About JCTP
Japanese Culinary Training Program in Japan
JCTP
This program is run by
International Institute of Culinary Culture
Providing opportunities for professional and aspiring chefs around the world to learn AUTHENTIC Japanese cuisine.
About Us
【David Bouhadana】
Instructor
David Bouhadana is a sushi expert who discovered his love for sushi at 18-year-old. Raised in Boca Raton FL, was hired as a waiter at a sushi bar that immediately turned into a sushi job. In order to hone his sushi-making skills and become one of the most established sushi chefs in New York City,
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Bouhadana spent most of his early 20’s after graduating from Sushi Chef Institute (SCI) training in the Kansai region of Japan with masters of sushi preparation. He returned to the states to work in the country’s biggest city and cut his teeth at sushi restaurants such as Sushi Uo and Morimoto, Hatsuhana , 15 East . Bouhadana then moved on to Sushi Dojo and Sushi on Jones where he grew his reputation and gained a loyal following. Now with Sushi By BOŪ and 20+ locations His work behind the omakase counter has been appreciated by many, which allowed him to open his own signature sushi restaurant in NYC, Chicago, Philly, Washington DC , Florida and more nation wide Bouhadana’s success as a sushi chef speaks for itself. He was named one of the top chefs in the country under 30 by Zagat, and he even won a 2 stars from New times and an Emmy Award for his web series Shokunin: An Eater Series hosted by David Bouhadana. A true ambassador of Japan, Bouhadana has shown the world his patients and dedication to sushi and Japanese culture and now he starting a new path as Sensei David Bouhadana at JCTP in Kochi Japan.
【Hideko Mitani】
Instructor / Advisor
Advisor / former principal
at RKC Culinary School in Kochi, Japan.
Registered dietitian
Lecturer at KOCHI GAKUEN UNIVERSITY
【Futoshi Machido】
Instructor
President at UTSUBO (Moray Eel) Research Institute in Kochi, Japan.
Culinary Certification
Japan Authorized Cooks Association
【Tatsunori Kataoka】
Administration
【Yuko Motoki】
Administration
【Hatayama】
Administration Assistant
Mission Statement
Our purpose is to accurately transmit Japanese food culture to the world.
Japanese cuisine is rich with traditional techniques and history, meticulously passed down through generations. While modern influences have embraced and transformed food cultures globally, Japanese culinary culture continues to evolve. Our goal is to convey these essential traditional techniques to people of all backgrounds and cultures who seek to honor and preserve this heritage.
Help Our Cause
Your support and contributions will enable us to meet our goals and improve conditions. Your generous donation will fund our mission.