The Gohan Society Culinary Cultural Exchange Scholarship Program
ABOUT
Each year, The Gohan Society U.S. - Japan Culinary Cultural Exchange Scholarship Program sends accomplished Sous Chefs, Chefs de Cuisine, or Executive Chefs to Japan for a seventeen-day culinary cultural exchange program in order to expand their interest in Japanese cuisine and culture and to learn authentic cooking techniques that they can teach and apply in their respective kitchens.
To apply for the scholarship, click below:
The deadline for applications has passed. We invite you to review our website in June for the 2027 application details. Only the first 50 completed applications received by The Gohan Society will be considered for this program.
To learn more, please join our mailing list on the Contact Us page and stay connected to our program.
Meet our recent Chef Scholars Here
2026 Tentative Program Itinerary
(Program details subject to change)
2/20 – Arrive at Haneda Airport. Take Shinkansen to Kanazawa. Arrive to Sanraku Hotel late evening.
2/21 – Free day in Kanazawa. Visit Omichu Market or city tour independently. Dinner at Michelin-star Yakitori Restaurant Hamagurizaka Maekawa.
2/22 – 10am: Yamato Soy Sauce Factory Tour. 12pm: Ramen lunch. 3pm: Gold leaf (Kinpaku) tour. Dinner at Rokkakudo.
2/23 – Meet Chef hosts, Day 1 of Stage: Times to be determined.
2/24 – 5am: Wholesale fish market tour. 10am: Tea Ceremony. 2:30pm: Fukumitsuya Sake Brewery tour. Group dinner at special sushi restaurant.
2/25 – Day 2 of Stage: Times to be determined by chef hosts
2/26 – Day 3 of Stage: Times to be determined by chef hosts
2/27 – Fundraising Dinner event for Noto, and/or visit to City Hall meeting with Mayor of Kanazawa
2/28 – Depart Kanazawa for train to Kyoto at 12:05pm. Check-in at The Gate Hotel Kyoto Takasegawa by Hulic. Dinner: TBD
3/1 – 9am to 1pm Morning tour, explore Arashiyama Bamboo Forest, Golden Temple, and Nishiki Market. Lunch at Tempura Matsu. Meeting with Executive Chef Sugimoto of the Imperial Hotel. Dinner: Free time.
3/2 – 8am to 2pm Morning Tour, explore Fushimi Inari Shrine, Toji Temple, Heian-Jingu Shrine, Sanju-Sangendo Temple. Lunch at Hikiniko to Kome. Free time: afternoon. 6pm Dinner at famous Chimoto where we will be entertained by Geiko and Maiko, during the Hinamatsui or Girl’s Festival.
3/3 – Day trip to Sakai. Visit and observe knife craftsmen. Meet Suisen Knife company owner, Junro Aoki, and son Tatsuya Aoki. Visit the blacksmith, Itsuo Doi and Blade making craftsman, Yoshikazu Ikeda. Travel to Tokyo. Evening check-in at Asakusa View Hotel. Group dinner at 8pm.
3/4 – Visit Tsukiji Old Fish Market and Ginza department store food courts. Special Fugu Dinner.
3/5 – Trip to Toyosu Fish Market to view Tuna auction, fish wholesale stalls, and Sushi Breakfast. Visit Nagasaki Farm Company to see Fugu arriving and Fugu cutting operations. Fugu cutting workshop at Torafugu-Tei Restaurant. Dinner: Free time.
3/6 – Visit Kappabashi restaurant supplies street and Asakusa. Farewell dinner at Asakusa Imahan for special wagyu dinner.
3/7 – Depart to U.S.
What is Included
- Air tickets and all transportation during the program (except for free days)
- Accommodations (except for extended personal stay)
- Meals (except for free days)
Eligibility
- Must have a genuine interest in Japanese cuisine and culture.
- Must have 6+ years of experience in a professional kitchen.
- Must be a working Sous Chef, Chef de Cuisine, or Executive Chef at the time of the application process and the scholarship program.
- Must have consent from workplace supervisor (if applicable) to participate in program.
- Preferably applicant has not traveled, worked, or resided in Japan.
Only the first 50 completed applications received by The Gohan Society will be considered for this program.