Course in chargeSushi Chef Course
Biography
Worked at sushi restaurants (several restaurants through training, working, studying, etc. In charge of Izakaya Sushi. Manager at two of them).
Central retail market intermediate wholesaler (worked at a sushi restaurant, in charge of auction purchasing and sales, supported the start-up of an intermediate wholesaler business, and currently works for Daimoto-shouten consignment at the Toyosu market).
Restaurant human resource development support (membership in Japanese pufferfish specialty restaurant, sushi restaurant, operations, food management, performance, etc).
Fisheries support (sales, tailoring, packing, handling, etc. at fish farm facilities. Display, fish handling, processing, etc. at a roadside station fish counter. Fish handling, preparation, processing, and support at an American sushi restaurant).
What he values in undertaking lecturer at the Japanese Restaurant Academy
Carefully and quickly, of course! But let’s make the most of our respective strengths and enjoy facing sushi and fish. Let’s create the best possible form of what each of us has imagined or had in mind, as well as the skills and knowledge to consider what to do afterward.
Message to those who are thinking about joining the school
Carefully and quickly, of course! But let’s make the most of our respective strengths and enjoy facing sushi and fish. Let’s create the best possible form of what each of us has imagined or had in mind, as well as the skills and knowledge to consider what to do afterward.
Course in chargeYakitori Chef Course
Biography
He worked as a Japanese and kaiseki chef for 11 years at “Arima Grand Hotel” and “Japanese Cuisine Yugi” in Nakanobo Co. Based on this experience, he has been a cooking instructor of Yakitori, Japanese cuisine, and sushi for about 30 years at Kobe International Cooking and Confectionery College and University for Restaurants. He has experience managing Japanese and sushi restaurants.
He holds a chef’s license, a specialty in Japanese, sushi, and noodle cuisine, a poultry processing sanitation supervisor, and a blowfish license. In addition, he is also certified in Japanese cuisine dining etiquette, tea ceremony Urasenke, sencha-do, and flower arrangement Kofu-ryu.
What he values in undertaking lecturer at the Japanese Restaurant Academy
I will constantly intake new information and transmit the joy of cooking to those who have decided to develop their skills and knowledge to become a chef.
Message to those who are thinking about joining the school
Taking on a new challenge is a wonderful thing. We are here to help you realize your aspirations, goals, and dreams. We will guide you to become a successful chef through an intense experience and learning knife techniques, heat application, seasoning balance, knowledge, science, theory, and food culture. Have fun learning!
Course in chargeRamen Chef Course
Biography
In 2001, he began a consulting business specializing in ramen, opening new ramen stores and rebuilding unprofitable ones. This activity was picked up by the mass media and led to the creation of the name “ramen producer”. Currently, he teaches at ramen schools in Tokyo, Yokohama, and Osaka, where he provides complete individualized instruction. He has trained more than 1,200 students in Japan and abroad. He has written numerous books on the subject and has made a media appearance.
What he values in undertaking lecturer at the Japanese Restaurant Academy
I hope that all participants in this course will not only aspire to become ramen chefs who can make ramen but also to become ramen store owners who can continue to thrive in the world. The greater your ambition, the more you will gain from this ‘place’.
Message to those who are thinking about joining the school
The ramen industry has an extremely high closure rate after opening a business compared to other food and beverage industries. One of the reasons for this is that many people enter the industry with easygoing ideas. Today, various ramen recipes can be found on the Internet and can be learned independently. But because of that, it is difficult to become a thriving ramen restaurant only with ramen-making skills. In this course, lessons will be conducted with an emphasis on how to survive as a ramen restaurant, not only domestically but also with oversight of overseas expansion. In the area of cooking techniques, each participant will develop the skills to create their product. In terms of management, by case-studying an actual ramen restaurant that closed, participants will learn from the essence of that failure the thinking and methodology necessary for the future management of ramen restaurants.
Course in chargeSushi Chef Course
Biography
Worked at the market (Ota Market Fisheries for 3 years, mainly dealing with tuna at Tsukiji Market).
After the decision was made to open the Toyosu Market, he was put in charge of the processing room and introduced the Tsumoto style. He became the first Tsumoto-style certified engineer for the Toyosu Market, and is currently a 3-star Engineer*.
In May 2022, he will start a corporation while working at the market and begin guiding companies and stores outside the market.
Currently, in addition to his wholesaling duties in the market, he also teaches blood removal, fastening, and transport methods at aquaculture farms, Tsumoto-style techniques at fisheries technology centers and fish processing plants, and fish handling methods at restaurants.
What he values in undertaking lecturer at the Japanese Restaurant Academy
I will teach the technique of removing blood using the Tsumoto style and how to maintain freshness, and pass on the knowledge that will be useful for future restaurant management.
Message to those who are thinking about joining the school
By learning the Tsumoto style, we shall understand the structure of fish and the potential that fish have.
*Tsuhon style has 2-star and 3-star certification exams according to technical skills.
There are currently six certified technicians in the country with three stars.
Course in chargeAll Courses
Biography
Restaurant management (“Yakiniku Kappou Takamatsu”, Tennoji, Osaka, and operation and management of other produced restaurants).
Consulting for opening a restaurant (support for selecting a location for a sushi restaurant, yakiniku restaurant, etc., concept making, business category development, and operation construction).
Job change support (support to connect companies and workers in the food and beverage industry).
Human resource development consulting (implementation of training in hospitality manners, new employee training, and middle management training).
She holds a sommelier certificate from the Japan Sommelier Association.
Level 1 Psychological Counseling and Level 1 Coaching certification from the Organization for the Development of Communication Skills and Abilities.
What she values in undertaking lecturer at the Japanese Restaurant Academy
Rather than learning at school, my concept is to provide “instruction that can be immediately applied in the field after graduation”. My goal is to create a school where students can “acquire” knowledge, skills, and management in a short period.
Message to those who are thinking about joining the school
The most important thing is not to enroll in our school, but to make the best choice for yourself. Let me know what you envision after graduation and we will decide together (in some cases, I may not recommend that you enroll at our school).
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