Hello everyone 😊

AlwaysYAMANOTEThank you for reading my blog!

Today we are bringing you the details of the special class for the Japanese cuisine major!

YMANOTEOne of the mottos of “Plenty of luxury. "

There are many luxuries, but one of the most important elements in cooking is ``seasonality''!

Seasonal ingredients have the highest nutritional value and flavor! Enjoying the deliciousness that is only available for a limited time is truly a luxury.!

This special class is also a luxurious class that uses plenty of "seasonal" ingredients!

Ginza as a special lecturer[Maizakura]Executive Chef Tsutomu Aoki visited us✨

Maio is a popular Japanese restaurant located in a convenient location, 3 minutes walk from Ginza.

You can enjoy domestically produced natural fresh fish purchased from Tsukiji Market and seasonal high-quality ingredients!

This training menu includes high-quality ingredients that are in season right now.Matsutake” as well as dishes using it!

Did you know that matsutake mushrooms taste different depending on how the cap is opened?

This time, we brought the most delicious matsutake mushrooms with open caps!

In fact, Chef Aoki is an expert on matsutake mushrooms, and handles the most matsutake-based dishes in Japan!

If you search for ``Matsutake Mushroom Chef'' on the internet, Chef Aoki's name will come up😳

This time's training menu is

Steamed sea bream and grilled 8 sun(Kamasu, Kinukatsugi, Goshiki chicken dip, Kuwayaki, Millet wheat dengaku, Matsuba somen)!

Turnip mushi is a dish in which grated turnips are placed on top of white fish such as sea bream and steamed.

“Now that you are here, if you have any questions, please ask them immediately. Listening will be of benefit to you.”

The practical training started with Chef Aoki's words!

First, we will prepare the sea bream to be used for turnip mushi 😊

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When handling, consider the size of the container and cut.

While the sea bream is steaming, grind the turnips and prepare the shrimp, ginkgo nuts, and shimeji mushrooms🥣

This process is very important in cooking, and is one of the secrets to not making mistakes.

Before making it, I visualize the minimum process and proceed to avoid waste!

Introducing the head chef's words that were impressive during the training!

"Success = ability + enthusiasm +???'

``In terms of ability, can you all say your 11-digit cell phone number?If you can, we all have the same qualities.

I can see that my enthusiasm is reflected in the fact that I am currently attending classes.

So what's the other thing?

is a way of thinking.

I can't peel my Katsura (wig) because I think I can't do it anyway, but I can't do it because I think I can't do it anyway, but if I keep thinking for two weeks that I'll definitely peel 2 meter in two weeks, I'll be able to peel it.

One way of thinking can change a person. I'm sure you'll face many hardships when you start working in society, but if you think that you can do it and do it, you can succeed. Please do your best without forgetting this.'

I also received some valuable words from you.

The students were always interested in the words that came out of the head chef's mouth 👀

The students were working hard and taking notes so they wouldn't miss out on the words👨‍🍳

YAMANOTEWe hold many special classes throughout the year!

There are many opportunities to learn directly from famous chefs who are active at the top of the industry.

"Beyond making” This is one of the characteristics of Yamate’s learning that aims to achieve ☺️

We will also deliver details of the special class 💫

At the open campus, you can listen to real student classes!

Check here if you are interested

☟☟☟☟☟☟

[Tokyo Yamate Cooking College]

158-0081-8 Fukasawa, Setagaya-ku, Tokyo 19-19

[Yamate Cooking and Confectionery College]

150-0044 Maruyama-cho, Shibuya-ku, Tokyo 28-5

Japanese cuisine　Western cuisine　Chinese food

Confectionery Cafe Chocolatier Bakery　bridalvocational school of

[Enrollment General Information]

0120-805-801