お1人様　￥96,000（税込・材料費除く）
全3日（1日5〜6時間予定）延べ講習時間：15h~24h

材料費・鮮魚仕入れについて

※ 受講料とは別に、鮮魚の仕入れ代が必要です。
使用する魚種・数量・内容は、受講者様の目的・レベル・ご予算に応じて事前に相談のうえ決定します。

近年の相場変動が大きいため、原価込みの固定制ではなく、実費精算方式を採用しています。
下記金額はすべて 過去実績および現在の相場をもとにした目安であり、季節・市場価格により変動します。

　

鮮魚仕入れ費用の目安（全3回トータル）
¥30,000〜¥60,000
※ 2023〜2025年度の実績より
※ 鯛・マグロ・青魚・貝類・甲殻類・季節魚などを含む
※ 使用魚種・内容により増減します

スクールで用意する共通食材原価
1回あたり一律 ¥1,500
（米・海苔・調味料・わさび・乾物・容器など）
※ 在庫鮮魚・リクエストによる特別食材は別途
※ 鮮魚の仕入れはご予算に応じてお選びいただけます
※ 技術習得状況に応じて、有料の追加補習も可能です


<< コース概要 >>
短期間で握り寿司の基礎から実践までを集中的に学ぶ、
完全マンツーマン制の実践型ブートキャンプです。

包丁の使い方、シャリ切り、ネタの扱い、握りの形・圧・スピードまで、
受講者の経験値・目的に応じて内容を組み替えながら進行します。

　

「寿司を仕事にしたい」「独学から一段上に進みたい」
「自己流を一度リセットしたい」
そんな方のための、短期集中・本気仕様のコースです。


<< 受講スタイル >>

  • 完全マンツーマン指導
  • 3日間集中（1日 約5〜6時間）※ 習得状況によっては8時間に及ぶこともございます
    ※ 追加料金は発生しません
  • 進度・理解度に応じて内容を柔軟に調整
  • 実技中心（見て終わりではなく、手を動かすことを重視）

※ 状況により、各日の所要時間が多少前後する場合があります
受講当日のご予定には余裕を持ってお越しください

　

コースで学べる内容

  • 老舗店舗のシャリ酢レシピによるすし飯の作り方
  • すし飯の合わせ方（シャリ切り）
  • 握り寿司ネタの基本的な切り付け（難易度の高い工程を含みます）
  • 握り寿司の基本形（小手返し=コロガシ・立て返し＝どんでん返し）

オプション指導（ご希望に応じて）

  • 魚の捌き方（3枚おろし・開き・大名おろし・5枚おろし・釣魚の管理など）
  • 包丁の研ぎ方（柳包丁・薄刃・出刃・洋包丁・三徳包丁・ペティナイフなど）

※ 習得ペースに応じて、各コースに組み入れることも可能ですが
握り寿司習得の講習時間が短くなることをご了承ください。

　

お問い合わせ・ご予約はこちらから

メール：ykeitaro@me.com

LINE：下記より直接お問い合わせください
ライン通話でも大丈夫です

　

For English

Tuition Fee: JPY 96,000 per person (tax included, ingredients not included)

Duration: 3 days (approx. 5–6 hours per day; total 15–24 hours)

Ingredient & Fresh Fish Costs:

  • Please note that fresh fish costs are not included in the tuition fee.
    The types, quantities, and details of the fish will be determined in advance in consultation with you, according to your goals, skill level, and budget.
  • Due to recent market price fluctuations, we do not use a fixed cost system including ingredients.
    Actual costs will be calculated based on market prices.
    The amounts below are estimates based on past records and current market trends, and may vary depending on season and market conditions.

Estimated Fresh Fish Costs (for all 3 sessions): JPY 30,000–60,000

  • Based on 2023–2025 results
  • Includes sea bream, tuna, blue-backed fish, shellfish, crustaceans, seasonal fish, etc.
  • Costs may vary depending on fish type and content.

Common Ingredients Provided by the School:
JPY 1,500 per session

  • Includes rice, nori, seasonings, wasabi, dried ingredients, containers, etc.
  • Special ingredients or stocked fish may incur additional costs
  • Fresh fish selection can be adjusted according to your budget
  • Paid additional lessons are available depending on your skill acquisition progress

Course Overview:

This is a hands-on, intensive boot camp with a full one-on-one teaching format, designed to help you learn everything from the basics to practical skills of nigiri sushi in a short period.

You will learn everything from knife handling, rice preparation (shari-cutting), handling ingredients, to shaping nigiri with proper pressure and speed.
Course content will be adjusted according to the participant’s experience level and goals.

This course is ideal for those who:

  • Want to pursue sushi professionally
  • Want to elevate their self-study skills
  • Want to reset their self-taught methods
    It is a short-term, fully immersive course designed for serious learners.

Course Style:

  • Full one-on-one instruction
  • 3-day intensive (approx. 5–6 hours per day; may extend up to 8 hours depending on progress)
  • No additional fees
  • Flexible adjustment of content according to your learning pace and understanding
  • Hands-on learning (focus on practice rather than observation)
  • Please allow extra time in your schedule as session times may slightly vary

Course Content:

  • Preparing sushi rice using a traditional long-established recipe
  • Mixing sushi rice (shari-cutting)
  • Basic cutting techniques for sushi ingredients (including high-difficulty processes)
  • Fundamental nigiri sushi techniques (Kote-Gaeshi = Korogashi, Tate-Gaeshi = Donden-gaeshi)
  • Optional instruction (upon request)

Optional/Advanced Skills:

  • Fish filleting techniques (three-piece fillet, open fillet, daimyō fillet, five-piece fillet, handling of caught fish)
  • Knife sharpening techniques (Yanagi, Usuba, Deba, Western-style, Santoku, Petty knives)
  • Depending on your skill acquisition pace, these can be incorporated into the course, but please note this may reduce time spent on nigiri practice

Contact and Booking

Email: ykeitaro@me.com

LINE: Contact directly via the link below
Voice call is fine too

WhatsApp: Contact directly via the link below
Voice call is fine too

🔪 SOMETHING NEW

We’ve officially launched our Japanese knife consulting & sourcing service.

　
Born from our highly acclaimed knife lectures, this new offering is designed for those ready to step into the world of true craftsmanship.

“I want to build a proper collection of Japanese knives… but I don’t know where to start.”
“I need a clear sense of budget.”
“I don’t want to make an expensive mistake.”
“I want to invest once—and never regret it.”

If any of this sounds familiar, this service is for you.

Through a private, hands-on consultation, you will handle and compare real knives while we carefully guide you toward the one—a blade that truly fits your hand, your style, and your culinary path.

This is not about simply buying a knife.
It’s about discovering your lifetime companion in the kitchen.

For those considering high-end purchases (JPY 100,000 and above), we also offer in-person accompaniment to specialty shops and markets, acting as your personal advisor throughout the process.
In such cases, a consulting fee of 10% of the final purchase price (+ transportation) will apply.
Please note: we do not accept any commissions or rebates from knife vendors.

From Honyaki to Kasumi (awase blades), stainless options to rust-resistant steels—
we take into account your technique, environment, and long-term vision to help you choose a knife that will stay with you for life.

Not just a knife.
Your knife.