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.

Enroll and Inquire

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.

Course 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

Curriculum Part 1

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)

Curriculum Part 2

Lecture on types of charcoal and how to handle them

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

Curriculum Part 3

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

Curriculum Part 4

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.

Curriculum Part 5

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.

Curriculum Part 6

Side dishes

Other signature dishes in addition to yakitori including stewed giblets.

Curriculum Part 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.

Prices & Schedule

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Course Name	Duration	Start & Last Dates	Capacity	Enrollment Fee	Tuition Fee	Total Amount
Yakitori Course	1 week	・Feb 24, 2025 - Feb 28, 2025 ・Mar 31, 2025 - Apr 4, 2025 ・Jul 7, 2025 - Jul 11, 2025 ・Sep 1, 2025 - Sep 5, 2025 ・Oct 13, 2025 - Oct 17, 2025	4	$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.

FRONTIER ZIPANG
CERTIFYING BODY

Yakitori Course

Overview

Instructors

Meet Teruhiko Maita

Course 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

Overview

Course 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

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