Courses Outlines

  • Sushi and Washoku
    Course (2 years)

    In addition to mastering the specialized techniques of washoku and sushi, such as making traditional Edo-mae nigiri sushi (hand-formed sushi) and course cuisine prepared under the supervision of Ginza Kojyu restaurant, you will also learn about the various types of Japanese cuisine that are eaten on a daily basis, including curry, ramen, and Japanese-style Western cuisine. Students also study the cultural background and elements of washoku, such as tools, tableware, Japanese sweets and tea. Our aim is to train you to be chefs who can think flexibly from a variety of perspectives.

  • Sushi and Washoku
    Advanced Course (3 years)

    In addition to acquiring greater knowledge and skills than in the two-year course, you’ll learn what is crucial when creating a restaurant, such as how customers respond to your cooking and how famous restaurants provide enjoyment to their customers. You’ll also discover the secrets of how to make customers smile through the actual experiences of professional chefs, which cannot be taught in the classroom.

Curriculum Highlights

  • Pick up curriculum 1Specialist practice of Washoku

    Students practice cooking courses that form Kaiseki ryori that are actually served in high-end Japanese restaurants. Being a one-year program, students also learn how to handle seasonal vegetables and fish. Students are taught how to present food and select utensils to develop comprehensive knowledge and skills concerning preparing, cooking and presenting meals, serving customers and other techniques required for Kaiseki ryori.

  • Pick up curriculum 2Specialist practice of sushi

    Painstaking practice of the nigiri and maki techniques is vital to Sushi. Students learn how to cut up and mature seasonal fish and other techniques. Furthermore, they also engage in an in-depth study of those ingredients that vary greatly from restaurant to restaurant, such as tamagoyaki (Japanese rolled omelet), gari (pickled ginger served with sushi) and wasabi (Japanese horseradish), and learn special techniques for serving customers expected at Sushi restaurants.

  • Practice of making Japanese sweets

    Japanese-style sweets are served to finish Kaiseki ryori (traditional Japanese multi-course meal). Students learn the history and varieties of, and tools for making Japanese-style sweets.

  • Research in Washoku utensils

    The goal is to develop an understanding of the unique culture and value of Washoku utensils and practice the beautiful presentation of food using them.

  • Research in Japanese tea

    Students learn about Japanese Green tea and “matcha”, which is known for its beauty and health benefits.


  • LIU HaojieChina

    It was a chance to learn Washoku that I accidentally ate so delicious Washoku at a restaurant when I went to Japanese language school...

  • CHAO Yu-FanTaiwan

    I decided to study at this school because I could specialize in washoku from the first year. I had already studied Chinese and Western cuisine in Taiwan...

  • ZHANG YouweiChina

    I had worked at a Japanese restaurant in China, but I came to Japan to study authentic washoku ...

  • KIM HyojinKorea

    I became interested in kaiseki cuisine while I was working as a systems engineer in Japan. I decided that I wanted to be able to make that kind of food...


  • 100%

    Percentage of overseas students finding employment in Japan of all job seekers

  • 5.4Companies

    per one student including openings intended for Japanese nationals