Exam overview
The exam is divided into Grades 1 to 4.
- Grade 4
- Demonstrate butterflying a horse mackerel and three-piece filleting of a mackerel, and upload the video.
- Grade 3
- Upload videos of ten pieces of mackerel nigiri, tamagoyaki and a cucumber roll.
- Grade 2
- Upload videos of filleting and nigiri of sea bream and rotary peeling. Written exam online.
- Grade 1
- In-person practical exam and online written exam.
Please check the reference videos below for how to record.
Exam flow
-
1
- Fill in My Page
-
2
- Click the URL in the confirmation email
-
3
- Set a password and log in
-
4
- Click “Apply for the exam” on My Page
-
5
- Select a grade
-
6
- Pay by credit card
-
7
- Upload your video within one month
-
8
- Pass/fail result within one week
Exam details
The exam items differ by grade. Record the items for your desired grade yourself and upload the video.
Grade 4
| Exam items | Butterflying a horse mackerel (5-min limit) / Three-piece filleting of a mackerel (4.5-min limit) |
|---|---|
| How to take it | Online |
| Fee | First attempt ¥5,000 / retakes ¥2,000 |
Grade 3
| Exam items | Ten pieces of mackerel nigiri (6-min limit) / Cucumber roll (5-min limit) / Tamagoyaki (8-min limit) |
|---|---|
| How to take it | Online |
| Fee | First attempt ¥7,000 / retakes ¥3,000 |
Grade 2
| Exam items | Filleting and nigiri of sea bream (12-min limit) / Rotary peeling (3-min limit) / Written exam (60-min limit) |
|---|---|
| How to take it | Practical online / Written online |
| Fee | First attempt ¥10,000 / retakes ¥4,000 each (practical and written) |
Grade 1
| Exam items | In-person nigiri practical exam (15-min limit) / Written exam (60-min limit) |
|---|---|
| How to take it | Practical at a certified venue / Written online |
| Fee | First attempt ¥30,000 / retakes: practical ¥20,000, written ¥5,000 |
- Grade 1 can only be taken by those who have passed Grade 2.
- Except for Grade 1, results are decided entirely online. Applicants record their practical work themselves and upload the video, and the Association judges pass/fail based on that video.
- Grades 2 and 1 require passing both the practical and the written exam.
Retakes cost less for every exam.
However, those retaking Grade 2 or 1 only retake the practical or written exam they failed. - The written exam is only for Grade 2 and Grade 1 applicants.
Each grade has a bank of 500 questions written from the official textbook, and each sitting draws 100 of them at random, balanced across the fields. Grade 2 has seven fields: food safety, sushi rice, knowing fish, toppings, seasonings and condiments, techniques and tools, and history and the chef's mindset. Grade 1 adds an eighth, running a sushi restaurant. Grade 2 requires 70% correct and Grade 1 requires 84% or more. - The practical exam is scored on five criteria (speed, accuracy, finish, technique, hygiene). It is not enough to simply make sushi — beautiful technique and solid hygiene are required. Hygiene for safe eating is extremely important.
Scales left in the sushi or bacterial contamination not only taste bad but can cause food poisoning. Only with sound risk management can the tradition be protected. - Please refer to the reference videos for how to record.
- The reference videos are filmed on a tripod, but handheld filming is fine.
Sushi schools we recommend
-
Japan Sushi Leading Academy
A mainly online sushi-chef training school.
Sushi Master Course (online), 3 or 6 months ¥440,000 (tax incl.)
Course students can take their first すし検® exam free of charge.
-
Tokyo Sushi Academy
The sushi school that produces the most sushi chefs in Japan.
Two-month course ¥968,000 (tax incl.)
-
Inshokujin University
Focuses on hands-on practice to develop people who can contribute on the job right away.
Three-month course ¥968,000 (tax incl.)
-
GINZA ONODERA Sushi Academy
A sushi school with extensive in-restaurant training.
Ten 70-minute lessons from ¥80,000 (tax excl.)