Our Courses 2017/2018. Tokyo Sushi Academy

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1 Our Courses 2017/2018 Tokyo Sushi Academy

2 Learn authentic sushi with all the techniques you can use right away! 4weeks Sushi Course

3 4weeks Sushi Course Level Beginner Intermediate Content Please see following page Period 4 weeks Certificate Requirement Schedule for 2017/ Sep 25th Mon to Oct 20th Fri (Fully Booked) Nov 20th Mon to Dec 15th Fri Eligibility The certificate will be given to a student upon successfully completed the course with passing grade and more than 80% of the participation -Applicants must be at least 18 years of age -No professional experience required 2018 Jan 8th Mon to Feb 2nd Fri Feb 19th Mon to March 16th Fri Apr 2nd Mon to Apr 27th Fri May 21st Mon to Jun 15th Fri -Applicants must be able to stay in Japan legally during the course period Hours Monday to Friday 9:00am to 3:00pm *Hours may change Venue Tsukiji/Tokyo *About 5 minute walk from the world-renowned Tsukiji fish market School Fee 591,300JPY Registration Fee: 86,4000JPY Tuition: 488,700JPY Uniform (M/L/XL Size): 16,200JPY [Option Price] (Only for those who need) 4 Japanese Knife Set: Right-handed 77,800JPY Left Handed 108,300JPY Knife Case: 7,600JPY -8% consumption tax is included -An applicant must purchase Japanese Knife set and knife case, except who already has their own Tokyo Sushi Academy Uniform Extra Cost XXL Size: +2,000JPY XXXL Size: +4,200JPY Visa Assistance Fee: 10,000JPY

4weeks Sushi Course Three advantages of this course Basics to advanced techniques You can acquire a wide range of skills and knowledge about sushi, including how to

Tuna, salmon, yellowtail and shrimp are popular overseas, but you will also deal with basic fish for Edomae style sushi, such as Kohada (Gizzard shad) or Conger eel.

4 4weeks Sushi Course Three advantages of this course Basics to advanced techniques You can acquire a wide range of skills and knowledge about sushi, including how to use a Japanese kitchen knife, how to prepare rice for sushi (Shari), how to clean and cure fish, how to make Edomae style sushi, rolls or sashimi, and food hygiene management. A large variety of seafood You will learn how to make sushi with more than 20 kinds of seafood: white, red, small, medium or large fish, shellfish, squid or octopus. Tuna, salmon, yellowtail and shrimp are popular overseas, but you will also deal with basic fish for Edomae style sushi, such as Kohada (Gizzard shad) or Conger eel. Techniques adjusted to each ingredient Edomae style sushi preserves ancient wisdom of chefs in Tokyo (Edo), such as Kobu-jime and Sujime (Curing with kelp or vinegar) and Zuke (Marinating with soy sauce). Learning the basic techniques that bring out the best taste of ingredients will broaden the possibility of your cooking.

5 *The course contents may vary depending on the conditions. 4weeks Sushi Course What you will learn? 1st week 2nd week -How to sharpen knives -How to cook sushi rice -Sushi rice making -How to cut vegetables -How to make nigiri Sushi -How to cut filet into slices -Egg omelet Nigiri Sushi -Hand roll practice -Hosomaki practice -Aji (Horse mackerel) -Inada (Young Yellowtail) -Ika (Squid) -Basic Sashimi -Ebi (Shrimp) -Boiled and sweet shrimps -Hokkigai (Surf clam) -Akagai (Ark shell) -Inada (Young yellowtail), -Bamboo cutting -Saba (Mackerel), -Rod-shape/box sushi -How to cook SHIITAKE -Gari (pickled sliced ginger) -How to make Ponzu Sauce -How to cook Kampyo (dried gourd) -Inari (fried tofu) -Futomaki -Salmon filet -Nigiri Sushi practice 3rd week -Anago (Conger eel) -Broiled Anago Roll (California/Dragon/Volcano) -Anago Tempura Roll (Tempura/Spider) -Kohada (Gizzard shad) -Tuna block -Mirugai (White geoduck) -Hotate (Scallop) -Seasonal fishes (2 kinds) -Nigiri practice -Morikomi technique for Sashimi -Whole salmon -Vegetable Sushi -Live Octopus -Seasonal Fish -Kobu-jime (cured with kelp) -Basic of Usuzukuri -Sushi Counter practice -Hosomaki test -Nigiri test 4th week

6 4weeks Sushi Course Class Photo

7 Learn deeper techniques of sashimi preparation to making a platter in just 5days! 5days Sashimi Course

8 5days Sashimi Course Level Intermediate Content Please see following page Period 5 days Certificate Requirement The certificate will be given to a student upon successfully completed the course with more than 80% of the participation Schedule for 2017/ Dec 18th Mon to Dec 22nd Fri 2018 Feb 5th Mon to Feb 9th Fri Mar 19th Mon to Mar 23th Fri May 7th Mon to May 11th Fri Jun 18th Mon to Jun 22th Fri Eligibility -Applicants must be at least 18 years of age -Must have one year or more experience as a professional chef -Applicants must be able to stay in Japan legally during the course period Hours Monday to Friday 9:00am to 3:00pm *Hours may change Venue Tsukiji/Tokyo *About 5 minute walk from the world-renowned Tsukiji fish market School Fee Total: 248,400JPY Registration Fee: 21,600JPY Tuition: 226,800JPY *8% consumption tax is included in the above fee *An applicant must purchase Japanese knife set, knife case and uniform except who already has their own. [Option Price] (Only for those who need) 4 Japanese Knife Set: Right-handed 77,800JPY Left Handed 108,300JPY Knife Case 7,600JPY Tokyo Sushi Academy Uniform: M/L/XL Size: 16,200JPY XXL Size: 18,200JPY XXXL Size: 20,400JPY

5days Sashimi Course Three advantages of this course 3 kinds of raw fish a day 5 days Tuna,

seasonal fishes and more! *Ingredient may vary depending on the conditions.

perfect for cutting clean, precise sashimi slices.

9 5days Sashimi Course Three advantages of this course 3 kinds of raw fish a day 5 days Tuna, Salmon, Yellowtail, Sea Bream, Sea Bass, Sazae, Hotate, Tsubugai, Awabi/Tokobushi, Octopus, seasonal fishes and more! *Ingredient may vary depending on the conditions. How to use Jps sashimi knife for slicing fish in a right way Single-edged sashimi knife is perfect for cutting clean, precise sashimi slices. Otsukuri and Tsuma/Ken technique for adding a beauty on the sashimi plate Usu-zukuri, Hira-zukuri, Sogi-zukuri, Yae-zukuri, Ito-zukuri, Tsuma/Ken and more

10 5days Sashimi Course *The course contents may vary depending on the conditions. What you will learn? 1st day -How to sharpen Japanese Knife -Vegetable Cutting with Japanese Knife, Tsuma/Ken, -Salmon, Sazae (Turban shell) Sashimi and Seasonal Fish 2nd day - Tai (Sea Bream), Hotate (Scallop) and Seasonal Fish 3rd day - Maguro (Tuna), Tsubugai and Seasonal Fish 4th day - Sea bass, Awabi/Tokobushi (Abalone) and Seasonal Fish 5th day - Hamachi (Yellowtail), Tako (Live Octopus) and Seasonal Fish

11 5days Sashimi Course Class Photo

12 You will learn Grill & Fry technique for Japanese Cuisine in 5days! 5days Japanese Cuisine (Grill & Fry)

13 5days Japanese Cuisine Course (Grill & Fry) Level Intermediate Content Please see following page Period 5 days Certificate Requirement The certificate will be given to a student upon successfully completed the course with more than 80% of the participation Schedule for 2017/ Feb 12th Mon to Feb 16th Fri Mar 26th Mon to Mar 30th Fri May 14th Mon to May 18th Fri Jun 25th Mon to 29th Fri Eligibility -Applicants must be at least 18 years of age -No professional experience required (It would be better if you have experience, but those without experience can apply as well) -Applicants must be able to stay in Japan legally during the course period Hours Monday to Friday 9:00am to 3:00pm *Hours may change Venue Tsukiji/Tokyo *About 5 minute walk from the world-renowned Tsukiji fish market School Fee Total: 194,400JPY Registration Fee: 21,600JPY Tuition Fee: 172,800JPY -8% consumption tax is included in the above fee -You will be required to purchase Cook Uniform if you don t have [Option Price] (Only for those who need) 4 Japanese Knife Set: Right-handed 77,800JPY Left Handed 108,300JPY Knife Case: 7,600JPY Tokyo Sushi Academy Uniform M/L/XL Size: 16,200JPY XXL Size: 18,200JPY XXXL Size: 20,400JPY

Grill technique for fish in authentic way Sugata-yaki, Kake-yaki (Teri-yaki) and Tsuke-yaki (Saikyomiso-yaki,

14 5days Japanese Cuisine Course (Grill & Fry) Three advantages of this course Varieties of chicken Yakitori Negima, Tsukune, Tebasaki, Momo, Seseri, Hatsu and more! Grill technique for fish in authentic way Sugata-yaki, Kake-yaki (Teri-yaki) and Tsuke-yaki (Saikyomiso-yaki, Yuan-yaki) Deep knowledge for Tempura making Dashi soup stock and tempura dip, tempura batter making, how to filet seafood for tempura, temperature for tempura. All about tempura making!

15 5days Japanese Cuisine Course (Grill & Fry) What you will learn? 1st day 2nd day 3rd day 4th day [Yakitori & Kushi-yaki Course] - Negima (Chicken and green onion) - Tsukune (Chicken meatballs) - Tebasaki (Chicken Wings) - Momo (Chicken Thigh) - Seseri (Chicken Neck) - Hatsu (Chicken Hearts) - Buta Shiso (Pork and Shiso Leaves) - Pork, Beef, Vegetable and more - Yaki-zakana (Grilled Fish) - Sugata-yaki, Kake-yaki (Teri-yaki) - Tsuke-yaki (Saikyomiso-yaki, Yuan-yaki) [Tempura Course] - Shrimp, Anago, Seasonal Fish and Vegetables - How to make dashi soup stock and Ten-tsuyu 5th day - Tonktasu (Fried Pork Fillet) - Kushiage (fried vegetables and meat on skewer) *The course contents may vary depending on the conditions.

16 5days Japanese Cuisine Course (Grill & Fry) Class Photo

17 4weeks Sushi Course + 5days Sashimi Course + 5days Japanese Cuisine Course! 6weeks Total Course

18 6weeks Total Course What is 6weeks Total course? 6weeks Total Course combines 4weeks Sushi Course, 5days Sashimi Course and 5days Japanese Cuisine Course. We offer discount of 54,000JPY from the total price.

19 6 weeks Total Course Level Intermediate Content Please see following page Period 6weeks - 4weeks Sushi - 5days Sashimi - 5days JP Cuisine Certificate Requirement The certificate will be given to each course upon successfully completed the course with passing grade and 80% of the participation Schedule for 2017/ Jan 8th Mon to Feb 16th Fri Feb 19th Mon to Mar 30th Fri Apr 2nd Mon to May 18th Fri May 21st Mon to Jun 29th Fri Eligibility -Applicants must be at least 18 years of age -No professional experience required -Applicants must be able to stay in Japan legally during the course period Hours Monday to Friday 9:00am to 3:00pm *Hours may change Venue Tsukiji/Tokyo *About 5 minute walk from the world-renowned Tsukiji fish market School Fee Total: 936,900JPY Registration Fee: 21,600JPY Tuition for 4weeks Sushi Course: 553,500JPY Tuition for 5days Sashimi Course: 226,800JPY Tuition for 5days Japanese Cuisine Course: 172,800JPY Uniform(M/L/XL): 16,200JPY Discount -54,000JPY [Option Price] (Only for those who need) 4 Japanese Knife Set: Right-handed 77,800JPY Left Handed 108,300JPY Knife Case: 7,600JPY Visa Assistance Fee: 10,000JPY -8% consumption tax is included -You will be required to purchase Japanese knife if you don t have Tokyo Sushi Academy Uniform Extra Cost: XXL Size: 2,000JPY XXXL Size: 4,200JPY Extra certificate issue Fee: 20,000JPY (Certificate of Bronze designed by ministry of agriculture Japan issue fee)

6 weeks Sushi Washoku(Japanese Cuisine) Course Extra Certificate for 6weeks Couse As a school of Sushi/Japanese Cuisine for foreign students, we are authorized by Japan s Ministry of Agriculture,

20 6 weeks Sushi Washoku(Japanese Cuisine) Course Extra Certificate for 6weeks Couse As a school of Sushi/Japanese Cuisine for foreign students, we are authorized by Japan s Ministry of Agriculture, Forestry and Fisheries. Based on the Ministry s guidelines for certification of cooking skills for Japanese cuisine proposed by April 2016, we offer extra certificate with the logo designed by the Ministry (Bronze mark) for those who complete 6 weeks Course, pass the grade of school, and writing test. With the certificate, your skills will have a strong appeal for restaurants and other chefs. About the guidelines for certification of cooking skills for Japanese cuisine *A separate fee of 20,000JPY will be charged for issuing the certificate.

21 Thank you for your time! We are looking forward to seeing you in Tokyo! Instructor Hiro Tsumoto (Mr.) Instructor Tsuguyoshi Otani (Mr.)

SIZZLING Ginger Beef Sliced beef cooked with special ginger sauce Seafood Yakiudon Sauteed seafood & vegetables over stir fried noodles

SIZZLING Ginger Beef Sliced beef cooked with special ginger sauce Seafood Yakiudon Sauteed seafood & vegetables over stir fried noodles Dinner served with soup, salad & rice DEEP FRIED Tempura Dinner 16.25 Three batter fried shrimp and vegetables Vegetable Tempura 11.75 Batter fried mixed vegetables Tonkatsu Dinner 15.25 Deep fried tenderloin