Lesson Report
2024年11月15日
現役シェフが実店舗で直接指導する
実践的な料理教室です
新着記事
Lesson Report
2024年10月30日
レッスンリポート: Special Five-Week Course (Part1: 17-day Sushi)
Feature
2024年10月1日
Our School Spotlighted in Nikkei, Japan's Premier Media Outlet!
Lesson Report
2024年6月16日
レッスンリポート: One-Week Izakaya Course
Lesson Report
2024年6月9日
レッスンリポート: One-Week Yakitori Course
Lesson Report
2024年5月13日
レッスンリポート: Three-Week Course(Part 3 1-Week Izakaya Course)
Lesson Report
2024年5月12日
レッスンリポート: Three-Week Course(Part 2: 1-Week Ramen Course)
Lesson Report
2024年5月11日
レッスンリポート: Three-Week Course (Part 1: 1-week Sushi Course)
Lesson Report
2024年5月10日
レッスンリポート: Four-Day Private Special Course (Part 2: 2-Day Wagyu Session)
Lesson Report
2024年5月9日
レッスンリポート: Four-Day Private Special Course (Part 1: 2-Day Sushi Session)
Lesson Report
2024年5月8日
レッスンリポート: Four-Week Private Sushi Course (Week 3 to 4)
Lesson Report
2024年4月10日
レッスンリポート: Four-Week Private Sushi Course (Week 1 to 2)
Lesson Report
2024年2月10日
レッスンリポート: One-Week Private Sushi Course
Lesson Report
2024年2月3日
レッスンリポート: Special 1-Day Fish Cutting Session and World Sushi Cup Japan 2023 - Congratulations, Peter!
Lesson Report
2024年1月15日
レッスンリポート: Interpreter Training Day at FZWC!
Lesson Report
2023年12月15日
レッスンリポート: One-Week Private Sushi Course
Lesson Report
2023年11月25日
レッスンリポート: 4-day Private Ramen Course
Lesson Report
2023年10月17日
レッスンリポート: One-Week Private Sushi Course
2025年和食シェフコース受付開始
海外における日本料理
の調理技能認定制度
和食シェフトレーニングコースで【ブロンズ】が取得可能です
Certification Framework
Presentation of
the Guideline
Notification/ Report
Application / Management Body
Application
Certification
Guidance /
Advice, etc
Report
Certifying Body
Lecture / Examination
Certification
Frontier Zipang Washoku Class (FZWC) is a culinary school licensed to certify Japanese cuisine chefs from abroad, following the guidelines established by the MAFF.
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Experience the Full FZWC Program
- The Frontier Zipang Washoku Class (FZWC) imparts essential knowledge, techniques, and hands-on experience through its 12-Week Washoku Chef Training Course(WCTC).
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Only 12 Spots Available Each Year - This exclusive program is limited to 12 participants annually, with 4 participants per term across 3 terms each year.
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Beginners and Professionals Welcome - This course is designed to flexibly accommodate a diverse range of participants, from beginners to seasoned professionals.
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Optional Certification - Our school is officially licensed to certify Japanese cuisine chefs from abroad, following the guidelines established by the Ministry of Agriculture, Forestry, and Fisheries (MAFF). Through the WCTC, participants have the opportunity to earn an official certificate and medal issued by MAFF.
Applications will close once the specified number of applicants is reached.
フロンティアジパング
和食クラスの8つのメリット
Advantage No.1
講師は現役のシェフ
当校の料理講師は全員、自身のレストランを経営するトップシェフです。彼らは熟練したシェフであるだけでなく、料理の知識とスキルを喜んで皆さんにシェアしてくれる有能なトレーナーでもあります。
Advantage No.2
You can receive a plenty of hands-on training at real restaurants
Lessons are mainly given at the restaurants that our instructors run, focusing on the improvement of essential culinary techniques within a limited amount of time. So, you will be given ample opportunities to do hands-on practice in the well-equipped kitchens. It is only the on-site training that allows you to master solid culinary skills.
Advantage No.3
Small-class lessons for students at all levels, from beginners to professionals
FZWC offers small-class lessons with a maximum capacity of 4, allowing our instructors to provide meticulous guidance and support to each student. All courses are designed to be taken by people of all levels, from those who want to learn Japanese cuisine for fun to those who aim to open their own restaurants. So you can ask our instructors any questions at any time for clarity. *Feel free to contact us for information regarding a private lesson.
Advantage No.4
A wide variety of courses are offered to suit your purpose
You can explore a diverse range of culinary courses at FZWC, featuring options such as sushi, ramen, yakitori, and izakaya. You have the flexibility to enroll in multiple courses. Our experienced instructors, with rich expertise and specialized knowledge, lead all lessons. Don't hesitate to ask us about recipes or culinary skills that may not be part of our standard course curriculums. We are dedicated to meeting your individual preferences and needs and provide flexible responses based on your specific requirements.
Advantage No.5
Full support is provided for opening your own restaurant
Frontier Zipang also offers lessons to support you in opening your own restaurant. You can learn all the know-how necessary to run the restaurant business, including marketing, recipe and menu development, and ingredient sourcing.
Advantage No.6
English interpreters are available
At FZWC, English interpreters are always available and help you take the lessons without feeling any language barrier.
Advantage No.7
Culinary internship programs are offered
You will have an opportunity to gain workplace experience at actual restaurants.
Advantage No.8
Conveniently located sites of lessons
Since the restaurants where lessons are offered are located in Tokyo and Yokohama, they are easily accessed by train. In addition, there are a large number of affordable accommodations as well as many places to eat or drink. So, you can save on hotel expenses during your stay in Japan while trying both traditional and modern-style Japanese dishes.
コース一覧 ご質問やご不明な点がありましたら、お気軽にお問合せください。
和食シェフ
トレーニングコース
フロンティアジパング和食教室（FZWC）の和食シェフ養成コースでは、日本の食文化を総合的に学びます。12週間にわたって、学生は日本料理の専門的なスキルと知識を徹底的に学びます。コース終了時には、学生は食材だけでなく日本文化への理解を深め、伝統的な日本料理の慣習に関する幅広い知識を身に付けます。
... more
12週間
詳しく見る
寿司コース
Sushi is a beloved and internationally renowned Japanese culinary delight cherished by people of all ages and genders both in Japan and around the world. In this course, you will learn from experienced sushi chefs. The lessons take place at the restaurant and focus on imparting a deep understanding of sushi, along with plenty of hands-on practice in fish filleting and making nigiri and sushi rolls. Moreover, the long-term course provides you with the chance to gain practical experience at the affiliated standing sushi bar.
... more
1週間〜
詳しく見る
焼鳥コース
Yakitori consists of various chicken parts and vegetables grilled over charcoal and served on skewers, making it an affordable option for the general public to enjoy with a beer. In our yakitori course, you can learn the ins and outs of the yakitori business, from basic to advanced techniques. The lessons are taught by an experienced chef in an authentic yakitori restaurant environment. Furthermore, you have the option to explore a range of side dishes commonly served at yakitori restaurants.
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1週間〜
詳しく見る
ラーメンコース
Ramen, Japan's diverse national noodle dish, encompasses a range of styles such as standard ramen with soup, 'tsukemen' (ramen served with a separate dipping sauce), and 'aburasoba' (soupless ramen with noodles and various toppings mixed thoroughly with sauce). Our ramen course offers the opportunity to learn how to prepare an exclusive, original ramen created specifically for the program. This comprehensive course covers both fundamental and advanced ramen techniques, and it also allows you to explore essential side dishes commonly found in ramen restaurants.
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1週間〜
詳しく見る
居酒屋コース
Izakaya is a type of Japanese-style pub or tavern commonly frequented by office workers for after-work drinks in Japan. These establishments offer a diverse selection of à la carte dishes, encompassing both Japanese and Western cuisine, served in small plates. This allows customers to savor a variety of foods in smaller portions, all at reasonable prices, while enjoying their drinks. Our izakaya course offers a diverse array of recipes and culinary techniques, helping you acquire foundational skills that can be applied to your own cultural cuisine.
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1週間〜
詳しく見る
FZWCについて
As passionate artisans of washoku, we are dedicated to studying Japan's rich traditional food culture. While embodying the fusion of modern culinary trends with time-honored traditions in our restaurant business, we make earnest efforts to pass down these traditional culinary techniques to future generations through our NPO activities in Japan.
Our journey has been marked by a wealth of experience and a track record of success in our restaurant ventures. Yet, our exploration led us to a question: How can we better serve the global community? After extensive travel around the world, we found our answer in the realm of culinary education. This inspiration led us to establish Frontier Zipang Washoku Class, or FZWC, where we passionately share the heart of Japanese cuisine with the world.
The food industry is evolving rapidly, prompting us to reevaluate the traditional food culture that the Japanese have cherished for many years. To stay ahead of these changes, we are shifting our focus to the international stage, where we aim to offer fresh culinary experiences to those deeply interested in Japan's food culture. Our goal is to provide them with an exceptionally memorable and unforgettable experience.
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FZWCの使命
日本を世界へ
伝統と最新トレンドを融合させ日本の食文化を世界に発信する
Our locations
横浜
横浜は日本が鎖国から開国へと向かう第一歩を踏み出した歴史ある港町です。日本の国際化は横浜からはじまりました。1854(安政元)年に日本の開国を約した日米和親条約が締結されたまさにその場所には現在、横浜開港資料館が建設されています。
「横浜中華街」や「赤レンガ倉庫」など異国情緒漂う建築物や街並み、日本の文化遺産である「三渓園」など歴史を感じる旧いものを残しながら、「ランドマークタワー」などの現代らしさも併せ持つ横浜は世界中の人々を惹き付け、毎年多くの外国人観光客が訪れる人気の観光エリアとなっています。
東京、羽田から電車でわずか30分と交通の便も良く、それでいて東京とは全く違った雰囲気を味うことができるのも魅力の一つです。
日本の伝統や文化、「和食」を世界に継承するというFZWCの取り組みにおいて、横浜はまさに理想の地と言えます。今では「すき焼き」として世界でも有名となっている牛鍋は、文明開化の明治時代に日本と西洋の食文化を融合させて誕生した横浜発祥の料理です。
東京
日本の首都。かつては「江戸」と呼ばれた場所です。
アメリカのシンクタンクが発表した2020年の世界都市ランキング（GCI 2020）では、ニューヨーク、ロンドン、パリに次ぐ世界4位の都市と評価されました。
東京スカイツリーなどを筆頭に現代的なイメージが強い東京ですが、浅草の浅草寺や明治神宮、新宿御苑や根津神社の「千本鳥居」など日本の歴史や日本らしい風景も堪能できます。
また、近年では日本文化の代表とも言えるアニメやマンガなどのサブカルチャーの聖地として世界的に有名な秋葉原も忘れてはいけません。
このように多種多様な観点から日本を楽しめる場所、それが東京です。
