This page contains content from our previous website. To learn more about us, check out our new website.
Tokyo Campus
Grand Diplôme Show Subnav
Cuisine Programs Show Subnav
Pastry Programs Show Subnav
Bakery Programs Show Subnav
Series Professionnelles Show Subnav
Bakery Event : Pain Buffet
Book a Tour
Atelier Special Lecture Show Subnav
Wine Programs Show Subnav
Cheese Programs Show Subnav
The Mystery of the Japanese Ingredients
Apply Show Subnav
Payment method Show Subnav
Access and Contact Us
La Boutique - Tokyo Show Subnav
license Show Subnav
Increase font size  Decrease font size
Le Cordon Bleu Daikanyama Campus
~Cuisine Course Graduate Stories ~

Students learn how to make authentic French cuisine, pastry and bread at the famous French culinary school, Le Cordon Bleu Japan, while living in Japan. Our graduates are now working in a variety of areas within the food industry.

Here, we introduce the success stories of our Cuisine Course graduates.



Graduate Works as Concierge at Lifestyle Bookstore, Daikanyama Tsutaya Books

Daikanyama Tsutaya Books Cuisine Diploma Graduate - Mr. Nagi Goto



Mr. Goto, a Cuisine Diploma graduate from the Le Cordon Bleu Campus in Daikanyama, is currently preparing for the event “The Charm of Cheese,” which will be held on January 17, 2014 in collaboration with Le Cordon Bleu. It was during a meeting for the event that Mr. Goto told us why she decided to study cuisine at Le Cordon Bleu Daikanyama campus. “I specialized in French culture when I was a student and I was also interested in French literature as well. I worked as a director for film narration and translation, while I wrote my thesis on French film as a graduate student. However, my interest in France did not stop with just culture and film, it also extended to food culture as well, and once I finished my masters, I had some spare time and decided to study cuisine at Le Cordon Bleu where I obtained my diploma. Then, when Tsutaya opened in 2011, they were looking for a “culinary book concierge,” I applied and became the concierge for specialist cuisine books and foreign cuisine books. My current responsibilities include: organizing the display for culinary books in Japanese, French and English, as well as handling culinary events and fairs etc. Last year, we held several events and invited guests from Japan and abroad including Alain Ducasse and Rose Carrarini. Two years have passed since our opening and we are recognized as having a substantial collection of cuisine related books, which has attracted many cooks and others involved with cuisine. I want to transmit everything to do with food culture from my workplace here at the bookstore.”


Daikanyama Tsutaya Books
〒162-0825 17-5 Enrakutyou, Shibuya-ku, Tōkyō



Working as a Marketing Manager in the Culinary World!

Maxim’s de Paris Initiation / Basic Cuisine Certificate Recipient – Ms. Etsuki Furukawa



Etsuki Furukawa, who completed the Initiation and Basic Cuisine courses at our Daikanyama Campus, began her career working at a trading company. While working at the trading company, she mainly worked in advertising but she was later transferred and began handling promotion, marketing and advertising for companies such as a 3 star Michelin French restaurant, a patisserie brand, and a firm affiliated with the Ministry of Agriculture, Forestry and Fisheries. Etsuki was raised in a family that loved cooking and she always wanted to find a job that worked closely with cooks and study “cuisine.” Twenty years ago, Etsuki’s family lived in France and her mother ran a cooking class at home. Estuki watched her mother, who studied pastry at Le Cordon Bleu Paris, and vaguely remembers thinking that she too wanted to study at Le Cordon Bleu. “Actually, even from the standpoint of advertising, my job is connected with the world of cuisine. My dream to study cuisine at Le Cordon Bleu became reality when I realized that I wanted to be able to better express what chef’s were doing,” says Etsuki. She is now in charge of marketing for Maxim’s de Paris and is involved with the development of their restaurants in Japan as well as promoting the Japanese stores of Parisien boulangerie “Dominique Saibron.”
Estuki will also be working with the chefs and staff of Le Cordon Bleu Daikanyama and Dominique Saibron for a special and collaborative demonstration event, which is scheduled for November 20. As for the future, Etsuki says, “French food culture has such history, the threshold is high, but not unreachable I think. I want to contribute to the promotion of exchanges based on food culture and create a bridge between France and Japan so that people can become more familiar with and enjoy French food.” We expect more success stories from Etsuki as she continues to study “cuisine” and uses these skills at work!

代官山校 料理基礎・初級コース修了 古川映月さん

Maxim’s de Paris

Dominique Saibron



Bistro Opens in the Fiercely Competitive “French Quartier” of Kagurazaka!

A' Point- Bistro café
 Daikanyama Campus Cuisine Diploma – Mr. Daiki Iida



Daiki Iida, who studied both pastry and cuisine at our Daikanyama Campus, has opened a restaurant in the hotly contested area of “Kagurazaka” in Shinjuku. The bistro menu is based on French cuisine allowing customers to enjoy: a “Paris Lunch” at lunchtime, a café atmosphere in the afternoon, and a dinner course or a la carte menu in the evening. Daiki opened for business on April 8th. The name of the restaurant, “A Point” comes from the French word meaning “a dot.” Daiki hopes that with each customer a “dot” is created and eventually all the customers (dots) will create a “line” or a “connection.” He also wanted to create a comfortable space for customers and “A point” also means “just right” in French, which can refer to how a dish is cooked or the restaurant’s atmosphere. Daiki’s family is quite artistic—his mother is a singer and his elder sister is a film studies graduate—so he is planning to hold all sorts of events at his bistro that connect cuisine, music and film including: live music, film screenings, workshops and cooking classes. Why not check out “A Point,” the place that gives you that ‘plus α’ (alpha) and connects cuisine with various art forms?

A' Point(ア・ポワン) Bistro café

A' Point Bistro café
Hoseido Bldg. 2F, 6-66 Kagurazaka, Shinjuku-ku, Tōkyō



Refined Casual French Restaurant Opens in Ikebukuro!

Cheval de Hyotan Cuisine Diploma Graduate – Ms. Ai Kawafuku



Ai Kawafuku, who received her diploma in cuisine at Le Cordon Bleu Daikanyama, has opened a refined but casual French restaurant in Ikebukuro. 
Ikebukuro is as big as nearby Shinjuku, which has a large business district, theatres, universities and specialty shops. In such a big town, Ai wondered if many people felt there weren’t enough shops where people could spend time in a relaxed environment. It seems this was the inspiration that led to her opening a French restaurant in Ikebukuro, where people could spend quality time. The concept of the restaurant is “refined casual,” allowing customers to enjoy themselves in a refined but non-competitive atmosphere. While the cuisine is based on traditional French techniques, the meals have a light feel to them. “I previously worked in a corporate environment, so I’m really happy that as a result of my fascination with cuisine and my studies at Le Cordon Bleu, I’ve now managed to open my own restaurant. I want to put this feeling into my cooking and show people what the joy of eating is all about,” says Ai. The name of the restaurant is Cheval de Hyotan (means an unexpected surprise in French) was chosen to give the impression of a relaxing space for adults to escape the hustle and bustle of Ikebukuro. Wouldn’t you like to enjoy an unexpected surprise?


Cheval de Hyotan
1F Nishi ikebukuro Will Court, 3-5-7 Nishi Ikebukuro, Toshima-ku, Tokyo



French Deli Using Carefully Selected Local Ingredients Opens in Shonan !

Cuisine Diploma Graduate – Ms. Saori Hasebe



Ms. Saori Hasabe, who obtained her Cuisine Diploma from Le Cordon Bleu Daikanyama Campus, has opened a French Deli and kitchen supplies shop in Shonan. The concept
is “relaxed dinner time.” Even as a child, food was always important to me and now I’ve realized my dream by being able to incorporate my skills as an art designer with food. We use carefully selected local ingredients and also provide a selection of useful kitchen tools that will bring a smile to your face during lunch. “It was very tough to work while I studied at Le Cordon Bleu at the same time but I became fascinated with the joy of cooking and the depth of food.
The name of my shop, Pimoniho, was inspired by my cats, who keep me healthy and happy.” says Saori. Why not drop by Pimoniho in Shonan, which is a great place to enjoy a lovely breeze in the summertime?


3-4-22 Kugenumafujigaya Fujisawa, Kanagawa