Courses in Europe are structured for clarity.
Removed from their original context, Japanese techniques and customs must be articulated rather than assumed. Courses in Europe therefore place greater emphasis on explanation, framing, and explicit structure — without simplifying the material.
The focus is on making underlying systems legible: how meals are composed, how judgement guides technique, and how cultural assumptions shape practice at the table.
These formats are suited to professionals, educators, and serious amateurs seeking conceptual depth and transferable understanding rather than surface replication.
Available formats in Europe
• Foundations: Structure & Balance in Japanese Cuisine
• The Japanese Kitchen: Techniques & Judgement
• Kaiseki: Principles & Context
• At the Table: Conduct & Cultural Literacy
• Private Courses & Individual Study
For upcoming dates, private bookings, or institutional inquiries, please get in touch.
Japanese Cuisine 