Working on something I've wanted to do for years — taking everything I learned the hard way in Japanese kitchens and putting it into a proper one-on-one program for people serious about sushi craft. Not a course. Not a video series. Actual hands-on coaching — knife work, fish breakdown, rice, and how to set a kitchen up so it actually runs. Only opening it to a handful of people to start. If you want first look when I share details, comment "FIRST" below 👀

I'm happy to share that the Roadmap video has now been uploaded. If you're new to Itabashi Sushi Dojo, this is the best place to start. In this short video, I'll explain how the dojo is structured, what you'll learn in each stage, and how to get the most out of your learning journey. Whether your goal is to make better sushi at home or develop professional skills, following the roadmap will help you build strong foundations step by step. 🍣 Start with the Roadmap, then move on to Course 1. I hope you enjoy the journey, and I look forward to seeing your progress! Haidong

Episode 6 is up! Building on what we covered in Rice (Ep 1) and Nigiri (Ep 5), this one walks through other maki and nigiri styles you'll want in your toolkit. This is the last free episode in the series — we're working out what comes next for members, so stay tuned for more details soon. Watch, practice, and drop your questions below.

Hello I’m Keito from Japan and currently stay in the UK As one of a sushi lover, I hosted a sushi party with my friends! This picture shows a part of my handmade sushi 🍱 I didn’t use tricky ingredients and followed what Haidong-Sensei taught thought vídeos here, dojo. But my nigiri were bit thick and maybe too much rice 😭 Taste was rlly good and enjoyed the party at least tho 😅

Hello. I’m a Japanese housewife living in the U.K. I’ve enjoyed making makizushi at home from time to time. I’m learning from Haidong-san’s professional skill that the condition of the rice(Shari) is the key to the taste. The other day I was making my own version of futomaki with ingredients I had at home.