The restaurant business of Japan (Tokyo, Osaka, Kyoto)
Between the 1st and 12th of April 2013, a unique internship program called «The restaurant business of Japan» was organized by RMA business school for the students of «Restaurant and club industry management» program. As part of the internship, students visited renowned culinary venues of Japanese cuisine, spoke with restaurant owners and managers, and took part in numerous master classes and traditional ceremonies.1st day. The internship participants visited the traditional Japanese restaurant Isakaya, which is known for its democratic atmosphere and its set dinners, typically prepared for a group of several customers.
The program's next destination was the headquarters of KIYOMURA Corporation, which manages one of the largest Japanese restaurant chains, Sushi Zanmai. Here, the general manager for the Tokyo branch Hiroshi Umehara shared some of the success secrets with the students.
The final activity of the day was a meeting with the vice president of the International Association of Hotels and Restaurants of Japan, Mr Asamura Rioshi, during which he presented an overview analysis of the conditions and the developments of the regional restaurant business.
Next the participants went straight to the hot springs park Oedo Onsen Monogatari, where they met with the general manager Mrs. Dyaka Akiyama who discussed organizing the food network across the park's facilities.
Next, the participants visited the 10th floor of the Chanel building, which is the home of the Beige restaurant, a 3 Michelin star winner. The restaurant belongs to the Chanel brand and to chief-cook Alain Ducasse. Here the participants met with the restaurant's general manager Dominico Poti.
The group's dinner, which coincided with a lecture by general manager Tora Osamu, was conducted in classical conveyer-sushi restaurant Revolving Sushi RMAWARU.
After a walk through the lush Yoyogi park, the participants went to another Michelin winning restaurant, Shofukuro. Here they were able to enjoy the traditional Japanese lunch Kaiseki, and learn about its history from the manager of the restaurant Kyoko Manami.
For the lunch, the participants headed to Soul Village Station restaurant, where they met with the vice president of Slow Food Japan, Toshiya Sasaki. The dinner took place at restaurant Gonpachi Nishiazabu, famous for its cult following, exquisite cuisine, pleasant atmosphere, and appearance in popular film Kill Bill.
Upon arrival in Osaka, the participants were met by Oboro-an, manager of a well-known Shabu Shabu restaurant.
The day's second destination was Boteju restaurant, where all interested participants could watch the process of making Japanese pizza. After the dinner the participants went on a tour across Dotonbori, a restaurant neighborhood, visited cafe Izakaya, and sampled various Osaka specialty foods.
The remainder of the day was spent in the geisha neighborhood, Gion. During the dinner the participants were exposed to the atmosphere of Kaiseki Ryori ceremony, which dates back to the origins of traditional tea ceremonies.