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Courses Outlines

  • Sushi and Washoku
    Course (2 years)

    Students learn the five tastes (sweet, pungent, salty, bitter and sour), five colors (red, blue, yellow, white and black) and five methods (grilling, boiling, steaming, frying and raw food) in line with seasonal Kaiseki ryori (traditional Japanese cuisine course). They also learn the basic Sushi techniques required to prepare different types of Sushi, mainly the traditional Edo-style Nigiri-zushi as well as Maki-zushi and Chirashi-zushi (scattered sushi). Students also study the cultural background knowledge vital to understanding the formation of Washoku, including utensils, tableware and tea.

  • Sushi and Washoku
    Advanced Course (3 years)

    Students learn what is important for a restaurant, in addition to knowledge and techniques that are more advanced than those learned in their first and second years. How can a chef be sure that people will love their dishes? How do those renowned restaurants please their guests? Students explore secrets to making guests smile through experiences as professional chefs, which cannot be learned 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.

Students

  • 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...

  • Liu WEITaiwan

    I had studied how to cook Chinese and Western dishes there, but I wanted to study here because I was interested in Japanese culture and sushi...

  • Yoon TAEHOKorea

    I had worked for Japanese restaurant since I graduated from a cooking college in Korea. One day, I wanted to make an original menu and ...

  • IMANIASARI WINAGAIndonesia

    My first motivation to come to Japan was to learn confectionery, but I rethought what the thing I can study only here. It was Washoku...

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Employment

  • 100%

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

  • 4.5Companies

    per one student including openings intended for Japanese nationals

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