This March 2026, London becomes the stage for an extraordinary opportunity: a 12-day, fully immersive sushi training program led by a master instructor from the world-renowned Tokyo Sushi Academy. Normally, chefs would need to travel to Japan for such access — but for one exclusive intake only, this expertise is being flown directly to you.
Designed with professional chefs, yacht chefs, and private chefs in mind, the course compresses five weeks of training into just 12 intensive days. With 80% of the program hands-on, you’ll spend your time with knife in hand and fish on board, mastering everything from traditional techniques to advanced artistry.
Your guide has more than three decades of experience in Japanese cuisine — including the coveted Fugu (pufferfish) certification — bringing a depth of knowledge rarely found outside Japan.
On completion, you’ll receive a certificate of mastery signed by the instructor, a mark of distinction that not only elevates your skillset but also sets you apart in the world of fine dining and luxury hospitality.
Course Curriculum
Days 1–3: Rice Mastery, Knife Skills, Ingredient Knowledge, Vegetable & Vegan Sushi & Dashi, Tofu Making, Dashi stock, Miso Soup preparation and variants, Ingredient tasting and lectures on Soy Sauce, Miso, Kombu, Wasabi, Katsuobushi, etc., Brewing Ponzu and making our own pickled ginger and other side pickle recipes
Days 4–6: Nigiri progression, Hosomaki, and Western-style Sushi Rolls, Whole Salmon Breakdown, Creative & Fusion Sushi for international palates, Filleting Aji & Hamachi, Creating Saku blocks from Fillets, Sashimi cuts, Creating Gunkan (boat-shaped sushi) soft shell crab rolls and prawn preparation for sushi
Days 7–10: Specialty Seafood (Uni, Unagi, Abalone, Ikura, Scallops), advanced Edomae techniques, Filleting and aging Snapper and Flounder, In-depth Tuna Mastery, Inari Sushi & Grilled Hamachi Collars. Sashimi Masterclasses, Making and cutting Japanese Egg Omelette, Tempura Presentation and Fried Aji, Whole Body Sashimi Presentation & Chirashi Bowls
Day 11 & 12: Advanced Hosomaki & Rolls with all of the premium fish and seafood techniques we have learnt, Sushi Bar set up, Sushi Test, Graduation & Sake Tasting… And so much more!
The class curriculum is subject to slight changes and variations on the schedule due to the availability of seafood items
Who Is This Course For?
This program has been designed with a very specific audience in mind: professional chefs who are serious about refining their craft and standing out in a highly competitive culinary world.
It is not an entry-level class, nor is it a casual hobbyist workshop. Instead, it is an accelerated, professional-grade program for those who already have a solid foundation in the kitchen and want to sharpen their skills under the guidance of a true master.
For Professional Chefs
If you are already working in fine dining or luxury hospitality and are looking for a way to set yourself apart, this course will give you exactly that. Japanese sushi training at the highest level is often out of reach for Western chefs, requiring weeks away in Tokyo and significant investment. By bringing a former Tokyo Sushi Academy master chef directly to London, we’ve made world-class training accessible in just 12 intensive days.
For Yacht Chefs
Yacht chefs face unique challenges. You cook in confined galleys, with limited storage, and yet your guests expect world-class cuisine at every meal. This course has been designed with you in mind. By learning precision sushi techniques, advanced knife work, and the art of working with premium seafood, you’ll expand your repertoire with skills that impress even the most discerning yacht owners and charter guests. And because the course is condensed, you don’t need to spend five weeks away in Japan — you can fit it neatly between seasons, returning to your yacht with an instantly upgraded skill set.
For Private Chefs
Working one-on-one with principals, VIP clients, or families means constantly delivering exceptional, bespoke dining experiences. Adding authentic, high-level Japanese training to your repertoire ensures you can surprise and delight with menus that go far beyond the ordinary. Sushi isn’t just food — it’s theatre, precision, and artistry — all qualities your clients will instantly notice.
For Experienced Culinary Professionals
You already know the basics: how to cook, how to fillet fish, maybe even how to roll sushi. What this course does is take you beyond the fundamentals. Over 12 immersive days, you’ll refine your technique, correct bad habits, and learn the secrets usually only taught in Tokyo. It’s about levelling up quickly and effectively, so you’re ready for your next season, your next role, or your next leap forward in your career.
Who Are We?
At the heart of this course is an extraordinary Japanese sushi master. With more than 30 years of experience in Tokyo’s top restaurants and luxury hotels, he has dedicated his career to perfecting the art of sushi and Japanese cuisine. His résumé includes working alongside Michelin-starred chefs, as well as earning one of the most difficult certifications in Japanese gastronomy: the license to handle and prepare Fugu, the famously challenging pufferfish dish.
Beyond his culinary expertise, he has spent over five years teaching at the Tokyo Sushi Academy, the world’s leading school for professional sushi training. There, he specialized in training international chefs, designing curriculums adaptable to kitchens worldwide, and consistently upholding Michelin-level standards. His career has taken him across the globe, where he has successfully led the launch and operation of more than 40 restaurants and culinary projects. Now, he is bringing his knowledge, precision, and passion directly to London to share with you.
And then there’s me — Rachel, founder of The Superyacht Chef, a blog and social platform for yacht chefs around the world. I’ve spent the last 11 years working on superyachts, most of them over 80m, and I know firsthand how vital it is for chefs in our industry to continuously refine their skills and stay ahead of trends. Earlier this year, I completed the 5-week international sushi chef course at the Tokyo Sushi Academy myself. While the training was phenomenal, I noticed it wasn’t built with professional chefs in mind. The course was long, drawn out, and open to complete beginners — which meant valuable hours were spent waiting for others to catch up.
That’s when the idea for this course was born. Working alongside our Japanese master instructor, I wanted to help him to create something different: a streamlined, intensive program designed specifically for yacht chefs, private chefs, and culinary professionals. I’ll be there every day of the course — not as an instructor, but as a facilitator, making sure the program runs smoothly and that the training remains focused, efficient, and tailored to your professional needs.
Together, we are committed to delivering a once-in-a-lifetime experience: direct, hands-on training from a true master of Japanese cuisine, structured in a way that respects your time, your career, and your ambition.
Course Details
March 28th- April 12 2026
Classroom-based learning March 28- April 2 & April 7- April 12 (Closed for Bank Holidays)
London, UK
Course Fees
The first 5 students can lock in early bird pricing by using Code SASHIMI on checkout. Save £600!
Deposit just £1500 to confirm your spot in the class.
If you prefer to pay for the full payment upfront, please send an email to hello@thesuperyachtchef.com, and we can organise this for you.
Final payment required by January 20th 2026
REGULAR PRICE £4499
This covers your tutor fees, insurance, classroom consumables, condiments, premium seafood and fish. Sushi chef’s hat, jacket & apron, certification & sake tasting. Support staff and class materials as required.
Not covered: Knives, visas, travel and accommodation expenses. Students must bring their own chef shoes and wear long pants.
For terms and conditions, please click here
Professional Chef Intensive Sushi Course- Deposit
Train with a Tokyo Sushi Academy Master Chef in London.
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