With Chef Ken Yoshino, Master of French Cuisine

A restaurant run by Murakawa Gakuen students! !

We offer a menu using seasonal ingredients and seafood from Senshu, where our sister school, "Osaka Cooking and Confectionery College" is located.

[Introduction of Chef Ken Yoshino]

Based on the concept of "terrois cuisine," in which the fruits of the earth are incorporated into the dish without going against nature or climate, the chef draws out the flavors of the ingredients to the utmost limit to create a splendid dish. “Stella Maris” in Paris, where he has been the owner chef for 16 years, has been awarded one star in the Michelin Guide.Currently, he is an owner chef who runs multiple restaurants in Japan and France.

Date: Saturday, July XNUMXst

Time: XNUMX:XNUMX reception start　　

　　　　XNUMX:XNUMX～Information

Participation fee: ¥ XNUMX

If the number of requests reaches a large number, we will close the lottery or acceptance.

In addition, please note that the number of seats will be limited due to measures against corona infection, and there will be limited seats.

* Up to XNUMX people per group.

Place: Tokyo Yamate Culinary College

Contact: XNUMX-XNUMX-XNUMX

Click here to make a reservation.

Open campus schedule from the following URL

[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　Café　Chocolatier　Breadmaking　bridalvocational school of
[Enrollment General Information]
0120-805-801