© 2018 Japan Culinary Institute by Florence Culinary Art School

​Japanese Culinary Art - Washoku - Ramen - Sushi - Yakitori - Home Cooking - Vegan Cooking


- Culinary school for foreigners in Japan with lessons in English -

Yakitori Course 1 week~

Course schedule for 2020:

Starting on...

February 17th, 2020 (1・2 weeks) Registration OPEN!

March 23rd, 2020 (1・2 weeks) Registration OPEN!

​ June 1st, July 6th, August 31st, November 2nd...

In Japan, yakitori (grilled chicken skewer sometimes called also chicken barbeque) is one of the most common snacks eaten with sake or alcohol drinks, and it is also a perfect side dish for meals at home.

Yakitori meats can be all different parts of the chicken such as the neck, crest, breast, wings, heart, liver, and more. Vegetables such as shiitake mushrooms, green peppers, asparagus and cherry tomatoes may also feature either with the chicken or separately on skewers. Yakitori is also popular Japanese dish for those who cannot eat fish or raw food.


<Flavors of Yakitori>

There are mainly two types of sauce for yakitori:

Tare : a salty- sweet sauce made from soy sauce and sugar, mixed with spices. Yakitori restaurants has own secret recipes for their tare,  often using it for decades, or sometimes for generations.

Shio or salt: you can enjoy the flavor of ingredient itself more. Some yakitori restaurants use special salt,  including salt with own blended mixture.

In either case, yakitori is one of the most simple dishes - therefore most difficult - that you can taste the ingredients and cooking methods directly, so each ingredient is important to define the taste.


<Yakitori Course at JCI>

The goal of this course is to acquire skills required for cooking common menus at Yakitori restaurants. After learning the basics of Japanese cuisine, students will focus on high level of knowledge and expertise. For those who want to open their own yakitori restaurants in their home countries, we also have special training lessons once a week.

In addition, we go to the market to learn how to select food ingredients, go to sake brewery tour outside school training to learn about elements important for yakitori restaurant.

Menu Examples:

Momo(Chicken thigh)

Mune(Chicken breast)

Negima(Chicken thigh and green onion skewer)

Sasami (Chicken fillet)

Kawa (Chicken Skin)

Reba (Chicken liver)

Hatsu (Chicken heart)

Teba (Chicken wing)

Sunagimo (Gizzard)

Chicken tender

Tsukune (Chicken meatball)

Shishito pepper

Shiitake mushroom

Ginkgo nut

Bell pepper ....and more!

Week1: Professional Yakitori course

• Introduction to yakitoricooking tools

• Lecture on the types and characteristics of yakitori, seasonings, and grilling

• Types of Yakitori cuts and vegetables, How to choose the type of meat and vegetables

• How to cut up a chicken

• How to preserve ingredients

• How to prepare and make yakitori from fresh ingredients,
• H ow to make yakitori sauce

• How to cook side dishes

• How to plan a full-course menu at yakitori restaurant

Additional lessons

•Training at Yakitori restaurants

•Tableware for yakitori, and how to dish up

•Making your own dishes

• Lesson on sake and green tea

... etc. Please inquire for detail!

Please reload

Course Fees:

2 weeks: Registration fee $1,000 + Tuition $3,600 = Total $4,600

​1 week (professional): Registration fee $500 + Tuition $1,400 = Total $1,900

1 weeks(RT&Management): Registration fee $500 + Tuition $2,400 = Total $2,900