For those wishing to delve deeper into Japan’s culinary world, we offer intensive courses.

TOKYO COOK’s intensive courses are designed for professional or amateur chefs looking to build advanced skills quickly and are ideal for English-speakers aspiring to run or work in a Japanese restaurant. We offer six 1-2 week intensive courses in Japan’s world-famous core cuisines: sushi, tempura, Buddhist-style vegetarian shojin ryori, soba noodles and refined small-dish kaiseki. 

After a compulsory one week training in essential 5 Day Basic Japanese Cooking Skills, course participants will move to a working restaurant kitchen. Though every restaurant experience will be different according to your chosen cuisine, you will see all aspects of a professional, working chef’s routine.

What you will do: As a student, you will join the restaurant working kitchen to observe and learn form the chef and his team, go shopping at local food markets, prepare ingredients at your workstation, and constantly adapt dishes to Japan's remarkable range of fresh regional and seasonal produce. 

For more details about our essential and popular 5 DAY BASIC JAPANESE COOKING SKILLS course, please see below.

UPCOMING INTENSIVE COURSES

Learn in a Working Kitchen

BOOKING PROCEDURE:

1. SELECT THE INTENSIVE COURSE TYPE

   Email us to discuss which course would be suitable for you.

   We listen carefully to your requirements and intended goals for your courses.

   If you don’t see what you are after here on our site, we will propose a tailored program, unique to you!

2. CHOOSE THE DATE

   After you select your course or request a bespoke one, we proceed to discussing dates.

   At our school the first student to book is the one who sets the course’s schedule

   Courses usually start on a Monday or Tuesday.

   If there is a remaining spot in the schedule course, a second person can join the course.

3. PAYMENT (RESERVATION CONFIRMATION)

   After the course schedule is decided, we will send you an invoice.

   The reservation is confirmed when payment is completed.

   We suggest that all intensive courses be paid by bank transfer.

   Paying by PayPal or credit card is possible, but we must charge a 4% transaction fee.

4. MENU

   We propose menu lists in advance.

   Usually the menu proposal is submitted right before the course commences in order to reflect seasonal ingredients.

5. START CLASS

   We ask that you come to the kitchen dressed in comfortable clothing and shoes.

   Students do not need to prepare or bring anything, however - for example - if you prefer to work with your own knives, that is fine.

   During the class, your goals and desires may evolve. As such, we try our best to accommodate you in an ongoing manner.