YAMANOTE METHOD
find a dream
Direct industry class
Aspirational industry leader
pastry chef top chef
can learn from
There are plenty of classes taught by active star chefs and patissiers who are active in Tokyo and around the world.
Recipes actually served at Michelin-starred restaurants, first-class hotels, and popular patisserie
You can learn directly from the star chef patissier.
full-time faculty
All first-class field experience
The most important feature of YAMANOTE is that we practice every day.In the world of cooking, the amount of practice produces high-quality results, and basic skills are required on-site.
That's why YAMANOTE provides opportunities for practical training every day so that you can acquire "high quality and stable technology".
Confectionery instructors
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- confectionery
- Katsuya Hatanaka
Working as a hotel pastry chef at the Hyatt Regency Osaka, which is managed by the global hotel group Hyatt, and as a bridal pastry chef at the floating wedding resort La Vimana Kobe.He was also involved in the launch of the store, and has been highly evaluated for his high production ability, and is developing creative classes.
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- confectionery
- Koichi Yamaura
Worked as a confectionery manager at Meiji Kinenkan and Nikko Hotel, and participated in numerous competitions.A first-class patissier who has won a silver medal at a world chocolate competition.
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- confectionery
- Ippei Makishima
After working at a pastry shop in France, he went to France alone.He worked at a world-famous chocolate tree, and even after returning to Japan, he went to various confectionery shops to test his skills.At some point, his interest in teaching others grew, and he shares his experiences with YAMANOTE students.
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- confectionery assistant
- Tobita Rie
After graduating from a confectionery vocational school, he gained experience at a patisserie and decided to become a lecturer because he wanted to spread the appeal of sweets to many people.She always teaches with an attitude that is close to each student.
cooking instructors
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- Japanese cuisine
- Yukihiro Matsutani
After working in first-class places such as restaurants, restaurants, and hotels, he became head chef in his twenties.He became a teacher because of his outstanding sense and skill.
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- Japanese cuisine
- Makoto Kataoka
A graduate of this school.He worked at Uoken, a first-rate Japanese restaurant in the school group, and later served many customers at Nakadanaso, an inn related to Toson Shimazaki in Nagano Prefecture.
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- Western cuisine
- Nobuaki Yoshida
After training at the Shinagawa Prince Hotel, he moved to Italy and worked at a three-star restaurant.After returning to Japan, he opened his own business and opened “Montebianco”.His perspective as a manager is also taught to students.
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- Chinese food
- Tohru Oiwa
For many years he has demonstrated his skills as head chef at the Cantonese restaurant Ryutenmon at the Westin Hotel.Utilizing his training experience in Hong Kong, he is active in a wide range of fields, such as serving food to guests on a ship floating in the Caribbean Sea.Japanese Cuisine Teacher
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- Chinese food
- Hiroko Kayama
Over 20 years of experience, mainly in the Chinese cuisine department of hotels.In addition, he is spreading the appeal of the food industry by utilizing a wide range of experiences such as Chinese tea specialty stores, restaurants, cooking classes, media activities, and new store launches.
Special visiting lecturers(Invitation results)
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- LastNote
Chef - Kenji Kawasaki
Appointed as the first executive chef at the grand opening of Ristrante Armani, which is handled by the global brand Armani.Since then, he has opened a store in Singapore, launched Janis Wong in Japan, and collaborated with high-end patisseries and restaurants in succession. I am fascinated by the two worlds of dessert.
- LastNote
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- Sombreuil
executive chef - Toshiaki Wakatsuki
Traveled to France after working at top restaurants in Japan [La Marais] and [Tour d'Argent].After training at various starred restaurants, he returned to Japan. In 2004, he became head chef of [Aimé Vibert]. Since winning two stars in the first issue of Michelin Tokyo, it has been awarded a star for seven consecutive years.Aiming for greater heights, he established a new company with his comrades. In 2, he became an executive chef when [Sombreuil] opened.
- Sombreuil
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- International Japanese Cuisine Association
President - Koichi Fujiguchi
As head chef of Hyatt Regency Kyoto Japanese restaurant Higashiyama and head chef of Nihondaira Hotel Japanese cuisine, he continues to fascinate many foodies both in Japan and abroad. As president of the International Japanese Cuisine Association, which aims to "preserve the culture and tradition of Japanese cuisine and convey its techniques and essence", he contributes to the spread of Japanese cuisine both in Japan and overseas.
- International Japanese Cuisine Association
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- asia best
Chocolatier - Masago Shohei
Worked for 1 years as a sous chef at [A Quatre] in Osaka and [Criollo] in Tokyo.He won Asia's Best Chocolatier at the "Top of Patissier in Asia" competition.After that, he became a chef when the Tokyo branch of Paris [Pascal Lugac] was launched, and the flower opening series created with chocolate work became a hot topic on SNS and various media.Currently, he has joined Eat Creator and is preparing to open.
- asia best
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- Palace Hotel Tokyo
Chocolatiere - Miki Kobayashi
Experienced the chocolate department of each company, including Edelweiss Vitamer Japon Co., Ltd.A female chocolatier with training experience in France. She joined the Palace Hotel in 2012 and was involved in the grand opening.Chocolat, woven with the delicacy and sensibility unique to women, is like a work of art.
- Palace Hotel Tokyo
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- FEATURED
Owner pastry chef - Daisuke Mori
After working at patisserie in Tokyo such as "Royce Dahl" and "Grand Hyatt Tokyo", moved to France.He studied at "Laurent Duchenne (M.O.F)" and "Moisin" in Paris. Worked as a chef and pastry chef at Moisan.After returning to Japan, he has been involved as a chef and pastry chef since the opening of Tokyo Toyosu Patisserie SAKURA.He developed "KABUKU-Hen", a souvenir commemorating the opening of the New Kabukiza Theater.He was appointed as an official technical instructor of the Japan Confectionery Association Federation.
In October 2016, “EN VEDETTE” opened. - FEATURED
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- Richart
The president - Gehart
Muller
I am very happy that there are young people who want to jump into the confectionery and bakery industry.Richardt is a Munich-based bakery with over 130 years of tradition.I am planning to share the knowledge and skills that I have cultivated with you through training.I'm looking forward to seeing you.
- Richart
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- Patisserie Camellia Ginza
chef pastry chef - Taisuke Endo
Acquired skills by gaining experience at luxury hotels in Tokyo and famous restaurants in France.A young patissier who infuses traditional techniques with new sensibilities to bring out the best in the ingredients.She has won numerous awards in national and international contests.
World Engineers Competition XNUMXnd Place - Patisserie Camellia Ginza
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- Patisserie Potager
Owner patissiere - Anya Kakizawa
The owner patissiere who has been operating the vegetable sweets specialty store "Patisserie Potager" in Tokyo since 006.He is attracting attention as a leading person who proposes new ways to eat vegetables and possibilities.In addition to agricultural support activities and event appearances, he is also active in a wide range of activities such as food education seminars, agricultural experience tours in production areas, restaurants and product production.
- Patisserie Potager
For you who want to become a chef
From Japanese cuisine to Western cuisine to Chinese cuisine, we train professionals who can play an active role in the field under small-group training.
