Association overview
■Association name
Japan Italian Cooking Class Association
2-12-28-2402 Konan, Minato-ku, Tokyo TEL: 03-3450-6682 info@ascig.com
December 16, 2003
Director Mayako Kishi Italian Cooking Class Giardino
Steering Committee Tetsuo Ogata, President of Italian Cooking Class Atelier Mediterranee
Steering Committee, Toshimi Kikuchi, La Cucinetta d'Oro, President of Italian Cooking Class
Organizing Committee & Rome Correspondent Yumi Nomoto, La Cucina Kaigan 501, Host of Italian Cooking Class
Supporting member Hiroshi Aoe, leader of Locanda del Cuore Italian cooking class
Supporting member, Hitomi Ezaki, leader of Yonomiya no Mori, an Italian cooking school
Supporting member Kadonokura, Mami Italian cooking class, Minnyoro Minnyora, presided over
Supporting member Yukiko Hayashi Italian cooking class Felice Italy presided over
Supporting member: Yasuko Takahashi, leader of the Italian cooking school Ottimo
Supporting member Kanako Abe, leader of Italian cooking class Bona Pettito
■ Purpose of the Association
This association was established for the purpose of promoting Italian cuisine and promoting exchanges between Japan and Italy by correctly understanding Italian cuisine and educating people about it.
The purpose of the program is to improve the knowledge and skills of Italian cuisine, to develop and support human resources, to promote the knowledge level certification system, and to contribute to the improvement of Italian cooking classes in Japan.
■ Activities of the association
The purpose of this association is to contribute to the improvement of Italian cooking classes in Japan.
1. Research on knowledge and techniques related to Italian cuisine
2. Education and guidance for popularization of Italian cuisine
3. Social gathering for mutual cooperation of Italian cooking class managers
4. Organizing workshops and lectures on Italian cuisine
5. Qualifying exam to certify knowledge of Italian cuisine
6. Issuance of a certificate certifying knowledge of Italian cuisine
7. Promotion of exchange between Japan and Italy
8. Business incidental or related to the business listed in each item
■Certificate to be issued
・Italian Cuisine Test Grade 1 Pass Certificate
Issued to those who have completed the prescribed course at an accredited school of this association and are recognized as having acquired knowledge and skills as an Italian cuisine researcher.
100 traditional dishes from all over Italy and 100 hours or more (menus other than traditional Italian dishes are not counted), and have a detailed knowledge of more than 50 types of Italian wine.
More than 100 hours of lesson time, more than 2 years
Certification exam grade 1 exam fee: 27,500 yen(tax included)
Certification fee: 16,500 yen(tax included)
・Italian Cuisine Test Level 2 Pass Certificate
At least 50 hours of traditional Italian cooking lessons at a school accredited by the association (not counting non-traditional Italian cooking)
A course on over 50 Italian wines.
1 year or more
Certification test Level 2 examination fee: 19,800 yen(tax included)
Certification fee: 16,500 yen(tax included)
・Italian Cuisine Test Level 3 Pass Certificate
Anyone interested in Italian cuisine can take the exam.
No time limit for Italian cooking lessons.
Certification exam level 3 exam fee: 19,800 yen(tax included)
Certification fee: 16,500 yen(tax included)
■ Registration of accredited schools⇒ Please contact us info@ascig.com
・A class where you can learn more about 100 traditional Italian dishes and more than 100 hours (excluding non-traditional dishes) and more than 50 types of Italian wine.
・It is a cooking class specializing in Italian cuisine, and has knowledge and years of experience in Italian cuisine and wine worthy of being certified by the association.
・Application to the association (submission of specified documents such as curriculum and resume of the leader) → inspection of the classroom → certification after examination by the board of directors
■ Enrollment guide
individual general memberAnyone interested in Italian cuisine and Italian culture can join.
To join, please submit the subscription registration form from the member registration button.
Group member Italian cooking classes, organizations related to Italy, and other cooking classes that support the activities of this association.
To join, please submit the subscription registration form from the member registration button.
membership fee
Group member admission fee free annual membership fee free
Individual general member No admission fee No annual fee
Member of the Association Steering Committee
Our Association
Since the establishment of the association in 2003, we have cooperated and supported each other in the management and events of the association.
It is a member who presides over the classroom individually and has a field of activity.

Mayako Kishi
director
Hiroo, Tokyo, Sakae, Nagoya
Opened: 1994
[Stay in Italy: 5 years]
・ASCIG certification
Italian Cuisine Researcher Level 1
・Japan Sommelier Association
(JSA) Certified Sommelier
In search of traditional Italian cuisine.

Tetsuo Ogata
steering committee
Kanagawa/Zushi
Opened: 2007
[Stay in Italy: 1 year]
・O.N.A.O.O. certified official taster, certified lecturer
We are exploring the world and charm of olive oil.

Toshimi Kikuchi
Steering Committee
La Cucinetta d'Oro
Tokyo/Takanawa
Opened: 2001
[Stayed in Italy: 15 years]
・ASCIG certification
Italian Cuisine Researcher Level 1
・Italian Sommelier Association (AIS) certified sommelier
Please leave the recipe and wine unique to the Italian family.
Suminokura Mami

steering committee
“Experienced, trustworthy and fun.” Jamie Lane is such a mood maker that you look forward to coming to work.
Hitofumi Ezaki

supporting member
Yonomiya Forest
Tobata Ward, Kitakyushu City, Fukuoka Prefecture
Opened: 2004
[Stay in Italy: 3 years]
・ASCIG certification
Italian Cuisine Researcher Level 1
·Cooks
・Blowfish chef license
I go to Italy every year to explore Italian local cuisine.

Hiroshi Aoe
supporting member
Locanda del Cuore
Toon City, Ehime Prefecture
Opened: 2008
[Stay in Italy: 1 year]
・ASCIG certification
Italian Cuisine Researcher Level 1
Introducing the unique cooking method of Italian cuisine.
Yukiko Hayashi

supporting member
felice italia
Tomio, Nara City
Opened: 2005
[Stay in Italy: 2 months]
・ASCIG certification
Italian Cuisine Researcher Level 1
I will tell you the simplicity of Italian cuisine

Yasuko Takahashi
supporting member
Ottimo
Hokkaido: Sapporo City
Opened: 2008
[Stay in Italy: 3 months]
・ASCIG certification
Italian Cuisine Researcher Level 1
・Certified by the Japan Vegetable Sommelier Association
vegetable sommelier
We specialize in Italian cuisine that combines the climates of Hokkaido and Italy.

Yumi Nomoto
Rome correspondent
La Cucina YUMINA
Rome
Opened: 2006
[Stay in Italy: 2 years]
・ASCIG certification
Italian Cuisine Researcher Level 1
Currently holding a class in Rome as a Rome correspondent.

Eiko Ogasa
supporting member
La Casalinga del Cuore
Kokurakita Ward, Kitakyushu City
Opened: 2013
[Stay in Italy:]
・ASCIG certification
Italian cuisine researcher 1st grade
・Nutritionist
・Japanese Shokuiku Instructor Primary
From basic local cuisine to authentic Italian home cooking that can be used for hospitality

Rei Kato
supporting member
Il Cucchiaio
Tokyo, Kichijoji
Opened: 2006
[Stay in Italy: 4 years]
・ASCIG certification
Italian cuisine researcher 1st grade
・ Completed the I.C.I.F master course
・Completed the Ital cook master course
We offer authentic Italian taste and professional skills.