Wow 😊

Is it really really hard to do😊

W

Hi, was it baked, or chilled for 20 min?

Hi remember Brandon? Yeah I’m the daughter I know you miss my dad m But he’s doing good (for people who don’t know about this my dad was a employee in that sushi place and that one recording is the manager now y dad is in Vietnam he couldn’t work there anymore because that was in America)

good chef .from monster sushi 🇪🇸 spain

holy that looks so good

This audio is Garbage.

'Promo sm' 😱

Is the skin being peeled or is that just scales being removed?

Maybe Yould get more views if you share some instructions. Hiro T can’t do it all for you.

You are doing great job keep it up. 😊🙏

How about some labels. Salt? Sugar? Thx

All I have to say is if you don’t tip the sushi guy you’re wrong

That looks so cool🤩

You are really doing great job keep it up,I appreciate it your hard work.😊🙏

Wow chef andy

Disappointing and unsafe experience - think twice before signing up! I feel compelled to share my profoundly disappointing and harrowing experience at this institute during the Professional Sushi Chef Course I & II, 2022. What was supposed to be a dream come true turned into a gruesome nightmare rife with discrimination, racism, misogyny, hostility, and harassment, all because of Mr. Andy Matsuda, whose chef credentials I seriously question. From the beginning, Mr. Andy displayed a shocking disregard for diversity, openly commenting on discrimination in Mexican culture and forbidding the use of my native Spanish simply because he couldn't understand it. His unclear instructions in the English language only added to the students' confusion, leaving the entire class struggling to follow. Adding to the horror, Mr. Andy displayed a completely misogynistic attitude towards me, subjecting me to hostility and bullying while turning a blind eye to similar mistakes made by other Asian students showing preferences for his ethnicity. This demeaning macho behavior shattered my confidence and made the learning environment toxic. Aside from the aberrational behavior, the lack of professionalism throughout the course was disheartening. Mr. Andy did not complete the curriculum, resulting in a significant loss of time and resources. The crucial trip to the fish market, an integral part of the program, was conveniently canceled under the pretext of the pandemic, depriving us of valuable learning experiences. One of the teaching mistakes was when at the last minute, he showed us how to prepare a crustacean or fish, he prepared a small piece and distributed it to everyone to try the taste, and there the class stayed, without practicing it and teaching it when we already had to make the daily sushis and clean up. Just an inappropriate practice and many were unaware of that class. In addition, poor food storage practices endangered our health, with fresh fish carefully mixed with old, creating potential harm for students. My concerns about the condition of the fish were ignored, highlighting Mr. Andy's lack of responsibility. The disregard for basic hygiene was shocking. Mr. Andy blatantly reused the same unsanitary cutting board and knife for raw fish, putting us at risk of cross-contamination. His complete neglect of him in this fundamental aspect of sushi preparation was deeply troubling. To add insult to injury, we were served fish past its prime, and on multiple occasions, parasites were found in the bluefin tuna and other fish we were expected to consume. Such unprofessional and dangerous practices should never be allowed in any culinary institution. The situation worsened when several students became ill from the contaminated food, and we were forced to throw out the daily dishes. On the other hand, Mr. Andy abused his position by unfairly charging two Latino classmates for missed classes, in order to obtain their certificates while the Asian students did not face the consequences for the same. Such biases and favoritism have no place in any educational setting. As a former sushi teacher in Mexico looking to improve my skills, I am embarrassed to have studied at this institution. My performance led me to take a Sushi Master course from a renowned school in Japan with Michelin star chefs to validate my skills. If you are wondering why I am writing this until now, it is because I was threatened, and now I am sharing my experience to gather more evidence from fellow students. Given these shocking revelations, I urge prospective students to think twice before enrolling in this institute. The lack of integrity and concern for the welfare of the students raises serious questions about their credibility. Look for reputable institutions committed to professionalism and safety to ensure a fruitful learning journey.

Disappointing and unsafe experience - think twice before signing up! I feel compelled to share my profoundly disappointing and harrowing experience at this institute during the Professional Sushi Chef Course I & II, 2022. What was supposed to be a dream come true turned into a gruesome nightmare rife with discrimination, racism, misogyny, hostility, and harassment, all because of Mr. Andy Matsuda, whose chef credentials I seriously question. From the beginning, Mr. Andy displayed a shocking disregard for diversity, openly commenting on discrimination in Mexican culture and forbidding the use of my native Spanish simply because he couldn't understand it. His unclear instructions in the English language only added to the students' confusion, leaving the entire class struggling to follow. Adding to the horror, Mr. Andy displayed a completely misogynistic attitude towards me, subjecting me to hostility and bullying while turning a blind eye to similar mistakes made by other Asian students showing preferences for his ethnicity. This demeaning macho behavior shattered my confidence and made the learning environment toxic. Aside from the aberrational behavior, the lack of professionalism throughout the course was disheartening. Mr. Andy did not complete the curriculum, resulting in a significant loss of time and resources. The crucial trip to the fish market, an integral part of the program, was conveniently canceled under the pretext of the pandemic, depriving us of valuable learning experiences. One of the teaching mistakes was when at the last minute, he showed us how to prepare a crustacean or fish, he prepared a small piece and distributed it to everyone to try the taste, and there the class stayed, without practicing it and teaching it when we already had to make the daily sushis and clean up. Just an inappropriate practice and many were unaware of that class. In addition, poor food storage practices endangered our health, with fresh fish carefully mixed with old, creating potential harm for students. My concerns about the condition of the fish were ignored, highlighting Mr. Andy's lack of responsibility. The disregard for basic hygiene was shocking. Mr. Andy blatantly reused the same unsanitary cutting board and knife for raw fish, putting us at risk of cross-contamination. His complete neglect of him in this fundamental aspect of sushi preparation was deeply troubling. To add insult to injury, we were served fish past its prime, and on multiple occasions, parasites were found in the bluefin tuna and other fish we were expected to consume. Such unprofessional and dangerous practices should never be allowed in any culinary institution. The situation worsened when several students became ill from the contaminated food, and we were forced to throw out the daily dishes. On the other hand, Mr. Andy abused his position by unfairly charging two Latino classmates for missed classes, in order to obtain their certificates while the Asian students did not face the consequences for the same. Such biases and favoritism have no place in any educational setting. As a former sushi teacher in Mexico looking to improve my skills, I am embarrassed to have studied at this institution. My performance led me to take a Sushi Master course from a renowned school in Japan with Michelin star chefs to validate my skills. If you are wondering why I am writing this until now, it is because I was threatened, and now I am sharing my experience to gather more evidence from fellow students. Given these shocking revelations, I urge prospective students to think twice before enrolling in this institute. The lack of integrity and concern for the welfare of the students raises serious questions about their credibility. Look for reputable institutions committed to professionalism and safety to ensure a fruitful learning journey.

Disappointing and unsafe experience - think twice before signing up! I feel compelled to share my profoundly disappointing and harrowing experience at this institute during the Professional Sushi Chef Course I & II, 2022. What was supposed to be a dream come true turned into a gruesome nightmare rife with discrimination, racism, misogyny, hostility, and harassment, all because of Mr. Andy Matsuda, whose chef credentials I seriously question. From the beginning, Mr. Andy displayed a shocking disregard for diversity, openly commenting on discrimination in Mexican culture and forbidding the use of my native Spanish simply because he couldn't understand it. His unclear instructions in the English language only added to the students' confusion, leaving the entire class struggling to follow. Adding to the horror, Mr. Andy displayed a completely misogynistic attitude towards me, subjecting me to hostility and bullying while turning a blind eye to similar mistakes made by other Asian students showing preferences for his ethnicity. This demeaning macho behavior shattered my confidence and made the learning environment toxic. Aside from the aberrational behavior, the lack of professionalism throughout the course was disheartening. Mr. Andy did not complete the curriculum, resulting in a significant loss of time and resources. The crucial trip to the fish market, an integral part of the program, was conveniently canceled under the pretext of the pandemic, depriving us of valuable learning experiences. One of the teaching mistakes was when at the last minute, he showed us how to prepare a crustacean or fish, he prepared a small piece and distributed it to everyone to try the taste, and there the class stayed, without practicing it and teaching it when we already had to make the daily sushis and clean up. Just an inappropriate practice and many were unaware of that class. In addition, poor food storage practices endangered our health, with fresh fish carefully mixed with old, creating potential harm for students. My concerns about the condition of the fish were ignored, highlighting Mr. Andy's lack of responsibility. The disregard for basic hygiene was shocking. Mr. Andy blatantly reused the same unsanitary cutting board and knife for raw fish, putting us at risk of cross-contamination. His complete neglect of him in this fundamental aspect of sushi preparation was deeply troubling. To add insult to injury, we were served fish past its prime, and on multiple occasions, parasites were found in the bluefin tuna and other fish we were expected to consume. Such unprofessional and dangerous practices should never be allowed in any culinary institution. The situation worsened when several students became ill from the contaminated food, and we were forced to throw out the daily dishes. On the other hand, Mr. Andy abused his position by unfairly charging two Latino classmates for missed classes, in order to obtain their certificates while the Asian students did not face the consequences for the same. Such biases and favoritism have no place in any educational setting. As a former sushi teacher in Mexico looking to improve my skills, I am embarrassed to have studied at this institution. My performance led me to take a Sushi Master course from a renowned school in Japan with Michelin star chefs to validate my skills. If you are wondering why I am writing this until now, it is because I was threatened, and now I am sharing my experience to gather more evidence from fellow students. Given these shocking revelations, I urge prospective students to think twice before enrolling in this institute. The lack of integrity and concern for the welfare of the students raises serious questions about their credibility. Look for reputable institutions committed to professionalism and safety to ensure a fruitful learning journey.

Disappointing and unsafe experience - think twice before signing up! I feel compelled to share my profoundly disappointing and harrowing experience at this institute during the Professional Sushi Chef Course I & II, 2022. What was supposed to be a dream come true turned into a gruesome nightmare rife with discrimination, racism, misogyny, hostility, and harassment, all because of Mr. Andy Matsuda, whose chef credentials I seriously question. From the beginning, Mr. Andy displayed a shocking disregard for diversity, openly commenting on discrimination in Mexican culture and forbidding the use of my native Spanish simply because he couldn't understand it. His unclear instructions in the English language only added to the students' confusion, leaving the entire class struggling to follow. Adding to the horror, Mr. Andy displayed a completely misogynistic attitude towards me, subjecting me to hostility and bullying while turning a blind eye to similar mistakes made by other Asian students showing preferences for his ethnicity. This demeaning macho behavior shattered my confidence and made the learning environment toxic. Aside from the aberrational behavior, the lack of professionalism throughout the course was disheartening. Mr. Andy did not complete the curriculum, resulting in a significant loss of time and resources. The crucial trip to the fish market, an integral part of the program, was conveniently canceled under the pretext of the pandemic, depriving us of valuable learning experiences. One of the teaching mistakes was when at the last minute, he showed us how to prepare a crustacean or fish, he prepared a small piece and distributed it to everyone to try the taste, and there the class stayed, without practicing it and teaching it when we already had to make the daily sushis and clean up. Just an inappropriate practice and many were unaware of that class. In addition, poor food storage practices endangered our health, with fresh fish carefully mixed with old, creating potential harm for students. My concerns about the condition of the fish were ignored, highlighting Mr. Andy's lack of responsibility. The disregard for basic hygiene was shocking. Mr. Andy blatantly reused the same unsanitary cutting board and knife for raw fish, putting us at risk of cross-contamination. His complete neglect of him in this fundamental aspect of sushi preparation was deeply troubling. To add insult to injury, we were served fish past its prime, and on multiple occasions, parasites were found in the bluefin tuna and other fish we were expected to consume. Such unprofessional and dangerous practices should never be allowed in any culinary institution. The situation worsened when several students became ill from the contaminated food, and we were forced to throw out the daily dishes. On the other hand, Mr. Andy abused his position by unfairly charging two Latino classmates for missed classes, in order to obtain their certificates while the Asian students did not face the consequences for the same. Such biases and favoritism have no place in any educational setting. As a former sushi teacher in Mexico looking to improve my skills, I am embarrassed to have studied at this institution. My performance led me to take a Sushi Master course from a renowned school in Japan with Michelin star chefs to validate my skills. If you are wondering why I am writing this until now, it is because I was threatened, and now I am sharing my experience to gather more evidence from fellow students. Given these shocking revelations, I urge prospective students to think twice before enrolling in this institute. The lack of integrity and concern for the welfare of the students raises serious questions about their credibility. Look for reputable institutions committed to professionalism and safety to ensure a fruitful learning journey.

Disappointing and unsafe experience - think twice before signing up! I feel compelled to share my profoundly disappointing and harrowing experience at this institute during the Professional Sushi Chef Course I & II, 2022. What was supposed to be a dream come true turned into a gruesome nightmare rife with discrimination, racism, misogyny, hostility, and harassment, all because of Mr. Andy Matsuda, whose chef credentials I seriously question. From the beginning, Mr. Andy displayed a shocking disregard for diversity, openly commenting on discrimination in Mexican culture and forbidding the use of my native Spanish simply because he couldn't understand it. His unclear instructions in the English language only added to the students' confusion, leaving the entire class struggling to follow. Adding to the horror, Mr. Andy displayed a completely misogynistic attitude towards me, subjecting me to hostility and bullying while turning a blind eye to similar mistakes made by other Asian students showing preferences for his ethnicity. This demeaning macho behavior shattered my confidence and made the learning environment toxic. Aside from the aberrational behavior, the lack of professionalism throughout the course was disheartening. Mr. Andy did not complete the curriculum, resulting in a significant loss of time and resources. The crucial trip to the fish market, an integral part of the program, was conveniently canceled under the pretext of the pandemic, depriving us of valuable learning experiences. One of the teaching mistakes was when at the last minute, he showed us how to prepare a crustacean or fish, he prepared a small piece and distributed it to everyone to try the taste, and there the class stayed, without practicing it and teaching it when we already had to make the daily sushis and clean up. Just an inappropriate practice and many were unaware of that class. In addition, poor food storage practices endangered our health, with fresh fish carefully mixed with old, creating potential harm for students. My concerns about the condition of the fish were ignored, highlighting Mr. Andy's lack of responsibility. The disregard for basic hygiene was shocking. Mr. Andy blatantly reused the same unsanitary cutting board and knife for raw fish, putting us at risk of cross-contamination. His complete neglect of him in this fundamental aspect of sushi preparation was deeply troubling. To add insult to injury, we were served fish past its prime, and on multiple occasions, parasites were found in the bluefin tuna and other fish we were expected to consume. Such unprofessional and dangerous practices should never be allowed in any culinary institution. The situation worsened when several students became ill from the contaminated food, and we were forced to throw out the daily dishes. On the other hand, Mr. Andy abused his position by unfairly charging two Latino classmates for missed classes, in order to obtain their certificates while the Asian students did not face the consequences for the same. Such biases and favoritism have no place in any educational setting. As a former sushi teacher in Mexico looking to improve my skills, I am embarrassed to have studied at this institution. My performance led me to take a Sushi Master course from a renowned school in Japan with Michelin star chefs to validate my skills. If you are wondering why I am writing this until now, it is because I was threatened, and now I am sharing my experience to gather more evidence from fellow students. Given these shocking revelations, I urge prospective students to think twice before enrolling in this institute. The lack of integrity and concern for the welfare of the students raises serious questions about their credibility. Look for reputable institutions committed to professionalism and safety to ensure a fruitful learning journey.

Disappointing and unsafe experience - think twice before signing up! I feel compelled to share my profoundly disappointing and harrowing experience at this institute during the Professional Sushi Chef Course I & II, 2022. What was supposed to be a dream come true turned into a gruesome nightmare rife with discrimination, racism, misogyny, hostility, and harassment, all because of Mr. Andy Matsuda, whose chef credentials I seriously question. From the beginning, Mr. Andy displayed a shocking disregard for diversity, openly commenting on discrimination in Mexican culture and forbidding the use of my native Spanish simply because he couldn't understand it. His unclear instructions in the English language only added to the students' confusion, leaving the entire class struggling to follow. Adding to the horror, Mr. Andy displayed a completely misogynistic attitude towards me, subjecting me to hostility and bullying while turning a blind eye to similar mistakes made by other Asian students showing preferences for his ethnicity. This demeaning macho behavior shattered my confidence and made the learning environment toxic. Aside from the aberrational behavior, the lack of professionalism throughout the course was disheartening. Mr. Andy did not complete the curriculum, resulting in a significant loss of time and resources. The crucial trip to the fish market, an integral part of the program, was conveniently canceled under the pretext of the pandemic, depriving us of valuable learning experiences. One of the teaching mistakes was when at the last minute, he showed us how to prepare a crustacean or fish, he prepared a small piece and distributed it to everyone to try the taste, and there the class stayed, without practicing it and teaching it when we already had to make the daily sushis and clean up. Just an inappropriate practice and many were unaware of that class. In addition, poor food storage practices endangered our health, with fresh fish carefully mixed with old, creating potential harm for students. My concerns about the condition of the fish were ignored, highlighting Mr. Andy's lack of responsibility. The disregard for basic hygiene was shocking. Mr. Andy blatantly reused the same unsanitary cutting board and knife for raw fish, putting us at risk of cross-contamination. His complete neglect of him in this fundamental aspect of sushi preparation was deeply troubling. To add insult to injury, we were served fish past its prime, and on multiple occasions, parasites were found in the bluefin tuna and other fish we were expected to consume. Such unprofessional and dangerous practices should never be allowed in any culinary institution. The situation worsened when several students became ill from the contaminated food, and we were forced to throw out the daily dishes. On the other hand, Mr. Andy abused his position by unfairly charging two Latino classmates for missed classes, in order to obtain their certificates while the Asian students did not face the consequences for the same. Such biases and favoritism have no place in any educational setting. As a former sushi teacher in Mexico looking to improve my skills, I am embarrassed to have studied at this institution. My performance led me to take a Sushi Master course from a renowned school in Japan with Michelin star chefs to validate my skills. If you are wondering why I am writing this until now, it is because I was threatened, and now I am sharing my experience to gather more evidence from fellow students. Given these shocking revelations, I urge prospective students to think twice before enrolling in this institute. The lack of integrity and concern for the welfare of the students raises serious questions about their credibility. Look for reputable institutions committed to professionalism and safety to ensure a fruitful learning journey.

Disappointing and unsafe experience - think twice before signing up! I feel compelled to share my profoundly disappointing and harrowing experience at this institute during the Professional Sushi Chef Course I & II, 2022. What was supposed to be a dream come true turned into a gruesome nightmare rife with discrimination, racism, misogyny, hostility, and harassment, all because of Mr. Andy Matsuda, whose chef credentials I seriously question. From the beginning, Mr. Andy displayed a shocking disregard for diversity, openly commenting on discrimination in Mexican culture and forbidding the use of my native Spanish simply because he couldn't understand it. His unclear instructions in the English language only added to the students' confusion, leaving the entire class struggling to follow. Adding to the horror, Mr. Andy displayed a completely misogynistic attitude towards me, subjecting me to hostility and bullying while turning a blind eye to similar mistakes made by other Asian students showing preferences for his ethnicity. This demeaning macho behavior shattered my confidence and made the learning environment toxic. Aside from the aberrational behavior, the lack of professionalism throughout the course was disheartening. Mr. Andy did not complete the curriculum, resulting in a significant loss of time and resources. The crucial trip to the fish market, an integral part of the program, was conveniently canceled under the pretext of the pandemic, depriving us of valuable learning experiences. One of the teaching mistakes was when at the last minute, he showed us how to prepare a crustacean or fish, he prepared a small piece and distributed it to everyone to try the taste, and there the class stayed, without practicing it and teaching it when we already had to make the daily sushis and clean up. Just an inappropriate practice and many were unaware of that class. In addition, poor food storage practices endangered our health, with fresh fish carefully mixed with old, creating potential harm for students. My concerns about the condition of the fish were ignored, highlighting Mr. Andy's lack of responsibility. The disregard for basic hygiene was shocking. Mr. Andy blatantly reused the same unsanitary cutting board and knife for raw fish, putting us at risk of cross-contamination. His complete neglect of him in this fundamental aspect of sushi preparation was deeply troubling. To add insult to injury, we were served fish past its prime, and on multiple occasions, parasites were found in the bluefin tuna and other fish we were expected to consume. Such unprofessional and dangerous practices should never be allowed in any culinary institution. The situation worsened when several students became ill from the contaminated food, and we were forced to throw out the daily dishes. On the other hand, Mr. Andy abused his position by unfairly charging two Latino classmates for missed classes, in order to obtain their certificates while the Asian students did not face the consequences for the same. Such biases and favoritism have no place in any educational setting. As a former sushi teacher in Mexico looking to improve my skills, I am embarrassed to have studied at this institution. My performance led me to take a Sushi Master course from a renowned school in Japan with Michelin star chefs to validate my skills. If you are wondering why I am writing this until now, it is because I was threatened, and now I am sharing my experience to gather more evidence from fellow students. Given these shocking revelations, I urge prospective students to think twice before enrolling in this institute. The lack of integrity and concern for the welfare of the students raises serious questions about their credibility. Look for reputable institutions committed to professionalism and safety to ensure a fruitful learning journey.

🎉Thanks

do you do online class?

What is the tiny deba for?

Thank you for your video. 1. How much Miora should I use for the sushi rice? 2. Where can I purchase Treha?

Amazing as always Sensei!

桂剥き大好き！！

This looks amazing!

Looks amazing Sensei, can't wait to make it at home.

Thanks for video Chef 😊. Good luck Andrew Kim 😊.

[̲̅p][̲̅r][̲̅o][̲̅m][̲̅o][̲̅s][̲̅m] 🤦

In the process of saving for your school just waiting on my wife to give birth.

Very nice idea Chef 😊

Hi Chef, nice to see your new video 😊

Always fun to watch you work Sensei.

Thanks for video, Chef ... and a happy new year 🥳

Chef can you tell what are those sauce and how to you cook those vegetables and fish thank you

Thank you chef to your big heart.

A high quality expensive knife is like life partner, long lasting in purpose and functions, until you (accidently) drop it... just kidding. Nice knives collection, Chef...

Sir 🙏🙏🙏I am.. Your big fan You are such a amazing teacher ❤️❤️❤️

Beautiful plates!! But I would like to know which knife do you use in the video? Looks amazing!!

Thanks Chef for this lesson 😊

I missed that by one month...

Ahh good old days.

Nice video 😊

Thanks Chef, it is nice to watch how you make the preperation, also the hand moves 🤩

One day...