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

-Nambanzuke (Fried fish marinated in vinegar sauce)

-Agedashi tofu (Fried tofu)

-Seasonal dish (Ex: Takikomi-gohan)

2ND DAY

[Yakitori Day]
-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)

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 Sauce)

5TH DAY

-Tonktasu (Fried Pork Cutlet)

-Oyako-don Katsu-don Gyu-Don

*The course contents may vary depending on the conditions.

OUTLINE

  • Schedule for 2019/2020
  • 2019

    Oct 14th Mon to Oct 18th Fri→A few slots left

    Dec 2nd Mon to Dec 6th Fri→ Still available

    2020

    Feb 10th Mon to Feb 14th Fri →Still available

    Mar 23rd Mon to Mar 27th Fri →Still available

    May 11th Mon to May 16th Fri→Still available

    Jun 22nd Mon to Jun 26th Fri→Still available

    Sep 21st Mon to Sep 25th Fri→Open now

    Nov 2nd Mon to Nov 6th Fri →Open now

    Dec 14th Mon to Dec 18th Fri →Open now

  • 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?”