Professional Chef Intensive Sushi Course- Deposit

Description

Train with a Tokyo Sushi Academy Master Chef in London.

12 day intensive, hands-on sushi mastery.

Exclusive intake, limited seats.

Experience direct training from Japan with a master instructor formerly from the prestigious Tokyo Sushi Academy, brought exclusively to London for one intensive intake in March 2026

This accelerated 12-day format is designed for busy professionals

— yacht chefs, private chefs, and culinary experts —

who want world-class training without the need to travel to Japan.

With an emphasis on hands-on mastery (80% of the course is knife-in-hand, fish-on-board), you’ll sharpen your skills in traditional and advanced sushi techniques, guided by a chef with over 30 years of experience (and even has Fugu certification!) from Tokyo.

Graduates will receive a certificate of completion signed by the master instructor, marking not just a career milestone but also a rare, prestigious upgrade that sets you apart in luxury hospitality and fine dining for your guests.

 

What can I expect to learn?

 

• 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?

Professional Chefs, Yacht Chefs, & Private Chefs who want to upgrade their skillset with a fully trained Japanese master, without the hassle of spending 5 weeks in Japan. You want to learn fast, in a professional environment with like-minded chefs. 

You already know how to cook, how to do basic sushi rolls and how to fillet a fish; now it’s time to refine your skills and build on them quickly, ready for next season! 

 

“Sensei is not only a superb chef but also an exceptional teacher with genuine passion and dedication. Under his guidance, I came to realise that sushi and Japanese cuisine are not merely about cooking, but about a philosophy- from meticulous preparation to the delicate presentation of every detail, all grounded in his remarkable depth of experience. This course is a truly rare opportunity to learn not only authentic techniques but also the deeper philosophy of Japanese cuisine.”
— Nobuyuki, former student, Tokyo Sushi Academy

 

Who are we?

Your Japanese sushi master is one of a kind. He has over 30 years of experience working in Tokyo’s best restaurants and hotels. He has worked for Michelin chefs and even has the incredibly difficult-to-pass certification to handle and prepare Fugu. Your Japanese teacher also has 5 years of experience running programmes with the Tokyo Sushi Academy, so you are getting the best of the best when it comes to sushi, sashimi and Japanese cuisine training. He is passionate about nurturing young talent, driving innovation, and promoting the global appreciation of sushi and Japanese cuisine.

His experience includes training international chefs, designing globally adaptable curriculum, and consistently delivering Michelin-level standards of quality. He has successfully led the launch and operation of more than 40 restaurants and culinary projects worldwide. And is now ready to take on London and teach you!

I am Rachel, the owner of The Superyacht Chef, a humble yacht chef blog and social media account. I’ve been a yacht chef for 11 years now, mostly on yachts over 80m. I recently completed the 5-week international sushi chef course at the Tokyo Sushi Academy. I noticed several shortcomings with the course, notably how long and drawn out it was, and how it was open to anyone, no matter their experience level. This meant most of the day was wasted waiting for housewives to catch up, and honestly, we could see that it could be done better. Obviously, I won’t be doing any of the teaching; I will be on the course every day, assisting the Japanese master and helping him to create this course with yacht chefs and private chefs in mind.

 

Course Info

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