Sashimi prepared by CIA students in the Advanced Cooking: Japanese Cuisine course.

Course Bio: Advanced Cooking: Japanese Cuisine

Take this opportunity to learn the importance of Japanese knife skills, and master techniques for preparing the perfect nigiri, building umami-rich dashi, hand-cutting noodles, and more.

Sharpen your knife skills and master techniques for preparing nigari, umami-rich dashi, hand-cut noodles, and many more Japanese delicacies in this CIA bachelor’s degree elective. Learn all about Japanese food culture, ingredients, techniques, kitchen tools, and aesthetic themes as you expand your culinary knowledge of this world-famous cuisine. Renowned chef Hiroki Murashima of the Tsuji Culinary Institute will lead the course in collaboration with CIA Assistant Professor Martin Matysik. After building your expertise in CIA kitchens, you’ll travel to New York City and experience Japanese cuisine at some of the most acclaimed restaurants. The course will culminate in the preparation of a full Kaiseki multi-course dinner during the final class session.

Other highlights:

  • Discover the fundamental concepts, history, and skills of Japanese cooking, including charcoal grilling, rice cookery, frying, and noodle making.
  • Learn to make dashi—an essential Japanese ingredient.
  • Prepare classic Japanese dishes and confectioneries.
  • Spend nine days in Japan, where you’ll tour Tokyo—the city with the most Michelin-star restaurants in the world—as well as visit the streets of Kyoto, Fukuoka, and Osaka.
  • Serve family meals in class paired with Japanese beverages.

View the 2018 schedule

“Being a part of the Advanced Cooking: Japanese Cuisine class was a really awesome opportunity and such a great addition to my bachelor’s curriculum. My expectations of the course were exceeded and I was able to learn so much about a cuisine that was entirely new to me prior to taking the class.”

— Aubree Hunter, CIA Bachelor’s Degree Student
“Starting with kaiseki, or Japanese haute cuisine, as the base of our curriculum, we explored the various cooking techniques of a traditional kaiseki menu. Seeing the way chef performed every single step, how he approached every ingredient, the rhythm of his pace and the look is his eyes, I understood that everything must be performed with a purpose. Advanced Cooking: Japanese Cuisine is a groundbreaking addition to the teaching philosophy of the CIA, towards the goal of shaping the future leaders of the food industry.”

— Jose Lopez Ganem, CIA Bachelor’s Degree Student

In the News...

“The CIA’s New Japanese Culinary Program”
Heritage Radio Network: Japan Eats

“CIA Students Receive Certification from Japanese Government”
Mid Hudson Valley Patch

Learn more about a Culinary Tour of Japan for CIA students of the Advanced Cooking: Japanese Cuisine

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Contact Us

Admissions Office
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 1-800-CULINARY
Alt. Phone: 845-452-9430
Fax: 845-451-1068