FABIO ISHIZUKA
SUSHI, LAMEN, WASHOKU and YOSHOKU
Of Japanese descent, Sensei Ishizuka Fabio has lived in Japan for over 25 years. He adopted Japanese Gastronomy as the art that gives meaning to his life. In addition to teaching Japanese cuisine, he also works as a mentor for students who participate in national sushi championships, held annually in Tokyo. The history is positive. All of its students always ranked in the top 5.
Since 2008, he has been teaching workshops and courses related to Japanese cuisine, covering from very traditional techniques, such as sushi according to ancient Edomae practices, to yoshoku and contemporary recipes, such as Ramen, Yakissoba, passing through various preparations such as tofu and yakitori.
Sensei Ishizuka Fábio, in addition to spreading typical Japanese cooking techniques, also developed his own style. It also encourages its students to do so, as, when they return to their localities, they will find different foods at their disposal, according to different seasonalities. Nothing more natural than developing their own recipes, but now with the correct fundamentals learned in class.
His resourcefulness eventually spread the name of Ishizuka Academy beyond Japanese territory. Therefore, currently, it includes in its annual agenda, trips, workshops and courses in countries such as Portugal, Spain and Italy, in addition to Brazil.
Sensei Ishizuka Fábio is also the technical manager of the Ishizuka Japan Knives Store, thus being able to give various workshops on stones, sharpening and types of Japanese knives.
Tokyo Sushi Academy
- Specialization in Washoku
MIHO ISHIZUKA
WAGASHI and YOGASHI
Sensei Ishizuka Miho is the teacher responsible for the Wagashi and Yogashi Courses at ISHIZUKA ACADEMY.
Born in Japan, from an early age she showed an interest in the cuisine of her country. Even studying in depth the history and origin of the population's eating habits, it has always kept an eye on new trends.
Among the many gastronomic possibilities existing in Japan, Sensei Miho highlighted the sweets produced in the archipelago as its personal challenge. The family heritage acquired through her grandmother, baachan (ばあちゃん) was also a key point in her choice, and her heart ended up also adopting Wagashi as her destination in Japanese cuisine.
Sensei makes this art a means of exchanging rich local experiences with foreigners interested in developing and disseminating this knowledge, full of very particular flavor, aroma and colors. The constant search for finding, testing and correcting recipes, just like the original ones, is due to the desire to bring the highest level of professional technique improvement in this area.
Perseverance in her studies led her to earn, in 2020, the license to cook Chyorishimenkyo (調理師免許), further increasing her responsibility to pass on the techniques and secrets of recipes that delight many around the world.
It is with great pride that ISHIZUKA ACADEMY brings its students the true fundamentals of Japanese gastronomic culture. The delicious Wagashi sweets, as well as the imported desserts adapted to the local taste, the Yogashi, are open to the public. The tastiest recipes from kitchens across the country, from Hokkaido to Okinawa, passing through Tokyo, Kyoto, Osaka, are now within everyone's reach under the guidance of Sensei Miho and
from Ishizuka Academy.