Becoming a sushi chef once took long years as an apprentice. Makoto Fukue turned this world on its head in 2002 when he opened Tokyo Sushi Academy, Japan's first vocational college for sushi chefs. A staff of experienced pros has so far equipped some 3,000 graduates from around the globe with the skills to preserve the Edomae sushi tradition. 2013 brought a Singapore branch, and with a second Tokyo school opening this fall, we meet a business on a mission to preserve Japan's culinary heritage.
