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Welcome to Le Cordon Bleu Tokyo - Daikanyama

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French cooking techniques were originally codified by French Chefs more than a century ago and today remain almost unchanged.
Le cordon Bleu methodology is based on learning and understanding these cooking techniques through practice, discipline and composition of demonstrations followed by practical classes.
Once mastered, these techniques can be applied to any world cuisine.

The core of our curriculum, Le Grand Diplome Le Cordon Bleu, offers the most intensive and complete training in classic French culinary technique available today.

  • Our Master Chefs come from a wide variety of backgrounds, and many have extensive experience with Michelin-star restaurants and have won numerous awards, including "Meilleurs Ouvrier de France", the highest honour bestowed on culinary professionals in France.
  • Le Cordon Bleu's teaching methods are unrivalled. No other institution provides as many hours of individual hands-on instruction. In our professionally equipped teaching kitchens, each student prepares a dish from start to finish under the personal guidance of Master Chef.


In addition to culinary programs, Le Cordon Bleu has expanded its activities to include a range of academic programs and short courses for those with a passion for culinary arts.
Since these programs are given by the Chefs of Le Cordon Bleu, many interested students try one of these courses first prior to enrolling in a diploma or certificate program. These discovery courses are offered all year round.