Japan Culinary Academy
by BRINGUP Co.,LTD., Japan
Japanese Cuisine
Professional Culinary Training
~PRIVATE & INTENSIVE~
All Classes are Conducted In-Person in Japan
Meet Hiroaki Uto, Principal - Japan Culinary Academy and CEO - BRINGUP Co.,Ltd.
Meet Wakako Takamatsu, Chief Administrator - Japan Culinary Academy and CEO - BRINGUP Okinawa.
With extensive experience in restaurants, career support, and curriculum development, she excels in customer service and restaurant guidance. Wakako holds certifications in communication skills, psychological counseling, coaching, and various culinary qualifications, making her a well-rounded leader.
SUSHI, ALL-AROUND (GENERAL) JAPANESEIntroducing Takahiro Hoshikawa, our Sushi and Japanese Cuisine Instructor.
With experience in a variety of culinary settings, he's dedicated to bringing out the best in ingredients and mentoring students. He's even made an impact globally by creating high-end sushi restaurants in the USA.
RAMENIntroducing Rikisai Miyajima, our Ramen Instructor.
With a career spanning since 2001, he's a ramen specialist known for assisting new openings and revitalizing struggling establishments. He's even earned the title "Ramen Producer" and instructs at custom ramen schools in Tokyo, Yokohama, and Osaka, where he's guided over 1,200 students from around the world.
YAKITORI, ALL-AROUND (GENERAL) JAPANESEIntroducing Kazuhiro Tanaka, our Yakitori and Japanese Cuisine Instructor.
With 11 years of experience at renowned establishments and three decades of teaching, he's an expert in Japanese cuisine, sushi, and yakitori. He also holds various culinary and specialized licenses, including poultry processing and fugu handling. His qualifications extend to Japanese gastronomic etiquette, tea ceremonies, and flower arranging.
SOBA AND UDONIntroducing Koji Iwashina, our Soba and Udon Instructor.
With 27 years of experience in crafting soba noodles, he's a seasoned chef and artisan. Koji is known for his dedication to soba, running his own shops and leading workshops for the past 7 years with over 400 sessions.
SAMPLE COURSE
DURATION: 20 DAYS IN 4 WEEKSClass Size: 2 students
Tuition Fee per person: US$11,600 (U.S. dollars)Schedule:
・Handling 5 types of fish, sushi-rice preparation, shaping of sushi-rolls・Handling 10 more types of fish, shaping of sushi-rolls, basic lecture on restaurant operations・Handling another 5 types of fish, basic Japanese dishes using fish, visit to fish market (subject to availability)
SAMPLE COURSE
DURATION: 10 DAYS IN 2 WEEKSClass Size: 2 students
Tuition Fee per person: US$8,100 (U.S. dollars)
Schedule:
SAMPLE COURSE
DURATION: 15 DAYS IN 3 WEEKSClass Size: 2 students
Tuition Fee per person: US$9,300 (U.S. dollars)
Schedule:
SAMPLE COURSE
DURATION: 25 DAYS IN 5 WEEKSClass Size: 2 students
Tuition Fee per person: US$17,400 (U.S. dollars)
Schedule:
・Knife handling, dashi (broth) and basic seasoning, sushi- rice preparation・Shaping of sushi-rolls, basic fish handling (6 types), basic lecture on restaurant operations・Soba noodle making and dipping sauce, basic Japanese cuisine, traditional bento-lunchbox making
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