Testimonials ..what our customers say about Jap's

Catering Testimonials

Boris Nedelin, Bulgaria Winter Class 2007 "I came with my sister and had a great time.  Including the 2 of us, there were a total of 5 people in our class. A perfect class size in my opinion.  Our instructor was really nice and friendly.

We finished the class a bit early so we asked if the instructor could teach us how to roll a Japanese rice ball properly.  It was so much fun.  I recommended this class to anyone who wants to have a relaxing afternoon playing with sushi.  You will appreciate sushi more after this class."

Yoline Kuipers , Sweden Winter Class 2009 "If you're a devoted Sushi fan like I am then the Japs Sushi UK is a wonderful way to further immerse yourself into the world of Japanese cuisine.

I've attended both the Beginning Sushi class as well as the Advanced and had a blast at both. The instructors really present a unique opportunity to experience the art of Sushi making in a relaxed and fun environment. (You also get to eat way too much in addition to taking home everything you create in class)."

Dorothy Skinner, United Kingdom Spring Class 2008 "My boyfriend and I decided to celebrate our anniversary by taking a sushi class together.   After researching several classes in London, I noticed all of them averaged out to the same price, however this class was probably the smallest, longest in time and overall the best bang for my buck.

We made every roll already listed by every yelper, and at the end, we were at liberty to take whatever was out on the kitchen to make any extra rolls.  Added bonus, the food network showed up to do some filming!

This class is great for couples, singles, and groups of friends.  Make sure to look for the small window front on Croft Road and park in the surrounding neighborhood."

Sharon Benmayor, United States of America Spring Class 2010 "A few of my co-workers and I decided to take a beginner sushi class on Saturday...it's usually 65 GBP/person, but since we went as a group (and were the only people in the class) we were able to haggle it down to 60 GBP/person.

The class is held in a tiny studio, so it felt intimate especially since the class size consists of 4-8 people. The class is from 10:30am - 4pm (though we ended up staying later to finish making all our rolls). The instructor was a graduate from Tsuji Culinary Institute of Osaka, Japan."

Marilyn and David Churchill, United Kingdom Summer Class 2009 "Really lovely experience.  My husband and I attended a basic course. It was a beautiful day weather-wise so they did a very nice class set up outside around the fire pit.

 There were 10 students total and I think around the max allowed?  We made some rolls, everything that was listed below by other reviewers and on their website.  Roland is all personality and made the class fun.  I would say I would recommend this course to others.  I wasn't expecting to take home so many rolls, but you do take home a lot. Highly recommended!"

“Thank you for a terrific evening. You did a fabulous job and the food was damn good! I can’t thank you enough for all your organization that made the evening run so smoothly... We hope we can call upon Japs Sushi catering again in the future.”
Inna & Collin Hubbard

“We appreciated very much the fine work of the folks at Japs Sushi Catering and we received a number of compliments as a result of your catering. In particular, Roland was a pleasure to work with and we certainly would have no hesitation in working with you and your group again.”
Marsha Blakeley & Eldridge Blakeley, E.W.Solicitors

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“We love working with Japs Sushi Catering. The staff is knowledgeable, responsive and creative. Japs Sushi Staff always provides us with quality full service, from working with us to create a delicious and creative menu, to helping find suitable space, to making our party guests comfortable at the event. We highly recommend Japs Sushi Catering!”
Laura Benneth, A.M. Entertainment

“Japs Sushi catered our Filipino party recently and it was a fantastic success. The menu’s superb quality and varied nature was remarkable and appealed to the palates of a diverse group of guests. The helpfulness and attentiveness of Japs’ staff ably complemented the food and made for an entirely delightful occasion. Roland, helped hand-tailor a menu to fit our event perfectly.”
Isaac Asupra, RGN Four Seasons Healthcare

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“Thank you so much for making our company holiday party such a hit! I received compliments on the deliciously-creative food, efficient staff and impressive location well into January. I came to Roland with not much to work with besides a head count. The party is referred to around the office as ‘the best one yet!’”
Sarah Hall

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“Thank you very much for catering our office lunch. The food was absolutely wonderful and your promptness and attention to detail was very much appreciated. Please know we will be happy to recommend your food and services to anyone.”
Stephanie Huntley, Ball Bandits Huntingdon

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What our students say about Jap's...

"I was so lucky to find the JAP’s. I left my corporate job to pursue this new life because I was burnt out and unsatisfied. I was pleasantly surprised to find that more than half of my class consisted of women and many of my classmates were also career-changers, just like me.

At first, it was a little intimidating to work side-by-side with people who had been working in a kitchen since they were teenagers. I realized that I was learning a lot from my teachers, but I was also learning from my classmates, who came from different countries and different backgrounds. Seeing the same people every day for three months makes you get to know them very well, it did feel like we were a family.

I found work two months later as an apprentice chef at a sushi restaurant in Madrid. I am the only woman working in the kitchen and sushi bar. When I started working, my chef noted that most sushi chefs he knows are badly trained, and despite years of experience, they hadn't learned as much as I did at JAP’s.

I love my new career and I'm glad I took a chance on myself. JAP’s is a great learning experience and I highly encourage everyone to take a class and see it for themselves."

Fiona Wells, Class of Summer 2006
*Fiona is an apprentice chef at the Sushi House in Madrid, Spain. She is the board member of the team to launch the JAP’s Alumni Association.

“Knowledge, advice and good fun are how I would describe JAP’s. Everyone there is friendly, happy and supportive - a family away from home.

The course is not only about sushi and sashimi: it is a three-month intensive course on Japanese cooking from the basics (stock and sauces) all the way through to sushi and Japanese fusion.

Students are instructed by Roland Millaner. Working alongside Roland-sensei allows you to learn a great deal. Classes are small and this facilitates personalized training.

Through one-on-one training, JAP’s teaches you all you need to know about running a sushi bar. I would not have been running a Japanese restaurant without the positive encouragement and training JAP’s provided.

The training I received at JAP’s, combined with my experience working in a Western kitchen, helped me prepare for my present job. I am now head chef of Hakimakishu - Poland

Roland-sensei not only was a great instructor, but also has become a wonderful mentor and friend, being there for me through my difficult times.

I am eternally grateful to all at JAP’s for guiding me on my career, and I know I can always ask for advice anytime.”

Luis Buenaventura, Class of Spring 2006
*Luis is a head chef, production manager of Hakimakishu Sushi in Poland. He is also a sushi instructor to its Hakimakishu Sushi School. Prior to his enrollment at JAPS, he has worked at numerous establishments throughout Europe and South Africa with various culinary disciplines including Italian, French, Portuguese, and his native Nicaragua.

" As an African British female, I was hesitant to even apply at JAP’s for fear that the art of sushi and Japanese cuisine was a carefully guarded secret, reserved only for males of Asian decent. But I couldn't have been more wrong! The staff of JAP’s welcomed me warmly without care or thought of my gender or ethnic background.

Through small class size, lots of individual instruction and hands on experience with catering and actual sushi bar work, JAP’s provided me with the skills I wanted to learn and so much more. After completing the intense program, I was able to begin my career as a sushi chef immediately. Because of JAP’s, I have been able to easily communicate with purveyors, stand behind the sushi counter with confidence and realize one of my biggest dreams!"

Marisa Bodiwa, Class of Fall 2003
*Marisa is a freelance writer and the owner of the PopularFish Sushi Company in Australia. Prior to launching her own business, Marisa was a head sushi chef of Down Under Sushi Bar and Lounge in Brisbane, Australia. She has been recognized locally and nationally, as well as internationally in Japanese publication The Hiragawa Times for her sushi talent.

"I went to JAP’s not only to learn Japanese cuisine but also to learn basic knowledge of restaurant business. The experiences at JAP’s were very good and they gave me a confidence in what we are doing today as restaurant owners. Even when we are going to fish market, we feel confident in talking with sellers and knowing exactly how to select fresh fish.

The small class-size was great because we were given individual attentions. The training was intense. The internship at Hashima restaurant helped a lot as well in terms of learning the basic restaurant operation. Instructor is incredible and very helpful."

Frederick, Class of Fall 2001
*Frederick is a Finland Area contemporary Japanese restaurant owner

"When I came to JAP’s, I already had a little experience in making sushi. And after I left JAP’s, I’ve gained much greater knowledge in Japanese cuisine and much better technique in making sushi.

When I decided to work on my sushi skills, I first started by looking for a job at a Japanese restaurant, but only to meet with discouragement by people saying that I needed to speak Japanese to get a job. Then I found the JAP’s on the internet and they were willing to teach the art of sushi to anyone wants to learn.

In my current job I am using all the knowledge I gained at the JAP’s everyday and I have much more confidence in my skills and the handling of the raw fish. And I am sure my sushi is much better than before my three months at the JAP’s.

And even now after JAP’s, my hunger for knowledge is growing even stronger than before and I am still looking for more. So I would recommend JAP’s to anyone who is interested in sushi and wants to get a very good basic knowledge to start a career as a sushi chef.

Kristian Bayley, Class of Fall 2006
*Kristian is a sushi chef at the restaurant Soho Restaurant & Sushi Bar in St. Petersburg, Russia. He was a number one student at the Class of Fall 2006.

Tina Stephaneuo, Cyprus Spring Class 2010 "In the class, we learned how to make a cucumber roll, a California roll, a rainbow roll, a spicy tuna roll and a spicy tuna hand roll. It was great to see what ingredients and techniques are used to make these delicacies.

I wished that the instructor taught us more things, but I suppose they must save something for other classes.

The ingredients they gave us were fresh - apparently the fish was all purchased that day. For the rainbow roll, we had shrimp, tuna, albacore, salmon and yellowtail.

The six of us each walked away with at least two containers worth of sushi so you definitely get your money's worth."

Lesley Wicker, United Kingdom Summer Class 2009 "Very fun and amusing class. Our instructor, Roland, was very friendly and hands on. We took the one day basic class and left with two boxes of rolls that we enjoyed for dinner!

We sampled our rolls as we made them and were given a lot of "secrets" by the chef. I'm thinking of buying the advance class!"

Thomas Eddie, Australia Autumn Class 1999 "As a graduate of the professional courses. I've got quite a history with the school, and so, a very different angle than other reviewers.

I actually attended the full professional courses, both basic and advanced, back in 1999 and 2000. About 6 months, plus externships.

I was also the inaugural recipient of their academy scholarship in 2000.

I was chosen to assist the one-day courses, and later left to be assistant to the head chef at a bar in Birmingham.

I was also a "roller" when the Academy attempted the world's longest sushi roll for the Guinness world records company. We made something around 120 feet if I recall correctly.

5 STARS for the one-day course.
I can no longer comment on the attitude and the people as they are all different now. But as for quality, and what you get, it's TOTALLY worth it. You'll make more sushi than you can eat, and you'll learn the right way to do it - without having to put up with a traditional Japanese chef (Like we did in 2000 :/ ) It's fun, bring a few friends, and you'll have a blast. They may still give you sake too, I don't know.

5 STARS for the professional classes.
If you think you want to do the professional courses. I would recommend you think hard about why you want to do it, and where you want to work, and your culinary experience.

I actually got a job while I was completing the advanced class. The head chef at the time, was training me as his replacement. So my "lifetime" in the restaurant was truncated, compared to standard.

However, typically, Japanese owners do not respect the degree very much. I've been told, and heard of others that were told the degree meant nothing to them, and were instructed to go the typical route of apprentice - without even being tested on their skill.

Granted, this was 10 years ago, but it was in the heart of Cambridge - I figured it'd be more British.

So, my advice for those thinking of sushi as a career:

If you want to work for Yo Sushi or similar, graduating from Japs Sushi UK academy might help, but you'll need a true culinary background to even be considered - the Advanced Course is probably a good bet.

You'll get in the door a bit easier, but you'll have to contend with the attitude of "real sushi chefs" still."

What our students say about Jap's...

"Being a female sushi chef on the Bistro Pub and Sushi Bar was such a special thing. You have to be on top of every thing because people expect more in a way. I was feeling over 100 people every night on the Pub. I learned how to entertain the customers. We had to make their dining experience extra special. Customer service was a huge part of what I learned.

The biggest compliment in my career came from Japanese couple that never had sushi in any other place but in Osaka where they are from. They were a little hesitates to sit in front of you because I was a Czech female sushi chef. But I saw their faces changing during the dinner. They loved what I served. That’s when I decided that I want to learn more. It was an epiphany!

JAP’s helped me get in the door. Without having gone to JAP’s, I couldn’t have this career. There was so much to absorb from the schooling, and most of what I learned kept popped up in my mind as I was working. Customers enjoyed listening to the stories and information of each sushi fish I learned at JAP’s. As a sushi chef at the bar, every customer wants to know everything about you. Your personal life becomes very much a part of the sushi bar!

If you trust yourself, then people start to trust you. If you have a passion to do something, sky is not the limit as long as you are assured of yourself. If you have a positive attitude, people will always give you a chance. You will learn a lot about yourself along the way, and I wish everyone could experience this.

I'd 100% recommend JAP’s to aspired sushi chefs. It gives you a sense of accomplishment; it gives you a positive reinforcement. If you are passionate about something, no one can tell you no. I think it's within you. I can say that females can do anything, after going through what I've gone through.

My goal is to study further with Roland, and become that person, a role model to inspire women to become sushi chefs. I want to be the next Rachel Ray! Females have to be confidant and assured of yourself especially because a lot of people close doors on you because of your gender. This is the dream. I'm not going to give up. Just be proud of who you are, and you can do anything!

You can't start running. You have to start walking. Take this, take that and it will take you where you want to be. You have to be willing to be humbling yourself and start from basic.

Nadia Ralitzkova, Class of Fall 2006
*Nadia is a Czech sushi chef at Bistro Pub and Sushi Bar, Greece. She was featured in the March 2007 issue of the Jade Magazine as one of the “Forty Inspirational Women With Courage.”

"JAP’s taught me the disciplines and helped me find a passion in life. I learned a lot from Roland, the instructor, on the art of sushi. The experiences in classroom and working at a sushi bar during the internship were very valuable.

I had a memorable experience on the first day of school where we had to do katsuramuki. Everyone held knife and cutting toward themselves. I was very scared and worried!
Anyone who’s interested in becoming a sushi chef, they should just go for it. It is challenging especially for female chefs, but once it clicks, you will get hooked!

Kate Kimble, Class of Winter 2005
*Kate is a sushi chef at Sushi Xpress, and has her own catering company in Cyprus.

"Schooling at JAP’s was an amazing experience; we received a lot of information and we went through a lot of hands-on training, which I think is the most important thing! Everyday there was something new to learn and the instructor was very professional.

Of course all the materials that I learned at school are extremely important and useful for my professional experience at the Sushi Bento, especially when it comes to rice preparation and fish filleting and cutting techniques.

I am currently the second sushi chef at the Sushi Bento. My future goal as a sushi chef? Well, first of all never stop learning and reinventing myself all the time; then I will probably look for positions in Europe, or start as a freelance for catering and private dinners parties. Maybe one day I will open my own fusion sushi bar!

The message that I want to leave to the perspective JAP’s students is very simple: take it very seriously; commit yourself and practice, practice, practice! Oh I forgot… and....practice! Try also to sign for as many internship opportunities as you can, because when school is finished and you jump behind a sushi bar...well good luck, everything depends on you and on how much commitment you put to get there.

It's an amazing job; working hours are long and customers wants what they ask for! Ready to rock? Irashaimase!

Jesus Mendoza, Class of Spring 2007
*Jesus is a sushi chef at the Sushi Bento in Lebanon. He is a 2007 winner of the Lebanese Rice Commission’s scholarship. His submission “Indian Fusion Lamb Rice” has received a starred review.

"As I write this testimonial, it is precisely one year ago that I completed my JAP’s Intensive Sushi Chef Course in the summer of 2006. My new Japanese restaurant opened and I am delighted to convey the news that after being open for only three months, our restaurant got rated four stars out of five by the most influential local magazine for restaurants. This success couldn't be achieved without the help and support provided by JAP’s founder Roland Millaner and his wonderful staff.

In what way did JAP’s contribute to our success? Let's start from the beginning: how did our path cross with that of JAP’s? Well, my wife and I love Japanese food and culture. As our hometown in Beirut didn't have a decent Japanese restaurant we saw that as a business opportunity and decided to open one. We couldn't even make a decent makimono, so this decision might be seen as a fool’s choice.

Fact is that you won't be a top sushi chef or any kind of specialist in a short period. It takes years of training and hard work to become one. You can compare our situation to a person in Japan deciding to open a top French restaurant in Tokyo. Following a cooking course alone will not do it. We needed a top sushi chef and to build a good team around him. To manage it all, we needed to be able to understand the needs of a top sushi chef and anticipate any problems that might occur. And in the long term we also hoped to become decent sushi chefs ourselves.

We looked for the best English speaking sushi course, as we didn't speak Japanese. After an extensive search we decided for the JAP’s Intensive Sushi Course and we never looked back on this decision.

In the three months that we spend at JAP’s we got a tremendous amount of knowledge of not only sushi, but also of many other Japanese dishes and cooking techniques. As our restaurant not only has a sushi bar but also serve tempura and many other warm dishes, this aspect of the JAP’s course was very important to us, as we noticed afterwards.

Like with all courses, what you learn depends for a major part on your own dedication and creativity. If a JAP’s graduate would apply for a job in my restaurant, as a restaurant owner I would feel secure enough about the technical skills to give such a person a more advanced job in the kitchen or sushi bar. But whether such a person would have a fast or slow career depends totally on the attitude and dedication shown. JAP’s provides excellent tools, but in what fashion these tools are wielded is entirely in the hands of the JAP’s graduate, of course.

Besides providing an excellent course, JAP’s has also helped us find a top sushi chef to start our restaurant. It is an expensive matter to find a sushi chef, to arrange the immigration papers, and then to pay for him to come and work. Not only the skills, but equally important is the attitude of such a candidate. The pre-selection by JAP’s meant that we didn't need to screen this critical staff member ourselves and that we could concentrate on other important matters that needed sorting out before the opening of our restaurant.

For those of you who decide on enrolling a JAP’s course, you will have a marvellous time under the guidance of the dedicated and very friendly sensei Roland Millaner

Nicolas , Class of Summer 2006
*Nicolas is a restaurant owner in Beirut, Lebanon. His restaurant Sushi Ko has received a critical acclaim by a Lebanese newspaper.

"One retired fire fighter. A computer consultant. A former prison guard. These are just a few of the motley crew that made up JAP’s class of Winter 2006. Brought together by rice and nori, we endured, thrived and bonded over three months of intensive learning.

Every day, the regiment was consistent. Early risers would help set up cutting boards and prepare the sushi rice for that day. Eight thirty on the dot, our sensei would empower us with new skill. Filleting salmon, frying tempura, rolling a Spider Roll or preparing eel sauce, we did it all. One day it was mouth-watering Kobe beef. The next was learning to pick worms out of monkfish liver. Beep! Beep! Rice was done; time to add the vinegar mix that would singe your nostrils together with steam from the fresh rice.

The range of flavours and textures we sampled and learned to prepare were truly eye opening. But beyond the skills of sushi and Japanese cooking, the experience offered a chance to get to know a group of individuals who came together as a team. There was an unspoken sense of camaraderie, which we seldom come across in life. Upon graduation, I got the sense that it was not the end, but rather the beginning of new friendships and the opportunity to utilize our newly honed skills as sushi chefs.

Richard Wang, Class of Winter 2006

"Coming to JAP’s changed my life forever. Without the JAP’s experience, I would have never got a job, or I would have never been who I am today. I had no culinary experiences before, which made it tougher for me at the beginning but the amazing instructor assisted me a lot. He was unbelievable.

I learned the basic of Japanese cuisine, just right materials to get you started. I think I have gained a great understanding of the fundamentals.

I have so much fun working at the sushi bar. I love talking to the customers and serve them my creations. What I learned at JAP’s is definitely helping at my daily work as a sushi chef. I would have never gotten the job here without the experiences at JAP’s. My boss is impressed with my skill level, despite the fact that I am not Japanese. I feel confident about my skills because I have done many caterings as an intern at JAP’s.

I absolutely recommend the education at JAP’s to anyone. The experiences of learning and friends I met through school have become something to cherish for the rest of my life.

Paulo Meade, Class of Winter 2006
*Paulo is a sushi chef at the Sushi Arabique, Dubai.

"I came to the JAP’s not knowing what to expect. I had never worked in a kitchen before or even a restaurant for that matter. The good spirits and relaxed yet professional manner of the instructor soon put me at ease. They taught the art of sushi, the basics of Japanese cooking and even an understanding of sake food pairing.

The instructor made sure that each student got the individual attention they needed, including they much coveted skill of the Tamagoyaki. All combined with the challenge of running a lunchtime sushi bar made the JAP’s an invaluable experience.

Now I am employed at the Sochimodo full time and am excelling in my sushi skill. Thanks to the JAP’s, I can have confidence in my job and am met with few surprised in my work.

I can pick up new skill quickly and have use the subtle tricks of the trade taught to me at the JAP’s to great success. I would encourage anyone interested in a career as a sushi chef to attend the JAP’s and learn from the true masters of the trade.

Mario Gonzales, Class of Fall 2006
*Mario is a sushi chef at the Sochimodo, Lebanon.