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Level up your skill,by learning from the real sushi chefs in Japan. SUSHI SCHOOL
Masazushi Dojo

Alumni testimonials

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  T.T.

  Before I joined Masazushi Dojo, I was worried that I wouldn't learn anything in such a short period of four months, and that it wouldn't be practical to work as a real sushi chef. However, when I actually started, the teachers taught me step by step, in great detail, and I gradually became able to make sushi from having no experience at all. I realized that I was definitely improving. The chefs and staff at Otaru Masazushi are all kind, and I'm really glad that I decided to come here. And above all, I have a lot of fun every day. I would like to make use of what I learned here and move to Australia to work as a sushi chef in the future. I was a little worried at first, but before I knew it, I was engrossed in the world of sushi. If you are interested but feel anxious or unsure, I'm sure you'll enjoy it if you just take the plunge and give it a try!

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  S.Y.

  I entered Masazushi Dojo with no experience, but thanks to the teachers' detailed guidance and friendly atmosphere, I was able to learn without feeling anxious. The environment where you can learn while feeling the atmosphere of an actual restaurant rather than a classroom is a valuable opportunity to feel the real atmosphere of the field and see your seniors working up close. There is a sense of unity that comes with a small class size, and I feel a sense of growth every day while encouraging my classmates.
  
  Before joining, I was worried about how to handle a knife and how to fillet fish, but thanks to the careful guidance with demonstrations, I was able to learn as if I was in a private lesson. In addition, Mr. Nakamura, the vice president sometimes demonstrated sushi directly at the counter, and seeing his flowing movements made my goal clearer and motivated me. Although I am not from Hokkaido, I am grateful for an environment where I can study while comfortably enjoying dormitory life.
  
  I believe that what I learned at Masazushi Dojo is the foundation, and that from now on, my training as a true sushi chef will begin. I really like the environment of Masazushi, and I would like to continue my training here in Otaru as long as possible. Furthermore, by utilizing my experience living abroad and my English skills, I aim to be a chef who serves authentic sushi all over the world in the future. Although Japanese food has been attracting attention worldwide in recent years, there are still only a limited number of restaurants that serve authentic sushi made by Japanese chefs. I would like to acquire solid skills and care and spread the appeal of authentic sushi.
  
  For those who are about to enter Masazushi Dojo. Don't worry if you have no experience. Here is a practical learning place unique to the Dojo, not a school, and it is an environment where you can acquire skills while having fun. Otaru Masazushi is a famous restaurant that represents Hokkaido and is highly regarded both domestically and internationally. Learning in this environment and making use of your language skills, the path to aiming overseas is also open. It is never easy to take on a challenge with a dream, but there is great growth and fulfillment waiting for you. Let's learn together and move forward toward the future.

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  M.S.

  I work as a chef and an olive oil appraiser in Italy. I had never learned authentic sushi techniques, so I enrolled Masazushi Dojo because I wanted to understand them better. I thoroughly learned how to fillet fish, how to use Japanese knives, and the techniques of nigiri sushi and rolls, and realized the importance of practice. Even in today's world where information is overflowing, we cannot acquire true skills just by watching videos. By repeatedly using my hands every day, I was able to feel my own skills improving. I am convinced that there is no other environment where you can learn such dense practice and knowledge.
  
  Before joining, I was interested in the fact that the most long-established sushi restaurant in Hokkaido was opening a place for training sushi chefs, but I was hesitant because of the length of stay, tuition fees, age, etc. However, I decided that "This is the only time I can learn first-class Japanese techniques in a short period of time," and now I feel that it was really good that I enrolled.
  
  I also appear on the famous cooking show Gambero Rosso as a Japanese food specialist, but as a chef, I felt embarrassed that I was allowed to appear on the show just because I was Japanese. However, through my studies at the Dojo, I have gained the confidence to now proudly convey my sushi techniques.
  
  Although the sushi boom in Italy continues, there are few Japanese sushi chefs, and the field of high-end sushi is unexplored. My dreams for the future are expanding, including developing a business in Europe selling high-end sushi, Japanese knives, and sushi-related products.
  
  Being a sushi chef is an attractive profession that allows you to travel the world with just your skills. The Dojo provides an environment where you can learn the basics intensively in a short period of time, and I hope that future trainees will make use of what they learn here and spread their wings and fly out into the world with confidence.