Comments on: Sushi Academy Sushi Bar

By: sensei retired

sensei retired — Tue, 22 Jan 2008 06:21:07 +0000

the school is great fish is fresh, the concept of the school is an excellent idea. allows hose to actually have a real chance to achieve somthing they would not be able to do anywhere. The biggest down fall for the school is the (owner) Toshi…he is simply intrested in $$$$ the students are not his main focus. I would feel those who wished to or dream of becomming a sushi chef, they should approach a sushi bar speak with the owner / head chef tell them you want to work & learn. Not only will you learn but you will even get paid (possibly not much at first). this is far better than giving up 6000 dollars to go to CSA.

By: BaddAss MisterJ

BaddAss MisterJ — Tue, 10 Oct 2006 06:52:39 +0000

I’m a graduate of the California Sushi Academy. But I was from the very last class from the Hama Hermosa location. This new location in “Hama Cafe” is a tiny location compared to the last school in Hermosa Beach. There is only enough room for 3 chefs at the bar. The rice is superb cause the seasoning (Sarizu) is NOT the boxed “Mizkan” vinegar seasoning most restaurants use. Their fish IS the best quality you can get — Think about it people, Hama Cafe is an “Omakse” restaurant that you can’t just come and sit at the bar, you need a reservation or else you wait 2 hours or more to get served by Toshi Segiura (Considered to be the best sushi chef in L.A.) — so they use the same fish. (Hama Cafe is open in the evening) So you are paying an 1/4 of what you would pay for at most restaurants. The best time for the freshest fish delivered by the fish mart is Mon, Tues, Wed. The rest of the time you are chancing it. Also depending on when you go, you can be at the start of the class or the end of their session. Its a 3 month program, so if you go on their final session, that is when they are at their best. So ask the students how far along they are and when their final week of serving is, so you can see improvement.

Since graduating, I worked for Shinatro (formerly Yamakasa) in Hollywood, Seki-Shi in Century City Westfield Mall, and Sushi Hiroba in Hollywood near Melrose. Also sometimes outsourced by Wolfgang Puck for his Academy Awards Governor’s Ball Party.

California Sushi Academy is a great school to learn how to do sushi for the Restaurant Industry.

If you think you know Sushi, take a One Day class at the Sushi Academy! It will change your view on sushi and make you more aware on what to look for http://www.sushi-academy.com

By: Mali

Mali — Wed, 27 Sep 2006 19:35:09 +0000

I went to the CSA… actually took the class.. the fish isnt the BEST ..but it is GOOD.. fish is fresh.. and also be patience.. this is actually a class Internship.. so they are trying hard to make the rolls and sushi as quickly as they can !!!

By: Sam

Sam — Mon, 05 Jun 2006 00:03:16 +0000

My girlfriend went a month ago. I keep telling her to remember that they’re students, took almost 10 minutes for a roll and another 15 minutes for two orders of nigiri sushi. I hope this student wasn’t the top of the class or he/she will be out of a job.

By: Jonah

Jonah — Thu, 04 May 2006 17:03:50 +0000

I agree sneakypete, it’s not really a risk and what’s the worst that can happen? Your fish is cut a little too thin?

I would be interested to listen in on any instruction the students get too!

By: sneakypeteiii

sneakypeteiii — Thu, 04 May 2006 16:49:08 +0000

Seems like the most concerning part would be the initial selection of fresh fish, which I assume the academy would have under control. After that it’s mainly knife skills, no? I’d do $1 a piece any day in that case.