(+34) 681 169 691
40
hours of intensive training in technique, product, and Japanese culture
Culinary Institute of Barcelona
Minor Programs
JMP · JAPANESE MINOR PROGRAMA journey through the flavors, styles, and techniques of Japanese cuisine and Sake culture.
Understanding Japanese cuisine involves delving into a unique way of understanding gastronomy. Specializing in this cuisine is to bet on one of the most respected gastronomies in the world, knowing its culinary culture and developing a technique and sensitivity for the product that distinguish great professionals.
An intensive program created hand in hand with the Ministry of Agriculture, Forestry and Fisheries of Japan (MAFF) to offer the Bronze Medal certification: the official exam of the Government of Japan for Japanese cuisine professionals.
40
hours of intensive training in technique, product, and Japanese culture
#1
leading Japanese cuisine teachers in Europe (Hideki Matsuhisa)
+85%
international students. A global network of contacts.
+200
internship agreements with international restaurants
TOP
Worldwide
CIB, named one of the best international cooking schools in the world
Japanese gastronomy, recognized as Intangible Cultural Heritage of Humanity, is based on absolute respect for the product, seasonality, and balance. In this context, the Japanese Minor Program was born with the aim of bringing these values and standards to the European training environment, offering students the opportunity to work under a methodology aligned with Japanese tradition and the current demands of international haute cuisine.
The program takes place over 12 days of intensive training, structured in supervised practical sessions, technical demonstrations, and continuous evaluation. Students work on traditional Japanese techniques of high precision, such as sanmai oroshi (three-part filleting) and katsuramuki (continuous daikon cutting), along with essential content on Japanese cutlery, hygiene protocols, professional etiquette, and the concept of omotenashi as an expression of hospitality and excellence in service. They will also train in sake with a course tailored for CIB, in which, besides knowing in depth the ingredients and production of sake, tasting techniques, or the protocol for serving it, they will learn the essential rules for pairing sake with different dishes, taking sake to the haute cuisine scene.
Thanks to the combination of technical demand, academic rigor, and personalized attention, the Japanese Cuisine intensive course is a training experience aligned with Japanese professional standards.
Own methodology created to face 21st-century training.
Led by Hideki Matsuhisa (Koy Shunka *)
Official Japanese Government (MAFF) exam
An international community of +1,300 students
Learning Objectives
Upon completion of the Japanese Cuisine program, you will be able to:
and philosophical aspects of Japanese gastronomy (washoku), including its historical evolution and the concept of Japanese hospitality (omotenashi).
their history, specific use, and differences with Western knives, applying basic principles of maintenance and sharpening with a whetstone.
prior to filleting, including an introduction to traditional methods such as ikejime, sanmai oroshi filleting, and katsuramuki cutting.
at the table and in service, understanding the practical meaning of omotenashi and the correct use of traditional utensils such as chopsticks.
as a pillar of flavor in Japanese cuisine, identifying the main types of dashi and executing its basic preparation methods.
with the aim of being able to evaluate different types of sake and offer recommendations to your customers.
Who is the Japanese cuisine intensive course for?
For those seeking to certify their mastery of Japanese cuisine techniques, products, and foundations.
For chefs or cooking professionals who want to incorporate the world of Japanese cuisine into their professional practice.
For those who want to start in Japanese cuisine and focus their profile towards it.
For sommeliers, chefs, or professionals who want to dedicate themselves to sake and incorporate it into haute cuisine gastronomic proposals.
For CIB students who have already acquired a solid base of culinary techniques and foundations during their training and wish to expand their professional profile.
For professionals in the restaurant sector who seek to deeply understand the philosophy, techniques, and culture of this gastronomy to integrate it solidly into their gastronomic projects.
What are our students like?
You will live with profiles coming from all continents.
Professional friendships with the same ambition.
Calls designed with heterogeneity criteria.
Experiences of all ages and levels.
The first Japanese chef to achieve a Michelin Star in Spain. Goodwill Ambassador for Japanese Gastronomy for the Government of Japan. Educated from a very young age in the art of Japanese cuisine.
Sommelier and educator. Sake Ambassador in Europe. After working for a few years in Tokyo, she moved to Spain to spread the gastronomic richness of Japan.
Previously at Compartir and Koy Shunka. Equally passionate about Japanese and Mediterranean gastronomy.
The moment is yours
Master Japanese cuisine with an intensive program designed for your professional evolution.
June 2026
€ 2,475
VAT included
Fundae bonus available for residents in SpainBook in advance. Last call at launch price.
October 2026
€ 2,475
VAT included
Fundae bonus available for residents in SpainBook in advance. Last call at launch price.
February 2027
€ 2,846
VAT included
Fundae bonus available for residents in SpainBook in advance. Last call at launch price.
ALL INCLUDED, NO SMALL PRINT
Uniform and equipment
All the clothing and equipment necessary for training.
Maximum quality raw material
Fish, rice, and premium Japanese products included.
All experiences
All program activities, tastings, and workshops.
Graduation Ceremony
A memorable closing for your training at CIB.
Manage your enrollment from anywhere in the world with secure systems.
We adapt the payment of your program to facilitate your financial planning.
Talk to our academic advisors. No commitment.
| Minor | Specialization | Diploma / Master | Modular / Career | |
|---|---|---|---|---|
| DURATION | 40h (3 weeks) | 160h–420h (3 months) | 920h–1,400h (6–12 months) | 980h–4,416h (9–41 months) |
| FOCUS | Specific area of gastronomic practice | Deepening in a broad area | Comprehensive professional training | Multidisciplinary training |
| LEVEL | Concentrated technical development | Advanced technical development | Full professional base construction | Expanded and multidisciplinary development |
|
INTENDED FOR |
Professionals or students seeking a specific specialization | Professionals who wish to master a specific area | Students who are starting or consolidating their career | Profiles seeking broader and more competitive training |
Admission and selection process
At CIB we choose people for their attitude and potential, not just for their experience. We look for profiles with an entrepreneurial spirit, creativity and leadership capacity, committed to building a better future within the gastronomic sector. If we choose you, it is because we see in you the motivation to go further, take on challenges and be part of an educational experience that drives personal and professional change.
How do I send my application to CIB? Our admissions team will accompany you through each of these simple steps:
Complete the contact form so that one of our advisors can get in touch with you.
We will assign you a personal advisor who will guide and accompany you throughout the process.
It is time to complete the admission form, a crucial step to advance your application.
Interview phase with the online Admissions Committee to evaluate your profile.
Our department will send you an email with the exciting news of your acceptance.
Reserve your place in the same acceptance email and complete the payment within 15 days.