Kyoto Certifies Foreign Japanese Chefs
Kyoto just hosted a prestigious Japanese cuisine certification exam for foreign chefs through the Japanese Cuisine and Dietary Culture Development Committee. Chefs from around the world competed to master traditional multi-plate Japanese meals and earn gold or silver qualifications. The program ensures authentic techniques are recognized and celebrated internationally.
This certification is part of a broader initiative by Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF) that began in 2016 to promote and preserve authentic Japanese cuisine globally. The program aims to counteract the rise of inauthentic "Japanese-style" restaurants overseas by formally recognizing foreign chefs who have mastered traditional knowledge and skills. The certification system is a direct response to "Washoku," traditional Japanese dietary cultures, being designated as a UNESCO Intangible Cultural Heritage in 2013. This designation recognized not just the food, but the entire social practice of preparing and consuming it, with an emphasis on respect for nature and seasonality. There are three tiers of certification: Bronze, Silver, and Gold. The Bronze level certifies basic knowledge and can be obtained through online courses. Silver and Gold levels, however, require significant practical experience of approximately one and two years, respectively, often including training in restaurants in Japan. In the recent Kyoto exam, 12 foreign chefs applied for the Gold or Silver qualifications. The Silver test required applicants to prepare a complex meal of one soup and five separate plates, demonstrating a deep understanding of traditional techniques and ingredients like katsuobushi, kombu, and various seasonings. Chefs who earn this certification can differentiate themselves and their restaurants in a competitive international market. For diners, the certification acts as a guarantee of an authentic culinary experience. For the chefs, it can lead to improved employment opportunities, better working conditions, and easier access to high-quality, authentic Japanese ingredients. This program is managed by organizations like the Japanese Cuisine and Dietary Culture Development Committee (JCDC), which actively recruits and trains foreign chefs. They offer both short-term and long-term training programs in Japan, covering costs for selected participants to study at top culinary schools and train in renowned restaurants. As of September 2025, a total of 3,618 people had been certified across all levels.
