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! 👇

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 👀