YAMANOTE METHOD
top of the food industry
learn from athletes
full-time faculty
All first-class field experience
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".
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 at the young age of 29.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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- Western cuisine
- Tomokazu Kawasaki
Engaged in Western cuisine for 20 years at Hotel Okura.She travels around restaurants and banquet halls, serves as an all-day dining chef, and has experience collaborating with overseas chefs.
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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.Specialty is dim sum.She teaches her students the delicate techniques of Chinese cooking that are unique to women.
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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.
Top Chef Council
Top Chef Council
In collaboration with legendary chefs who have built up the Japanese food industry, we operate the "Top Chef Association" to create class content and learning.
The voices of the food industry and the skills necessary for the future are directly reflected in the lessons.Tokyo Yamate Culinary Institute has classes that are constantly evolving.
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A master craftsman who leads the Chinese cuisine world
Chinese food
Guangdong famous greens Akasaka Ligu
Owner
Tan Hikoaki
After working as the sous chef at Shimbashi "Chinese Restaurant", Shiba "Ryuen", Keio Plaza Hotel "Minamien", and the head chef at Hotel Edmont "Guangzhou", he became the owner chef of "Akasaka Rikyu" in September 1996. Opened "Akasaka Rikyu Ginza" on October 9, 2004.Beyond the realm of Cantonese and Chinese cuisine, he knows the tastes of Japanese people, carefully selects ingredients, brings out the best flavors of the ingredients, and sticks to Cantonese cuisine that is as close to the real thing as possible, and has many fans. is fascinated byHe travels to Hong Kong and China several times a year to research and purchase ingredients to introduce authentic Chinese flavors.In addition, he has also worked on cookbooks, and his main publications are "Tan Yanbin's Authentic Chinese Food," "Basic Chinese Cuisine," and "Chugoku no Kiwami Gohan."
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"Iron Chef" 2nd Generation Japanese Iron Chef
Japanese cuisine
NAKAMURA KOUMEI
Owner
Takaaki Nakamura
Born in Nagasaki Prefecture in 1947. Entered the world of cooking at the age of 18, and after training at the prestigious local inn "Unzen Miyazaki Ryokan" used by the emperor, the crown prince, and famous celebrities, and a famous hotel in Osaka, in 1980, he opened a long-established Japanese restaurant "Nadaman". entered the store.Recognized for his high level of ability, he serves as head chef at the "Hotel New Otani store" and the "Shangri-La Hotel store" in Singapore. In 1995, he was appointed head chef of nine Nadaman restaurants in Japan and overseas. In 1996, his television cooking show took the world by storm and earned him a name nationwide. He started his career as an owner-chef in 1999, and is currently working as an owner-chef at three restaurants of Takaaki Nakamura.
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Master of French cuisine
Western cuisine
Maison Tateru Yoshino
producer
Ken Yoshino
He hone his skills at a number of French restaurants led by Joël Robuchon (the most Michelin-starred celebrity chef in the world).Since then, he has produced numerous restaurants in Japan and overseas."STELLA MARIS" in Paris, France won a star in the 2006 French edition of Michelin. In 2010, he was awarded the Ordre du Mérite agricole Chevalier from the French government as a craftsman with advanced skills suitable for inheriting French culture.He is a true master of the French culinary world, serving as head chef at the "Tavos Conference" held by the World Economic Forum, which is attended by the Prime Minister and prominent economists, and as a judge at the iTQi (International Taste Quality Institute) held in Belgium. Existence.
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Popularized Italian cuisine in Japan
First personItalian food
Carmine
Owner
Carmine Cozzolino
In 1987, he opened Ristorante Carmine as the first Italian owner-chef in Japan.The first person to spread the essence of Italian cuisine, which is now familiar to us, to Japan.Furthermore, he opened his own Italian cooking school “Cooking Academy Firenze” in Tuscany, Italy, with the desire to let Japanese people who are familiar with Italian cuisine know more about the authentic Italian food culture.He teaches the background and history of ingredients and dishes, and works hard to develop new human resources.
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Trendy chefs in the media spotlight
confectionery
INFINITE
Owner
Fumiaki Kanai
Joined French three-star restaurant "Restaurant Guy Savoie Paris".He learns high-quality desserts in an environment where celebrities from all over the world visit.Six months later, he will also serve as acting chef and pastry chef at the same group's 2014-star restaurant "Le Ciberta".After returning to Japan, he joined the bistro "Benoit" in Aoyama, Tokyo as a chef pastry chef. In XNUMX, he became the chef and patissier of "UN GRAIN" and was involved in the launch of everything from product development to branding.
Currently, as the owner of "INFINI", he is gaining popularity with sweets with gorgeous and innovative designs, and is active in many media, including specialized magazines.
Learning features TOKYO YAMANOTE METHOD
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.
