Japanese Cuisine Craftsman case studies
Japanese Cuisine Craftsman · Put your knowledge to work in context.
The Japanese Cuisine Craftsman (日本料理技能士, Nihon Ryōri Ginōshi) is a Japanese trade-skills credential for cooks who prepare washoku professionally. It is awarded through a skills-verification system that combines a written theory paper with a hands-on practical test and a rubric-based performance assessment, so it certifies both knowledge and demonstrated technique rather than attendance or years served. The Japanese Cuisine Craftsman case studies are 5 cases and about 4,233 words.
1Walk-in Failure Before a 42-Cover Sashimi Service
At 07:40 on a Saturday the sous-chef finds the sashimi walk-in reading 9.4°C. The door was left ajar at the 23:00 close, and the data logger shows the room passed 4°C at about 01:15 and sat between 7 and 10°C for roughly six hours.
895 words, about 4 min2Two Tai, Fifty Guests and a Nicked Yanagiba
A 50-guest kaiseki dinner on Saturday has a sashimi course of three tai slices at 14 g per guest, plus 15 g of ken and tsuma per plate. Two whole madai arrive on Friday: 2.9 kg and 3.4 kg round weight, head on.
894 words, about 4 min3Cloudy, Bitter Sumashi-jiru for Eighty Bowls
An 80-cover July banquet includes hamo no owan, a clear soup. The standard recipe for 5 L is 50 g ma-kombu and 80 g honbushi, seasoned with 30 mL usukuchi soy and 12 g salt.
809 words, about 4 min4A 60% Fish Price Rise on a Fixed-Price Omakase
A 20-seat kaiseki restaurant serves one omakase menu at ¥12,000, tax and service excluded, and runs 480 covers a month. The food cost target is 32%; the current plate cost is ¥3,700, or 30.8%.
776 words, about 4 min5The Substitute Fish on the Wedding Menu
At 17:00 on Friday, the supplier delivering for a 120-guest Saturday wedding banquet says madai is unavailable and sends 18 kg of frozen tilapia fillets instead. The printed menu, already on the tables, promises gratin-style grilled madai with yuzu marinade.
859 words, about 4 min