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This Wagyu Short Course covers how to handle the wagyu beef from cutting to cooking. You will be learning with professional Chef Instructor from Tsuji. After taking this course, you will know not only the characters of each part of wagyu, but also the best way to cut, slice, plate, and cook wagyu beef.
Course Schedule
Class Date 18 May 2024 / 19 May 2024
Class Session 2-Day Class with 2 Sessions per day
Class Hour Morning 08:30-12:30 / Afternoon 13:30-17:30
Total Hours 16 hours
Class Capacity 14 Seats
Qualified Age Minimum 18 years old
Delivery Language Japanese with English/Thai 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
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