Hire a Japanese Chef for a Project

What you can ask for

Examples of projects. Yours can be different: tell us what you have in mind.

• 
  FROM JAPAN

  A new Japanese menu

  The chef

  • Plans the dishes with you on a video call
  • Writes each recipe and shows the plating on video
  • Checks the photos of what your team cooks and corrects it

  You get

  • A dish list that fits your kitchen and prices
  • Recipes with quantities and steps
  • Local ingredients that can stand in for hard-to-find Japanese ones

  For example, 3 to 6 weeks

• 
  FROM JAPAN

  Video training for your team

  The chef

  • Runs regular video sessions with your cooks
  • Teaches one skill at a time: knife work, rice, dashi, fish
  • Watches videos your cooks send and gives feedback

  You get

  • A plan of what to learn, session by session
  • Short notes after each session
  • A clear view of what each cook does well and what to work on

  For example, one session a week for 2 to 3 months

• 
  FROM JAPAN

  A check of your current dishes

  The chef

  • Looks at photos, videos and recipes of the dishes you serve now
  • Asks your team about taste and texture, since nothing can be tasted by video
  • Points out what a Japanese guest would notice

  You get

  • Written feedback, dish by dish
  • The changes that matter most, in order
  • A follow-up call to answer questions

  For example, 1 to 2 weeks

• 
  AT YOUR RESTAURANT

  Opening support

  The chef

  • Arrives before opening and sets up the prep and the stations
  • Trains your cooks on the menu during the soft opening
  • Works the first days of service with your team

  You get

  • Prep lists and a daily routine your team can keep
  • A team that has cooked the menu under real service
  • Notes on what to watch in the first months

  For example, 2 to 4 weeks

• 
  AT YOUR RESTAURANT

  Hands-on staff training

  The chef

  • Works in your kitchen next to your cooks
  • Teaches the basics that make the difference: rice, fish, knife care, timing
  • Checks hygiene and the order of work

  You get

  • Cooks who can do the key tasks on their own
  • Written steps for the main preparations
  • A list of points to keep practising

  For example, 1 to 4 weeks

• 
  AT YOUR RESTAURANT

  An event or a pop-up

  The chef

  • Plans a special menu with you
  • Cooks at your event, at the counter or in the kitchen
  • Can explain the dishes to guests, through an interpreter if needed

  You get

  • A menu that brings guests in for a limited time
  • Content for your social media: the chef, the dishes, the story
  • A first look at working with the chef, before any longer plan

  For example, a few days to 2 weeks

Work on site: cooking in a kitchen abroad needs the right permit, even for a short stay. We take on on-site projects only where you can arrange the work permit or visa the chef needs.

Example: a new menu, from Japan

1. Week 1

   A video call: your concept, your guests, your kitchen, your prices. Your team sends photos of the kitchen and a list of what you can buy locally.

2. Week 2

   The chef sends a draft menu. You choose and change dishes together.

3. Weeks 3 to 4

   The chef sends recipes and plating videos. Your team cooks and sends photos; the chef corrects them.

4. Week 5

   A last call to settle the details. You keep the recipes and the videos.