Miya's sushi training
For chefs and restaurants
Get trained by an Authentic Japanese chef Miyamoto who has over 35 years experience as a chef.
RESTAURANT OR HOTEL CONSULTANT FOR SUSHI AND OTHER ASIAN FOOD
From Japanese origin and trained chef, Katsuhiko Miyamoto can assist you and your business. With over 35 years chef experience, including menu development, opening new fusion-style sushi and Asian restaurants and chef trainer.
Are you facing challenges with your sushi offering?
Sushi chef competence:
- Producing consistent sushi
- Rice may not be consistent
- Food costs too high
- Need new fresh and creative ideas
What service can Chef Miyamoto bring to your restaurant or sushi bar:
- How to make consistent sushi rice
- How to keep and store fresh fish
- Teaching proper hygiene standards
- Setting proper quality control measures
- Training how to use sushi knife skillfully
- General knowledge and background of sushi
- Kitchen training i.e. making rice and accompaniments of sushi
And further……
- How to develop and introduce new items to your sushi menu
- Introducing and preparing different sauces
- Changing plating styles
- Use of different fish and preparation thereof
- Manner of speaking and interacting with guests
How to become a Sushi Chef?
Japanese Chef Miya learned the art of making sushi over 35 years ago in Japan, therefore he can teach you the art of making the best sushi and the key to success:
“The challenge is not to fill the stomach, but rather to appeal to the eye and then to the palate with the taste sensation of sushi. The successful sushi chef wants to please his customer physically, mentally and psychologically.”
SUSHI CHEF TRAINING : MAKING QUALITY SUSHI
Freelance Trainer for your Sushi bar
Making good quality sushi is an art, as is the efficient management of sushi chefs. This ensures consistency in the quality of your sushi. To achieve this, have Japanese Sushi Chef Miyamoto train your sushi chefs.
What kind of services could Sushi Chef Miyamoto offer your business?
- Improve and ensure consistency in quality of sushi
- Help with bringing costs down
- Teach different variations of sushi
- Design new menus
- Teach different sushi-making techniques (basic or advanced)
- Develop new sushi items
We can prepare a proposal that will suit your needs and budget.
Sample of chef training for your restaurant, hotel or lodge:
Day 1:
(approximately 6 hours – 9:00 – 15:30)
Lesson 1 – Quality of rice
- Learning to cook the rice (basic recipe)
- An alternative way of making the rice
Lesson 2 – Exact amount of rice and techniques for different types of sushi
- Making Maki sushi
- Making California Rolls
- Making Gunkan Maki
- (Battleship roll)
- Making a Hand roll
Lesson 3 – Techniques for Nigiri Sushi and Fashion Sandwiches
- Making Nigiri Sushi
- Making Fashion Sandwiches
Day 2:
(approximately 6 hours – 9:00 – 15:30)
Lesson 4 – Techniques for filleting Fish
- Learning how to cut fish
- What kind of fish to use for sushi
- How to cut different types of fish (if available)
- How to store fish
Lesson 5 – Exact amount of fish and decoration
- Making sashimi
- How to slice the fish
- How to cut the vegetables (Tuma) – Sashimi decoration
- Variation of sashimi (Eta zukuri, kaku giri and Usu zukuir)
Lesson 6 – Exact size of Nigiri Sushi
- Making Nigiri Sushi
- Making variations of Nigiri Sushi
- Designing a new menu (if required by restaurant)
We reassure you of the best possible sushi chef training that a course of this duration could offer. Japanese Chef Miya has over three decades of experience in the art of making sushi, he is the best one to train your Sushi Chef to produce the best quality sushi for your customers.
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Katsuhiko Miyamoto, known affectionately as Miya, has been a chef for over three decades. In 1983 he was given the opportunity to travel to South Africa to work in a Japanese restaurant that was in need of an authentic Japanese chef.
Contact details:
tel: 065 948 7016
Terry: 083 459 4818
email: info@miyas-sushi.co.za
address: 5 Konig Ave, cnr Raath Street, Horison, Roodepoort