化の普及と、世界35カ国で活躍する卒業生の皆さんの成長は、まさに主人の想いそのものでした。今後とも、世界に広がる「寿司ファミリー」を温かく見守り、応援していただけますと幸いです。

皆様のこれまでのご厚誼に、心から御礼申し上げます。

令和8年6月23日
松田　摂



Dear Friends,

I am writing to share the sad news that my husband, Andy Matsuda, passed away on June 17th.

Andy was always deeply grateful for the unwavering support and warmth you gave him. He took great pride in the wonderful community he built with all of you, and those memories were his greatest treasure.

We held a private family service on June 20th. I apologize for reaching out through this email, but I wanted to make sure you were informed as soon as possible.

We are currently deciding on how to manage his page moving forward.

Andy dedicated his life to sharing Japanese cuisine with the world, and he was immensely proud of all his graduates across 35 countries. It is my hope that his dream for the "Sushi Family" will live on through all of you. Please continue to support and encourage our graduates as they pursue their paths.
Thank you for being such an important part of Andy’s life.

With heartfelt gratitude,
Setsu Matsuda
June 23, 2026

06/17/2026

Sushi rice is just as important to sushi as the toppings themselves.

Sushi vinegar is prepared and then mixed into freshly cooked rice.

This may sound simple, but the balance of the vinegar mixture, the way the rice is cooked, how it is combined, and its temperature all have a major impact on the final quality of the sushi rice.

Sushi rice is not just plain rice; it is a carefully controlled preparation in which three key factors are precisely managed: the firmness of each grain, how the vinegar is absorbed, and the temperature.

Want to learn how to make authentic sushi rice yourself?

Join us at Sushi Chef Institute and master the techniques used by professional sushi chefs.

06/15/2026

Sōmen is the classic taste of summer in Japan!

At Sushi Chef Institute, students learn how to prepare Japanese noodle dishes. In addition to hot and cold udon and soba, sōmen is especially popular during the hot summer months. Its cool, smooth texture makes it easy to eat, even when you don’t have much of an appetite.

One of the most unique and enjoyable ways to eat it is nagashi-sōmen (flowing sōmen). A bamboo half-pipe is used to create a flowing stream of water, and the noodles are sent drifting down it. People then try to catch the sōmen with their chopsticks as it flows past—a fun and unforgettable experience that many people would love to try at least once.

What is your favorite noodle dish? Tell us in the comments!

06/13/2026

🔪 3 Tips for Better Knife Sharpening

At our school, students learn the fundamentals of knife sharpening—an essential skill for every chef.

Knife sharpening isn't just about making a knife sharp.
It's about maintaining food quality, improving safety, extending the life of your knife, and creating a consistent edge every time.

1️⃣ Keep your stone flat.
A flat stone creates a consistent edge.

2️⃣ Maintain a consistent angle.
Consistency matters more than perfection.

3️⃣ Sharpen regularly.
Regular maintenance requires less effort and keeps your knife performing at its best.

Sharpening is not simply making an edge sharper—it's shaping the edge with precision.

Understanding this is the first step toward mastering knife sharpening.

Address

1123 Van Ness Avenue
Torrance, CA
90501

Opening Hours

Monday 9am - 5:30pm
Tuesday 9am - 5:30pm
Wednesday 9am - 5:30pm
Thursday 9am - 5:30pm
Friday 9am - 5:30pm

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