Feature
Oct 1, 2024
Hands-on Japanese culinary lessons in Tokyo and
Yokohama
taught directly by top chefs
New Blog Posts
Lesson Report
Jun 16, 2024
Lesson Report: One-Week Izakaya Course
Lesson Report
Jun 9, 2024
Lesson Report: One-Week Yakitori Course
Lesson Report
May 13, 2024
Lesson Report: Three-Week Course(Part 3 1-Week Izakaya Course)
Lesson Report
May 12, 2024
Lesson Report: Three-Week Course(Part 2: 1-Week Ramen Course)
Lesson Report
May 11, 2024
Lesson Report: Three-Week Course(Part 1: 1-Week Sushi Course)
Lesson Report
May 10, 2024
Lesson Report: Four-Day Private Special Course (Part 2: 2-Day Wagyu Session)
Lesson Report
May 9, 2024
Lesson Report: Four-Day Private Special Course (Part 1: 2-Day Sushi Session)
Lesson Report
May 8, 2024
Lesson Report: Four-Week Private Sushi Course (Week 3 to 4)
Lesson Report
April 10, 2024
Lesson Report: Four-Week Private Sushi Course (Week 1 to 2)
Lesson Report
Feb 10, 2024
Lesson Report: One-Week Private Sushi Course
Lesson Report
Feb 3, 2024
Lesson Report: Special 1-Day Fish Cutting Session and World Sushi Cup Japan 2023 - Congratulations, Peter!
Lesson Report
Jan 15, 2024
Lesson Report: Interpreter Training Day at FZWC!
Lesson Report
Dec 15, 2023
Lesson Report: One-Week Private Sushi Course
Lesson Report
Nov 25, 2023
Lesson Report: 4-day Private Ramen Course
Lesson Report
Oct 17, 2023
Lesson Report: One-Week Private Sushi Course
Enroll Now for the 2025 Program
Certification
of Cooking Skills
for Japanese Cuisine
Washoku Chef Training Course
with MAFF-Accredited Medal
Certification Framework
Presentation of
the Guideline
Notification/ Report
Application / Management Body
Application
Certification
Guidance /
Advice, etc
Report
Certifying Body
Lecture / Examination
Certification
Frontier Zipang Washoku Class (FZWC) is a culinary school licensed to certify Japanese cuisine chefs from abroad, following the guidelines established by the MAFF.
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Experience the Full FZWC Program
- The Frontier Zipang Washoku Class (FZWC) imparts essential knowledge, techniques, and hands-on experience through its 12-Week Washoku Chef Training Course(WCTC).
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Only 12 Spots Available Each Year - This exclusive program is limited to 12 participants annually, with 4 participants per term across 3 terms each year.
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Beginners and Professionals Welcome - This course is designed to flexibly accommodate a diverse range of participants, from beginners to seasoned professionals.
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Optional Certification - Our school is officially licensed to certify Japanese cuisine chefs from abroad, following the guidelines established by the Ministry of Agriculture, Forestry, and Fisheries (MAFF). Through the WCTC, participants have the opportunity to earn an official certificate and medal issued by MAFF.
Applications will close once the specified number of applicants is reached.
8 ADVANTAGES OF TAKING LESSONS AT FRONTIER ZIPANG
Advantage No.1
Instructors are top Japanese chefs
All of our culinary instructors are top chefs running their own restaurants. They are not only skilled chefs but also effective trainers, being perfectly willing to share their culinary knowledge and skills with you.
Advantage No.2
You can receive a plenty of hands-on training at real restaurants
Lessons are mainly given at the restaurants that our instructors run, focusing on the improvement of essential culinary techniques within a limited amount of time. So, you will be given ample opportunities to do hands-on practice in the well-equipped kitchens. It is only the on-site training that allows you to master solid culinary skills.
Advantage No.3
Small-class lessons for students at all levels, from beginners to professionals
FZWC offers small-class lessons with a maximum capacity of 4, allowing our instructors to provide meticulous guidance and support to each student. All courses are designed to be taken by people of all levels, from those who want to learn Japanese cuisine for fun to those who aim to open their own restaurants. So you can ask our instructors any questions at any time for clarity. *Feel free to contact us for information regarding a private lesson.
Advantage No.4
A wide variety of courses are offered to suit your purpose
You can explore a diverse range of culinary courses at FZWC, featuring options such as sushi, ramen, yakitori, and izakaya. You have the flexibility to enroll in multiple courses. Our experienced instructors, with rich expertise and specialized knowledge, lead all lessons. Don't hesitate to ask us about recipes or culinary skills that may not be part of our standard course curriculums. We are dedicated to meeting your individual preferences and needs and provide flexible responses based on your specific requirements.
Advantage No.5
Full support is provided for opening your own restaurant
Frontier Zipang also offers lessons to support you in opening your own restaurant. You can learn all the know-how necessary to run the restaurant business, including marketing, recipe and menu development, and ingredient sourcing.
Advantage No.6
English interpreters are available
At FZWC, English interpreters are always available and help you take the lessons without feeling any language barrier.
Advantage No.7
Culinary internship programs are offered
You will have an opportunity to gain workplace experience at actual restaurants.
Advantage No.8
Conveniently located sites of lessons
Since the restaurants where lessons are offered are located in Tokyo and Yokohama, they are easily accessed by train. In addition, there are a large number of affordable accommodations as well as many places to eat or drink. So, you can save on hotel expenses during your stay in Japan while trying both traditional and modern-style Japanese dishes.
OUR COURSES Please consult with us regarding
the duration of a course.
Washoku Chef
Training Course
The Washoku Chef Training Course at Frontier Zipang Washoku Class (FZWC) comprehensively covers Japanese food culture. Over a period of 12 or 24 weeks (consisting of 12 weeks of lessons and a 12-week internship program), students will delve into the professional skills and knowledge of Japanese cuisine. By the end of the course, students will have gained a deeper understanding of not only food materials but also Japanese culture, acquiring extensive knowledge of traditional Japanese culinary practices.
... more
12 weeks / 24 weeks
Learn More 
Sushi Course
Sushi is a beloved and internationally renowned Japanese culinary delight cherished by people of all ages and genders both in Japan and around the world. In this course, you will learn from experienced sushi chefs. The lessons take place at the restaurant and focus on imparting a deep understanding of sushi, along with plenty of hands-on practice in fish filleting and making nigiri and sushi rolls. Moreover, the long-term course provides you with the chance to gain practical experience at the affiliated standing sushi bar.
... more
1 week, or extended
Learn More
Yakitori Course
Yakitori consists of various chicken parts and vegetables grilled over charcoal and served on skewers, making it an affordable option for the general public to enjoy with a beer. In our yakitori course, you can learn the ins and outs of the yakitori business, from basic to advanced techniques. The lessons are taught by an experienced chef in an authentic yakitori restaurant environment. Furthermore, you have the option to explore a range of side dishes commonly served at yakitori restaurants.
... more
1 week, or extended
Learn More
Ramen Course
Ramen, Japan's diverse national noodle dish, encompasses a range of styles such as standard ramen with soup, 'tsukemen' (ramen served with a separate dipping sauce), and 'aburasoba' (soupless ramen with noodles and various toppings mixed thoroughly with sauce). Our ramen course offers the opportunity to learn how to prepare an exclusive, original ramen created specifically for the program. This comprehensive course covers both fundamental and advanced ramen techniques, and it also allows you to explore essential side dishes commonly found in ramen restaurants.
... more
1 week, or extended
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IZAKAYA Course
Izakaya is a type of Japanese-style pub or tavern commonly frequented by office workers for after-work drinks in Japan. These establishments offer a diverse selection of à la carte dishes, encompassing both Japanese and Western cuisine, served in small plates. This allows customers to savor a variety of foods in smaller portions, all at reasonable prices, while enjoying their drinks. Our izakaya course offers a diverse array of recipes and culinary techniques, helping you acquire foundational skills that can be applied to your own cultural cuisine.
... more
1 week, or extended
Learn More
Testimonials Read about the experiences of our alumni
Experience
feedback
If you would like to share your experience with us after completing our course,
we would greatly
appreciate it if you could fill out the form below and submit it to us.
with Us
About us
As passionate artisans of washoku, we are dedicated to studying Japan's rich traditional food culture. While embodying the fusion of modern culinary trends with time-honored traditions in our restaurant business, we make earnest efforts to pass down these traditional culinary techniques to future generations through our NPO activities in Japan.
Our journey has been marked by a wealth of experience and a track record of success in our restaurant ventures. Yet, our exploration led us to a question: How can we better serve the global community? After extensive travel around the world, we found our answer in the realm of culinary education. This inspiration led us to establish Frontier Zipang Washoku Class, or FZWC, where we passionately share the heart of Japanese cuisine with the world.
The food industry is evolving rapidly, prompting us to reevaluate the traditional food culture that the Japanese have cherished for many years. To stay ahead of these changes, we are shifting our focus to the international stage, where we aim to offer fresh culinary experiences to those deeply interested in Japan's food culture. Our goal is to provide them with an exceptionally memorable and unforgettable experience.
Read More
FZWC's Mission
Bringing Japan to the world,
blending tradition with the latest trends,
and sharing Japanese food culture globally
Our locations
Yokohama
Yokohama is a historic port town, marking Japan's initial foray into opening itself up to the West. In other words, it can be said that Yokohama serves as the starting point for Japan's globalization. The Yokohama Archives of History is situated at the location where the Japan-US Amity Treaty was concluded in 1854, marking Japan's agreement to open its doors to the outside world.
Preserving a wealth of exotic buildings and townscapes, such as Yokohama China Town and Yokohama Red Brick Warehouse, alongside historic landmarks like Sankeien Garden, Yokohama seamlessly blends traditional and contemporary elements. The city also boasts a modern, futuristic side represented by landmarks like the Landmark Tower. This harmonious integration of traditional and contemporary tastes has made Yokohama a popular tourist destination, attracting a substantial number of visitors from overseas each year.
Moreover, Yokohama is highly accessible from Haneda Airport in Tokyo, just a 30-minute train ride away. Yet, it offers a distinctly different atmosphere from Tokyo, adding to Yokohama's allure.
Yokohama proves to be an ideal location for FZWC, whose mission is to preserve and share Japanese traditions, culture, and washoku with the world. As an illustration, Yokohama holds the distinction of being the birthplace of 'gyunabe,' now renowned worldwide as 'sukiyaki.' This Japanese dish originated from the fusion of Japanese and Western culinary cultures during the Meiji period, when Japan's westernization rapidly progressed.
Tokyo Metropolis
Tokyo, the capital of Japan, was formerly called Edo.
According to the 2020 Global City Indexes released by an American think tank, Tokyo was ranked No. 4, following New York, London, and Paris.
While Tokyo boasts a strong image as a modern, advanced city exemplified by landmarks such as Tokyo Skytree, it offers visitors the chance to immerse themselves in Japanese historical and traditional heritage sites and landscapes. Notable examples include Senso-ji Temple, the Meiji Shrine, Shinjuku Gyoen National Garden, and the path of vermilion torii (archways leading to a Shinto shrine) at Nezu Shrine.
Furthermore, Akihabara is a must-visit destination today—the mecca of 'anime' and 'manga,' playing a leading role in spreading Japanese subculture worldwide.
