Sushi Chef Institute

Sea urchin is one of those sushi toppings that people tend to either love or dislike.

For many of our students, it was their first time handling sea urchin, so they approached it with a mix of curiosity and caution. By carefully following the instructions, they learned the basic process of preparing sea urchin step by step.

A common method for cleaning and preparing sea urchin:

1. Cut around the mouth with kitchen scissors.
2. Remove the liquid inside and take out the mouth.
3. Use tweezers or chopsticks to remove the internal organs.
4. Carefully scoop out the edible roe with a spoon.
5. Gently rinse it in salt water and remove any remaining debris.
6. Pat dry with paper towels.

Enjoy it as gunkan-maki or beautifully presented sashimi!

August class enrollment is now open. Please visit the link in our profile for more information about the school.

Today, almost everyone knows what goes into a California roll. Yes—surimi (imitation crab)!

At our school, we use surimi not only for sushi, but also in appetizers, soups, salads, and many other dishes. Its versatility makes it a great ingredient for both traditional and creative recipes.

Our sponsor, Gadre, is one of the leading surimi manufacturers and occasionally visits our school to inspire students with lectures, product knowledge, and new menu ideas.

Gadre also offers a scholarship program. If interested, please contact directly for more information.

The June 8 Pro course is now fully booked. Thank you so much for your support!

Our next course begins on August 17, and spots are filling up quickly.
Be sure to register early!

🍣 Become a Sushi Chef in Just 2 Months!

Join our small-sized, hands-on training program and learn:
🔪 Knife maintenance
🍚 Rice preparation
🐟 Fish cutting techniques
🥢 Roll making & nigiri
✨ Cutting techniques & garnish
🇯🇵 Japanese cuisine fundamentals
…and much more.

Practice, practice, practice — that’s the key.
In just 2 months, you’ll be amazed by how much your skills improve.

Experience it for yourself.

📅 Next class begins June 8
📲 Register online now!

Miso is also an essential seasoning in Japanese cuisine. It goes well with meat, fish, vegetables, and even sweets.

Did you know that having one bowl of miso soup a day may provide several health benefits?

• Supports gut health
• Provides protein and soy isoflavones
• Helps warm the body and keep you hydrated
• Contains nutrients from fermented soybeans

Our sponsor, Marukome, is a Japanese miso and fermented foods company founded in 1876, offering a wide variety of products in the United States as well.

Their instant miso soup is quick, easy, and convenient — just add hot water. Why not start your own “one bowl of miso soup a day” routine?

Check out !

These photos displayed at the school entrance feature some of the many successful graduates who trained at SCI.

We are incredibly proud to see them achieving such amazing success, and we always hope that every student and graduate continues reaching even greater heights.

Who will be the next to achieve their dream?

Our next 2-month course begins on June 8.

At SCI, we offer:
• Expert skill development through an intensive 2-month curriculum.
• Small, hands-on classes.
• Detailed instruction in sushi techniques and Japanese cooking methods.
• Career support after graduation.
• And much more.

Now it’s your turn to take the first step on your sushi journey. Enroll today!

https://sushischool.net

A cutting board is just as important to a chef as a knife — an essential partner in the kitchen.
Chef Andy has been using H&K Trading’s black cutting board for over 10 years. Made from durable rubber material that is gentle on knife edges, it continues to stand strong even after years of daily use. The countless marks and scratches carved into its surface tell the story and history of the chef who has worked with it.

Stylish yet simple, the sleek black design enhances the beauty of the ingredients while blending naturally into any kitchen space.

We’ve also created original cutting boards featuring our logo. We hope you’ll enjoy using one in your own home kitchen as well.

Thank you!

Marukan is a historic Japanese vinegar maker bringing high-quality vinegar products to American tables. We use Marukan vinegar not only for sushi, but also for sunomono dishes and a variety of recipes and sauces in our everyday cooking.

Its versatility goes far beyond Japanese cuisine — it’s perfect for salad dressings, pork ribs, marinades, and even healthy vinegar drinks.

Check out Marukan for more product information and recipe ideas.

Whether you're a beginner looking to build impressive sushi skills or a professional chef aiming to elevate your craft, our intensive 2-month Pro Course will take you to the next level. 🍣🔥

Through hands-on instruction from expert chefs, daily practice, and exciting new challenges, you’ll quickly develop not only sushi-making techniques, but also a wide range of Japanese cooking skills, techniques, and knowledge.

Ready to challenge yourself?
Enroll now for our June 8 course!

✔ Convenient location surrounded by shops, restaurants, and attractions
✔ Student visa support for international students
✔ Affordable dormitory available
✔ Scholarships available