ONLINE COURSE · SELF-PACED · LIFETIME ACCESS

The Japanese
Kitchen

BY CHEFKAZU · SARDINIA × JAPAN

Six modules. Real technique. The knowledge a professional chef uses every day — now yours to cook with at home.

by Chef Fabri — Sardinian chef, Japanese cooking specialist

€147 €97 COMING SOON

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6MODULES

∞LIFETIME ACCESS

2LANGUAGES

1PAYMENT

IS THIS FOR YOU?

Be honest with yourself.

✦ THIS IS FOR YOU IF...

✓You've always wanted to cook Japanese food at home but don't know where to start

✓You've tried recipes online but the results never taste like a restaurant

✓You want to understand the why behind Japanese technique, not just follow steps

✓You're curious about fusion — how Mediterranean ingredients work with Japanese methods

✓You cook regularly and want to level up your skills with professional guidance

✦ THIS IS NOT FOR YOU IF...

✗You want quick 5-minute meal hacks — this is about real technique

✗You're looking for a substitute for an in-person class — nothing replaces a kitchen together

✗You already have professional chef training in Japanese cuisine

✗You want someone to do the cooking for you

THE CURRICULUM

Six modules. Zero fluff.

Each module is built around one core skill. Master it, and it changes how you cook — not just Japanese food, everything.

FOUNDATIONS

Japanese Sauces & Marinades

The five flavour pillars of Japanese cooking — soy, mirin, sake, dashi, miso — and how to combine them. You'll build every sauce and marinade in this course from scratch. Once you understand the ratios, you'll never need a recipe again.

Teriyaki glaze Ponzu from scratch Miso marinade Tare variations Flavour balancing

KNIFE WORK

Knife Skills & Butchery

A sharp knife and the right grip changes everything. This module covers Japanese cutting techniques — from brunoise to katsuramuki — and how to break down fish properly for both cooking and raw preparation. The single most transferable skill in this course.

Grip & posture Japanese cuts Fish butchery Knife care & sharpening Speed & safety

DUMPLINGS

Gyoza & Dumplings

The fold, the steam, the crisp — gyoza done properly is one of the most satisfying things to make in a kitchen. We cover dough from scratch, three different fillings including a Sardinian-inspired version, and the pan-fry technique that gives you that perfect half-crisp, half-soft texture.

Dough from scratch Classic pork filling Pecorino & herb filling The fold technique Steam-fry method

FRYING

Tempura & Frying

Tempura batter is 90% technique and 10% ingredients. The water temperature, the mixing method, the oil temperature — each variable matters. We cover classic tempura and a Sardinian adaptation using local vegetables and seafood that you won't find in any cookbook.

Cold water batter Oil temperature control Classic vegetables & seafood Sardinian adaptations Dipping sauces

FUSION

Sardinian-Japanese Fusion Dishes

This is where everything comes together. Using the techniques from the previous modules, we build three complete fusion dishes — including Bottarga Spaghetti al Yuzu and Maialino Sardo Kakuni. These are not gimmicks. They are dishes that make sense on a plate and tell a story about where they come from.

Tonno Tataki Bottarga al Yuzu Maialino Kakuni Flavour logic of fusion Ingredient sourcing

THE PLATE

Plating & Presentation

The difference between food that tastes great and food that stops people in their tracks is the plate. Japanese plating philosophy — negative space, odd numbers, the relationship between sauce and solid — applied to the dishes you've already built. Practical. Visual. Immediately usable.

Japanese plating principles Sauce placement Colour & height Garnish logic Phone photography basics

WHAT'S INCLUDED

Everything you need.

▶

Video lessons

HD video for every technique, filmed in a real professional kitchen

册

Recipe PDF pack

Every recipe formatted and ready to print, in English and Italian

∞

Lifetime access

Watch once, watch a hundred times. No expiry date, ever

✦

Chef's notes

The professional details most recipes leave out — the things that actually make the difference

語

EN + IT

Full course available in both English and Italian

🛡

30-day guarantee

If it's not right for you, full refund within 30 days. No questions

Chef Fabri

CHEFKAZU · SARDINIA

"I didn't create this course to teach recipes. I created it to teach the thinking behind Japanese cooking — so you can apply it to anything, anywhere."

Sardinian by blood, Japanese by obsession. After years running ChefCasu across Europe, I came back to Sardinia and built ChefKazu around a simple idea: the island's ingredients — bottarga, pecorino, maialino, mirto — are extraordinary. Japanese technique makes them unforgettable.

I teach in-person classes in Sardinia. This course is the closest thing to being in that kitchen with me.

SARDINIAN CHEF JAPANESE TECHNIQUE SARDINIAN INGREDIENTS BASED IN SARDINIA

WHAT STUDENTS SAY

From the in-person classes.

The online course isn't live yet — these are from real students who've cooked with Chef Fabri in person.

★ ★ ★ ★ ★

"I've done cooking classes all over Italy. This was completely different. Fabri explains the why behind every step — I left understanding Japanese cooking, not just having cooked it."

— ANNA M., MILAN

★ ★ ★ ★ ★

"The gyoza session changed how I cook. I've made them at least ten times since the class. My family thinks I've lost my mind. They're right."

— THOMAS K., AMSTERDAM

★ ★ ★ ★ ★

"I came as a tourist and left as someone who actually understands what makes Japanese food taste the way it does. The fusion angle — Sardinia × Japan — is not a gimmick. It makes complete sense."

— SARAH L., LONDON

* Testimonials from in-person class participants. Online course launching soon.

QUESTIONS

Answered.

Do I need any previous cooking experience? +

No. The course is built for home cooks who are serious about improving. Module 01 and 02 build the foundations everyone needs — even experienced cooks find them useful.

Do I need special equipment or Japanese ingredients? +

A sharp knife and a good pan get you through 80% of the course. For Japanese pantry staples (soy sauce, mirin, sake, miso) — most supermarkets stock them now, and I include a sourcing guide for ingredients that are harder to find in Italy and across Europe.

How long do I have access to the course? +

Forever. One payment, lifetime access. If I update or add lessons in the future, you get those too at no extra cost.

Is the course in English or Italian? +

Both. All video lessons and recipe PDFs are available in English and Italian. You can switch between them at any time.

What if it's not right for me? +

30-day money-back guarantee, no questions asked. Email me directly and I'll refund you in full. I'd rather you be happy than keep €97.

How is this different from free YouTube cooking videos? +

YouTube teaches you what to do. This teaches you why — the logic behind the technique, not just the steps. It's also structured as a curriculum, so each module builds on the last. And it's taught by a professional chef with a specific point of view, not a content creator.

COMING SOON