A hands-on crash course designed to introduce all the fundamental techniques behind authentic Japanese sushi. Participants will learn to prepare maki rolls, nigiri, sashimi, and many more classic recipes — safely, skillfully, and with deep respect for traditional Japanese methods.
This 100% practical program is fully focused on real-time kitchen experience. Each participant works individually, using fresh ingredients and professional-grade equipment, while strictly adhering to hygiene and food safety standards.
Program Instructor: Sushi Chef Nikolaos Chatzidakis — trained in Japan and awarded the Bronze Medal Certification in Japanese Cuisine.
Duration: 3 weeks Courses: 2 times per week
Intakes: 09/03/2026
Intakes: 09/03/2026
Modules
Introduction to Sushi – Hygiene & Safety Guidelines
Sushi rice
Fish Selection – Sustainability & Responsible Sourcing
Cutting Techniques & Knife Skills
Sushi rolls (hosomaki, futomaki, uramaki)
Sauces & Asian Flavor Profiles
Advanced Rolling Techniques
Nigiri sushi
Toppings – Sushi styling
Kombujime – Seaweed-Based Aging Method
Sashimi. Preparation, Techniques & Filleting
Sushi etiquette & culture
Τhe programme:
is designed for those who wish to become familiar with authentic Japanese sushi-making techniques and acquire the technical skills needed to safely and efficiently prepare sushi and cold Japanese cuisine recipes
The programme offers:
Advanced training in a short period of time
Entrance into a wide variety of areas within the Culinary & Tourism industry
Free access to numerous seminars
Brilliant career prospects
Professional recognition
Networking
Access to LE MONDE’s alumni club
REGISTRATION FORM FOR:
The programme of Sushi chef course
Intakes: 09/03/2026
"*" indicates required fields
Newsletter
By subscribing to our newsletter, you agree to receive our latest news. We process your personal data in accordance with LE MONDE's privacy policy. You can unsubscribe at any time by clicking the unsubscribe link in the email.