Our specialized training program in Japanese cuisine is focused on hospitality professionals and students who seek to master authentic techniques, precision, and creativity characteristic of Japanese haute cuisine.

The chef, with international experience and author of two books published by the prestigious Larousse publishing house, teaches practical and theoretical classes, combining:

• Preparation of sushi, sashimi and nigiri using professional techniques.
• Preparation of hot dishes and traditional kaiseki.
• Japanese culinary culture and gastronomic protocol
• Presentation, plating and complete gastronomic experience

Each training course is designed to integrate theory, practice and creativity, offering students a complete view of professional Japanese cuisine and its standards of excellence.

Aimed at: Hospitality schools, culinary academies and vocational training programs.