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An Authentic Japanese Cuisine Lecture & Cooking in Hong Kong by the World Class Prominent Chefs from Japan (Ministry of Agriculture, Forestry and Fisheries, Japan)

August 2, 2017 Dining No Comments Email Email

An Authentic Japanese Cuisine Lecture & Cooking is held in International Culinary Institute, Hong Kong, on Wed., August 16 to Fri., August 18, 2017.
Inviting the lecturers, Mr. Yoshihiro Murata, one of the most prominent chefs of the Japanese cuisine and Mr. Naoyuki Yanagihara, a young popular Japanese cuisine researcher, you will be able to learn the Japanese cuisine thoroughly, systematically and effectively—a background of the Japanese cuisine, explanations on scientific reasons for cooking and seasoning, practical cooking demonstration, etc., Moreover, you will be eligible for an exam of the Bronze certification for the Certification of Cooking Skills for Japanese Cuisine in Foreign Countries” on the last day, August 18. If you pass the exam, you are to be certified as the Bronze medalist chef for the Japanese cuisine.
Press coverage is welcomed.


Yoshihiro Murata
Representative Director and the third heir to the Japanese Restaurant “Kikunoi” 3 starred Michelin restaurant. Chairman of All Japan Food Association. Chairman of Japanese Culinary Academy. Goodwill Ambassador for spreading Japanese cuisine.
Awarded with “Gendai no Meiko” (“Contemporary Master Craftsman”) and “Kyoto-fu Sangyo Korosha” (“Kyoto Prefecture Industry Distinguished Service”) in 2012, “Kyoto-fu Bunka Korosho” (“Kyoto Prefecture Culture Distinguished Service Award”) in 2013, and with “Chiiki Bunka Korosha” (“Regional Person of Cultural Merit “) in 2014. Declaring his life’s work as “accurately communicating Japanese cuisine to the world” and “cooking for the public benefit”, he works to highlight and address issues of “culinary underprivilege” through activities and the “shokuiku” dietary education movement (by visiting and lecturing at medical care facilities and schools).

Naoyuki Yanagihara
Vice President of Yanagihara School of Traditional Japanese Cuisine / Culinary Specialist of Japanese traditional cuisine.
He has been teaching and researching Japanese traditional cuisines at “Yanagihara School of Traditional Japanese Cuisine” in Tokyo with his father Kazunari Yanagihara, the head of the school of Kinsa which handed down Kinsa cooking (the school of Kinsa), the tradition of Japanese cuisine which is told to be born in Edo period.
He has been expanding his fields of work overseas as a Cultural Ambassador of Japan in North America, Canada, New Zealand, Brazil, etc.



Wed, Aug. 16, Thur. Aug. 17, 2017: Lecture on Japanese Cuisine
Fri. Aug. 18, 2017: Practical Lesson, Bronze Certification Exam for Certification of Cooking Skills for Japanese Cuisine in Foreign Countries


International Culinary Institute
7/F, 11 Tin Ho Road, Tin Shui Wai, New Territories, Hong Kong

Program (planned):

Wed., Aug. 16, 13:45~17:30 (Reception: from 13:30) [up to 60 seats]
(1) Opening Ceremony
(2) Lecture by Yoshihiro Murata “what is Japanese Cuisine?” “on Dashi”

Thur., Aug. 17, 13:15~17:00 (Reception: from 13:00) [up to 60 seats]
(1) Lecture by Naoyuki Yanagihara “Knife Skills”
(2) Demonstration by Naoyuki Yanagihara “Cooking Demonstration and tasting, Japanese ingredients”

Program (planned):
for those eligible for
exam for Bronze
certification for
Certification of
Cooking Skills for
Japanese Cuisine in
Foreign Countries

Fri., Aug. 18, 13:15~17:00 (Reception: from 13:00) [up to 8 seats]
(1) Technical Lecture “Practical Lesson including skills for Bronze Certification”
(2) Paper exam for Bronze Certification
(3) Closing Ceremony

Eligibility ICI Students, Supporters and Japanese food and ingredients supporter stores overseas

Free (Preliminary registration)

Language Lectures in Japanese with Cantonese interpretation

Sponsored by: MAFF, Supported by JETRO

Bronze Certification for Certification of Cooking Skills for Japanese Cuisine in Foreign Countries

A system in which a private body certifies foreign chefs whose knowledge and cooking skills for Japanese cuisine have reached a certain level based on the Guideline of Certification of Cooking Skills for Japanese Cuisine in Foreign Countries established in April by the Ministry of Agriculture, Forestry and Fisheries Certification has three levels–Gold, Silver and Bronze–according to practical experience, level of education, and acquired knowledge and skills.

*Knowledge and Skills to be Acquired for Bronze Level
Those who received training regarding knowledge and skills specified in short-term sessions organized by any Japanese cooing school and/or private bodies located in and out of their own countries and then passed the examination conducted by the Certification Body.
Note: the lectures on August 16 and 17 are considered as eligible for above stated lectures and the professionals who attended the lectures for two days can challenge the bronze certification exam on the third day.

*Knowledge and Skills to be Acquired for Bronze
・Knowledge regarding Japanese dietary culture: knowledge regarding Japanese dietary culture
・Knowledge regarding hygiene management: Types and prevention of food poisoning, clothing, handling of food ingredients, cleaning and sterilization of cooking utensils and equipment, food ingredients and foods that require heating treatment
・techniques: How to use Japanese cooing utensils and equipment, how to select food ingredients, how to cut and peel food ingredients, blending ratios of seasonings, procedures and hours required for cooking, presentation, preservation method.
・Omotenashi (Japanese hospitality and service): Manner

*For details, please check website (Certification for Certification of Cooking Skills for Japanese Cuisine in Foreign Countries Guideline and Description) ・Guidelines for Certification of Cooking Skills for Japanese Cuisine in Foreign Countries

・Guidelines for Certification of Cooking Skills for Japanese Cuisine in Foreign Countries (Outline)

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