A short one, and an honest one. The Method closes tomorrow (Sunday) evening. This week I learned something: I sent details and numbers in messages, when a decision like this deserves a real conversation. So for the final day, that's what's on offer — a 20-minute call, no pitch. I ask where you are and where you're stuck; if I'm confident I can help, I tell you exactly how — everything included, openly. If I'm not, I tell you that too. If any part of you has been circling this all week: calendly.com/itabashisushidojo/application-call — this weekend's slots are open. And to everyone staying on the free path — which is most of you, and which is exactly what it's there for: White through Blue remains yours, always, and next week the regular lessons continue. Nothing about this Dojo was ever only about the three spots. Make beautiful sushi, make people happy. — Chef Haidong

Last night I showed you why. Youtube launch shorts Today, here's what. The Itabashi Method — 12 weeks of one-to-one coaching. Not a course. Not videos. You and me, every week, working on your hands. The path: knife → rice → fish & sashimi → nigiri → maki → your own menu. Each week builds on the last. Between sessions, you practise inside the cooking you already do at home — your knife, your kitchen, your dinners — and you send me video of your hands. I correct what I see before we meet again. Two ways to do it: 🖥️ Online — weekly 1-to-1 video sessions, wherever you are 🍣 In person at Itabashi — same 12 weeks, face to face at my counter. Real fish, real tools. A founding offer, this round only. My promise, in writing: in week one we agree your goal — real milestones we can both see. Complete the programme, and if you haven't reached them, I keep coaching you free until you do. I carry the risk. You carry the knife. Three spots. That's all. Because one-to-one means exactly that, and I still have a restaurant to run. Doors close Sunday 19 July. For the full details — how it works, the two tracks, and the investment — comment or DM me "METHOD" and I'll send you everything personally today. Some of you have been in this Dojo posting homework since Episode 1. You know how I teach. This is that — all the way. — Chef Haidong

Hey Dojo, Chef Haidong here. When most people think about learning high-end Japanese cooking, they view it as a "hobby." They think about buying ingredients, practicing, and spending time. But I want to challenge you to look at it differently. Mastering this craft is an investment that pays you back for the rest of your life. Let’s look at the actual math: Once you master the rice science, precision knife cuts, and Zuma-style plate aesthetics that I teach, you aren't just making dinner anymore. You are creating a Michelin-level experience. The Math: If you host an intimate, private Omakase dinner party at home for 10 friends or local clients, and charge just £50 a head (which is incredibly cheap for premium sushi), you make £500 in a single evening. The Return: Adjust that upon your circumstances, and you have completely paid off the cost of any high-end culinary training. The Lifetime Value: From that moment on, you own an elite, rare skill. You can use it to host paid gigs, impress your family, or throw jaw-dropping dinner parties for the rest of your life. Unlike a vacation or a gadget that loses value the moment you buy it, your skills only get sharper. I only take on 3 private students at a time for my 1-on-1 Mentorship to ensure they actually achieve this level of mastery. If you are ready to build a skill that pays you dividends for life, drop a comment below or send me a DM, and let’s see if you're a fit for this cohort! 👇