Master of Japanese Cuisine Academy

Nowadays, it is not so rare to see yakitori dishes at Asian restaurants worldwide. Often referred to as Japanese skewered chicken, it has gained its reputation among gourmets. While it looks like a simple skewer dish, special skills and techniques are necessary to bring the Read More

Alex, originally from Romania, was one of our students whose experience with the academy is another notable example.  Being diligent and enthusiastic about Japanese cuisine, he had learned a lot from cookbooks and free online content on his own before taking our sushi masterclass foundation Read More

Arkadiusz, originally from Poland, already has 10+ years of experience as a sushi chef at one of the most famous world-class Japanese restaurant brands that many celebrities love. While working in many cities and countries (because the restaurant brand owns many branches across the world), Read More

Juryl is a former engineer, now a Japanese chef from Hungry/Ukraine. Following his passion for cooking, he became a chef and has worked as a sushi chef for seven years. He engaged in the academy’s sushi masterclass program with his unlimited enthusiasm for the art Read More

Mr. Takahash, one of our master chefs, used to work at a culinary school in Japan called Tokyo Sushi Academy. One day, his former student, Noorisha, contacted him in need of help in order to renew and brush up on the menus of her Japanese restaurant Read More

It is always nice to know our students’ backgrounds and receive some feedback from them regarding our courses. Today, we will introduce Mateus, one of our previous students whose dream is to open his Japanese restaurant in Macau. Let’s hear what his experience with us Read More

Knowing how to cook Wagyu beef is definitely one crucial element if you want to learn Japanese cuisine. As Japanese food became more and more popular internationally, the demand for Japanese Wagyu beef also grew rapidly.  Japanese cuisine is not all about sushi. Whether you Read More

As you may already know, there are various types of miso. Chefs often use three types of miso depending on the dishes: white miso (Shiro or Saikyo miso), red miso (Aka-miso), and blended miso (Awase-miso). Blended miso, made by mixing white and red miso or Read More

Dashi is one of the most essential components of Japanese cuisine. It is because dashi is the base to create the Japanese flavor, and if you do not make/use it right, this unique flavor of umami will not come out great. So, do not underestimate Read More

You cannot talk about Japanese cuisine without koji because koji is the core of Japanese cuisine. It can transform soybeans into miso and soy sauce, and rice into sake and mirin, all of which are often used in Japanese cooking. Now, the situation of koji Read More