Authentic Japanese Cuisine Courses by Tsuji Culinary Institute and Dusit Thani College
Tsuji Culinary Institute is the largest professional culinary school in Japan, offering intensive courses in
Japanese, French, Italian and Chinese cooking, as well as in confectionery. The institute was founded in Osaka in
1960 by Mr. Shizuo Tsuji and now includes 7 schools. Among them are Tsuji Culinary Institute, Tsuji Institute of
Patisserie in Osaka and also Tsuji Schools of Advanced Studies in France and Tokyo.
After a journey of over half a century in culinary culture, the schools of The Tsuji Culinary Group have
produced over 125,000 graduate students, who are actively working as leading chefs in top starred hotels and
famous restaurants in many countries. As a result, The Tsuji Culinary Institute Group aims to bequeath culinary
knowledge and skills to future generations, especially in order to promote and enrich the philosophy of the “Beauty
of Japanese Gastronomy”.
In collaboration with Dusit Thani College, the leading hospitality and culinary institute in Thailand, the most
authentic Japanese cuisine courses are provided. They are conducted by Tsuji Culinary Institute’s experienced
instructors: Assistant Professor Akira Hasegawa, winner of the All-Japan Professional Cuisine Contest in 2012, and
Mr. Kazuya Nishio who will let you experience the sense of real Japanese cuisine, with the aim of sharing methods
of preparing it, with those who want to learn cooking through demonstration and practice. The courses provide for
a wide variety of authentic Japanese dishes, through selected, renowned and important recipes, including Japanese
cooking methods; such as making soup, slicing sashimi, grilling, simmering and steaming using a wide range of
foods including noodles and sushi. Besides the basic and advanced courses, there are also several interesting 1-day
specialty courses and beginners’ courses available, inviting you to take a journey to the heart of great Japanese
cuisine.
Class schedule and fees:
From 9.30–16.30 hrs.
17 Jan ’15
Authentic Japanese Cuisine: Beginners
Menus:
 Nikujaga (Simmered pork and potatoes)
 Takikomi-gohan (Rice with chicken and vegetables)
 Ohitashi (Marinated spinach)
 Kakitamajiru (Beaten egg soup)
Baht 8,900
18 Jan ’15
Authentic Japanese Cuisine: Beginners
Menus:
 Nikujaga (Simmered pork and potatoes)
 Takikomi-gohan (Rice with chicken and vegetables)
 Ohitashi (Marinated spinach)
 Kakitamajiru (Beaten egg soup)
Baht 8,900
24 Jan ‘15
Authentic Japanese Cuisine: Specialty 1 - Sushi
Menus:
 Futo-maki-zushi (Thick rolled sushi)
 Hosomaki-zushi (Thin rolled sushi)
 Sotomaki-zushi (Variety of rolled sushi)
 Chirashi-zushi (Scattered sushi)
 Inari-zushi (Sushi pockets)
 Nigiri-zushi (Sushi)
Baht 16,900
25 Jan ’15
Authentic Japanese Cuisine: Specialty 2 – Udon
Menus:
 Kitsune udon (Udon noodles with deep-fried tofu)
 Hiyashi udon (Chilled Udon noodles)
 Somen (Chilled Somen noodles)
 Kare Udon (Udon noodles with curry sauce)
 Kamo nanba udon (Udon noodles with duck)
Baht 13,900
7 Feb ’15
Authentic Japanese Cuisine: Specialty 3 – Ramen
Menus:
 Syoyu ramen (Ramen noodles with soup based on soy sauce)
 Piri-kara miso ramen (Ramen noodles with hot miso soup)
 Tonkotsu ramen (Ramen noodles with soup based on pork bone)
 Nibuta (Braised pork)
Baht 13,900
8 Feb ’15
Authentic Japanese Cuisine: Specialty 4 - Tempura & Kawari-age
Menus:
 Tempura (shrimp, asparagus, eggplant, nori seaweed)
 Kawari-age okaki-age (Deep-fried batter with small rice cracker)
 Kawari-age mino-age (Deep-fried batter with julienne potatoes)
 Kawari-age konfureku-age (Deep-fried batter with cornflake)
Baht 14,900
14 Feb ’15
Authentic Japanese Cuisine: Specialty 5 – Donburi
Menus:
 Oyako-don (Chicken and egg on rice)
 Steki-don (Beef steak bowl)
 Buta-don (Pork bowl)
 Maguro-don (Tuna bowl)
 Soboro-don (Minced chicken and egg bowl)
Baht 13,900
15 Feb ’15
Authentic Japanese Cuisine: Specialty 6 - Tonkatsu & Deep-fried Dishes Baht 14,900
Menus:
 Tonkatsu (Pork cutlets)
 Ume shiso roru tonkatsu (Rolled pork cutlets with pickled Japanese plums and shiso leaves)
 Shiso chizu roru (Rolled pork cutlets with shiso leaves and cheese)
 Ninjin roru (Rolled pork cutlets with carrot)
 Asupara roru (Rolled pork cutlets with asparagus)
 Ebi-furai (Deep-fried shrimps)
 Fish-furai (Deep-fried fishes)
28 Feb ’15
Authentic Japanese Cuisine: Specialty 7 - Tofu dishes
Baht 13,900
Menus:
 Shira-ae (Marinated tofu and vegetables)
 Hirousu (Simmered deep-fried tofu mixed with thinly sliced vegetables)
 Hiyayakko (Chilled tofu)
 Iridashi-tofu (Deep-fried tofu)
 Shimi-dofu oranda-ni (Simmered handmade freeze-dried tofu, Dutch-style)
 Kenchin-jiru (Tofu, pork, and vegetable soup, Kenchin-style)
1 Mar ’15
Authentic Japanese Cuisine: Specialty 8 - Japanese Desserts
Menus:
 Mizu-yokan (Sweet red bean paste jelly)
 Mitsumame (Jelly cube with syrup and red beans)
 Daifuku (Soft round rice cake stuffed with sweet red bean paste)
 Warabi-mochi (Bracken-starch dumpling)
 Matcha kurimu buryure (Green tea crème brulee)
 Mitarashi-dango (Skewered dumplings with brown sauce)
Baht 9,900
7 Mar ’15
Authentic Japanese Cuisine: Specialty 9 - Japanese Hors d’oeuvres
Baht 14,900
Menus:
 Koya-dofu oranda-ni (Simmered freeze-dried tofu Dutch-style)
 Nasu-dengaku (Eggplant dressed with a sweetened miso topping)
 Goma dofu (Sesame seeds tofu)
 Konnyaku-usuzukuri (Sliced devil's-tongue)
 Kinoko to shiitake no ohitashi (Marinated mushrooms and shiitake mushrooms)
 Namasu (Sweet vinegared vegetables)
 Kudamono (Seasonal fruits)
14-15 Mar ’15 Authentic Japanese Cuisine - Basic Course A
Baht 24,900
Menus:
Day 1
 Niku-jaga (Simmered pork and potatoes)
 Dashimaki tamago (Japanese-style rolled omelet with dashi)
 Sawara yuan-yaki (Yuan-style grilled Japanese Spanish mackerel marinated in fermented
soybean paste and soy sauce)
 Age-tofu no akamisojitate (Deep-fried tofu with reddish-brown miso sauce)
 Gohan (Boiled rice)
Day 2
 Horenso no Goma-ae (Spinach with sesame dressing)
 Tori kenchin-yaki (Grilled chicken on paste of chopped ingredients)
 Karei kara-age (Deep-fried flounder - fish)
 Takikomi gohan (Rice with chicken and vegetables/Rice with assorted ingredients)
 Tounyu panna kotta (Soy milk panna cotta)
21-22 Mar ’15 Authentic Japanese Cuisine - Basic Course B
Baht 24,900
Menus:
Day 1
 Saba no miso-ni (Simmered mackerel in miso)
 Sawanijiru (Japanese-style minestrone)
 Saba shio-yaki (Salt-grilled mackerel)
 Kurama gohan (Rice with "Chirimen-zansho” dried baby anchovies with Japanese pepper)
 Gureipu Furuutsu no Zeri (Jellied grapefruits)
Day 2
 Aona to usu-age no aburahitashi (Marinated leafy green vegetables and deep-fried tofu)
 Natsuyasai to gyuniku no dengaku (Seasonal vegetables and beef dressed with a sweetened miso
topping)
 Tamago-dofu no suimono (Clear soup with egg tofu)
 Hijiki gohan (Hijiki seaweed rice)
 Ringo koshu-ni (Apple and red wine compote)
28-29 Mar ’15 Authentic Japanese Cuisine - Advanced Course A
Baht 29,900
Menus:
Day 1
 Goma dofu (Sesame seeds tofu)
 Ebi-shinjo seishu-jitate (Clear soup with shrimp balls)
 Sawara natane-yaki (Grilled Japanese Spanish Mackerel on paste of chopped eggs and ingredients)
 Hirousu fukume-ni (Simmered deep-fried tofu mixed with thinly sliced vegetables)
 Edamame gohan (Boiled rice with soybeans)
Day 2
 Tomorokoshi surinagashi (Pureed corn soup)
 Buri no teri-yaki (Yellowtail teriyaki)
 Kawari-age (Variety of deep-fry batter)
 Hiyamugi (Iced noodle made of wheat flour)
 Matcha kurimu buryure (Green tea crème brulee)
25-26 Apr ’15 Authentic Japanese Cuisine - Advanced Course B
Baht 29,900
Menus:
Day 1
 Tori to yasai no itameni (Shallow-fried and simmered chicken and vegetables)
 Hiyashi chawan-mushi (Chilled savory custard cup)
 Sanma yuan-yaki (Grilled saury, Yuan-style)
 Jagaimo manju kani ankake (Potato paste ball with crab sauce)
 Nanban gohan (Rice with deep-fried vegetables, Nanban-style)
Day 2
 Natsuyasai no zeri-gake (Jellied summer vegetable with vinegar sauce)
 Wakadori maru-jitate (Clear soup with chicken)
 Sake miso-zuke-yaki (Grilled salmon with miso)
 Robusuta gusoku-ni (Simmered unshelled lobster)
 Inaniwa udon (Udon noodle Inaniwa-style)
Information:
Language: The courses are conducted in Japanese with English and Thai translation.
Certificate: The participants will receive a joint certificate from Tsuji Culinary Institute and
Dusit Thani College upon completion of each course.