In other words, studying at a culinary graduate school

In the world of food, new recipes and ingredients are created every year,
The form of food itself will continue to evolve.
From now on, just by “making delicious food”,
The time will come when it won't work.
 
Everyone who is active in the world of food,
create something new
We need the power of creativity.
In other words, just "being qualified"
that you can't feel safe.
 
The power of the foundation as a chef that exists now,
In order to further evolve and develop
Pursuing squeezed food in only one genre,
deepen your skills,
Continue to play an active role 10 or 20 years from now
I aspire to be a chef.
 
Yes, the society of the future is not about "where did you come from?"
“What can we do?” is being asked sharply.

• Super Japanese Cuisine Course

  I aim to become a Japanese chef who can raise the value of Japanese food culture with my own hands by acquiring high skills and deep insight that can convey new washoku to the world while preserving traditional taste.
   
  [Practice subjects]
  In Japanese cuisine, you will learn a wide range of things such as dinner and kappo, and even create your own recipes.In the sushi training, you will stand at the actual counter and learn the actions of a sushi chef.In class, there is an impressive class inviting a top chef in the Japanese food industry as a guest lecturer.

  • Japanese cooking practice

    Sushi practice

    Menu planning practice

  • Restaurant management

    top chef practice

    Ingredient research

  
  *The posted menu is subject to change.

• Super western cooking course

  Instead of learning recipes, learn "cooking" itself.We aim to become a chef who understands the theory of deliciousness, refines the ability to freely express tastes and aesthetic sense, and creates Western cuisine that attracts many people.
   
  [Practice subjects]
  Learn more about French and Italian cuisine.She masters the composition of full-course meals and acquires the ability to invent her own.In the class, there is an impressive class inviting a top chef in the Western cuisine industry as a guest lecturer.

  • French cooking training

    Italian cooking practice

    Menu planning practice

  • Restaurant management

    top chef practice

    Ingredient research

  
  *The posted menu is subject to change.