Izakaya Course

Course Details

Overview

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.

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kazushi Matsumaru

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.

Noriyuki Obata

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.

Course Curriculum

Orientation
Learning to prepare basic dashi (stock)
Making a soup with dashi
Making 2 dishes with dashi
Preparing tsuyu (dipping sauce)
Learning deep-fried dishes
Preparing grilled dishes
Learning how to maintain Japanese kitchen knives
Learning grilled dishes
Learning sashimi (slices of raw fish)
Learning Japanese sake food pairings
Learning rice and noodle dishes

Curriculum Part 1

Orientation

https://3-byo-shi.com

https://bsk-yokohama.com

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)

Prices & Schedule

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Course Name	Duration	Availability	Period	Enrollment Fee	Tuition Fee	Total Amount
Izakaya	2 weeks	3 slots left	June 16 – 28	$1,000	$3,200	$4,200
Izakaya	1 week	Closed 3 slots left Open	February 10 – 14 June 24 – 28 October 7 – 11	$500	$2,400	$2,900

*Schedule is subject to change without notice.

*The Fees mentioned above (enrollment fee and tuition fee) may be subject to change without any prior notice.

*The Fees listed above are for group lessons. Private lessons incur an additional 30% charge on the regular tuition fees.

*Applications will be closed upon reaching the designated number of applicants.

*The Fees listed above cover the following items: Tuition fee, venue usage fee, costs for water, heating, and lighting, expenses for ingredients, lending of a chef uniform, a cap, and cooking knives, teaching materials, interpreter services, and a certificate of completion.

*The Fees listed above do not cover the following items: Round-trip flight tickets between the applicant's home country and Japan, lodging charges, transportation expenses between the lodging facility and the lesson venue, and other personal expenses.

Discounts for Enrolling in Multiple Courses

If you enroll in multiple courses, the total enrollment fee for all the courses combined will be reduced by half.(※Excluding Summer and Spring Courses)

Discounts for Group Enrollments

If you apply for the same culinary course together with your friends, colleagues, or family, you will receive a group discount based on the number of participants attending:

2 participants (including yourself): 10% discount on the tuition fee.

3 participants (including yourself): 20% discount on the tuition fee.

4 participants (including yourself): 30% discount on the tuition fee.

* Please note that this discount applies only if you take the same culinary course together with your friends, colleagues, or family.

Cancellation and Refund Policy

If students wish to cancel their booked course after completing the full payment of the Fees, the cancellation and refund policy is as follows. Tuition refunds will be subject to a cancellation fee in accordance with the cancellation policy. Please note that the enrollment fee is non-refundable:

▪ Cancellation 60 or more days before the start of the booked course: No cancellation charge (full refund of the tuition fee).

▪ Cancellation 50 to 59 days before the start of the booked course: Cancellation charge: 30% of the tuition fee.

▪ Cancellation 40 to 49 days before the start of the booked course: Cancellation charge: 40% of the tuition fee.

▪ Cancellation 30 to 39 days before the start of the booked course: Cancellation charge: 50% of the tuition fee.

▪ Cancellation 20 to 29 days before the start of the booked course: Cancellation charge: 60% of the tuition fee.

▪ Cancellation 10 to 19 days before the start of the booked course: Cancellation charge: 70% of the tuition fee.

▪ Cancellation within 9 days or less before the start of the booked course: Cancellation charge: 100% of the tuition fee.

Note that if the School needs to cancel a lesson for its own reason, students will receive a refund of the tuition fee on a per diem (daily) basis for the missed lesson.

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Izakaya Course

Overview

Instructors

Meet kazushi Matsumaru

Meet Noriyuki Obata

Course Curriculum

Orientation

Learning to prepare basic dashi (stock)

Making a soup with dashi

Making 2 dishes with dashi

Preparing tsuyu (dipping sauce)

Learning deep-fried dishes

Preparing grilled dishes

Learning how to maintain Japanese kitchen knives

Learning grilled dishes

Learning sashimi (slices of raw fish)

Learning Japanese sake food pairings

Learning rice and noodle dishes

Overview

Course Curriculum

Orientation

Learning to prepare basic dashi (stock)

Making a soup with dashi

Making 2 dishes with dashi

Preparing tsuyu (dipping sauce)

Learning deep-fried dishes

Preparing grilled dishes

Learning how to maintain Japanese kitchen knives

Learning grilled dishes

Learning sashimi (slices of raw fish)

Learning Japanese sake food pairings

Learning rice and noodle dishes

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