Graduate introduction

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

A chef who paints the future through cooking, traveling the world.

Awarded a total of 17 stars in the Michelin Guide.

Pavillon Ledoyen

Daichi Kaishin

Graduated from this school in 1996.

I am the head chef of the Yannick Alléno Group in Paris. My work involves developing menus for new restaurant openings, traveling to the locations to launch them, and checking on the approximately 20 restaurants worldwide. I also travel to events both domestically and internationally to cook. When I'm in Paris, I'm usually working on menu development for the Paris restaurants.

To become an independent craftsman who brings smiles to people's faces through sushi.

Aged Sushi Rita Namba Branch

Sumire Kiyama

Graduates of this school in 2025

Service staff at a Michelin-starred restaurant

Le Pont Ciel

Yuuta Tanaka

2013 School Graduate

The basic cooking techniques I learned are still useful to me today.

Sushi Robata Kitaro Sushi

Tang Junjie

2024 Graduation

To the chef who can make delicious food again and again

The Park Front Hotel at Universal Studios Japan

Moeka Okano

Graduates of this school in 2025

PATINA OSAKA Banquet Hall Deputy Head Chef

Sota Sato

Graduated from this school in 2015

I find the greatest joy in this job in the conversations at the counter, the smiles that come from preparing dishes tailored to their preferences, and the moment when customers return and specifically request me again. Lately, I've been in charge of wedding catering, and I find great satisfaction in being able to add a touch of elegance to such an important occasion.

Graduated from this school in 2015

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

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

I love being a barista because it allows me to connect with people through a cup of coffee!

My involvement in the barista division of the S&C contest and taking classes to learn professional knowledge and techniques sparked my passion for the world of coffee. My current goal is to compete in a professional barista competition.

Employed by Sarutahiko Coffee Co., Ltd.

Aya Oshiro

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

I'm happy every day because I get to do the job I love! I also enjoy learning how to fulfill our customers' ideals.

"I believe that if I keep trying, I can achieve any ideal flavor," and that belief is thanks to the teachers who supported me when I entered the contest. I will continue to pursue creating one-of-a-kind wedding cakes!

Employed by Anniversaire Co., Ltd.

Seina Matsumura

I feel myself growing day by day through each experience. I'm slowly getting closer to my future dreams.

I've learned a wide range of things, from confectionery making to bread making, Japanese sweets, and cafes, and the coffee skills training I received has been very useful in my work. I'm working hard on product development, and I hope to open my own shop in the future.

Employed by PRISM Co., Ltd.

Yuri Kim

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

Graduate introduction | Qualifications and employment | Osaka's Cooking, Confectionery and Pastry Chef Vocational School