Yakitori Course

Course Details

Overview

In our yakitori course, you will uncover the secrets to success in the yakitori business through comprehensive, step-by-step instructions that cover basic to advanced techniques. All lessons are led by experienced chefs in an authentic yakitori restaurant setting. Additionally, if you wish, you can explore a wide variety of side dishes commonly served at yakitori restaurants.

Teruhiko Maita

Teruhiko Maita, often referred to as the 'Iron Chef' of our school, boasts a diverse culinary background with extensive experience spanning various genres, including yakitori, ramen, Japanese cuisine, sushi, izakaya, Western dishes, hotel dining, and Chinese cuisine. Especially, yakitori stands as his specialty, where his mastery of fire control, a crucial skill in the world of yakitori, is particularly exceptional. With a wealth of recipes at his disposal, Chef Maita is dedicated to imparting his expertise to aspiring chefs. Additionally, he has been featured on many TV and YouTube programs, showcasing his culinary talents to a wider audience.

In his spare time, he enjoys playing baseball.

Curriculum

Orientation
Lecture on types of charcoal and how to handle them
Training on the preparation of tare (sauce) for yakitori and how to preserve it
Hands-on training on the preparation and grilling of chicken parts
Hands-on training on the preparation and grilling of pork parts
Side dishes
Quick meal

1 Orientation

Orientation

Explanation about the restaurant, kitchen equipment, and overall plan of the course.

Professional appearance and grooming. (How to wear a washoku chef uniform stylishly)

2 Lecture on types of charcoal and how to handle them

Lecture on types of charcoal and how to handle them

Proper use of bincho charcoal and briquette (a block of pressed coal dust)

3 Training on the preparation of tare (sauce) for yakitori and how to preserve it

Training on the preparation of tare (sauce) for yakitori and how to preserve it

4 Hands-on training on the preparation and grilling of chicken parts

Hands-on training on the preparation and grilling of chicken parts

Tebasaki or chicken wing tip, Bonjiri or meat taken from the tail of the chicken, Sunagimo or gizzard, Tsukune or minced chicken meat ball, Momo or chicken thigh, Negima or skewered grilled chicken and green onion or scallion, Liver, and so on.

5 Hands-on training on the preparation and grilling of pork parts

Hands-on training on the preparation and grilling of pork parts

Buta bara or pork belly, Pork liver, Kashira or meat around the temple and cheeks of the pork, Harami or pork diaphragm, Shiro or meat from the large intestine of the pork, and so on.

6 Side dishes

Other signature dishes in addition to yakitori including stewed giblets.

7 Quick meal

Quick meals to fill a gap before yakitori gets ready. Introduction of foods that can be quickly cooked and served.

*The instructor will propose menus through discussions with students according to the tastes that the people.

FRONTIER ZIPANG