
TOKYO YAMANOTE METHOD
Learning features
Tsukuru's "Beyond"
From "The Cook"
To "people who can create and disseminate new food".
Nowadays, it is natural to be able to "make" because it is an era full of "delicious".
Tokyo Yamate's goal is not to be "people who can cook perfectly according to recipes", but to be able to devise menus beyond that, and to create unprecedented value.
We train chefs with the ability to communicate to gain the support of more customers.
TOKYO YAMANOTE
learning point
For those who aspire to be pastry chefs and chefs
From confectionery and bread, Japanese, Western, and Chinese cuisine, we train professionals who can play an active role in the field through small-group training.