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Masterclass:Ryuta Iizuka

Chef-owner of Restaurant Ryuzu.
Born in 1986. Worked at numerous famous hotels including Daiichi Hotel Tokyo Bay before moving to Taillevent Robuchon. Went to France in 1997, and worked for Taillevent Robuchon Café Français upon returning to Japan as the sous-chef, and worked under Joël Robuchon for years. Opened Restaurant Ryuzu in February 20111. Received 2 stars in 2013.

Class content
Learn to from Iizuka chef creates dishes that bring out seasonality. To respect and honour the ingredients themselves when making various dishes. Learn to cook with passion and to fully bring out flavours in dishes.

The only material that we will provide is an ingredient list.You will be taking notes while watching the chef’s demonstration, and remaking the menu in the practical kitchen.
After the whole session, you will taste the chef’s product and enjoy discussion with chef. You can take home your finished products.

Date】 Feb 8(Mon) 8:30-11:30 (Japanese/English)
Fee】 ¥18,000 (Ingredients, tax included)
Venue】 Tokyo school

* We only accept credit cards payments
* For non-native English/Japanese speakers, we recommend at least basic English/Japanese comprehension skills.
* Please be aware, any disturbances during class to the chef, LCB staff, or other students will not be tolerated and may result in dismissal.
* Furthermore, there will be no refunds provided in the event of absence and/or late arrival. Please note that class date cannot be changed. For further details, please refer to class terms & conditions.
* Please be reminded that this class may be cancelled if the number of the participants does not reach the required number.

Guidelines on the day of your class Please confirm these items before class begins
 ・ Please register at the reception 10 minutes before class. We do not accept registration after class begins.
 ・ Please wear school / kitchen uniform and shoes to attend this class.
   If you do not have a uniform, please wear appropriate clothing (long selves top and long pants), shoes (closed-toe) for the practical class.
   The followings are not permitted in the practical kitchen: Skirts, short pants, boots, high heels, sandals and clothing items that are not suitable for practical class. You will not be able to participate in the practical class if you wear any items from the preceding list.
 ・ Things to bring: Materials for note taking, camera (no video and voice recording), a bag for carrying your finished product. We will provide a container for your finished product.
 ・ Depending on the weather on the class day, we may advise you to bring a large ice pack..
   ※Ice packs (at room temperature) are available for sale at the reception. Please purchase it before class, and make sure to hand your ice pack to the assistant before the practical class begins

We might open additional classes if the current classes are full. If you wish to attend a class that is already full, please contact us at 0120-454840 (toll-free dial).


Short Courses