To nurture future chefs of “Japanese culinary” who will be approved and loved by the world through a “Hands-on” environment rather than a “Practice”.

Nice to meet you.

I have opened sushi schools all over Japan and four overseas, as well as yakitori and other cooking schools, nurturing many “Japanese culinary” chefs.
In the process, I have continued to think about “what a better culinary school should be like”.
The answer to this question is the “Japanese Restaurant Academy”

“The essence of “nurturing growth, ” as I see it, is not “teaching methods”, or “teaching materials, ” nor “curriculum. “
I am convinced that the “environment” is what nurtures people.
I have prepared such an environment at the “Japanese Restaurant Academy. “
Above all, the greatest strength of the “Japanese Restaurant Academy” is the “Hands-on” environment rather than “Practice”.
Even if you attend and graduate from a general culinary school, you may only “know” or “be able to cook, ” but often you will not be able to play an active role in the field.
“Japanese Restaurant Academy” will never result in such a disappointing investment of self, time, and results.

In addition, we will teach restaurant management techniques based on the know-how we have cultivated over the years, including the technical guidance methods that have led restaurants operated by school graduates to be listed in the Michelin Guide, in our Sushi Course, Yakitori Course, Ramen Course, and other courses.
We look forward to welcoming you to our school.


Hiroaki Uto

Principal of Japanese Restaurant Academy/ Producer of creating possibilities for chefs

“Why I was on the Michelin list after three months of sushi training”
A conversation with Takafumi Horie, a.k.a. Holliemon
“The Future of the Food and Beverage Business” is also included.


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