In 2013, traditional Japanese cuisine, or Washoku, was registered as an intangible cultural heritage by UNESCO. In the MICHELIN Guide, with its world-famous restaurant rankings, Tokyo was named the gourmet capital of the world and Japanese food is attracting worldwide attention. Because Japanese restaurants are expanding into overseas markets, chefs skilled in authentic Washoku and Sushi are currently in demand. Cooking techniques, which start from careful preparation to making the most of the characteristics of the ingredients, beautifully displaying the culinary blessings from nature and from the four seasons, and meticulous service; chefs with such authentic Omotenashi (Japanese hospitality) skills, are in need in and outside of Japan.
Washoku and Sushi Course(2 years)
- Students learn about and how to cook Washoku menus suitable for each of the four seasons. Students strive to become Japanese cuisine chefs after completing the program.
- There are many different types of Sushi: the familiar Nigiri-zushi, Oshi-zushi (pressed sushi), Chirashi-zushi (sushi rice with seafood and other ingredients sprinkled on top), and more. After studying each of these, students set their sights on succeeding in the world at large as Sushi chefs.
☆The objective of the curriculam for both courses is helping students acquire a cooking license issued by the Japanese government.
Advanced Course (1 year)
- This course is available to students who have completed the 2-year program or equivalent. In addition to Sushi and Washoku, students acquire higher-level knowledge and techniques that enable them to create original menus. The curriculum is geared to persons wishing to be restaurant owners in and outside Japan.
Introduction of the Faculty
Washoku curriculum coordinator
He trained for about 10 years to become a Japanese cuisine chef at a Japanese-style restaurant. Thereafter, he opened Ginza Kojyu in Ginza, Tokyo in 2003. This restaurant has been given three stars, the highest rank, for seven years running, starting with the first edition of the MICHELIN Guide Tokyo. Okuda, a restaurant opened in Paris in 2013, was immediately given a star in the MICHELIN Guide France. Now he is one of the representative Washoku chef of Japan.He has also authored many books.
Sushi curriculum coordinator
After training at a Sushi restaurant in Tokyo’s upmarket Ginza district, he went to New York and became a successful Sushi chef. Upon returning to Japan in 2009, he moved the restaurant he had opened in Roppongi to Ginza, naming it Sushi Yoshitake. By 2014, his restaurant had received three stars in the MICHELIN Guide Tokyo for four years running. The Hong Kong branch, Sushi Shikon, which opened in 2012, also received three-stars, becoming the first Japanese restaurant to be listed in the MICHELIN Guide Hong Kong & Macau.
Introduction of subjects unique to our program
- To make authentic Sushi you need to learn how to cook appropriate rice, which is called Shari in Japanese, and Sushi Dane, which are ingredients that are put on top of the rice, such as fish. Skills and creativity are required for both of these to make good Sushi. Lessons given include how to select rice, what temperature to cook it at and how to prepare vinegar for Shari. Students will also learn how to prepare Sushi Dane, starting with the preparation basics, including how to slice, boil, and mature the ingredients (the time it takes for Sushi Dane to mature improves its flavor). Finally, students learn to combine these two to make Sushi.
Dashi (Japanese soup stock)
- Japanese cooking uses Dashi, or soup stock, made from dried and smoked seafoods that are used specially for the making of the soup stock, such as kelp and bonito. This food culture is unique to Japan and not seen in any other nation. Another feature of Dashi is that its ingredients are boiled for a relatively short time. The exquisitely delicate flavor of Dashi plays an important role in adding flavor to Japanese dishes.
- Japan is unique in that it has four distinctive seasons, with events, festivals and a landscape that change along with the seasons. It’s the same in the world of Washoku. Our students learn about dishes, decoration techniques and serving dishes that are related to and suitable for each season and traditional event.
Experties in Japanese Food Culture
- Washoku is a food culture that evolved independently in the same way that Sushi has, with many different types of Japanese food that are highly thought of. This class provides know-how about and practical lessons in Tempura and Soba (buckwheat noodle) making, as well as processes for making fermented food and beverages such as Sake, Miso, Soy sauce and Natto (fermented soy beans), that are the results of a process of trial-and-error that began hundreds of years ago. These foods are highly thought of worldwide. This is a class that can be offered by only our school that specializes in Japanese cuisines.