Courses in Japan are shaped by proximity.
To ingredients, to seasons, to places where these forms developed and are still practiced daily.
Teaching here is not only instructional, but observational.
Participants are immersed in the rhythms of Japanese kitchens, markets, and dining rooms — encountering cuisine as a lived system rather than an abstract body of knowledge.
How the courses unfold
Courses in Japan place emphasis on:
• direct engagement with ingredients and seasonality
• observation of professional practice
• repetition within context
• decision-making shaped by circumstance
Alongside structured teaching, time is given to market visits, tastings, and meals in kaiseki restaurants.
Attention is also paid to related disciplines such as ikebana, ceramics, and lacquerware — not as decoration, but as integral parts of how Japanese cuisine understands balance, restraint, and placement.
Course formats available in Japan
• Foundations: Structure & Balance in Japanese Cuisine
• The Japanese Kitchen: Techniques & Judgement
• Kaiseki: Principles & Context
• Deep Immersion: Technique & Context
• At the Table:Conduct & Cultural Literacy
• Private Courses & Individual Study
Some formats are offered only in Japan, where proximity and duration allow for deeper immersion. For details please get in touch via the contact page.
Japanese Cuisine 