AIRG will spearhead three important initiatives dedicated to professionals working in the sushi industry.
Sushi professionals, with AIRG courses, the Italy Sushi Cup, and sushi master Yamazaki Gentaro, in Milan June 8-11
AIRG, the Italian Association of Japanese Restaurateurs (https://www.ristoratorigiapponesi.it/), which has been promoting authentic Japanese gastronomic culture since 2003, presented three important initiatives in Milan dedicated to sushi professionals.
The event took place at Finger's Garden, where the cuisine, led by chef Roberto Okabe, was highlighted by the wild Alaskan catch featured on the menu for the occasion.
Yamazaki Gentaro, a renowned Japanese sushi master and an international figure in the promotion of authentic Japanese culinary culture, joined from Japan and presented what will happen at the Fondazione Mazzini, in Cinisello Balsamo, just outside Milan, from June 8 to 11, 2026, over four intense days.
The first two days, Monday the 8th and Tuesday the 9th, will be dedicated to the AIRG-WSSI Professional Sushi Course. The World Sushi Skills Institute, founded in 2013, is the only training institute recognized by the Japanese government for professional sushi teaching abroad. It is therefore a unique opportunity, dedicated not only to sushi chefs but to anyone who wants to offer raw fish with skill and confidence.
June 11th will see Kuroobi, an Advanced Sushi Course that is a true masterclass, while Thursday, June 11th, will see the Italy Sushi Cup, a day of trials to determine the best Italian sushi chef. This chef will officially represent Italy at the 2026 World Sushi Cup in Tokyo and will be selected by an international jury of sushi chefs chaired by Japanese chef Yamazaki Gentaro.
"In recent years, there has been a global sushi boom that has also affected Italy. "We've noticed that too often, flashy aesthetics and innovative ideas take precedence over hygiene and proper fish handling," explained Yamazaki Gentaro. "Offering raw fish without proper knowledge of hygiene and preparation techniques carries many risks. This is why an international training system has become necessary to train and select chefs with specialized technical skills. The WSSI and World Sushi Cup courses serve precisely this purpose. The latter is not a simple competition among the best non-Japanese sushi chefs. It is the culmination of a journey of knowledge that sushi chefs undertake with us through our courses, to share true Japanese gastronomic culture with the world."
But how, according to Yamazaki Gentaro, could the quality of Japanese restaurants in Italy improve?
"First and foremost, I repeat, safety comes first, and this is precisely the starting point of our courses. Italian chefs and industry professionals who attend them have the opportunity to learn more about the handling of raw fish, temperature management, and the proper maintenance of utensils (...) to best serve their sushi dishes. Outside of Japan, sushi has developed into often truly interesting dishes, but as an internationally active teacher, I reiterate that hygiene and safety must take precedence over aesthetics and originality. Freshness, the cold chain, hygiene of cutting boards and knives... Our Professional Course makes sushi chefs aware of how fundamental all of this is."
"AIRG courses are a unique opportunity for professionals—be they chefs, restaurant owners, or industry professionals—to delve deeper into the complex and fascinating world of sushi," concludes Annalena De Bortoli, AIRG spokesperson and author of "Sahou. Bowls, Chopsticks, and Good Manners on the Japanese Table" (Trenta Editore), a book that explores the culture of the Land of the Rising Sun through food. During the presentation, he demonstrated how sushi is traditionally eaten in Japan, holding it with chopsticks the right way up and avoiding soaking the rice in soy sauce. "Abroad, almost all that's known is Edomae sushi, or Tokyo Bay sushi. And very few people know that sushi originated in Southeast Asia as a method of preserving freshwater fish, which was placed in barrels alternating with rice," De Bortoli concluded.
Registration procedures for the AIRG-WSSI Professional Sushi Course, the Advanced Kuroobi Course, and the Italy Sushi Cup are available on the AIRG official website, https://www.ristoratorigiapponesi.it/
Who are the AIRG/WSSI course instructors and the Italy Sushi Cup judges?
Yamazaki Gentaro (Jury president)
Born in Nagoya, where he trained as a sushi chef for over 10 years, he later lived in America and Switzerland to deepen his knowledge of sushi abroad. He holds international recognition as a sushi and Japanese cuisine specialist, as well as being a Three-Star Rice Master and a Sake Tester Quality Certified Master. He is a Certified Instructor for teaching sushi abroad and the European Director of WSSI teaching. He is a Certified Judge in the World Sushi Cup.
Hirazawa Minoru
Founder of Japanese restaurants in Italy, in 1972 he pioneered the import and production of authentic Japanese ingredients, opening restaurants in Rome and Milan and establishing authentic Japanese businesses throughout Italy. He is the only authoritative member of the National Association of Restaurateurs in Japan permitted to operate abroad, and in 2003 he founded AIRG, the Italian Association of Japanese Restaurateurs.
Kawada Junko
She lives in Belgium, where she owns a restaurant in Antwerp and specializes in raw fish. A silver medalist in the creative sushi competition at the 2014 World Sushi Cup, she has been a WSSI member since then, serving as a certified judge. She has served on the Jury in France, Romania, Norway, and Portugal, and collaborated at the European Sushi Championship in Monaco in 2023 and 2024.
Wagner Spadacio
Born in Brazil, but professionally raised "Japanese-style," with a keen eye for raw materials and meticulous technique. He worked extensively in France, but also in Great Britain and Morocco, until settling in the Principality of Monaco, where he is Executive Chef of the Niwaki restaurant. She won the 2017 French Sushi Championship and won a Silver Medal at the 2018 World Sushi Cup.
Italy Sushi Cup Staff
Kyoko Higuma, Vice President of AIRG, the operational heart of the company, a profound expert on Japanese culture and a trainer for Japanese restaurants, as well as a sushi master. Micaela Giambanco, kitchen manager and one of the very few Italian Kuroobi chefs, the only woman, finished 13th at the 2018 World Sushi Cup out of 42 participants, the first among women.
Information on the AIRG-WSSI Basic Sushi Course
https://www.ristoratorigiapponesi.it/corso-professionale-sushi-wssi/
Information on Kuroobi
https://www.ristoratorigiapponesi.it/kuroobi
ABOUT AIRG (Italian Association of Japanese Restaurateurs)
https://www.ristoratorigiapponesi.it
Founded in 2003 in Milan, the Italian Association of Japanese Restaurateurs promotes knowledge of authentic Japanese gastronomic culture and education about Japanese tastes through various initiatives. In addition to Professional Sushi Courses, Kuroobi, and the Italy Sushi Cup, as well as other programs for professionals, it provides individual consultations and other specialized cooking and dining room training. AIRG also offers amateur cooking classes, tastings, and events for the public and Japanese enthusiasts. AIRG thus provides cultural insights into "Japanese food" through the learning of lesser-known curiosities, table culture, and seasonal and regional dishes and recipes.
WHO IS WSSI (World Sushi Skills Institute)
https://www.worldsushiskillsinstitute.com
It is estimated that there are over one hundred thousand sushi restaurants outside of Japan, and that over 95% of sushi is prepared by people from countries where the culture and techniques related to the consumption of raw fish are not native. This is why WSSI was founded, the only official organization recognized globally for the certification of sushi chef skills. A Japanese institute affiliated with the All Japan Sushi Association, it is dedicated to preserving and promoting the tradition of sushi, ensuring high standards of quality and food safety. Through rigorous courses and exams, WSSI certifies technical skills and knowledge of traditional Japanese practices, training professional chefs worldwide.
WHAT IS THE ITALY SUSHI CUP?
https://www.italysushicup.it
The Italy Sushi Cup, a competition reserved for sushi chefs of Italian nationality (native or by marriage), is the gateway to the World Sushi Cup, an event held in Japan every year since 2014 to determine the best non-Japanese sushi chef in the world. It is supported by the MAFF (Japanese Ministry of Agriculture, Forestry, and Fisheries) and promoted by the AJSA (All Japan Sushi Association) and the WSSI (World Sushi Skills Institute).
WHAT IS ALASKA SEAFOOD?
https://www.alaskaseafood.org
ASMI, the Alaska Seafood Marketing Institute, is an inter-industry association that operates as a partnership between the State of Alaska and its seafood industry. Its role is to promote the excellence of its wild and sustainable seafood, while also providing training to industry professionals. Fishing is Alaska's largest source of income, exporting nearly 60% of seafood and 90–95% of wild salmon to the private market in the United States. In addition to salmon, Alaska is also known for other products such as crab, Pacific cod, saithe, halibut, and sole, all available fresh during the permitted fishing season or frozen year-round. The sustainability of Alaska's seafood is an essential requirement for this state, validated by a law enacted in the Constitution over 70 years ago. This law requires that all catches be managed according to regulations designed to prevent waste and habitat damage. This ensures the survival and reproduction of the various species and secures the future of the economy in markets around the world.
Info:
https://www.ristoratorigiapponesi.it/corso-professionale-sushi-wssi/
https://www.ristoratorigiapponesi.it/kuroobi
https://www.italysushicup.it
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