Daily Hands-on
Sushi-Making Training
Cultural Programs
Tea Ceromy, Traditional attire, and more
Full Accomodation in our comfortable dormitory
Daily Lunch (Weekdays)
Apron and Osuno T-shirt
Access to fresh ingredients from our own fishing boat
Cultural Programs
(tea ceremony, traditonal attire, and more
Daily Lunch (weekdays)
Full Accommodation in our comfortable dormitory
Apron and Osuno
T-Shirt
Local Transportation
Access to fresh ingredients from our own fishing boat
Sushi Belt Promotion System:
Grow in Skill and Spirit
At Osu No Sushi School, we’ve developed a unique belt-ranking promotion system inspired by traditional Japanese karate. This system encourages students to grow not only as skilled sushi chefs, but also as cultural ambassadors and artisans committed to continuous learning.
Our promotion system assesses students based on their technical skills, culinary knowledge, and mental discipline — guiding them through structured levels, from beginner to advanced mastery. The journey starts with a white belt and progresses through colored ranks, each symbolizing a new stage of sushi excellence.
Yellow to Brown Belt (9th – 1st Grade) — Applied Sushi Skills & Cultural Growth
Advance through levels by completing real-world challenges and demonstrating your evolving expertise:
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Give an online presentation about sushi
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Teach sushi-making in your home country
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Join advanced sushi training at Osu No Sushi School
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Launch or grow your own sushi venture
This system not only promotes skill development but also fosters a lifelong connection to sushi culture and tradition.
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Knife handling and fish cleaning techniques
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Understanding sushi rice: preparation and seasoning
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Hygiene, etiquette, and work station setup
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Basic nigiri and maki rolls
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Introduction to Japanese ingredients and condiments
Week 1–2: Sushi Fundamentals
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Intermediate slicing techniques (white fish, fatty fish, shellfish)
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Balancing flavor and presentation
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Sushi plating aesthetics
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Introduction to fermentation and pickling
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Daily feedback and personal coaching from our Michelin-trained chefs
Week 3–4: Technique & Precision
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Crafting seasonal omakase courses
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Creating vegan and fusion sushi
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Tsutsumoshi-style fish preparation (traditional method)
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Preparation of side dishes (tamago, miso soup, etc.)
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Sourcing and selecting local, sustainable seafood
Week 5–6: Specialty Skills & Seasonal Menus
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Mock restaurant day: operate a live sushi bar simulation
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Final presentation & evaluation
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Develop your own signature sushi dish
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Promotion system evaluation (see Belt Ranking System)
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Certificate of Completion & alumni pathway options
Week 7–8: Real-World Application & Final Challenge
At Osu No Sushi School, our immersive 2-month curriculum is designed to provide intensive sushi training for aspiring chefs and culinary enthusiasts from around the world. The program combines hands-on practice, cultural immersion, and deep learning rooted in traditional Japanese culinary arts.
Whether you're looking to become a professional sushi chef, launch your own restaurant, or simply elevate your skills, this curriculum delivers a step-by-step learning journey in the heart of Aoshima, Japan.