Shojin ryori (精進料理), the art of Japanese vegetarian cuisine, came to Japan from China along with Buddhism and has developed into a cooking style unique in Asia. The term “shojin” refers to asceticism in pursuit of enlightenment, and “ryori” means “cooking”. Over the centuries, this Buddhist philosophy-based cuisine has evolved into a great culinary art revered around the world by chefs and sophisticated food lovers.

Week 1: Required - Basic Japanese Cooking Skills.

Week 2: Chef Daisuke Nomura will directly train students in the Buddhist art of shojin ryori.

Date: Upon request 

Length: 2 weeks (Mon-Fri), 6 hours/day (10:00am-4:00pm)

Number of Students: 2

Price: 1,000,000 yen per person

YOUR INSTRUCTOR

Chef Daisuke Nomura is the chef / owner of SOUGO. A third generation chef and former executive chef of the world-renowned two Michelin star Restaurant Daigo in Tokyo, he is recognized for his award winning shojin kaiseki ryori (Japanese vegetarian multi-course meals). Chef Nomura is internationally known for his award-winning multi-dish kaiseki vegetarian cuisine which features innovations to this traditional Buddhist art form. Nomura is often featured at international food events and cultural exchange programs, including EXPO Milano, Worlds of Flavor and the Culinary Institute of America.