Guideline
- We aim to continuously evolve existing sushi that is saturated around the world by making full use of modern assorted techniques.
- We will pursue and develop new ingredients and techniques that have not been used for sushi until now.
- We will also revitalize the forgotten traditional ingredients and techniques so that they can be easily accepted in modern times.
- As art, we pursue new Japanese cuisine (Sushi,Sashimi...etc)
- We aim to produce future-proof fish that we want to feed your loved ones.
- We will work to create sushi that is environmentally friendly and healthy.
- We help people all over the world to become independent sushi chefs.
PROGRAM
Medicinal Sushi
Combine authentic Yakuzen ingredients with traditional Edomae sushi.
Topping medicinal ingredients on Edo's seasonal ingredients, development of Yakuzen-based seasonings. Under the guidance of a dietitian, elucidate the nutrition and efficacy of sushi using medicinal ingredients.
Propose a style to eat sushi with original Yakuzen salt, Yakuzen soy sauce, Yakuzen miso, Yakuzen sesame sauce, etc.
Responding to diverse food cultures
We want customers all over the world to enjoy sushi. As part of this, we will develop and promote sushi for vegetarians and vegans.
Sushi Meister Course Program
Aiming human resource development, creation of new jobs, promotion of health management、Global expansion of the market.
Yuki Chizui, the main lecturer, has 10 years of experience as a sushi chef. In various overseas business trips to Hong Kong, Germany, Sweden, NY, etc., we independently purchase and research local vegetables and medicinal dishes, and hold events such as vegan correspondence, food education, medicinal meal, etc.
This course is a program supervised by a dietitian.
Sushi art program
Creating a restaurant where you can make and buy art works
Connecting sushi and creator art to mutually develop
Collaboration with artists, selling original sushi and artists' works for a certain period of time.
Create a new sushi space by collaborating with various creators, Create an unprecedented gallery art sushi restaurant where you can place art works in the store and watch them while eating...
Workshop
Lecture
We actively incorporate local ingredients such as fish, vegetables and ingredients.
We Make it as easy as possible for local people to reproduce.
We actively introduce Japanese food, techniques, and ideas that have not yet spread.
Food education
Cooking and eating
We communicate the three hearts to children through the workshop
- A heart of appreciation for eating, food and chefs
- Hospitality when offering food to people
- The heart of art through cooking
Nigiri-sushi, Decoration sushi roll, Arranging...
Read More
Yuki Chizui
Yuki Chizui, the main lecturer, has 10 years of experience as a sushi chef. In various overseas business trips to Hong Kong, Germany, Sweden, NY, etc., we independently purchase and research local vegetables and medicinal dishes, and hold events such as vegan correspondence, food education, medicinal meal, etc.
info@bktc.co.jp