Greetings | Student Restaurant : taiwa RESTAURANT AVENUE

Greetings　About “Taiwa Restaurant Avenue”

Kyoto's first class hospitality, delivered to the world!

Visit our 3 venues: Japanese restaurant FUJI, French restaurant Le Grand Classique & Italian restaurant IL GRANDE BAMBINO. We also have a sweets & bread shop, “T's Miyabi”.
All are operated respectively by students of Kyoto Culinary Art College and Kyoto Pastry & Bakery Art College. We look forward to welcoming you with cuisine & sweets made with passion.

In April 2015, we opened three restaurants offering Japanese, French, and Italian cuisine to the general public.

These restaurants are operated as part of the practical training program at Kyoto Culinary Art College. From preparing for operation to cooking and serving customers, the students have a unique opportunity to learn all aspects of restaurant management through hands-on experience.

Students-operated restaurants is a rare initiative among culinary schools in Japan and has garnered attention from the media.

Our menus consists of original dishes created by both students and instructors working together, featuring authentic courses using high-quality ingredients.
After the meal, we kindly ask customers for their feedback and opinion through a survey.
During the debriefing sessions, the students share the feedback from customers and discuss the challenges they encountered while operating the restaurants.
They always strive to incorporate these insights and improve restaurant operation the next day, aiming for continuous enhancement.

Shop & Cafe "T's Miyabi" is a store operated by students at Kyoto Pastry & Bakery Art College. As part of their practical classes in the two-year course, students engage in the sale of homemade Western-style confectionery, Japanese confectionery, and bread, as well as the operation of a café corner, offering sweets to customers.

By learning the techniques of confectionery and bread-making as well as customer service in a practical setting, the students strive to become Confectionery Hygiene Masters (national diploma)proficient in all aspects of store management.

Teachers profiles

Kyoto Culinary Art College

Soukawa Hiroshi

Head of the Advanced Japanese Cuisine Department.

Worked at “ryotei” traditional Japanese restaurant “Senba　Kiccho”, Osaka. Passed the Kansai and Central Shikoku Regional qualification of the first edition of the Japanese Culinary Art Competition, and finished 3rd place at the national Final Tournament of the competition. Received the "Kyoto Prefecture Excellent Technician Award: Kyoto's Master Craftsman)" in 2019.

Satō Shiho

Japanese cuisine teacher.

Kyoto Culinary Art College graduate. Worked at “Tōji Rakunan Kaikan” and “Izumiya Ryokan”, Kyoto. Internship experience at “Hyōtei”, Kyoto. Received the “Kyoto Prefecture Young Excellent Technician Encouragement Award: Tomorrow's Master Craftsman)”, 2016 edition.

Nakagawa Kei

Head of the Advanced Western Cuisine Department.

Kyoto Culinary Art College graduate. Worked at “Cuisine Française Bordeaux”, Kyoto. Worked as sous-chef at 1 Michelin-starred “The Kitchen Gallery”, Paris. Finalist at the 19th edition of the “Trophée Jean Schillinger・Maîtres Cuisiniers de France”.

*Names for the Advanced French Cuisine & Advanced Italian Cuisine departments change starting April 2023.

Miki Takeshi

Western Cuisine teacher.

Kyoto Culinary Art College graduate. Worked at “Princi pessa”, Kyoto and “MODO DI PONTE VECCHIO”, Osaka. Worked as chef at “Bassano del Grappa ”, Kyoto.

Makizuka Yasunao

Worked as sommelier at “Ponte Vecchio” & “Le Pont De Ciel”, Osaka. Senior sommelier recognised by the Japan Sommelier Association. Registered “Restaurant Service Certified Skilled Worker”, 1st class (HRS The Japan Hotel and Restaurant Service Development Association). Registered “Cheese Professional” (Japan's Cheese Professional Association). Awarded Silver Prize at “Skills Grand Prix: Restaurant Service” (HRS The Japan Hotel and Restaurant Service Development Association), 2019 edition.

Tanaka Masato

Worked at “Westin Miyako Hotel Kyoto”, “Hotel Nikko Princess Kyoto” and “Kyoto Brighton Hotel”, Kyoto. Registered “Restaurant Service Certified Skilled Worker”, 1st class (HRS The Japan Hotel and Restaurant Service Development Association). Recognised Senior Sommelier by the Japan Sommelier Association. Certified Sake Taster (SAKE SERVICE INSTITUTE, Japan). Passed the Hotel Business Practical Examination, 1st Grade (The Japan Education Centre for the Hotel Industry).

Kyoto Pastry & Bakery Art College

Horiuchi Tetsuya

Head of the Advanced Café Sweets, Advanced Japanese Confections, Advanced Bread departments.

Worked at “Kameya Yoshinaga”, “Fuka”, Kyoto. Licensed Confectionery Hygiene Master. 1st class Confectionery Manufacture Technician, Wagashi category (Japan Kashi Education Center).

Fujimoto Shinya

Senior teacher at the Advanced Café Sweets, Advanced Japanese Confections, Advanced Bread departments.

Worked at “Real Pasco Bakeries”. Confectionery Hygiene Master. 1st class Confectionery Manufacture Technician, Bread category (Japan Kashi Education Center).

Ogasahara Kōichi

Head of Advanced Patissier・Chocolatier department.

Worked at “Hotel Granvia Kyoto” and at “Patisserie La Palme D'Or ”, USA. Training experience in France. Confectionery Hygiene Master. 1st class Confectionery Manufacture Technician, Western Confectionery category (Japan Kashi Education Center).

Matsushita Yoshito

Worked at “Hotel Nikko Osaka”, “Ibaraki Kyoto Hotel”, “Mitsui Urban Hotel Osaka Bay Tower” (Osaka), “Swissôtel Nankai Osaka”, “ANA Gate Tower Hotel” (Osaka). Confectionery Hygiene Master. 1st class Confectionery Manufacture Technician, Western Confectionery category (Japan Kashi Education Center).

Ishizaki Orie

Worked 8 years at a famous shop in Niigata prefecture. Confectionery Hygiene Master. 1st class Confectionery Skilled Worker, Western confectionery category (Japan Kashi Education Center).