China
It was a chance to learn Washoku that I accidentally ate so delicious Washoku at a restaurant when I went to Japanese language school. “Washoku is simple and no meat. Inspite of that, it is so delicious !” At that time, I didn’t notice it was “umami”. Now I’m studying about umami everyday. I want to be a chef who can make people moved with Washoku by improving my skills.
Taiwan
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, so I wanted to spend a lot of time learning about washoku. Although I have cooking experience, I felt like I was starting from scratch when I was taught how to use a knife in a way that I never had before, and is specific to Japanese cuisine. After graduation, I’d like to work at a Japanese restaurant in a hotel. My ultimate goal is to gain experience in Japan and eventually return to Taiwan to open my own restaurant.
China
I had worked at a Japanese restaurant in China, but I came to Japan to study authentic washoku. Although I generally like food from any country (laughs), I think washoku’s appeal is that it makes the most of the flavors of the ingredients. There are many kinds of ingredients, and the presentation is beautiful. As I watch the teachers in class, I am astonished at their amazing skills. I’m proud to say that so far I haven’t failed a single test in either technique or classroom learning. I’ll do my best to acquire all the skills of my teachers!
Korea
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, so I entered this school. It’s really hard to acquire the necessary skills. Since each washoku dish requires considerable effort, there are many steps and it takes a lot of time. But it’s exciting to know that there are still many washoku dishes that I don’t know about! One day, I’d like to open a restaurant that serves Japanese-Korean fusion cuisine.
The school offers unique training programs that cannot be found anywhere else for deeper approaches to Washoku and Sushi. Amazing experiences that you cannot have in regular courses await you in these programs, including a study tour, experiencing Kaiseki ryori and attending a boxed lunch sales event.
The school holds its annual school festival every autumn, during which the school building turns into a two-day restaurant serving Kaiseki ryori, Sushi and Japanese sweets, brilliantly received and packed out. Second-year students from each course offered a Seasonal Kaiseki Course and an Omakase Nigiri Course, respectively, this year. The students demonstrated what they had learned so far by carefully selecting seasonal ingredients and serving dishes that they prepared by making the most of their knowledge and skills.
The school’s study tour takes place during the summer vacation. Students went to Kyoto and visited a vegetarian restaurant(Shojin-Ryori) with a history of over 500 years, where they acquired invaluable knowledge about the special cooking methods used by the restaurant and were introduced to traditional practices. Besides this, they also experienced a tea ceremony and visited a potter’s workshop. The trip to Kyoto, which is known for its traditional food culture, has offered these students a precious opportunity to experience not only the food culture but also the history and traditions behind it.
The school believes that experiencing the best is vital for becoming the best. The Kaiseki ryori experience program, which is held once a year at a prestigious Washoku restaurant, is the embodiment of this educational philosophy. When the owner chef over the counter spoke to students about why these ingredients and utensils should be used for this season, they listened attentively. They were all moved by the taste of dishes served at this exclusive restaurant.
