Japanese Culinary Tradition

Sushi

Name: Best Sushi Training in Butwal
Price: 68000 NPR
Availability: InStock

Sushi is not a dish — it is a discipline. This program introduces students to the philosophical foundations of Japanese culinary culture alongside the technical rigour required to work at a professional level. You will spend significant time on the seemingly simple: water quality, rice seasoning, salt ratios, knife sharpening. Only once the foundations are solid do we move to fish butchery, curing, marinating, and the various forms — nigiri, maki, uramaki, temaki, and chirashi. The program concludes with an omakase simulation where students compose and serve a multi-course experience, demonstrating both craft and the hospitality spirit of omotenashi.

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Duration

4 Weeks

Level

Intermediate

Class size

Program Preview

Training Lab

See how our sushi sessions run — real equipment, guided practice, and the pace you can expect in class.

Hands-on demonstrations from working professionals
Small cohorts with direct instructor feedback
Industry-standard tools and workflows

Program overview video coming soon

Sushi · 4 Weeks

About This Program

Learn & Become

NPR40,000

Full program · materials included

This price is inclusive of VAT

Learning Outcomes

Prepare and season sushi rice to professional standard
Butcher and portion fish safely and efficiently

Week by Week

Full Curriculum

Washoku principles and seasonal eating (shun)
Japanese knife anatomy: yanagiba, deba, usuba
Sharpening on whetstones: 400, 1000, 6000 grit
Basic cuts: katsuramuki, tanzaku, sainome

Rice variety selection: short-grain and its cultivars
Washing, soaking, and cooking ratios
Su-meshi seasoning: rice vinegar, sugar, and salt balance
Temperature management and fanning technique

Whole fish breakdown: ikejime, three-fillet, and pin-bone
HACCP protocols for raw-fish service
Curing and marinating: shime saba, zuke, kobujime
Sourcing, freshness assessment, and cold-chain management

Nigiri hand pressure and rice ball shaping
Hosomaki, futomaki, and uramaki construction
Temaki and gunkan style
Vegetarian and cooked-topping variations

Menu narrative and seasonal composition
Plating aesthetics: ma (negative space) and wabi-sabi
Omotenashi: the spirit of hospitality
Live multi-course omakase service and assessment

Your Instructor

Meet Your Mentor

Kenji Watanabe

Executive Sushi Chef · 15 Yrs Tokyo & International

Kenji apprenticed under a third-generation Edo-mae sushi master in Tokyo's Ginza district for four years before working in Michelin-starred restaurants across Hong Kong and London. He is one of the few non-Japanese instructors certified by the Japan Sushi Skills Institute.

15 years of industry experience

Common Questions

FAQ

Unlike our other programs, Sushi involves handling raw fish and sharp Japanese knives from week one. We require applicants to have at least some kitchen experience — even home cooking — and comfort around raw protein.

We work with a temperature-controlled importer who flies in sashimi-grade fish from Tokyo's Toyosu market twice weekly. Students also learn to work with high-quality freshwater species available locally.

The school provides Sakai Takayuki yanagiba knives for practice. Students are encouraged — but not required — to invest in their own set toward the end of the program.

Ready to begin your Sushi journey?

Next cohort starts February 17, 2025 · Only 12 seats per intake.

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