Intensive Sushi Training Program
 
Study the craft of sushi in Aoshima, Miyazaki. Eight weeks exploring technique, ingredients, Japanese gastronomy, craftsmanship and coastal life in Japan.
 Flexible daily schedule · Taught in English · One to three students
 
Upcoming Start Dates
 
December 14, 2026 – February 5, 2027
March 1, 2027 – April 23, 2027
May 3, 2027 – June 25, 2027
 The course dates are fixed, but the day-to-day schedule is flexible. Timing and activities may change with fish availability, weather, cultural experiences, and the needs of the group.
 Eight-Week Curriculum
 The eight-week curriculum begins with knife sharpening, katsuramuki and learning to use Japanese knives, alongside hands-on preparation of different fish delivered directly from the fishing port. Students repeat these foundational practices before progressing to sushi: filleting fish, cutting sashimi and sushi neta, and making nigiri and maki. The course culminates in a live service at the school, where invited guests are served by students practicing as sushi chefs and learning hospitality. Once each week, a cultural program explores tea, pottery, Zen, local sights, fishing ports, fish markets and food workplaces. Activities vary by season and availability.
 

• Knife sharpening

• Katsuramuki

• Sanmai-oroshi (three-piece fish filleting)

• Fish preparation and basic preservation

• Sushi rice preparation

• Nigiri and sashimi

• Hosomaki, futomaki and uramaki

• Plating and presentation

• Basic sushi counter workflow

 
Graduation Skills Test
 
The graduation assessment may include katsuramuki (target length approximately 25 cm), sanmai-oroshi, nigiri, sashimi, hosomaki, futomaki, uramaki and plating.
 A Flexible Training Schedule
 There is no fixed daily timetable or guaranteed number of hours devoted exclusively to sushi practice. Fish usually arrives from the port at around 1:00 p.m. Before then, students may sharpen knives, practise katsuramuki, shop for ingredients, or prepare and eat lunch. A late finish the previous day may also mean a later start.
 Fish availability, weather, the previous day's activities, cultural visits, and group needs all shape each day's plan. Cultural activities are generally included during the course, but their dates and specific activities cannot be guaranteed in advance.
 
Japanese Gastronomy & Cultural Experiences
 
Sushi does not exist by itself. Understanding sushi means understanding the ingredients, crafts, producers, traditions and thinking that surround Japanese food culture.
 
Potential experiences include Miyazaki sencha, tea ceremony, Zen, pottery, koji, miso, fermentation, fishing-port visits, Tsumoto-style fish processing, fishing, oyster farming, local food producers, Japanese craftsmanship and regional food culture. Experiences vary with season, availability and course dates; not every activity is offered in every session.
 
Who Is This Program For?
 
Professional chefs who want to develop their sushi skills and Japanese food knowledge; future sushi restaurant owners preparing to open or operate a restaurant; and serious beginners seeking structured, intensive training in Japan. Previous professional sushi experience is not required.
 
Small-Group Training
 
Minimum enrollment: 1 student. Maximum group size: 3 students. The program can run with one enrolled student. Small groups allow more repetition, closer observation and more practical training time.
 
Accommodation Included
 
A private room and utilities are included in the program fee. Check in from the day before your course begins. After the course, additional nights may be available at ¥5,000 per night, including tax. Please confirm availability before planning an extended stay.
 
Life in Aoshima
 
Learn sushi in a Japanese coastal town where the ocean, fishing culture, local ingredients and daily life are part of the experience. Outside class, explore Aoshima’s coast, local restaurants and Miyazaki’s food culture. Weekends are free for beaches, surfing, nature and nearby towns.
 
Program Fee
 
Total: ¥1,450,000 for courses starting before June 2027; ¥1,500,000 for courses starting from June 2027
 
Registration fee: ¥150,000, non-refundable. Pay by Wise after the course schedule is confirmed.
Remaining balance: ¥1,300,000 for courses starting before June 2027; ¥1,350,000 for courses starting from June 2027, paid by Wise or cash upon arrival at the accommodation, unless otherwise agreed.
 
Included
 

• Tuition

• Private-room accommodation

• Utilities

• Lunch on class days

• Cultural and gastronomy experiences, unless otherwise stated

• Miyazaki Airport transfers on arrival and departure

 
Not Included
 
Airfare, breakfast, dinner and meals on non-class days.
 
FAQ
 
Do I need previous sushi experience?
 
No. Professional sushi experience is not required.
 
Will the course run if there is only one student?
 
Yes. The minimum enrollment is one student.
 
What is the maximum number of students?
 
Three students per group.
 
Do I need to bring my own knives?
 
No. Knives can be provided for training. For courses starting from June 2027, students also receive a complimentary four-knife set to keep: a 210 mm kiritsuke-style gyuto, 270 mm yanagiba, 180 mm deba and 175 mm nakiri.
 
Is accommodation included? Are utilities included?
 
Yes. A private room and utilities are included in the program fee.
 
Is lunch included?
 
Yes, on class days. Breakfast, dinner and meals on non-class days are not included.
 
Are cultural activities included?
 
Yes. Cultural and gastronomy activities are included unless otherwise stated.
 
How often are cultural activities held?
 
Often around once per week during the course, depending on availability and season.
 
Is airport pickup included? Which airport should I use?
 
Use Miyazaki Airport unless instructed otherwise. Arrival and departure transfers are included.
 
What can I do on weekends?
 
Weekends are free to explore Miyazaki, Aoshima, local restaurants, beaches, nature and nearby areas.
 
Do I need a visa?
 
Visa requirements depend on nationality and length of stay. Students are responsible for confirming their requirements with the relevant Japanese embassy or consulate.
 
Can OSU NO SUSHI provide enrollment documentation?
 
Enrollment-related documentation can be provided where appropriate for confirmed students.
 
What is the total course fee? How is payment structured?
 
For courses starting before June 2027, the total is ¥1,450,000 (¥150,000 registration plus ¥1,300,000 balance). For courses starting from June 2027, the total is ¥1,500,000 (¥150,000 registration plus ¥1,350,000 balance), including a complimentary four-knife set. Pay the registration fee by Wise after the schedule is confirmed. Pay the balance upon arrival at the accommodation by Wise or cash unless otherwise agreed.
 
Is the registration fee refundable?
 
No. The ¥150,000 registration fee is non-refundable.
 
What is the refund policy after the course begins?
 
If the student withdraws within the first week after the course begins, 80% of the remaining course balance will be refunded. During the second week, 50% of the remaining course balance will be refunded. From the third week onward, no refund.
 
The refund percentages apply only to the remaining course balance (¥1,300,000 for courses starting before June 2027; ¥1,350,000 for courses starting from June 2027). They do not apply to the ¥150,000 registration fee.
 

What is the OSU NO SUSHI Method?

The course builds skill through repeated practice in knife sharpening, katsuramuki, Japanese knife use, and preparing fish delivered from the local fishing port. Students develop fundamentals they can apply to different fish, then progress to sushi preparation and service.

Is there a fixed daily timetable?

No. The course has published start and end dates, but daily timing is flexible. Fish usually arrives at around 1:00 p.m.; earlier activities may include knife sharpening, katsuramuki, shopping, and preparing or eating lunch. Timing may also change after a late previous day, due to weather or fish availability, or to accommodate the group.

How many hours per day are devoted exclusively to sushi practice?

We cannot promise a fixed number of hours devoted exclusively to sushi. The day may include knife practice, fish preparation, shopping, lunch, cultural activities, and other parts of the learning process.

Which fish will I work with?

Fish is sourced from the nearby fishing port, so the species depend on the day’s catch and season and cannot be confirmed in advance. Repeatedly preparing different fish is central to our method and helps students build skills they can adapt to unfamiliar species.

Does the course use premium fish such as toro?

High-grade tuna toro is not part of the standard lessons. Salmon is not locally available, although we sometimes purchase salmon blocks separately for sushi practice. Other seasonal or premium fish depend on availability and are not guaranteed.

Which fish-preparation techniques are covered?

Students practise filleting and preparing fish for sashimi and sushi, including skinning (kawahiki), preservation and ageing methods. The course also includes Tsumoto-style blood removal. Soft-fleshed fish may be torch-seared when appropriate.

Is the course focused on advanced techniques?

The course prioritizes building reliable fundamentals through repetition rather than presenting a series of advanced-specialist demonstrations. Fish preparation, knife skills and sushi techniques are practised so students can understand and apply the underlying methods.

Is the training individual or group-based?

Training is in a small group of up to three students. The course can run with one enrolled student, but it is not a bespoke one-to-one programme.

Are cultural activities scheduled in advance?

Cultural and food-related activities are generally included during the course, often around once a week. Dates and specific activities depend on season, weather, availability and group planning, so they cannot all be confirmed in advance.


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