Home > Food & Drink > A Guide To Culinary Schools In Japan

A Guide To Culinary Schools In Japan

Aspiring chefs can find top-notch schools here!

Have you ever wanted to learn how to master traditional Japanese dishes such as sushi? Or does the idea of studying to become a chef in a culturally rich country such as Japan sound exciting and adventurous? There are many culinary schools in Japan that offer either training in tradition Japanese fare or in classic methodology. Aspiring chefs can find top-notch schools here that offer the training to start a career and a beautiful setting to learn about new customs. If you are considering studying to become a chef, here is a little information about some of the top culinary schools in Japan:

Le Cordon Bleu – Tokyo (http://www.cordonbleu.edu/lcb-tokyo/en)

Le Cordon Bleu is the “little France” in Tokyo, and chefs can come here to learn traditional French and gourmet cooking techniques. Programs are offered for cuisine and patisserie, boulangerie, and wine and cheese. There are also short-term courses for foodies who just want to learn more about these techniques. Classes are taught in either Japanese or French, so you’ll need to brush up on your language skills before you enroll. There is also a campus in Kobe.

Hattori Nutrition College (http://www.hattori.ac.jp/)

This culinary school was made famous by The Iron Chef when its students were featured as assistants to competing chefs; Dr. Hattori also acted as an advisor to contestants. This elite school features state-of-the-art facilities and teaches classic and contemporary cooking techniques. Again, you’ll need to brush up on your Japanese if you want to enroll. Students must meet language requirements before they can be accepted.

Tokyo Sushi Academy (http://www.sushischool.jp/)

Take a short workshop or enroll in a professional course to learn how to master the art of creating sushi at this school in Japan’s capital. Private lessons and tailored courses are also available. This is one of the few culinary schools in Japan that offers courses in English.

Sushi (Credit for images copyrighted by JNTO)

Tsuji Cooking Academy (http://tec-tsuji.com/english/)

Located in Osaka, “the heart of Japanese cuisine,” this cooking academy was founded ” develop superior specialized instruction manuals and thus pursue new cooking techniques and theories while respecting the traditional good taste of Osaka.” Courses are taught in traditional Japanese, Chinese, and Western cooking techniques, baking, nutrition, restaurant management, and more. Courses are also taught in English.

Edo Tokyo Soba (http://www.edotokyosoba.com/)

Aspiring chefs and food enthusiasts can learn the art of making soba noodles and related traditional Japanese dishes at this professional school. A professional program is available, as well as short-term classes. All instruction is in Japanese.

These programs all provide many wonderful opportunities to pursue culinary training in a beautiful country with a rich cultural history. However, as with any formal course of study, it is always best to thoroughly research program options and requirements before you make a commitment. Study in a foreign country also comes with additional requirements, such as securing a visa for study and obtaining enough financial aid to support you during your stay as you will not have privileges to work in the country. Contact representatives with the school to learn more about program options and to discuss special requirements and other considerations.

Soba (Credit for images copyrighted by JNTO)

Author profile:
Bridget Sandorford
is a grant researcher and writer for CulinarySchools.org. Along with her passion for whipping up recipes that incorporate “superfoods”, she recently finished research on: http://www.culinaryschools.org/top-culinary-schools/ and http://www.culinaryschools.org/us/massachusetts-cooking-schools/

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  1. May 1, 2013 at 8:06 pm

    Shiki-Bocho is the expression that refers to equally the course of action of filleting
    fish this way and the human being that performing
    the operate. t do everything so you have to choose where your preferences are.
    Style and design – Santoku knives arrive in many sizes, most typically 5 to 8 inches.

    Like

  2. tom
    September 1, 2016 at 12:06 pm

    I went to the Tokyo Sushi Academy in Tokyo and it is a total rip off and waste of time.

    They teach you how to pass their unrecognized, worthless certification test for $10,000+. You waste most of your time leaning to cut daikon radish, taking useless speed tests you have not had enough time to practice, and waiting around doing nothing. They do not teach you more than making rice & forming nigiri. They don’t teach you about fish quality and freshness and you don’t get that much practice breaking down whole fish as they promise. You do spend time cleaning their kitchen and grease traps. If you take the English version of the class don’t count on the translators, only 1 out of 3 of them actually translated what the Japanese speaking only teachers were saying. It is a total ripoff. you have been warned.

    I paid $10,000 for the 2 month sushi class at the Tokyo Sushi Academy. The class is not geared towards teaching you about sushi. It is geared towards passing their sushi certification test. Their certification is contrived of some arbitrary speed tests, not really recognized by their own admission even in Tokyo.

    They say you will break down whole fish every day. Not true. Most days fish was already fillets and taken out of plastic vacuum packed packages. The fish you concentrate on for half the class and the certification test is a horse mackerel that is ONLY popular in Tokyo, not even in other parts of Japan. The main focus is not even on the most popular way to prepare it.

    They test you on making 18 pieces of nigiri sushi in 3 minutes. They wastes weeks on this. You practice 3 rounds of this test for weeks. You make the nigiri for 3 minutes then spend an hour waiting for the teacher to go around and check everyone’s work. Then you clean up, including their grease traps and you are done for the day. They start testing you by the 2nd or 3rd week, not even enough time to acquire real technique before testing for speed.

    Only one of the 3 translators actually tried to translate completely. We we lucky if the other translators even translated 20% of what the instructors was saying. Often they would skip translating anything at all especially when the 2 Japanese students had conversations with the instructors 100% in Japanese in front of the rest of the class during our class time. Don’t know why they were even there.

    They don’t teach anything about the different tyes of fish, their flavors, what to pair them with and absolutely nothing about how to tell quality and freshness of the fish.

    This school is a TOTAL waste of TIME and MONEY. Avoid it. You can learn more from youtube.

    Like

  1. February 10, 2012 at 11:11 am

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