5 days Japanese Cuisine Course (Grill and Fry)

Yaki-tori, Kushi-yaki, Yaki-zakana (Grilled Fish), Tempura, Tonkatsu, Kushi-age and more! You will learn Grill & Fry technique for Japanese Cuisine in 5days!

3 advantages of this course

Varieties of chicken Yakitori
Negima, Tsukune, Tebasaki, Momo, Seseri, Hatsu and more!

Grill technique for fish in authentic way
Sugata-yaki, Kake-yaki (Teri-yaki) and Tsuke-yaki (Saikyomiso-yaki, Yuan-yaki)

Deep knowledge for Tempura making
Dashi soup stock and tempura dip, tempura batter making, how to filet seafood for tempura, temperature for tempura. All about tempura making!

What you will learn?

1ST DAY

[Yakitori Course]
Negima (Chicken and green onion)
Tsukune (Chicken meatballs)
Tebasaki (Chicken Wings)
Momo (Chicken Thigh)
Seseri (Chicken Neck)
Hatsu (Chicken Hearts)
Buta Shiso (Pork and Shiso Leaves)
[Kushi-yaki Course]
Pork, Beef, Vegetable and more

2ND DAY

[Yakitori Course]
Negima (Chicken and green onion)
Tsukune (Chicken meatballs)
Tebasaki (Chicken Wings)
Momo (Chicken Thigh)
Seseri (Chicken Neck)
Hatsu (Chicken Hearts)
Buta Shiso (Pork and Shiso Leaves)
[Kushi-yaki Course]
Pork, Beef, Vegetable and more

3RD DAY

Yaki-zakana (Grilled Fish)
Sugata-yaki
Kake-yaki (Teri-yaki)
Tsuke-yaki (Saikyomiso-yaki, Yuan-yaki)

*Example of seasonal fish
Hamachi (Yellowtail), Tara(Cod), Ayu (Sweetfish), Sanma (Pacific saury), Iwashi (Sardine), Sawara (Spanish Mackrel)、Aji (Horse Mackrel), Kamasu (Barracuda) and more

4TH DAY

Tempura Course
Shrimp, Anago, Seasonal Fish and Vegetables
How to make dashi soup stock and Ten-tsuyu (Tempura Dipping Sourse)

5TH DAY

Tonktasu (Fried Pork Fillet) and Kushiage (fried vegetables and meat on skewer)

*The course contents may vary depending on the conditions.

OUTLINE

  • Schedule for 2018
  • 2018
    Feb 12th Mon to Feb 16th Fri
    Mar 26th Mon to Mar 30th Fri
    May 14th Mon to May 18th Fri
    Jun 25th Mon to 29th Fri
    Aug 6th Mon to Aug 10th Fri
  • Hours
  • Monday to Friday 9:00am to 3:00pm

    *Hours may change

  • Level
  • Beginner-Intermediate Level
  • Content
  • Please see “What you will learn?”
  • Period
  • 5days
  • Venue
  • Tsukiji/Tokyo

    *About 5 minute walk from the world-renowned Tsukiji fish market”

  • Eligibility
  • -Applicants must be at least 18 years of age

    -No professional experience required
    (It would be better if you have experience, but those without experience can apply as well)

    -Applicants must be able to stay in Japan legally during the course period

  • Certificate Requirement
  • The certificate will be given to a student upon successfully completed the course with more than 80% of the participation
  • School Fee
  • Contact us for details

  • Hours
  • Monday to Friday 9:00am to 3:00pm

    *Hours may change

  • Level
  • Beginner-Intermediate Level
  • Content
  • Please see “What you will learn?”