Gen Z's Time-Efficient Apprenticeship: Third-Year Milestone for Next-Gen Sushi Chef Training Model. First-Year 'Itamae School' Students Launch Full-Scale Debut with Limited-Time 'Graduation Kaiseki Lunch' at Special Pricing

Daito Enterprise Co., Ltd. (Headquarters: Chiyoda-ku, Tokyo; President and CEO: Takuya Kitao), which operates Japanese dining establishments such as 'Koshitsu Kaiseki Kitaohji' primarily in the Ginza area, runs an in-house training program called the 'Itamae Open School,' designed to enable individuals with no prior experience to master professional Japanese cuisine techniques in the shortest possible time.

Now in its third year, the program has trained numerous young chefs for real-world kitchens. In July 2026, students who joined in April 2025 (Sushi Course) will present the culmination of their six months of intensive training and ongoing practice: the 'Itamae Open School Graduation Special Kaiseki Lunch.' This event will be offered for a limited period from Tuesday, July 21 to Friday, July 31, 2026, at a special discounted price.

The company aims to overturn the traditional industry image of 'three years to cook rice, ten years to become a chef,' creating a unique and supportive training environment where even complete beginners can confidently enter the field.

The students serving lunch this time previously experienced real-world service in March, right after joining the company. From that hands-on experience, they gained valuable feedback and identified their personal challenges. This upcoming lunch event represents their final hurdle—a true 'coming-of-age' moment in their journey to becoming independent professional chefs, following months of rigorous training.

Itamae Open School Special Lunch: July 21–31

Profile: Head Chef Okamoto (Okamoto Itacho)

A seasoned Japanese cuisine chef and master fish butcher with over 38 years of experience (as of June 2026). He serves as Principal of the 'Kitaohji Itamae Open School.' Building on decades of refined traditional techniques, he is particularly renowned for his expert skills in preparing difficult-to-handle fish such as hamo (pike conger eel), including precise bone-cutting, and the intricate filleting of anago (saltwater eel), hirame (flounder), and kochi (sea bass). Known internally as one of the strictest craftsmen, he continuously updates his teaching methods to align with the needs of the modern era. Deeply committed to preserving traditional Japanese culinary arts and nurturing young talent, he leads the 'Kitaohji Itamae Open School' initiative launched by the Daito Enterprise Group. He oversees curriculum development and provides logical, meticulous instruction, driving the evolution of contemporary itamae culture. Since 2022, he has actively run the YouTube channel 'Okamoto Itacho Channel,' offering detailed, frame-by-frame explanations of practical techniques 'not taught in culinary schools' and 'premium-level hidden tricks' for beginners and intermediate cooks. His ability to articulate technical knowledge and deliver clear instruction has earned widespread support from cooking enthusiasts and young chefs alike.

Key Training Initiatives

Kitaohji Itamae Open School: A chef-training project launched in response to the shortage of skilled artisans during the pandemic and the crisis facing Japanese culinary culture. It provides a structured environment where new hires in April can systematically learn both technical skills and professional mindset.

Itamae Open School Lunch: A limited-time lunch event serving as a high-pressure debut for students, who handle everything from preparation to service. Under the guidance of Head Chef Okamoto and senior chefs, the training emphasizes constructive feedback—focusing on 'how can we improve?' rather than scolding or yelling.

Internship Program with Culinary Schools: Starting in June, partnerships with two culinary schools allow one-month internships for students in the Japanese cuisine track. The company is extending its proven internal training expertise to external talent development, contributing to solving the industry-wide shortage of future chefs.

YouTube Channel Overview

Channel Name: Okamoto Itacho Channel

Main Content Themes: Advanced fish preparation techniques taught by professionals, including filleting (sanmai-oroshi) and sashimi slicing (sukizuki)

In-depth tutorials on preparing hamo (pike conger eel), including deboning and precise bone-cutting

Hidden techniques unique to master chefs and recipes that convey the essence of Japanese cuisine

Background: Gen Z's Choice of 'Taipa' (Time-Performance) Apprenticeship

In the traditionally long and rigorous world of Japanese cuisine, Daito Enterprise's 'Itamae Open School' offers a next-generation training model. Trainees follow a structured curriculum during regular business hours, aiming to become kaiseki chefs in the shortest time possible—without tuition fees and with a stable income.

The students who joined in April 2025 have rapidly mastered fundamental skills such as making 'ichiban dashi' (first stock), 'sanmai-oroshi' (filleting fish into three pieces), and 'katsuramuki' (peeling cylindrical vegetables) at an astonishing pace. In March of this year, they had their first real-world experience serving meals to customers.

Drawing from the valuable experience of encountering the high standards of professional kitchens, they have since further refined their skills in the essence of Japanese cuisine—'beautiful plating'—and improved their speed for real-world service. With strong support from the company's accumulated training expertise, they have achieved remarkable growth. Working collaboratively, they will complete an entire Japanese kaiseki course and handle guest farewells. Customer evaluations will serve as their final 'pass/fail' judgment—a serious, high-stakes challenge.

For Media: TV and Web Coverage Opportunities (Candid and Experience-Based Reporting)

This initiative goes beyond a simple limited-time menu. It tells a powerful story: 'A real-time documentary of young chefs who identified their weaknesses in March and have since raced toward their final challenge.' Unlike one-off campaigns, this project has been established as a sustainable solution to the severe shortage of young Japanese chefs and has previously attracted coverage from numerous media outlets.

【Candid Coverage】 Behind-the-scenes footage of new employees from hiring to their first service day—capturing prep scenes and tense team meetings after months of intense training

【Event-Day Coverage】 Filming the students performing under pressure in the kitchen as they strive for qualification, and their guest-facing service—explaining and serving dishes with visible growth

【Interviews】 Conversations with trainees who transitioned from other industries, and with the Executive Chef on 'Human Resource Development in the New Era'

We welcome inquiries and are open to various forms of coverage and filming. Please feel free to contact our PR department.

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Overview: 'Itamae Open School Graduation Special Kaiseki Lunch'

For this lunch event, we are offering authentic, high-quality Japanese kaiseki—typically served by seasoned professionals—at a special discounted price to support the debut of these young chefs.

Event Period: July 21 (Tue) – July 31 (Fri), 2026 (Weekdays only)

Venue: Koshitsu Kaiseki Kitaohji Akasaka Saryo (or designated Japanese restaurant)

Price: ¥5,000 (tax and service included) – approximately 50% off the regular price

Sample Menu:

【Kushu Goshin】

Steamed Abalone with Yuba and Bekko-an (tortoiseshell sauce)

Braised Taro with Warabi Fu, Tenkara Yaki, and Kinome (sansho leaf)

Sashimi: Premium Tuna, Hirame (flounder)

Grilled Kinmedai (splendid alfonsino) with sudachi citrus

Homemade Potato Salad with Iburigakko (smoked pickled radish) and Crab

Dashi-rolled Omelette with Shirasu (whitebait), Nori, and Gin’an (silver filling)

Homemade Sesame Tofu with Uni (sea urchin), Warishoyu, and Wasabi

Sunomono (vinegared vegetables)

Nambanzuke (fried fish in sweet vinegar sauce)

【Meat Dish】 Furano Wagyu Beef Simmered in Dashi

【Main Course】 Unagi Rice

【Dessert】 Almond Jelly

※ Full menu and reservation URL: https://www.tablecheck.com/kitaohji-akasaka/reserve?menu_items=65163cb96