Ozeki Cooking School welcomes students from around the world to Seki, Gifu—a historic town renowned for samurai swords and cormorant fishing. Throughout the four seasons, cooking with Chef Shuji can take you into the luscious bamboo forest, to the serene rice paddy, to the rushing Nagara River, and back to the 113-year-old Yamakyu Restaurant, where all the culinary delights unfold.
Master Chef Shuji combines 45 years of professional experience with a holistic, mindful approach, resulting in masterful yet harmonious Japanese cuisine.
Traditional Japanese cuisine has been gaining worldwide popularity in recent years, and in December 2013, washoku was designated as UNESCO Intangible Cultural Heritage. Japanese home cooking is centred on the happiness and health of the family, combining a focus on wholesome, balanced nutrition with precise, symbolic aesthetic conventions.
Not only is Japanese cuisine nourishing, vibrant, and elegant, but it is also often easy to prepare on a daily basis.
Whether you’d like to learn about Japanese home-style cooking, healthful and convenient obento, or the Japanese tea ceremony, enrol in one of Shuji’s workshops or set up your own private cooking class. Chef Shuji caters to individuals and groups of all sizes, taking care of each detail from start to finish.
Choose from Shuji`s wide selection of workshops and cultural activities to create a memorable, personalised culinary adventure. Learn more about Shuji’s unique approach or browse his class offerings.
"Great cooking starts with good water." — Shuji Ozeki
Most chefs might say that good food begins with good ingredients. And they'd be right. But as Shuji explains, you first need good water to grow those ingredients. Such is the perspective of a man who prioritises a holistic and quality-oriented approach to the art of Japanese cuisine. Good water means good soil; which in turn produces healthy, flavourful vegetables—and ultimately tasty food.
和 wa = harmony 食shoku = food
Over the past 45 years, Chef Shuji Ozeki has accumulated extensive cultural and culinary knowledge, which has resulted in his own unique, holistic approach to Japanese cuisine.
For over four decades, Shuji has been a Buddhist, applying Zen philosophy to everyday life—thereby fostering his health, well-being, sensibility, physical and mental strength, as well as polishing his five senses. Shuji believes that to create impressive dishes, any master chef must be in good health—physically, mentally, and spiritually.
Shuji consistently maintains his practice through the art of Aikido and Zen meditation, striving to remain in a constant state of mu (pure human awareness, free of dualistic thoughts).
His dedication to mindfulness in all areas of life is reflected in everything he does, especially in the harmonious dishes he prepares.
"Whether cutting vegetables, filleting fish or rinsing rice — I must be 100% present-focused and mindful of every task."
By tuning in to the moment and harmonising his body and mind as one, Shuji can make dishes that let you taste and feel the difference. This is the distinct, irreplaceable ingredient that makes Shuji's cuisine unique and unforgettable, and fuels his passion to introduce the world to simple, healthful and tasty washoku.
Although rooted in tradition, Japanese cuisine is constantly evolving. To remain current and continue developing his culinary skills, Chef Shuji regularly visits other top chefs across Japan to sample their cuisine. By consistently building his culinary archives, when it is time to cook, he pulls from his mental repertoire. He applies this knowledge in his own way to create novel, innovative dishes. Shuji tirelessly works at perfecting new recipes, challenging his taste buds to pinpoint subtle flavours and seasoning combinations. Only when a recipe has been perfected will Chef Shuji add it to his portfolio.