Hey everyone, Chef Haidong here. On Monday, I launched my private 1-on-1 Sushi Mentorship. I had some incredible chats with a few of you, and the feedback was loud and clear: "12 weeks is just too long of a commitment during a busy summer, Chef! We want to learn the skills, but we need it to be faster and more intensive." I completely agree. Your time is valuable, and you want results now. So, I went back to the drawing board. I have completely redesigned, streamlined, and condensed the entire syllabus into a highly focused 6-Week Master Sushi Accelerator. We are skipping the fluff and going straight to the elite skills you need to host restaurant-grade Omakase nights at home. 📅 What We Cover in the 6 Weeks: • Week 1: The Science of Perfect Sushi Rice & Seasoning (The Itabashi Method) • Week 2: Professional Knife Mastery & Fish Sourcing/Slicing • Week 3: The Art of Maki (hoso, ura, futo and temaki, and some advanced rolls, precision cutting) • Week 4: Hand-Sculptured Precision Nigiri Techniques • Week 5: Zuma/Nobu-Style Plating, Sauces, and Aesthetics • Week 6: Your Graduation Omakase menu (Executing a flawless dinner party) 🛠️ How it works: I am offering this in two formats: Fully Online (with weekly 1-on-1 video calls and daily video feedback of your practice) or In-Person (side-by-side with me at Itabashi here in Teddington, using professional tools and premium ingredients). Because this is a highly intensive, private 1-on-1 program where I personally review your technique, I am strictly limiting this first cohort to just 3 people total. 👉 Want the details? If you want to bypass years of trial-and-error and learn the exact secrets of a high-end sushi kitchen this summer: Comment "ACCELERATOR" below, and I will personally send you the full breakdown and how to grab one of the 3 spots! 👇

We’re continuing the sushi journey with white fish handling. White fish can look simple to prepare, but the flesh is often delicate, and the way you handle it can make a big difference to the final texture and presentation. In this episode, I’ll show you how I handle white fish in a professional restaurant kitchen, from preparation to the final cuts. Pay attention to the pressure, direction of the knife and how the fish responds—these details are just as important as the technique itself. 🎥 Watch Episode 10 and practise the technique yourself. And remember: don’t just copy what I do. Understand why I do it.

Hi Chef! I remember when I asked you about knives, you said that as a beginner it’s better to buy affordable knives, keep them well maintained, and invest in good whetstones instead. So I wanted to ask: if budget wasn’t really a concern and you were choosing a really good whetstone setup for someone who wants to learn sharpening properly and use it for many years, what stones would you recommend? I’d really appreciate specific brands, models and grits if possible. I’d rather buy a very good set once than keep replacing cheaper stones later.

So glad you’re here! Jump right in — can’t wait to see you around the community! 🙌