Spring Course in Japan – March (EN)

December course (winter)
12 – 15 December 2022 @ Tokyo, Japan



Course price @ 48,000 baht per person per 4-day course (VAT included)

It is the price of expenses related to the teaching course only.

*** special!!! Enroll in pairs Get it at a special price @ 90,000 baht per 2 people (VAT included).

Includes the following expenses

  • All teaching fees and materials
  • The cost of an interpreter translating into Thai throughout the course.
  • Lunch cost
  • Cost of apron, hat and shirt to wear on the day of receiving the certificate

Note: Airfare, accommodation, travel and insurance are not included. 

Registration steps and conditions

Deposit 50% immediately with name and telephone number to confirm booking.

The remaining 50% : paid by March 2, 2023.

Applications close on February 28, 2023 or when full, limited to only 20 people.

When The V School confirms your reservation after the deposit has been transferred. We reserve the right to refund the deposit. (Deposit cannot be refunded)

Contact at Tel: 0929539355, 0854830238  Line: @thevschool

Course details are as follows:

Day 1 : 

9.00 – 12.00 : Open course Welcoming the students Cooking food from puffer fish (Fugu)

12.00 – 13.00 : Lunch break

13.00 – 17.00 : Cooking from puffer fish (Fugu)

  • Preparing and Filling the Puffer Fish (It’s a puffer fish that has gone through a process to remove the poison. Because those who can cut fresh puffer fish must have a puffer cutter license from Japan only)
  • Teaching how to cook from puffer fish In the form of sashimi, fried, nabe, etc.
  • Taste puffer fish dishes

Day 2 : 

9.30 – 12.00 :

  • Kaiseki food
  • What is Kaiseki?
  • Serving order of the spring kaiseki course

12.00 – 13.00 : Lunch break

13.00 – 17.00 : Demonstration and practice of Kaisei food.

Day 3: 

9.30 – 12.00 : Sushi Come get to know real sushi according to Japanese recipes. Ready to learn about Japanese seasonal ingredients.

  • Techniques for carving various types of fish such as sea eel (Anago – Anago), etc.
  • How to extract delicious flavor from raw ingredients

12.00 -13.00 : Lunch break

13.00 – 17.00 : Sushi practice (continued) and Japanese dish decoration techniques.

Day 4: 

9.30 – 12.00 :  Wagashi (和菓子, wa-gashi)  3 Japanese desserts Namagashi menu

  • Nerikiri (Nerikiri)
  • Uiro
  • Joyomanju

12.00 -13.00 : Lunch break

13.00 – 16.00 : Wagashi practical teaching

16.00 – 16.30 : Closing ceremony and receiving certificate from Tokyo Seishin Technical College for Cooking.

Closing ceremony and receiving certificates
Team Tokyo Seishin and The V School

Place of study

Name & Address : International Food Confectionery College

2-9-6 Kitasaiwai, Nishi-ku, Yokohama-city, Kanagawa, Japan

Google Map : https://goo.gl/maps/UEYmyDZtLRn


  • You can get off the plane at either Haneda or Narita airports, but Haneda is closer. When disembarking at Haneda Airport
  • It is recommended to travel to Yokohama by Keikyu Line as detailed in this link.


From Haneda Airport – Yokohama Station, it takes about 25 minutes.

When disembarking at Narita Airport

  • It is recommended to purchase a round trip ticket for Narita Express, priced at 4,000 yen per round trip ticket. Details follow this link.


You can take a ride from Narita Airport to Yokohama.   It takes about 1.30 hours

Accommodation booking

Yokohama city has many business hotels. From Yokohama train station, walk to the hotel, a distance of only about 800 meters. Recommended hotels include :

  • Hotel Plumm  is next to the school (The V School team stays here).
  • Hotel Yokohama Camelot Japan (450 meters from school)
  • Hotel The Knot Yokohama (270 meters from school)