FRONTIER ZIPANG

Washoku, or Japanese cuisine, is a unique culinary tradition cultivated in Japan, renowned for its integration of the country's four distinct seasons and rich natural environment. In our Washoku Chef Training Course, students will delve into the essence of washoku by immersing themselves in traditional cuisine and the diverse range of food materials that reflect Japan's cultural values and lifestyle.

Throughout the course, students will explore the concept of 'umami,' which is central to washoku, and learn to craft 'dashi' (soup broth) using natural ingredients. They will also engage in hands-on practice sessions covering a variety of cooking techniques, including simmering, grilling, deep-frying, and steaming, all essential components of Japanese cuisine.

Proficiency in the use of Japanese kitchen knives is essential for mastering the foundational skills of Japanese cuisine. In our Washoku Chef Training Course, students will receive comprehensive instruction on the various types of Japanese kitchen knives and their specific applications.

Moreover, we provide our exclusive set of Japanese kitchen knives for this course, ensuring students have the necessary tools to excel in their culinary journey.

Kaiseki is a traditional multi-course Japanese dinner reserved for special occasions. This culinary art form presents a rich array of dishes crafted from seasonal ingredients, meticulously arranged on individual trays to showcase both sophisticated flavors and aesthetic appeal. Chefs devote careful attention to ingredient selection, plate presentation, and food arrangement, resulting in a dining experience that is as visually stunning as it is delicious.

The world of Kaiseki is deeply rooted in principles such as 'wabi-sabi' (Japanese aesthetic concept that celebrates the beauty of imperfection, impermanence, and simplicity), as well as the core concepts of traditional Chinese cosmology. While this culinary tradition is vast and intricate, our course focuses on providing students with a foundational understanding of Kaiseki's basic structure, alongside practical skills to create their own original multi-course meals. Our aim is to equip students with the ability to master the art of Kaiseki within a short period.

In our sushi lessons, students have the invaluable opportunity to learn from experienced sushi chefs at Sushi Suzunari, our partnered sushi restaurant located in Yokohama. All classes are conducted within the authentic setting of a working restaurant, where our instructors are dedicated to imparting the true essence of sushi. Through hands-on experience, students will develop a comprehensive understanding and professional skills necessary for both 'Omakase' and 'Edomae' styles of sushi preparation.

Moreover, in our long-term course, students will have the unique privilege of gaining on-the-job experience at our partnered casual, stand-up sushi bar, an extension of Sushi Suzunari. This practical exposure enhances students' proficiency and confidence in sushi-making techniques. Additionally, students will have the opportunity to visit the fish market in Yokohama, further enriching their understanding of sourcing and selecting quality ingredients.

Yakitori, among Japan's most beloved dishes, may appear deceptively simple at first glance, but its complexity is revealed upon closer examination. In our course, students will unravel the secrets behind crafting flavorful yakitori, guided by comprehensive, step-by-step instructions that span from fundamental to advanced techniques. Led by seasoned chefs within the ambiance of an authentic yakitori restaurant, students will gain hands-on experience essential for mastering this iconic cuisine. Furthermore, students will have the opportunity to explore an array of side dishes commonly enjoyed alongside yakitori, broadening their culinary repertoire.

In our ramen lessons, students will learn to prepare an exclusive, original ramen developed specifically for our program. This comprehensive course covers not only the fundamentals but also advanced ramen techniques to help you attain culinary excellence. Additionally, students will have the chance to explore essential side dishes commonly enjoyed at ramen restaurants. What's more, upon successfully completing the ramen lessons, our school will provide support for you to establish your own business. This venture will feature a new genre of ramen that we developed, and we will assist you in sourcing the necessary ingredients through a contract with our school-partnered restaurant.

Ramen has captured global attention like no other Japanese dish. With over 20,000 ramen restaurants in Japan, each venue tirelessly refines its offerings, competing and evolving to craft distinctive noodles, broths, and toppings.

While the array of ramen variations is vast, our curriculum focuses on imparting knowledge of the most beloved types of ramen in Japan. Students will explore the intricacies of crafting an original soup base, selecting toppings that complement the dish, and learning about the latest ramen styles such as ‘tsukemen’ (noodles served with a separate dipping sauce) and ‘aburasoba’ (an increasingly popular style of ramen known for its flavorful, oily sauce that coats the noodles and garnished with a variety of delicious toppings such as green onions, braised pork, and seasoned eggs).

In our izakaya lessons, students will immerse themselves in a diverse array of recipes while exploring various culinary techniques. Izakaya is a pioneering style of restaurant business that originated in Japan. The lessons offer a unique opportunity where, once students have acquired the foundational skills, they can adapt and apply them to the cuisine of your own culture.

Alongside the lessons highlighted, our Washoku Chef Training Course encompasses contemporary Japanese culinary genres, including Wa (Japanese-style) sweets and onigiri (rice balls). Taught by expert chef instructors who specialize in these specific areas, students receive hands-on training in the authentic environments of six different restaurants they actually run. This unique approach not only provides invaluable practical experience but also offers students the chance to interact with many chefs throughout their training journey.