Once a month, our school holds a restaurant featuring 100% Osaka and Senshu ingredients, open to the public.

This time, students in the Japanese Culinary Course served a course meal.

And to our surprise, the Mayor of Kishiwada, Mr. Kohei Nagano, and the Deputy Mayor, Mr. Yasutaka Ebisui, visited us this time...!

✨Restaurant Start✨

<About 2 hours before the restaurant start＞

Preparation of hospitality, cutting, heating, seasoning, and main heating begins.

Each student is independent and focused on what he or she needs to do, without depending on the teacher, just like before the opening of the actual restaurant.

They look like professional chefs, not students.

When a customer arrives at the school, we begin with an energetic greeting and provide a comfortable atmosphere.

We catch customer requests and quickly convey them to the kitchen to manage the entire restaurant.

This is the place to test the skills you have learned and made your own during the practical training you create every day.
There was a sense of tension among the students as they entertained customers.

<Displaying the skills acquired through daily practical training>.

We offer a menu that uses only the finest ingredients and seasonings from Senshu, a treasure trove of foodstuffs!

The strength of our school is not only the amount of practical training, which is among the best in the country, but also the practical lessons just like in the professional field.

For example...

Students can gain practical experience in serving food in the best condition and at the right time, taking into consideration the speed at which customers eat. This will be a source of food for students who will be active in the world in the future.

By the way, the chrysanthemum greens Shinoda-maki on the left is a dish derived from Abeno Seimei. It is beautifully rolled!

Here they are serving food in front of Mr. Nagano while explaining the menu of Osaka Senshu foods.

He looked a little nervous, but he had experienced serving many times before, so he was very polite and attentive without any confusion!

Finally, Mr. Takeda from Hiroshima, who is participating in the restaurant training program for the sixth time, gave a speech!

He expressed his gratitude in front of the customers.

He said, "I have already experienced restaurant training six times, and I attend every class thinking that it will be good for me to get a job in the field. I have learned not only techniques but also various ingredients produced in Osaka and Senshu, and I have been able to learn things that are not found in textbooks through this restaurant training. One ingredient that left a particularly strong impression on me was "Senshu's mizu-nasu" (eggplant). I was surprised to learn that Mizunasu has a thinner skin than other eggplants and is very sweet, so it tastes great raw as a pickle."

Then, we got some feedback from the mayor of Kishiwada, Mr. Nagano, about the restaurant!

He said, "All the dishes were so good that I couldn't find anything to improve on! In particular, I am not a fan of crab, but the blue crab rice on the menu this time was the most delicious. The level of food was high, and the food delivery was very attentive and calm. I don't think there is any other environment where you can not only learn to cook, but also deal with customers while you are still a student, and that's great."

It is a great opportunity to see firsthand how happy customers are when they eat your creations, and this will make you even more eager to learn.

When you graduate from DAICHO, you will have the skills and a wide variety of recipes gained through daily practical training, as well as the "learning experience" gained through practical training, which will be even more useful in your work.

We hope you have gotten to know the high quality and high level of practical training that is unique to DAICHO.

We hope that you will also come and check out our students' "real" restaurant (^^♪).

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