コース詳細
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.
実際のレストランで活躍する経験豊富なシェフが、実践的な調理技術やスキルを直接指導します。
年齢: 55歳
経験: 35年
米田 輝彦シェフは、学校の「鉄人シェフ」として知られ、焼鳥、ラーメン、日本料理、寿司、居酒屋、洋食、ホテルダイニング、中華料理など、幅広いジャンルで豊富な経験を持っています。
特に焼鳥が得意で、焼鳥の世界で重要な技術である火加減のコントロールにおいて卓越しています。
多くのレシピを駆使し、シェフとしての専門知識を次世代のシェフに伝えることに力を入れています。また、テレビやYouTubeの番組にも多数出演し、その料理の腕を広く披露しています。趣味は野球です。
Curriculum Part 1
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
Proper use of bincho charcoal and briquette (a block of pressed coal dust)
Curriculum Part 3
Curriculum Part 4
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
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
Other signature dishes in addition to yakitori including stewed giblets.
Curriculum Part 7
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.
