Our main activities and objectives

• Assessing chefs' skills through the “Japan Sushi Certification®” (“すし検®”).
• Raising the standard of the whole sushi industry through the “Japan Sushi Certification®” (“すし検®”).
• Increasing the number of people who can fillet fish, broadening the industry's base.
• Training sushi chefs and contributing to both the quality and the number of skilled chefs.
• Uncovering, organizing and systematizing valuable but overlooked academic papers and information, and sharing that knowledge.
• Spreading hygiene-management practices and promoting a safe, reassuring culture of eating raw sushi.
• Food safety and hygiene are the most important issues for sushi to be accepted worldwide for years to come.
• Promoting and thoroughly communicating standards that avoid food poisoning so customers can eat with peace of mind.
• Promoting innovation and evolution.
• Creating new sushi appeal by combining tradition with modern science.
• Not only valuing tradition but also flexibly adopting new techniques, equipment and tools to raise the level of the whole industry.
• Spreading Japanese culture.
• Introducing not only sushi itself but also the elements that go with serving it — sake, tea, sake and tea ware, vases, ceramics, lacquerware, knives, whetstones and other Japanese crafts and culture.
• Introducing and spreading the spirit of “omotenashi” (hospitality).
• Exchange with the world.
• Rather than imposing traditional Japanese sushi culture on the world, promoting new discovery and understanding born from blending with other cultures through international exchange.
• Appointing ambassadors and developing people who can share the appeal of Japanese culture at home and abroad.
• Establishing a Japan Sushi Association certified-store system.
• Providing an association certification seal as a mark of reassurance for diners, and listing certified stores on our website.