Work at a famous first-class hotel
Worked at The Ritz-Carlton Osaka
Naoto Kishida
2021 School Graduation
Tsuji Gakuen's graduates have developed their culinary skills and humanity, gained experience in the food industry, and are achieving their dreams. Their achievements serve as a guide for juniors who share the same aspirations.
Alumni in action
My dream job abroad
Hotel Okura Amsterdam
Kaede Kodama
2019 School Graduation
Inspired by his parents' example, he embarked on the path to cooking
Sichuan Cuisine Gofuku Nakanoshima Daibiru Branch
Renta Yamamoto
2024 Graduation
Service staff at a Michelin-starred restaurant
Working at Le Pont de Ciel
Yuuta Tanaka
2013 School Graduate
I want to make many people happy with delicate Japanese cuisine.
Worked at Ashiya Furusato
Haruka Morimoto
2022 Graduation
Customers' smiles are my joy as a chef
Mitsui Fudosan Resort Management Co., Ltd.
Worked at HOTEL THE MITSUI KYOTO
Manato Nakatsuka
2024 Graduation
Fujiya1935 President and Chef
Tetsuya Fujiwara
Graduated from this school in 1993
Our concept is "Dining with Seasons and Memories." Using seasonal Japanese ingredients, we hope to serve dishes that will evoke delicious memories for our customers.
Class of 1993
Our concept is "seasonal and memorable dining." Using seasonal Japanese ingredients, we hope to serve dishes that will evoke delicious memories for our customers.
Takarazuka Shibata Owner
Eiji Shibata
Graduated from this school in 1991
The greatest impression is the greatness of the ingredients! We carefully select ingredients from all over the country and cook them. Please study greedily at Tsuji Gakuen, where specialists in each field gather.
Class of 1991
The greatest impression is the greatness of the ingredients! We carefully select ingredients from all over the country and cook them. Please study greedily at Tsuji Gakuen, where specialists in each field gather.
Sakechuka Kuushin
Owner and chef of Kuushin Main Branch "Ari Garando"
Hiroaki Ohsawa
Graduated from this school in 1999
Chinese cuisine is truly complex. Although our restaurant only has about 20 seats, we strive to provide dishes that will please our customers every day.
Firewood and charcoal owner
Yuji Mawatari
Graduated from this school in 2006
With the desire to "contribute to society through food and beverage," I have been working hard to open and operate restaurants that have an impact on people. In this restaurant, I want to shine a spotlight on the workers and create an era in which the food and beverage industry is something people aspire to.
Class of 1999
The culinary techniques and hospitality mindset I learned at Tsuji Gakuen are important to me as I work every day at Hotel Ritz.
I want to turn my attention to the world and produce food that makes people happy when they eat it!
Confectionery is a job where you can feel the joy of creativity every day. The mistakes I made as a student, the passionate words of my mentor, and the experiences I had eating out with my friends are what nourish me.
Worked at Hilton Osaka
Pastry Chef
Toshiharu Hyakuta
If you love making people happy and are interested in baking, then you should definitely consider becoming a pastry chef!
Being a pastry chef is a wonderful job where you can make people happy with the sweets you make. What makes me happiest and most rewarding is when customers tell me how delicious my sweets are and when they come back to visit.
COQ
Sara Nakanishi
In addition to creating wedding cakes, she also designs desserts for cafes and restaurants.
I work at a facility that has a bridal cafe and restaurant, where I am in charge of making wedding desserts and cakes, creating menus for the cafe, etc. I feel happy by helping the bride and groom to be happy.
Worked at Clé de Reve Co., Ltd.
Yokoyama Rinka
Having people come to the store to see me gives me a lot of confidence and satisfaction.
There is nothing happier than having casual conversations with customers at the counter. Seeing everyone relaxing makes all the hard work of preparing food and running the store disappear.
COQ Owner
Toshifumi Komori
Through my internship at the store, I was able to hone my on-site skills and get a clear picture of the kind of pastry chef I want to be.
There are many different ways to be a pastry chef. I am currently fulfilling my dream of becoming an owner-chef, and am also involved in management, product development, and marketing.
Working at Grand Chainon
Owner chef
Masashi Fukuma
Because I learned the joy and depth of confectionery at Tsuji Gakuen, I am still able to challenge myself to improve myself.
Thanks to the fun of making sweets and the way of learning that I learned at Tsuji Gakuen, I can feel myself growing and my work is rewarding even now, when I work at a patisserie. I would like to continue learning every day and one day work overseas.
Fortissimo Ash
Rikako Takashima
