3 Months Sushi Master Program
10 Years of Traditional Sushi Master Training — Achievable in 3 Months, No Experience Needed
Fly from Malaysia to Japan, gain professional sushi master skills and certification
A fully practical curriculum with step-by-step technical instruction
From Zero Experience to Sushi Master in 3 Months
3 Month Sushi Master Program Introduction
2 Month Theory Learning & Practical Training + 1 Month Extracurricular Activity & Class
With 420 hours of practical training over 60 days
Insyokujin College is a short-term, intensive training center that allows people with no experience to become professional sushi master iin just three months. We have produced graduates who have opened beloved sushi restaurants and Japanese restaurants with their solid skills.
Skip the long wait! Start real sushi training on day one. No delays.
0 Experience, 4 of Insyokujin College Powerful Features — Your Path to a Professional Sushi Master.
BASIC LEARNING / TRAINING
- Attitude of food and beverage professionals and members of society
- How to sharpen a knife / Types of rice and how to distinguish them / Types of vinegar and their uses
- Compare and contrast fish to learn about their structure and taste
- Horse mackerel and shrimp, basic knowledge, cutting and marinating, nigiri sushi, eating
- Dismantling tour
SEAWEED & FISH PROCESSING
- Gunkanmaki, types of gunkanmaki, gunkanmaki skills and improvements
- Observing tuna cutting (extracurricular activity)
- Tuna shape and structure, cutting and sushi nigiri
- Fish knowledge and basics of filleting
- Verifying the difference between Hamajime and Nojime
- Verifying the difference between wild and farmed fish
- Sashimi and sushi
- Sea bream, yellowtail, tuna, squid
- Verification of the difference between frozen and fresh
ABOUT EGGS
- Egg management method, egg slicing, gripping pattern
SEAFOOD PREPARATION & NIGIRI PATTERNS
- Flounder, baldfish, black porgy, bonito, octopus, mackerel, prawns, abalone, turban shells, sea bass, hairtail, vinegar-marinated blue fish, etc.
- Patterns such as pressed sushi, sushi rolls, and battera
- Improving knife skills
APPLIED TRAINING
- Repeated practice from selecting fish to cooking
- Fish market tour (extracurricular activity)
- Practice purchasing fish yourself at the market
- Fish connoisseur
- Sculpting practice
PRACTICAL TRAINING ON ENTIRE FISH
- How to prepare shrimp and flying fish, nigiri patterns, advanced nigiri, condiment patterns, how to prepare conger eel, nigiri patterns, preparation / horse mackerel nigiri, rolls, vinegar-cured flounder, kelp-cured, squid boiled and grilled / tuna, seared, how to prepare salmon and salmon roe, nigiri, gunkan / thinly sliced sashimi and liver, sea bass, kelp-cured and salt-cured
- Various practical techniques for making fish stock soup
- Complete set of sashimi, small dish, and special dish
PRACTICAL TRAINING
- Visit to the fishing port and auction (extracurricular activity)
- Buying boxes of fresh fish at the market / Cutting and simmering all kinds of fresh fish
- Fresh fish purchasing
- Practical training using purchased fresh fish
- Practical training from creating a course menu to making sushi
ENTREPRENEURSHIP & OPERATIONS
- How to create a course / How to think about menu composition / Menu design
- Face-to-face lessons for actual (invited) customers
- About management and administration
- From distribution systems to setting up physical stores
- Practical training at a high-end sushi restaurant (extracurricular class)
- Practical training at a real store (extracurricular class)
What you will learn after this course
Master Sushi Skills from Scratch
Learn knife techniques, seafood preparation, nigiri, rolls, sashimi, and advanced Edomae-style methods — all hands-on, from day one.
Gain Real Restaurant Experience & Career Support
Practice making complete course menus, serve real customers, and get guidance for a sushi chef career in Japan or overseas.
Master the art of filleting 40+ fish from day one — setting the industry’s highest standard.
The most important thing is the ability to fillet fish. We aim for the highest quality in the industry.
At our school, practical lessons begin on the day of the entrance ceremony, and students are taught how to thoroughly fillet over 40 types of fish.
| Insyokujin College | Sushi Chef Training School B | Sushi Chef Training School C | Sushi Chef Training School D | |
|---|---|---|---|---|
| Course Content | Learn Edomae techniques and gain practical experience in fish selection, filleting, and sushi making. You will also learn about Japanese cuisine, cost accounting, and restaurant management, which are essential for course meals. | Learn techniques and knowledge related to Japanese cuisine (half classroom learning) | You will learn only the techniques of making sushi in a short period of time. | Study at home using online materials. |
| Study Period | 3 months | 24 months | 2 months | 6 months |
| Class Hours | 6 days a week (Monday-Saturday) 9:00-16:00 Closed on Sundays, holidays, and Wednesdays Total hours: 420 hours | 5 days a week (Monday to Friday) 9:00-16:20 Total hours: Approximately 3,500 hours | 5 days a week (Monday-Saturday) 9:30-15:30 Total hours: Approximately 200 hours | 2 days a week, Total time: Approximately 100 hours |
| Course Fees (Tuition + Hostel Fee) | Tuition: RM41,000 Admission fee: RM200 ****Included hostel fee | Tuition: RM93.080.87 Admission fee: RM657.35 | Tuition: RM494.33 Admission fee: RM4,338.51 | Tuition: RM11,569.37 Admission fee: RM0 |
| Fish Supply Situation | Over 40 types of fresh seafood are procured and used in classes before being butchered. | Learn basic fish and purchase a large amount of fish to use in class | Use filleted fish (fillets) and use them in classes. | The seafood delivered to my home twice a week via refrigerated delivery is used in class. |
| Capacity of Each Class | 15 persons | 40 persons | 20 persons | No set number of participants as it is online |
| Job Placement Introductions and Career Support | A dedicated career coordinator provides job hunting support and regular consultations during class periods | Select from job postings collected at the school | Specialized job site | No employment record |
Voices of Graduates
We introduce interviews with graduates who have achieved their dreams by graduating from the Insyokujin College and finding employment or starting their own businesses in Japan or overseas.
Technical Coach
Experienced instructors
Shinya Kobayashi
- Worked at the main branch of the Michelin three-star
- Kyoto cuisine restaurant “Kikunoi”
After graduating from Tsuji Culinary Institute, he worked at the main branch of the Michelin three-star Kyoto restaurant “Kikunoi.” After gaining experience in wholesale fishmongering, fugu cuisine, Japanese cuisine, and kappo kaiseki cuisine, he was involved in the launch of the Nagoya branch of Insyokujin College. He teaches the traditional techniques of Edomae sushi and the food culture of Japanese cuisine. He is well versed in a variety of ingredients, not just the typical fresh fish for sushi, but also tuna butchering, fugu cooking, soft-shelled turtle, conger eel, and more.
Yuio Onoe
- Became manager of a high-end sushi restaurant in Tokyo at the age of 26
He trained at a high-end sushi restaurant in Tokyo and became a manager at the age of 26. He has been involved in the launch and production of sushi restaurants both in Japan and overseas, utilizing his knowledge of restaurant management, staff training, and recruitment. With 24 years of experience as a sushi chef, he focuses on creating restaurants and training that will please customers, and provides instruction on the “omotenashi” (hospitality) that is unique to sushi restaurants.
Tatsuya Ogawa
- Worked at Torayasu Main Branch and Kaigetsukan
- Naruto Grand Hotel Kaigetsu
After gaining experience as a high school teacher, he has had a diverse career history, including involvement in the music, entertainment, and event planning industries. He obtained a soba noodle-making instructor qualification, established and managed a restaurant, and gave a lecture on soba noodle-making at the Tokushima Week of the Japan Pavilion at the Milan Expo in 2015. In 2021, he will take on a new challenge by acquiring sushi techniques at the Inshokujin College Sushi Meister Specialty Course, honing his skills as a sushi chef at our affiliated restaurants (Toroyasu Main Branch and Kaigetsukan) and at Naruto Grand Hotel Kaigetsu in Tokushima Prefecture. He utilizes his wide-ranging experience to provide enthusiastic instruction to students every day.
School Information
Fukuoka School
New8 Nishijin 1F-3, 5-15-28 Nishijin, Sawara-ku, Fukuoka City, Fukuoka Prefecture, 814-0002
Course Schedule and Registration Status
- 9th term [April to June 2026]
(Applications are now being accepted)
Question & Answer
The company that manages our school runs a job placement service specializing in the food and beverage industry. We introduce jobs that match the skills of our graduates. Some of our graduates have already joined companies that we introduced to them and are doing well!
Anyone can enroll, but the skills acquired at our school are those that can be used in the food and beverage industry after graduation. The lessons are focused on that, so it would be very difficult to enroll with the mindset of just taking lessons. Therefore, we limit enrollment to those who share the same goals.
Even if you have no experience, we will provide detailed and careful instruction on everything from how to use a knife to the basics of cooking.
You can learn basic cooking techniques, manners, and ways of thinking that are applicable in the workplace. Please experience the practical curriculum taught by top-class instructors who have built careers in various fields.