The instructors who will be teaching you are all specialists in their respective fields. They are also active outside of class at the forefront of a wide range of fields, such as in the mass media, such as television and newspapers, and in companies such as food manufacturers. The "real-life information" you get from these off-campus activities will also pique your curiosity. As your guides on the path to making your dreams come true, we will do our best to respond to your enthusiasm.
The instructors at Tsuji Gakuen care about their students.
The instructors at Tsuji Gakuen are specialists in their fields. Moreover, because all of the instructors are graduates of Tsuji Gakuen, they can understand the students' feelings more deeply and give them appropriate advice.
cooking
Western cuisine
Professor Tsutomu Suzuki
Cook's license
Western cuisine specialist chef
The saying "If you love something, you'll become good at it" is very applicable to chefs.
Department of Advanced Chef
Takuto Kubo
Graduated from private Ikuei High School
Western cuisine
Professor Arihiro Kobayashi
cook
Western cuisine specialist chef
Pufferfish Handling Registration Certificate
This is a job where you can achieve your dreams through hard work. Clearly define your future goals and do your best.
Department of Advanced Chef
Mio Nabeya
Graduated from Osaka Prefectural Ikeda High School
Japanese cuisine
Professor Shunichi Hirose
Japanese cuisine specialist chef
Japanese cuisine allows you to appreciate the beauty of the four seasons through the preparation and presentation of seasonal ingredients.
Department of Chef
Mirai Nagaoka
Graduate of Hyogo Prefectural Toyooka Comprehensive High School
Chinese cuisine
Professor Misaki Takahata
Cook/Nutritionist
Food Specialist
Vegetable Specialist
I want them to grow into people who are respected in society, so I guide them with a mix of strictness and fun.
Department of Advanced Chef
Momoka Suezumi
Graduated from private Jiyu no Mori Gakuen High School.
Restaurant internship, service theory
Yu Hamasaki
Cook's license
Restaurant Service Skills Certification
Pufferfish processing test
I want to be a teacher who sincerely addresses the concerns of each and every student and helps them grow together.
Department of Advanced Chef
Aokusa Daisuke
Graduated from Nagaotani High School, Namba Campus (private school)
Future Design Program, Homeroom
Professor Maiko Kakai
Registered Dietitian
I want to help students gain confidence in their own choices.
Department of Advanced Chef
Ryusei Nakanishi
Graduated from Asuka Mirai High School, Osaka Campus (private school)
フランス料理 日本エスコフィエ協会副会長
日本料理 北新地 割烹 単 店長兼料理長 中島 心 先生 1993年本校卒業
フランス料理 株式会社ケイクール／リュミエール オーナーシェフ 唐渡 泰 先生 1983年本校卒業
フランス料理 HOTEL THE MITSUI KYOTO 副総料理長兼シグネチャーレストランシェフ 浅野 哲也 先生 2007年本校卒業
フランス料理
La Kanro
オーナーシェフ
仲嶺 淳一 先生
1999年本校卒業
フランス料理 ルポンドシエル株式会社 料理長 小楠 修 先生 1988年本校卒業
イタリア料理
Ristorante
ACQUA PAZZA Tokyo
オーナーシェフ
日髙 良実 先生
1979年本校卒業
サービス ホテル ラ・スイート神戸 ハーバーランド 総支配人 檜山 和司 先生 1979年本校卒業
中国料理
リゾートトラスト株式会社 芦屋ベイコート倶楽部
ホテル＆スパリゾート 中国料理「眺遊楼」 料理長
森 正男 先生
1985年本校卒業
日本料理 下畠 照正先生
日本料理 加屋本 若菜先生
日本料理 青山 哲先生
日本料理 桝谷 謙太先生
中国料理 横田 文良先生
中国料理 巽 良彦先生
西洋料理 出崎 昇平先生
西洋料理 岡本 忠先生
西洋料理 田村 正美先生
西洋料理 久野 杏佳先生
新調理技術 為後 彰宏先生
confectionery
The 48th and 49th Osaka Prefecture Western Confectionery Contest
First ever to win the Bûche de Noel category for the second time in a row!
Confectionery Hygiene Specialist
Professor Hideaki Uda
Becoming a pastry chef or barista is a career anyone can pursue, anytime. Become a shining specialist in the field!
Department of Pastry Master
Yanagida Fuka
Graduated from Osaka Prefectural Suita Higashi High School
Professor Uda is a thoughtful teacher who readily helps students when they're having trouble during their practical training. Even casual conversations with him are enjoyable!
Confectionery hygiene specialist/Cook/Fugu license
Megumi Sakamoto
Let's learn together with like-minded friends and aim to become pastry chefs who can create a chain reaction of happiness!
Department of Pastry Chef
Kurumi Mizutsu
Graduate of Osaka Prefectural Midori Seihō High School
Mr. Sakamoto is fair to everyone, approachable and reliable during class, and has a wonderful smile!
Japan Cake Show 2022 Junior Division Bronze Award
40th Chubu Western Confectionery Technology Contest, General Marzipan Category, Silver Award
Confectionery Hygiene Specialist
Teacher Nakano Moeka
It's okay if you can't do it right now! We'll do our best to support you in turning "can't do" into "can do"!
Department of Pastry Master
Manami Kono
Graduated from Kashima Gakuen High School, Kishiwada Campus (private school)
She's a teacher who respects students' feelings, helps them solve their problems, and always has a smile on her face.
Confectionery Hygiene Specialist
Ms. Ria Zheng
Being a pastry chef is a rewarding job that allows you to give dreams and hope to the people who eat your creations!
Department of Pastry Master
Tsukasa Hiramori
Graduated from Kyoto Seika Gakuen High School (private school)
Professor Zheng is someone I admire because she's so efficient and quick to act! She's a fun teacher who livens up the atmosphere.
Confectionery Hygiene Specialist
Ms. Mai Nojima
Making people happy with your own hands is the coolest job ever. Let's work hard together, with pride in our dreams!
Department of Pastry Master
Rinka Sato
Graduated from private Uenomiya High School
Professor Nojima's charm lies in her approachability from the very first meeting, and the comfortable distance that makes you feel you can confide in her about anything!
The 9th National Sweets & Cafe Contest
Sweets Basic Category Winner
Confectionery Hygiene Specialist
Mr. Nogo Kunimi
Everyone starts as a beginner. If you have curiosity and a passion for it, skills will follow!
Department of Pastry Master
Sota Nishibori
Graduated from Osaka Prefectural Hanazono High School
In addition to thorough guidance, they teach you important things about working, sometimes strictly, sometimes kindly!
Pastry chef at Hilton Osaka Toshiharu Momota Graduated from our school in 1997
I am in charge of all confectionery and bread making within the hotel. I am most happy when customers tell me that the food was delicious, and this gives me the energy to move on to the next stage. I will continue to take on new challenges every day.
Aoyama Pastry Chef Technology Research Institute Co., Ltd. Representative Director Hiroyuki Aoyama
Even if the same ingredients are used, sweets can be transformed in many ways. There is the joy of researching and exploring ingredients for deliciousness. The sweets you make can bring smiles and happiness to many people. Let's work hard and aim to become such an artisan.
L'AVENUE Owner Chef Shigeo Hirai Graduated from our school in 1995
After two years of training at a French patisserie, he joined the Grand Hyatt Tokyo and opened his own shop, "L'AVENUE" in the Kitano district of Kobe in the spring of 2012.
2004年 ジャパンケーキショー 銅賞
2005年 内海杯 銀賞
2006年 ジャパンケーキショー 準優勝
2009年 ワールドチョコレートマスターズ優勝
The work of a pastry chef may seem glamorous at first glance, but the more glamorous a job appears on the surface, the tougher it can be behind the scenes. I hope that students will acquire the strength to overcome these challenges.
Owner and chef of Relation du Coeur Amiel, Kazuhiro Okahara
Marzipan is one of those techniques that can impress both the viewer and the creator. If you hone your skills, you can create various stories with your own hands. "Continuity is power." All you can do is move forward toward your goals and dreams.
PÂTISSERIE KuRi Patisserie KuRi Owner Pastry Chef Mr. Hidenori Kurihara Graduated from our school in 1992
Sweets are made with fresh ingredients, science, inspiration, and a love for sweets. The work of a pastry chef is very rewarding. Let's study together at Tsuji Gakuen and make our dreams come true.
COQ Owner Toshifumi Komori, graduated from our school in 2012
Preparing large quantities of food and running a store is hard work, but the most rewarding part is the people who visit our store. Think about what you want to do in the future and how you can work hard now to achieve that, meet many people, and cherish those connections.
Am. Sue's Marzipan Owner, Suzuna Takeuchi Teacher, Graduated from our school in 2020
While working at a pastry shop, she started posting videos of her marzipan crafts on social media, and after receiving a positive response, she decided to go independent, saying, "I want to do a job where I can use my skills." Let's work hard together to find a job where you can shine.
製菓衛生師／調理師／専門調理師／菓子製造技能士1級／パン製造技能士1級 小野 貴史先生
Sweets bring happiness and joy. The appeal of being a pastry chef is the joy of making them and their elegance.
製菓衛生師／調理師／専門調理師／菓子製造技能士1級／パン製造技能士1級 西川 敏矢先生
Have you given up on your dreams because you're clumsy? Make your dreams come true with this class that will turn even beginners into first-class pastry chefs!
製菓衛生師／菓子製造技能士1級（洋菓子・和菓子）／色彩検定2級 村上 由華先生
If you love to make food and feel happy when people eat it, you can develop those feelings even more at Tsuji Gakuen and aim to become a professional pastry chef!
製菓衛生師 布金 大輝先生
A pastry chef's job is to make people happy through sweets and bread. We will teach each student individually, so let's have fun learning together!
調理師 松本 健二先生
We provide human resource training that makes use of our many years of on-site experience. New students are often people who "don't know" or "can't do" things. We provide thorough support from scratch.
管理栄養士／食品衛生管理者／食品衛生監視員 升田 香純先生
By seeing everyone in class every day and talking to them about various things, I try to notice even small changes.
