In our izakaya course, you will immerse yourself in a diverse array of recipes while exploring various culinary techniques. Izakaya is a pioneering style of restaurant business that originated in Japan. It offers a unique opportunity where, once you have acquired the foundational skills, you can adapt and apply them to the cuisine of your own culture.
Experienced chefs from real restaurants will personally instruct you in practical culinary techniques and skills.
Meet kazushi Matsumaru
Age: 43
Experience: 23 years
Kazushi Matsumaru is a true-born Washoku artisan renowned for his exceptional culinary expertise. Chef Matsumaru's cuisine is a testament to his extensive knowledge and superb culinary skills, earning admiration and applause from celebrities across various fields. Today, he serves as the head chef at Sanbyoshi, a Japanese-style izakaya nestled in the prestigious Shirokane district of Tokyo, known for its upper-class ambiance. Additionally, Chef Matsumaru brings valuable experience from running a fish shop to our cooking school's izakaya course.
Meet Noriyuki Obata
Age: 47
Experience: 22 years
Noriyuki Obata brings two decades of culinary expertise encompassing French, Italian, and Japanese cuisine to our culinary school. With a rich background that includes extensive experience as a hotel chef and even as a pastry chef, he has served as the executive chef for a prominent chain restaurant company before embarking on his own culinary venture in Yokohama. Chef Obata boasts a diverse repertoire of recipes and excels in imparting his culinary skills. In his spare time, he indulges in his passion for Gundam, showcasing his enthusiasm for Japanese pop culture.
Explanation about the restaurant, kitchen equipment, and overall plan of the course.
Professional appearance and grooming. (How to wear a washoku chef uniform stylishly)
Curriculum Part 2
Learning to prepare basic dashi (stock)
Getting good dashi (stock) from bonito flakes and kelp.
Curriculum Part 3
Making a soup with dashi
Miso soup, clear soup, and so on.
Curriculum Part 4
Making 2 dishes with dashi
Boiled greens with soy sauce dressing, vinegared dish, and so on. Japanese-style omelet (Kanto-style sweetened omelet or Kansai-style rolled omelet flavored with dashi)
Curriculum Part 5
Preparing tsuyu (dipping sauce)
Dipping sauce for tempura, soba, and so on. Use of dashi packet, “hondashi” (dashi granules), “Handy Broth” (a very rich liquid dashi with no salt and chemical seasonings added, reproducing the flavor of freshly prepared dashi), and so on.
Curriculum Part 6
Learning deep-fried dishes
Tempura (prawns, chikuwa (fish paste shaped into a tubular form and grilled), and vegetables)
Grating daikon radish and ginger.
Warming the dipping sauce for tempura made on the previous day.
Lightly fried tofu.
Tonkatsu or deep-fried breaded cutlet of pork, Cutting cabbage into fine strips, Making a tartar sauce. Chicken karaage or deep-fried chicken without using batter.
Curriculum Part 7
Preparing grilled dishes
Rinsing fish with water, cutting up fish, removing the skin on a fillet, filleting fish and cutting into blocks for sashimi, sprinkling salt on fish, and so on.
Curriculum Part 8
Learning how to maintain Japanese kitchen knives
Characteristics of Japanese kitchen knives and proper use of them for different tasks.
How to sharpen and polish Japanese kitchen knives.
Curriculum Part 9
Learning grilled dishes
Chicken tsumire (dumplings)
Fish
Curriculum Part 10
Learning sashimi (slices of raw fish)
Sliced raw fish.
Curriculum Part 11
Learning Japanese sake food pairings
Tasting
Curriculum Part 12
Learning rice and noodle dishes
Cooking rice (with a rice cooker)
Making onigiri (rice balls) (with tuna mayonnaise, and other fillings)
Making yakisoba (fried noodles)
Making udon (hot and cold)
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https://3-byo-shi.com 
