Course Details
The 2025 WASHOKU Chef Training Course is Confirmed!
The Washoku Chef Training Course at Frontier Zipang Washoku Class (hereafter called FZWC) is offered three times per year. This exclusive and comprehensive culinary program in Japanese cuisine is available to only four students per term, totaling 12 students annually.
FZWC is a Japanese culinary school partnered with industry experts who are actively engaged in the restaurant field. Offering lessons within authentic restaurant settings, FZWC provides instruction from a team of experienced professional chefs. This unique approach allows FZWC to stand out by consolidating a wide range of washoku disciplines into a single, comprehensive culinary course.
Over the course of 12 weeks, students will deepen their understanding of Japanese culture and food materials while acquiring the professional skills and knowledge essential to Japanese cuisine. By the end of the course, they will have developed a profound expertise and refined their skills, with the aim of achieving the proficiency needed to create their own ‘omakase’ course.
Moreover, FZWC is a culinary school licensed to certify Japanese cuisine chefs from abroad, following the guidelines established by the Ministry of Agriculture, Forestry, and Fisheries. As a result, students can earn the Bronze or Silver Certification for Cooking Skills in Japanese Cuisine in Foreign Countries, which attests to their proficiency in Japanese culinary techniques.
The tuition fee for our Washoku Chef Training Course is highly competitive, and applications will close once the maximum number of applicants is reached.
Our Washoku Chef Training Course is designed to help aspiring chefs refine their culinary skills and techniques, enabling them to succeed as professional chefs in the world of Japanese cuisine.
It is also an ideal option for individuals who wish to learn authentic Japanese cuisine comprehensively from the ground up and gain hands-on experience, which is invaluable for enhancing culinary skills and advancing their careers as chefs.
We sincerely hope that our Washoku Chef Training Course will enrich your life and help you gain valuable culinary experience and skills.
Curriculum Part 1
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.
Curriculum Part 2
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.
Curriculum Part 3
In the Sushi Session, students have the invaluable opportunity to learn from experienced sushi chefs at Sushi Suzunari, our partnered restaurant in Yokohama. All lessons are conducted in the authentic setting of this working restaurant, where our instructor, with over 40 years of experience, is dedicated to imparting the true essence of sushi. Through hands-on experience, students will develop a comprehensive understanding and the professional skills necessary for both 'Omakase' and 'Edomae' styles of sushi preparation. The Sushi Session covers not only nigiri and maki (sushi rolls) but also fish filleting and preparation, fish slicing for nigiri and sashimi, as well as the proper treatment and preservation of fish. Additionally, students will have the opportunity to visit the local fish market in Yokohama.
Curriculum Part 4
In the Yakitori Session, students will uncover the secrets to crafting flavorful yakitori through detailed, step-by-step instructions. This session covers fundamental techniques, including proper skewering and charcoal grilling of chicken, tsukune (minced chicken meatballs), and vegetables, as well as advanced techniques. Students will also learn to make an original tare (sauce) that is well-received both in Japan and abroad. Additionally, they will explore a variety of side dishes commonly enjoyed with yakitori, expanding their culinary repertoire. Guided by seasoned chefs in the authentic setting of a yakitori restaurant, students will gain hands-on experience essential for mastering the art of yakitori.
Curriculum Part 5
In the Ramen Session, students will learn various types of ramen from the head chef of one of Tokyo's most popular ramen restaurants. They will master the art of crafting different styles of ramen by combining soups made from chicken, pork, seafood, and seashells with kaeshi sauce bases. The recipes are developed and researched from scratch by the chef, allowing for unique applications. Beyond traditional ramen, students will explore contemporary styles such as ‘tsukemen’ (noodles served with a separate dipping sauce) and ‘aburasoba’ (a popular style known for its flavorful, oily sauce that coats the noodles and is garnished with toppings like green onions, braised pork, and seasoned eggs). Additionally, students will have the opportunity to learn about gyoza and other essential side dishes commonly enjoyed at ramen restaurants. Upon successful completion of the ramen lessons, our school will provide support to help you establish your own business, featuring a new genre of ramen developed by us. We will also assist you in sourcing the necessary ingredients through a contract with our partnered restaurant.
Curriculum Part 6
The Izakaya Session covers beloved Japanese foods enjoyed both in Japan and internationally, such as onigiri (rice balls), tonkatsu (deep-fried breadcrumbed pork cutlet), and curry and rice. Additionally, students will receive a special lesson on luxury Wagyu. Izakaya represents a pioneering style of restaurant business that originated in Japan. This session offers a unique opportunity for students to acquire foundational skills and adapt them to the cuisine of their own culture.
Curriculum Part 7
Kaiseki is a traditional Japanese banquet-style, multi-course cuisine typically 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. The Kaiseki Session is designed to provide students with a foundational understanding of the basic structure and menu of Kaiseki within a condensed timeframe.
Curriculum Part 8
Alongside the sessions highlighted above, our Washoku Chef Training Course encompasses contemporary Japanese culinary genres. Taught by expert chef instructors who specialize in these specific areas, students receive lessons in the authentic environments of six different restaurants they actually run. This unique approach offers students the chance to interact with many chefs throughout their training journey.
Curriculum Part 9
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. Additionally, students have the option to purchase our exclusive set of Japanese kitchen knives for the course at a special price.
*Please note that the sequence of lessons and content within our Washoku Chef Training Course is subject to flexible adjustments. This is because the various dishes taught throughout the course are intricately interconnected.
On the final day of our Washoku Chef Training Course, we will host a commencement ceremony and celebration to honor our graduating students. During this event, students will receive a certificate of completion and the Certification of Cooking Skills for Japanese Cuisine in Foreign Countries. It will be a special opportunity to gather with your classmates, with whom you have shared three months of memorable experiences, and conclude your journey surrounded by cherished memories.
Frontier Zipang Washoku Class(FZWC) is a culinary school licensed to certify Japanese cuisine chefs from abroad, following the guidelines established by the Ministry of Agriculture, Forestry, and Fisheries. As a result, students can earn the Bronze or Silver Certification for Cooking Skills in Japanese Cuisine in Foreign Countries, which attests to their proficiency in Japanese culinary techniques.
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Frontier Zipang Washoku Class (FZWC) is a culinary school licensed to certify Japanese cuisine chefs from abroad, following the guidelines established by the MAFF.
Our school offers a set of five kitchen knives comprising three types of traditional basic Japanese kitchen knives essential for cooking Japanese cuisine, as well as two types of Western kitchen knives (in small and large sizes) adorned with a Japanese-style pattern. In addition, the set includes two pairs of chopsticks for serving food on plates, a whetstone, and fish bone tweezers, all housed within an attaché case designed for neat storage of the knives and utensils. What sets this collection apart is that the kitchen knives are crafted by Shodai Masayoshi, renowned as one of the foremost makers of kitchen knives favored by the top five long-established Japanese-style restaurants. Our school is privileged to be supported by such an esteemed kitchen knife maker that is respected for their tradition, pride, and enduring quality honed through generations of expertise.
We offer three types of exclusive chef uniforms for our students. You have the option to purchase one featuring our school's logo and personalized with your name embroidered on it.
