School approved internship trains four Tokyo teens as sushi chefs

Unipotential has partnered with Seisoku Gakuen High School to conduct a school-approved vocational internship titled the “High School Sushi Chef Challenge” from 27 July to 6 August. Held at the company’s Yurakucho Kakida restaurant in Shibuya, Tokyo, the practical programme provided four high school students with paid work experience in floor operations, counter service, and sushi preparation. The programme culminated in a showcase event on 6 August where participants served hand-rolled sushi to their parents.

Unlike conventional culinary apprenticeships that require years of rigorous training, the week-long initiative used a structured teaching method developed under the restaurant’s Sushi Academy. Kazuhiro Kakida, representative director of Unipotential and head chef at Yurakucho Kakida, established the business without undergoing traditional apprenticeship training. The process breaks down fundamental techniques into standardised forms and repetitive practice routines, thus enabling complete beginners to acquire practical sushi-making skills within five working days.

The venue provided a distinct environment for youth career education, as foreign tourists account for approximately 70 to 80 per cent of customers at the location. Operating on the front line of international hospitality, the participating students communicated with overseas visitors using basic English and non-verbal gestures. Student motivation varied, ranging from long-standing culinary interests to exploration of future career paths in international relations or science, with participants noting the satisfaction of successfully communicating across language barriers.

This initiative demonstrates how to promote the continuance of Japanese culinary heritage by lowering entry barriers for younger generations, while also equipping them with international hospitality skills.