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Singaporean subsidy e2i (Employment and Employability Institute)



Our sushi course and Japanese cuisine  targets people who are planning to venture into the sushi business, either to work as sushi chefs or sushi restaurant entrepreneur.
Graduates from our course will gain the confidence and professional knowledge to meet the high industry demands.

▪︎ Basic Sushi Course,

▪︎ Basic Japanese Cuisine Course

To receive this subsidy(s),please make an appointment with us
for an interview to see if you are eligible.

Dwell no further on if you study Sushi or not!



tokyosushiacademy e21

e2i (Employment and Employability Institute)
As the leading organization to create solutions for better employment and employability,
e2i exists to create better jobs and better lives for workers. Since 2008,
they have helped more than 300,000 workers through providing better jobs,
developing better skills through professional development, and improving productivity for companies.


For more information,

please call 6444 7828


Ikura (Salmon Roe)

“Ikura” is Russian language.  The meaning roe caviar or salmon.

“Ikura” means salted salmon roe or trout roe in Japan.

The condition is granular as it is removed from the sack before it is salted.

“Sujiko”, remains inside the sack when marinated.


As for their color, sujiko is normally red or dark red, while ikura is usually a lighter shade of red with a tint of orange.

The difference in color gives us different impressions.

During the Russo-Japanese War(1904-05), Russian people started to eat Salmon roe instead of Caviar.

Before World War Ⅱ (-1941), it was sold as “caviar” in the Japanese market.

Ikura is a very popular sushi ingredient like Salmon and Tuna.

A special new year’s food, “Osechi”, as well as any other side dish.



Japanese cuisine(5 flavours, 5 colors and 5 preparations)

Japanese Cuisine 50 dishes
Generally speaking Japanese cuisine is said to consist of five flavours, five colors and five basic methods of preparation.

There are the five flavours of sweet, sour, salty, bitter and hot;

the five colors of white, red, yellow, blue (green) and black; same as the Japanese Temple’s flag colour.

And the five preparations of raw, steamed, grilled, boiled and fried.

Japanese cuisine “washoku” is life style of taking food as daily life.

Japanese house wife and mother always thinks about cooking with well-balance nutrition for the family with these methods.



Rules of numbers in Japanese Cuisine “Washoku”(Japanese lucky number part 2)

“Shichi-go-san(=7 5 3)” are lucky numbers for Japanese culture.

Japanese use numbers in their life as lucky numbers.

Also we can use some rules of numbers in Japanese Cuisine and Japanese food life.


Japanese Cuisine ”Washoku” culture originated from China and established one of the earliest indigenous Japanese cultures.

Japanese Cuisine ”Washoku” culture consists of Yin and Yang philosophy and the five elements (wood, fire, earth, metal and water) in Chinese cosmology.

Yin and Yang

Yin = Heads = Positive = Odds

Yang = Tails =Negative = Evens

Five elements (wood, fire, earth, metal and water)

Circulation of nature
The wood burns and becomes the ash and goes back to the soil. It becomes the metal, and is played by water, and is drawn up by a tree.


Japanese Cuisine belongs to Yin and Yang philosophy.
There is some Yin and Yang philosophy rules between Japanese knife and dishes, too.

For example,

Japanese knife is single edged.
It has Yin and Yang.
The knife’s right side is Yang(Heads) and left side is Yin(Tails).

Thus, right position is Yang and left position is Yin.


Yin and Yang is also present in Japanese dishes.
Round shape is Yang. It includes shallow dish and sea ocean fishes dish.
Square shape is Yin. It includes deep dish and river fishes dish.

Dish of Sashimi has Yin and Yang.
For traditional example, Tuna sashimi of Hira-dukuri, is Yang cutting.
It must need of Yin for the sashimi. Hence it must be decorated on a square dish – Yin dish.
On the other hand, Flounder sashimi of Usu-dukuri, is Yin cutting.
It must need of Yang for the sashimi, and decorated on a round shape dish – Yang dish.
(Japanese life culture is changing with the times and sashimi style also changing.)


round shape Japanese dish

Odd number is better than even numbers.
Sashimi number belongs to Yang number, odd number.
There are 3 kinds of sashimi, 5 kinds of sashimi and 7 kinds of sashimi.
“Shichi-go-san(=7 5 3)” are lucky numbers for Japanese culture.
Sliced number of sashimi also belongs to odd number.


There are 5 public events in Japan from Edo period, 1600.

January 7th  Seven spring herbs

nanakusa spring hurb

March 3rd   Peach festival  girl’s festival

momo peach festival

May 5th    Iris festival boy’s festival

shoubu boy's festival

July 7th Star festival

tanabata star festival

September 9th Moon festival
(9 is luckiest number among odd number. )

moon festival


For Singaporeans and Permanent Residents! Learn Japanese Cuisine and Sushi skills with us!

Learn Japanese Cuisine and Sushi skills with us!


Basic Sushi Course (BSC) and Basic Japanese Cuisine Course (BJCC)

For more information, please call 6444 7828

Course fees will be subsidised Terms and conditions apply.

Course supported by e2i (Employment and Employability Institute)

SONY DSC newstempura  


Oyako Don

Oyako Don

Oyako-don is chicken and eggs in a rice bowl.

In English we say family, and in Japanese we would say Oyako.

The chicken and egg are like a family, hence the dish is called Oyakodon.

“family” in English =”Oyako” in Japanese


If it is made properly, it should have juicy tender bite-sized pieces of chicken simmered with onions and leeks in a dashi soup and soy sauce, with eggs added in a special oyakodon pan at the very end.

It is a very popular and basic rice bowl dish in Japanese cuisine.

chicken and eggs in a rice bowl

chicken and eggs in a rice bowl


Oyako don class

Tokyo Sushi Academy Singapore  TEL: 6444 7828

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Tokyo Sushi Academy Singapore other activities

Although our headquarters in Tokyo specialize in training people to be professional sushi chefs, here in Singapore, we also welcome non-professionals to join our classes.

Our aim is to spread the art of Japanese cuisine to people outside Japan.


We hope that through our experienced native instructors, non-Japanese will have the most authentic learning experience and know more about Japanese cuisine, especially sushi.


We also hold team-building events whereby participants not only learn to make sushi but also build relationships with their co-workers in the process.

Corporate Sessions

Although many Singaporeans eat sushi frequently, many do not know that there are actually many kinds of sushi.

Different regions in Japan have their own unique types of sushi.

For example, the signature sushi in Osaka (Kansai region) is the hakozushi (box sushi) Even for Chirashi sushi, the way it is served is different in Kanto and Kansai.


We hope to introduce these different sushi types to Singaporeans in the future.

We are also running a Kazarimaki (art maki sushi) course in our academy.

Students who pass the first level class will get a certificate from the Japanese Sushi Instructor Association and be certified to be an instructor.

Our cooking classes are targeted to housewives and busy working individuals.

Some Singaporeans have the impression that it is very hard to recreate Japanese dishes at home because there are many steps involved in Japanese recipes and certain ingredients cannot be easily bought in local supermarkets.

In our teaching classes, we would like to teach students to cook Japanese dishes using everyday ingredients which they can find in supermarkets easily and which could be completed without much fuss or time.


We even have people who send their maids to our cooking classes so that they could eat Japanese dishes at home easily!

Tokyo Sushi Academy Singapore short classes

Tokyo Sushi Academy Singapore cooking classes

Tokyo Sushi Academy Singapore private lesson

Manpower crunch in the sushi industry

Why did Tokyo Sushi Academy decide to set up a branch school in Singapore?

There has been a growing demand and interest for Japanese sushi and cuisine in the world recently.

However, many sushi restaurants and owners are facing manpower issues because it is hard to find professionally trained sushi chefs.


Traditionally, in Japan, one has to spend at least 10 years as an apprentice in a sushi restaurant before they can be considered as a sushi chef.

The learning process is also tiring and long.

Hence, being a sushi chef is a career option that is losing its popularity among young Japanese who are not willing to spend so much time to learn.

Before Tokyo Sushi Academy was set up, there was no culinary course in Japan that specialised in the teaching of sushi.

Our CEO, Mr. Makoto Fukue identified the problem and decided to set up the academy with the purpose of training people to be sushi chefs, no matter what age they are.

Some of our graduates are also mid-career leavers or retirees who have plans to set up their own restaurants in the future.

Some Japanese graduates used it as a chance to find employment in Japanese restaurants overseas.


At the beginning, we only had private lessons.

However, the response was so much better than we expected.

Hence, in 2010, we started the sushi diploma course in 2010 and our students included foreigners outside Japan.

However, one problem still remains and that is many Japanese chefs could not speak English fluently and hence they are reluctant to go abroad to work. However, in recent years, there is an overwhelming demand for Japanese restaurants in Asia.

Many owners face the problem of looking for good sushi chefs, especially among the younger generation.


We talked to some restaurant owners in Asia and they gave us feedback that it would be the best if there could be a program to train locals to be sushi chefs.

Therefore, we decided to open an overseas branch and Singapore was our top choice.