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Japan is highly revered for its rich and tender Wagyu beef. This Wagyu short course offers a glimpse into the world of Japanese wagyu, led by a professional Japanese Chef Instructor from Tsuji Culinary Institute who will take you on a journey to explore ways to make the most authentic wagyu dishes. Learn not only the characteristics of each part of wagyu but also the best way to prepare, cut, slice, plate and cook the perfect wagyu beef.
Course Schedule
Class Date 26 October 2024 / 27 October 2024
Class Session 2-Day Class with 2 Sessions per day
Class Hour Morning 09:00-12:00 / Afternoon 13:00-16.00
Total Hours 12 hours
Class Capacity 16 Seats
Qualified Age Minimum 18 years old
Delivery Language Japanese with translation
Suitable For Upskillers, reskillers and food enthusiasts who have basic cooking experience
Accomplishment Certificate of attendance by The Food School and Tsuji
What you will learn :
  • Character of each part of Wagyu beef
  • Beef cutting techniques
  • Match certain part of wagyu beef with various cooking styles & recipes
  • Various Japanese cooking techniques for beef dishes
  • Authentic Japanese plate decorations
Wagyu recipes by Tsuji
  • Beef steak bowl
  • Deep-fried beef Tenderloin with kadiaf
  • Beef tenderloin with red wine sauce and ponzu sauce
  • Beef Bowl
  • Wagyu serloin cutlet sandwich
  • Wagyu top blade gohan with thick starchy yuba sauce
  • Simmered beef and tofu
Lecturers (Explore the Chefs biography below)
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