How to become a Cook in Japan

With 118,000 Japanese restaurants registered overseas in October 2017, the 和食 (washoku, traditional Japanese cuisine) boom is not over yet. From the very first sushi shop opened in the US in 1966 up to the recent participation of the chef Mori Yoshida in a popular French TV Show, Japanese cuisine is still conquering our hearts... and our taste-buds. Why not take part in this movement?

In less than 10 years, international students enrolled in Japan's culinary schools has more than doubled, and, for some of the schools, such as the Tsuji Culinary Institute or the Tsuji Institute of Patisserie in Osaka, seen this number tripled.

Where are these students from? China, South Korea, Vietnam and Taiwan for the vast majority at the moment.
They primarily aim at going back home and opening their own restaurants or even working as chefs but, with the new visa regulation, it may be easier for them to settle in Japan after completing their curriculum! 

Indeed, current visa regulations for cooks and chefs under a skilled labour visa request 3 to 10 years of relevant experience, training included, depending on the type of work. 

Facing the workers shortage, Japan may change the rules to allow more international talents working in the hospitality business and settle in Japan for a while.  

If you would like to start the adventure yourself you can check the following schools, all including English programs

- Sushi School (Tokyo, short programs)

- Kyoto Culinary Art College (Kyoto, 1 or 2 years programs)

- Tsuji Culinary Institute and Tsuji Insitute of Patisserie (Osaka, 1,2 or 3 years programs)

- Hattori Nutrition College (Tokyo, 1 or 2 years programs)

- Koen Culinary Institute (Hokkaido, 2 years program)