鮨
Inaugural Cohort · Sep 21, 2026

Japan Culinary Masters Academy

Professional
Sushi Program

Six weeks in Tokyo. Three levels of mastery. From your first cut to a full omakase.

6

Weeks

3

Levels

12

Max Students

1

Diploma

Hiroko Ishii teaching at JCMA

Your Instructor

Hiroko Ishii

Principal, Japan Culinary Masters Academy

Hiroko studied food science at university in Japan before training in French cuisine at Le Cordon Bleu Paris. She then returned to Tokyo to learn authentic sushi preparation at Tokyo Sushi Academy.

From 2009 to 2018, she worked in Switzerland as a sushi chef for a gastronomic catering company and taught sushi at a local cooking school — nine years of bridging Japanese craft with international students.

Now back in Tokyo, she founded the Japan Culinary Masters Academy to do what she does best: teach the discipline, philosophy, and precision of sushi to chefs from around the world. Every cut has a reason. Every gesture at the counter tells a story.

Food Science Le Cordon Bleu Paris Tokyo Sushi Academy 9 Years in Switzerland English Instruction

Are you Hiroko? .

道

The Path

Three Levels of Mastery

Each level builds on the last. Hands-on training, theory, and a practical examination. Take the full program or individual levels — always starting from Basic.

LEVEL 1

Basic

Weeks 1–2

Sep 21 — Oct 2, 2026

Nigiri sushi at JCMA

The essential foundations of sushi preparation. Students develop fundamental skills including knife techniques, sushi rice preparation, and classic sushi construction.

Skills

Knife handling & cutting Sushi rice (shari) Fish fillets (saku) Seafood preparation Nigiri fundamentals Hosomaki rolls

Theory

Sushi culture & history Key ingredients Knife maintenance & sharpening

Practical Examination

Prepare a complete sushi plate, demonstrating correct technique, balance, and presentation.

Certificate — Basic Sushi Techniques

LEVEL 2

Intermediate

Weeks 3–4

Oct 5 — Oct 16, 2026

Fresh squid preparation at JCMA

Students expand their technical knowledge and begin working with whole fish while developing skills used in professional sushi restaurants.

Skills

Fish butchery & filleting Futomaki & uramaki Sashimi cutting Sashimi plating Counter etiquette & service

Theory

Fish identification Seasonality Ingredient quality & selection

Practical Examination

Serve custom sushi orders at the counter, simulating a real sushi bar experience.

Certificate — Intermediate Sushi Techniques

LEVEL 3

Superior

Weeks 5–6

Oct 19 — Oct 30, 2026

Anago preparation — Superior level at JCMA

Advanced sushi preparation and the structure of a professional omakase experience. Students develop the skills required to design and present a refined sushi course. Includes fish market visit.

Skills

Delicate fish (anago, hirame) Otsumami (bar appetizers) Creative nigiri Complete omakase course

Theory & Experience

Omakase menu structure Course balance & flow Guest experience Fish market visit

Final Examination

Present and serve a complete omakase course at the sushi counter, demonstrating all techniques and knowledge developed throughout the program.

Diploma in Professional Sushi Arts

Investment

Choose Your Depth

Recommended

Full Program

6 weeks — Basic + Intermediate + Superior

¥1,200,000

Tax included · ~$7,800 USD

Save ¥60,000 vs. individual levels

  • ✓ All 3 levels consecutive
  • ✓ Diploma in Professional Sushi Arts
  • ✓ Fish market visit included
  • ✓ Sep 21 — Oct 30, 2026

Individual Level

2 weeks — take levels sequentially

¥420,000

Per level · Tax included · ~$2,745 USD

Level 1 — Basic Sep 21 – Oct 2
Level 2 — Intermediate Oct 5 – Oct 16
Level 3 — Superior Oct 19 – Oct 30

Levels must be taken in order, starting from Basic.

The Full Immersion

Live Together. Learn Together.

EducatedTraveler arranges shared accommodation so your cohort lives as a group. The best conversations about the day's cuts happen over cold beers at midnight.

Recommended

Shared Cohort House

Your own private room in a shared apartment or guesthouse with your cohort. Common kitchen, living area. Walking distance or short train to the academy.

  • ✓ Private room, shared space
  • ✓ 3-4 star quality, curated by ET
  • ✓ Cohort bonding — cook together after class
  • ✓ Near Bunkyo-ku / central Tokyo

Pricing shared upon enrollment

Shared Room

Share a room with a fellow student for the full cohort experience at a lower cost. Same quality accommodation, tighter bonds.

  • ✓ Shared room, shared space
  • ✓ Most affordable option
  • ✓ Same location as private room

Pricing shared upon enrollment

Prefer your own place?

You're welcome to arrange independent accommodation. We'll share location recommendations so you're close to the academy and your cohort.

週末

Five Weekends · Tokyo

The Classroom Runs Mon–Fri.
The Weekends Are Yours.

Hiroko's programme already covers the Toyosu fish market and Kappabashi knife district. These six weekend immersions go everywhere her curriculum doesn't — sake country, kaiseki, the ramen craft, the tea ceremony — with operators we've vetted and named institutions Tokyo chefs respect.

🍶

Niigata Sake Country

Joetsu Shinkansen to Niigata — Japan's most prestigious sake region, home to Hakkaisan, Kubota, and Yoshinogawa. Tour a working kura, meet the toji, taste a flight from junmai to daiginjo. Pairing workshop matching sake to fish.

Sunday · Full-day shinkansen trip

🍣

Omakase at a Michelin Sushiya

Cohort reservation at one of Tokyo's Michelin-starred sushi counters — the highest tier we can secure at the time of your dates. You eat what you're being trained to make. Debrief over sake afterward.

Saturday evening · Cohort booking

🍜

Ramen Craft Workshop

A morning at a working Tokyo ramen school used by aspiring shop owners. Hand-pulled noodles, tare from scratch, broth that's been building for 12 hours. Eat what you make for lunch.

Sunday · Half day

🏮

Yurakucho & Omoide Yokocho

Two of Tokyo's last surviving postwar drinking quarters. Yakitori under the JR train tracks at Yurakucho. Oden, motsu-nikomi and shochu in the 70-year-old counters of Omoide Yokocho ("Memory Lane"), beside Shinjuku station. Guided by a local food writer.

Friday or Saturday evening

🍵

Tea Ceremony in a Bunkyo Garden

Traditional matcha at a tea house inside one of Bunkyo-ku's classical Edo-period gardens (Higo-Hosokawa or Koishikawa Kōrakuen, depending on availability). Choreography, silence, wabi-sabi — the stillness that underwrites every serious Japanese kitchen.

Saturday · 2 hours · Same ward as JCMA

🌸

Kaiseki at a Tokyo Ryōtei

Multi-course seasonal kaiseki at a long-running Tokyo ryōtei. Hassun, mukozuke, hashiarai — the structure that taught Japanese cuisine its grammar. The single best lens on seasonality, balance and presentation in the city.

Saturday evening · Cohort booking

Five free weekends · pick three to four · pricing and availability confirmed upon enrollment.

We Handle It

You Focus on the Craft

🛂

Visa Support

EducatedTraveler coordinates your visa documents with JCMA. We handle the paperwork so you don't have to navigate it alone. Fee: ¥10,000.

🔪

Knives — Ready on Day One

Pre-order your Yanagiba and Deba through JCMA. Professional-grade, selected by Hiroko, waiting for you when you arrive. Or bring your own.

✈️

Arrival & Orientation

Pre-arrival guide with neighborhood tips, transport, phone/SIM advice. Meet your cohort the evening before classes start. We make sure you're settled.

Full omakase course at JCMA Tokyo

Location

Tokyo — the heart of sushi culture

Students train in an environment where sushi traditions continue to evolve, providing a unique opportunity to learn authentic techniques at the source.

3F Nice Bld, 2-9-9 Otsuka

Bunkyo-Ku, Tokyo, 112-0012

Yurakucho Line — Gokokuji station (5 min walk)

Marunouchi Line — Shin-Otsuka (10 min walk)

For

Who This Program Is For

Aspiring sushi chefs

Professional chefs expanding skills

Culinary students seeking specialization

International chefs drawn to sushi

No previous sushi experience required. Passion and dedication to learning are essential.

声

Voices

Why Travelers Love This

From those who've trained with Hiroko — in their own words.

The first stories belong to the founding cohort.

No reviews yet — by design. The September 2026 cohort will write the first chapter of voices that live here. Earned at the bench, not bought.

職人 · Shokunin Tradition

Questions

Is the course held in English?

Yes. The course is conducted in English, and Hiroko communicates fluently in English.

Do I need previous sushi experience?

No. This program is for anyone who wants to learn — from beginners to professional chefs. Passion and willingness to learn are what matter.

Can I take just one level?

Yes. You can enroll in individual levels. They must be taken sequentially, starting from Basic. The full program offers a ¥60,000 discount.

Do you help with accommodation?

Yes. JCMA can provide information and assist in finding suitable accommodation in Tokyo based on your needs and budget.

What about visa support?

Yes. JCMA prepares the necessary documents for your visa application. A visa support fee of ¥10,000 (tax included) applies.

What is the payment process?

Full payment is required before the course begins. Contact us for available payment methods and installment options.

職人

The Inaugural Class

September 21, 2026

10 spots remaining. 2 already signed up. Once they're filled, the next class opens in 2027.

Ask a Question

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