The California Sushi Academy is in Los Angeles and has been in operation since 1998. The school has been featured in articles in publications such as the "New York Times," the "Business Times" and the "Los Angeles Times." A small school, the academy has only two instructors, one of whom is the school's founder and chief operating officer, Toshi Sugiura. Both one-day amateur courses and longer professional courses are offered. The school's curriculum also includes a course on sake appreciation.
Located in Los Angeles, the Sushi Chef Institute has a two-month professional course in sushi making, an advanced follow-up course, private lessons, online training and internships in Japan. Student class size is kept at 15 or fewer students, and courses include focus on the fundamentals of Japanese cooking and knife skills, and not just on learning recipes. Coursework also includes instruction on the business of restaurant ownership and how to shop for ingredients.
The Tokyo Sushi Academy is in Nishi-Shinjuku, Tokyo, but accepts students from all around the world. Coursework includes both professional courses and one-day, amateur classes, and cater to English speakers. The Tokyo Sushi Academy also boasts a curriculum that teaches the art of making Edomae sushi, a style of sushi dating to the early 1800s and is the origin of modern vinegar and rice sushi dishes.
Also part of the sushi-rich culture of Los Angeles, the Sushi Institute of America offers basic, advanced, one-day and five-day courses in sushi making for amateurs and professionals of varying skill levels, taught by instructors who are experienced Japanese sushi chefs. The program also features job placement services for professional chefs.
The New School of New York City is known for many of its humanities and arts programs, including its sushi program as a division of its food studies school. This smaller, five-day course was rated as the best sushi class by "New York" magazine in 2005. Coursework at the New School includes both the basics of sushi making, menu planning, and complementary areas of Japanese cuisine.