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Masterclass Cuisine: Yuichiro Watanabe

Content:Executive Chef and CEO of Nabeno-Ism. Began his career working at Le Maestro Paul Bocuse Tokyo as well as other well-known French Japanese restaurants. Participated in the opening of the Chateaux-restaurant Taillevent Robuchon before joining the Robuchon group as executive chef as of July 2016. Students will learn Watanabe chef's specialty, herb-fed pork crepinette with sauce piperade.

March 6 (Mon) 16:00-19:00(Japanese/ English)

Level of Difficulty
Level 2:For students of Cuisine at Le Cordon Bleu Japan or other schools.

*For non-native Japanese/English speakers, we recommend at least basic Japanese/English comprehension skills.
*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 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) and a bag for carrying your finished product.

This course is now fully booked. Please click on the button below to be added to the waiting list.