Date Offered: June 26 - July 14, 2017 (approx. 3 weeks)
Length: 6 hours/day Mon-Fri (10:00am-4:00pm)
Students Accepted: 2
Price: 850,000 yen
Week 1: Basic Japanese Cooking Skills.
Week 2 and 3: Chef Daisuke Nomura will directly train students in the art of shojin ryori. Chef Nomura is a third generation chef and former executive chef of the world-renowned Michelin star-rated Restaurant Daigo. He is recognized for his award winning shojin kaiseki ryori (Japanese vegetarian multi-course meals).