【第5期】AO入学エントリー受付中!

Characteristics of learning

Cuisine attracting worldwide attention

Washoku and Sushi

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 starts 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.

Characteristics of learning

  • The curriculums of the school consist mostly of practical cooking. Students in their first year peel as many as 1,000 daikon radishes in total in a year. Students are also required to take four technical examinations each year. Just “knowing how to do” something is not enough; practical exercises are repeated until students are sure that they “can do” it.

  • While Western cuisine is said to create works of art on dishes, Washoku is known as art starting with selection of tableware. Aiming to develop depth as cooks, students not only learn cooking techniques but also acquire knowledge of the cultural background, such as tableware, utensils, tea, Japanese-style sweets and other essential elements of Washoku, as well as etiquette.

  • Teachers instructing students at the school are world-acclaimed Washoku and Sushi chefs. As such, the menu plans of their prestigious restaurants are reflected directly in the curriculum. This is an invaluable opportunity to learn, first-hand, the latest and most advanced techniques and acquire knowledge from professionals who are at the forefront of the Washoku scene and leading “now.”

  • Unlike many other cooking colleges, the school adopts a small-group class system. The aim is to pay close attention to each and every student and bring out their individuality through training. The school also conducts a student questionnaire survey each year to allow students to evaluate their teachers and learning environment, the results of which are reflected in improving the school.