English

すし検定

Exam flow

  • 1

    Choose the exam you want and check the exam contents and required items in advance.

  • 2

    Click the banner for the exam you want.

  • 3

    Register for My Page (returning users log in to My Page).

  • 4

    Pay the exam fee by credit card (a third party’s card is also accepted).

  • 5

    You receive a confirmation email with your individual ID and application details.

  • 6

    Within 30 days of the email, record your cooking and upload the video.

  • 7

    The pass/fail result is emailed to your registered address within one week.

  • 8

    Successful examinees decide what to make public and press confirm.

  • 9

    Your information is published on this site based on what you chose to show.

Exam contents and required-items list

Record your cooking for each item and upload the video. See the videos for details.

Grade 4

Overview

Horse mackerel — butterflying
4-min limit. Start from the whole fish.
Mackerel — three-piece filleting
4.5-min limit. Start from the whole fish.

What to prepare

  • Two cameras (smartphones are fine)
  • Two tripods (if you have none, place on a stand or film handheld)
  • Timer
  • Cutting board
  • Knife
  • Cloth
  • Tamagoyaki pan (any size)
  • One horse mackerel (about 150–250 g)
  • One mackerel (about 250–500 g)

Video

Horse mackerel — butterflying
Mackerel — three-piece filleting
Proceed to apply

Grade 3

Overview

Ten pieces of mackerel nigiri
6-min limit. Vinegar-cured mackerel is fine. Start with skin removed and deboned.
Tamagoyaki
8-min limit. Prepare the egg mixture to taste.
Thin cucumber roll
3-min limit. Have the rice and wasabi ready.

What to prepare

  • Two cameras (smartphones are fine)
  • Two tripods (if you have none, place on a stand or film handheld)
  • Timer
  • Cutting board
  • Knife
  • Bone tweezers
  • Cloth
  • Tape measure (ruler)
  • Digital scale
  • Tamagoyaki pan (any size)
  • Wooden board (tamagoyaki lid)
  • Scale
  • One mackerel (about 250–500 g)
  • Eggs (season the tamagoyaki to taste)
  • One cucumber
  • Wasabi
  • Hand vinegar (tezu)
  • One sheet of nori for rolls (half sheet)
  • Sushi rice

Video

Ten pieces of mackerel nigiri
Tamagoyaki
Thin cucumber roll
Proceed to apply

Grade 2

Overview

Sea bream — filleting and nigiri
12-min limit. Start with scales and innards removed.
Rotary peeling
3-min limit. Prepare daikon cut to 8 cm in height.

What to prepare

  • Two cameras (smartphones are fine)
  • Two tripods (if you have none, place on a stand or film handheld)
  • Timer
  • Cutting board
  • Knife
  • Bone tweezers
  • Cloth
  • Digital scale
  • One sea bream (about 1000–1500 g recommended)
  • Wasabi
  • Daikon (about 6–8 cm in diameter)
  • Sushi rice

Video

Sea bream nigiri
Rotary peeling
Proceed to apply

Grade 1

Overview

The practical test is held at the exam venue.

Fillet various fish and seafood from whole and demonstrate through to nigiri.
After finishing, the rice and topping are weighed. The fish species changes each time.
Rotary peeling
Rolls

What to prepare

  • Bring your own knife and bone tweezers

※ The Association provides the ingredients.
※ Only those who passed Grade 2 may take it.

Proceed to apply

Exam application

Please choose the exam you want.