Our Curriculum.

The Misaki Sushi Apprentice Program is structured to introduce students to the foundational principles, skills, and values of traditional sushi craftsmanship, while preparing them for practical application in a real restaurant environment.

Our curriculum balances technical training, cultural immersion, and apprenticeship experience, designed to develop precision, discipline, and respect — the core traits of a true sushi artist.

1. Foundations of Sushi Craft

  • History and cultural context of sushi

  • The role of the itamae (sushi chef)

  • Understanding omotenashi: Japanese hospitality philosophy

  • Cleanliness, etiquette, and station setup

2. Rice Mastery

  • Proper rice washing, cooking, and seasoning

  • Rice handling techniques

  • Temperature, pressure, and balance

3. Knife Skills & Safety

  • Introduction to Japanese knives (yanagiba, deba, usuba)

  • Sharpening and maintenance

  • Basic slicing techniques and safe handling protocols

5. Nigiri & Maki Techniques

  • Hand-shaping rice and layering fish

  • Use of wasabi, neta, and balance of flavor

  • Basic maki, uramaki, hosomaki, and temaki rolls

6. Presentation & Plating

  • Visual balance and simplicity

  • Use of garnishes, seasonal elements

  • Plateware, layout, and flow

7. Front-of-House & Guest Experience (Optional/Advanced)

  • Understanding the guest journey

  • Itamae-guest interaction principles

  • Calm under pressure: service mindset

8. Apprenticeship Practicum

  • Real kitchen shifts during live service hours

  • Exposure to pace, teamwork, and professionalism

  • Evaluated on consistency, composure, and coachability

FAQ: Frequently Asked questions

  • Anyone 18 years or older with a serious interest in learning traditional sushi craft is welcome. No prior sushi experience is required — discipline, respect, and a willingness to learn are essential.

  • You'll build foundational skills including:

    • Sushi rice preparation

    • Knife handling and maintenance

    • Fish fabrication techniques

    • Nigiri and maki rolling

    • Plating and presentation

    • Cultural principles such as omotenashi (hospitality) and cleanliness

    • In-service kitchen experience under professional supervision

  • The Misaki Sushi Apprentice Program offers something few kitchens can:
    authentic craft training inside a real working sushi restaurant, guided by chefs who honor tradition and demand excellence.

    By joining, you will:

    • Develop real technical skills — from rice mastery to knife handling to sushi fabrication.

    • Learn in a true service environment — not a classroom simulation.

    • Train under experienced mentors who understand the art and discipline of itamae.

    • Earn a recognized certification that proves your commitment to the craft.

    • Position yourself for future culinary opportunities, either at Misaki Sushi or in top-tier kitchens elsewhere.

    This program isn’t just about making sushi — it’s about learning the habits, values, and skills that define a true sushi apprentice.
    If you're serious about your growth and ready to honor the craft, this is where your journey begins.