Japan Culinary Arts Academy
Tokyo
About
The Japan Culinary Arts Academy (JCAA) in Tokyo offers professional chef training and short-term culinary courses designed for international students who want to master authentic Japanese cuisine. With small class sizes, expert instructors, and hands-on lessons, students learn traditional techniques in a supportive and welcoming environment — even if they don’t speak Japanese.
Whether you dream of becoming a certified Japanese chef or simply want to experience Japan’s rich food culture, JCAA provides a range of programs that fit every goal. The Bronze-Certified Chef Training Course prepares students with real kitchen experience, while specialized classes focus on sushi, wagashi (Japanese sweets), yakitori, unagi (grilled eel), Japanese noodles, and more.
All courses are taught by professional Japanese chefs with interpreter support available, ensuring students fully understand every step of the process. The academy’s flexible schedule, personalized instruction, and Tokyo location make it the perfect place to start your culinary journey in Japan.
Main Features Japan Culinary Arts Academy
- Bronze-Certified Culinary School for International Students
- Hands-on chef training in authentic Japanese cuisine
- Professional instructors with real-world experience
- Courses in sushi, wagashi, yakitori, unagi, and Japanese noodles
- Interpreter support for non-Japanese speakers
- Flexible scheduling and personalized learning plans
- Bronze Chef Certification Course available
Japan Culinary Arts Academy Available Courses
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Chef Training Course
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Unagi & Anago (Long Fish) course
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Tsumoto-Style Fish Preparation Lesson
Description
Elevate your passion for Japanese cuisine into professional-level skills with JCAA’s Chef Training Course. Designed for aspiring chefs from around the world, the program leads you through hands-on, practical training in core Japanese culinary techniques, culminating in the Bronze Certification from the Japanese government. You don’t need to be fluent in Japanese — interpreter support is provided so you can focus on mastering the food, not overcoming language barriers.
Through structured lessons, you will build a firm foundation in sushi, wagashi, unagi, yakitori, Japanese noodles, and other essential Japanese culinary arts. The course is organized into bite-sized modules that advance step by step, with coaching from expert instructors who bring real kitchen experience to the classroom. Small class sizes ensure you receive individual attention and feedback.
If your goal is to open a Japanese restaurant, expand your menu, or gain recognized credentials in Japanese cuisine, this course offers a direct, immersive path.
Tuition fees | |
| 1 week (The Bronze Program) | $2,600 usd + $500 usd (Kaiseki) |
|---|---|
| 4 weeks (Practical Lesson Only) | $6,500 usd |
| 5 weeks (Training - 4 weeks + Internship - 1 week) | $7,700usd |
| 6 weeks (Training - 4 weeks + Internship - 2 weeks) | $8,900usd |
| 7 weeks (Training - 4 weeks + Internship - 3 weeks) | $9,900usd |
Description
Master the art of Japanese eel cuisine with our exclusive Long Fish (Unagi & Anago) Program at the Japan Culinary Arts Academy (JCAA). Designed for aspiring professional chefs, this rare hands-on course offers step-by-step guidance from JCAA's experienced master chef — helping you build advanced culinary techniques with confidence.
Although unagi (freshwater eel) and anago (saltwater conger eel) are considered among the most challenging ingredients in Japanese cuisine, JCAA provides an exceptional opportunity to learn their preparation and presentation directly from industry professionals.
This program aligns with JCAA’s mission to train and certify future unagi specialists, offering an opportunity unavailable at other culinary schools in Japan.
Program Schedule
- Day 1: Unajyu Practical Training – Learn to prepare and serve grilled eel over rice, a signature Japanese dish.
- Day 2: Restaurant Training – Experience authentic restaurant operations and service under real conditions.
- Day 3: Anago Practical Training – Master the art of handling and cooking conger eel to professional standards.
Join this exclusive culinary program in Kyoto and take your Japanese cooking skills to the next level. Perfect for international students and professional chefs who want to specialize in traditional Japanese cuisine.
| Tuition fees | $500 usd + $1,350 usd = $1850 usd |
|---|
Description
The Japan Culinary Arts Academy (JCAA) offers a specialized course in the Tsumoto-style fish preparation method, a professional technique renowned in Japan for its precision and preservation quality. This method focuses on advanced blood removal that helps maintain the fish’s natural freshness, extends its shelf life, and enhances its delicate umami flavor — an essential skill for chefs aiming to master authentic Japanese cuisine.
Under expert instruction, participants learn how to process fish using the Tsumoto technique and then bring their freshly ikejime-prepared fish back to the JCAA kitchen. There, they will fillet it for sushi and pair it with perfectly seasoned shari (sushi rice) for an authentic, restaurant-quality presentation.
Program Schedule
- Day 1: Processing + Lecture – Learn the science and techniques behind the Tsumoto method and ikejime preparation.
- Day 2: Rice Preparation + Filleting for Sushi – Prepare traditional sushi rice, fillet the processed fish, and complete the dish for service.
This exclusive training is ideal for professional chefs and culinary students seeking to enhance their fish-handling and sushi-making skills through one of Japan’s most respected preparation methods.
| Tuition fees | $950 usd |
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Details
School Type: Special Programs
Location: Ota-ku, Tokyo Japan 145-0065