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In 2013, "washoku" or Japanese food was recognized as a UNESCO Intangible Cultural Heritage. That changed the game plan considerably here in Japan, because there was suddenly a need to make Japanese culinary techniques accessible to foreigners at a professional level. It's not easy, but it is becoming possible.

I don't know whether to advise you to study Japanese HARD now while getting some kind of hospitality/food preparation/cooking qualification, and then coming to Japan, doing a 6-12 month language course to get you up to the required language level; or to apply for a MEXT scholarship and come straight to Japan. I suggest you enquire through places like Tsuji Academy - they will tell you whether they are used to getting students in their teens or their twenties.

1) You will need a HIGH level of Japanese - usually level 2 of the NLPT JLPT  exam (you can sit it in the US, assuming that that is where you are). Level 1 is the highest (professional translators and interpreters aim for this) and Level 3 is often required for jobs with contact with Japanese people, e.g. hospitality. There is a short-cut - getting a certificate of completion from a Japanese-language school. I assume that schools have to be recognized or certified in some way.

2) Increasingly, food professionals in Japan go to some form of vocational college before they start working at a pro level. These courses tend to be from 1 to 3 years, and they typically start in April. However, the big schools are starting to set up courses that start in the fall, to suit Europeans and North Americans. Tsuji Academy is a particularly famous example. You should check the reputation of any vocational college carefully, and make sure that they are really interested in and capable of teaching foreigners.

3) Cost. I figured there must be some kind of assistance available for non-university study, and there is: MEXT Scholarship for Specialized Training College Students . This scholarship gives you 1 year of language training plus money for 2 years of senmon-gakko ("specialized training college") which is the standard course length. You should find the nearest Japanese consulate or embassy to you and see what information they can help you with. If you don't get a good reception, try again when there is somebody different on the counter....if at all possible, go in person (after phoning/mailing) because Japanese people really hate to say No to your face!

Senmon-gakko sometimes offer scholarships too, like this one from Sanko Gakuen, but you need to have specific qualifications in Japanese language - a bachelor's degree won't do.

4) Professional qualifications. Typically, Japanese chefs acquire their professional levels through a kind of apprenticeship system after they start working. This was a real handicap for foreigners, who would graduate from Japanese senmon-gakko and then not be able to get a visa to remain in Japan and work long enough to get advanced qualifications and recognition. THAT system has changed since 2014. This article from the Japan Times (2013) explains the problem and the proposed changes. The visa rules have now been changed, although there seems to be a lot of oversight, so small, individually-owned restaurants may not want to deal with all the paperwork.

Good luck, and let us know which area of Japanese food you are interested in, because each program has a different focus.

In 2013, "washoku" or Japanese food was recognized as a UNESCO Intangible Cultural Heritage. That changed the game plan considerably here in Japan, because there was suddenly a need to make Japanese culinary techniques accessible to foreigners at a professional level. It's not easy, but it is becoming possible.

I don't know whether to advise you to study Japanese HARD now while getting some kind of hospitality/food preparation/cooking qualification, and then coming to Japan, doing a 6-12 month language course to get you up to the required language level; or to apply for a MEXT scholarship and come straight to Japan. I suggest you enquire through places like Tsuji Academy - they will tell you whether they are used to getting students in their teens or their twenties.

1) You will need a HIGH level of Japanese - usually level 2 of the NLPT JLPT  exam (you can sit it in the US, assuming that that is where you are). Level 1 is the highest (professional translators and interpreters aim for this) and Level 3 is often required for jobs with contact with Japanese people, e.g. hospitality. There is a short-cut - getting a certificate of completion from a Japanese-language school. I assume that schools have to be recognized or certified in some way.

2) Increasingly, food professionals in Japan go to some form of vocational college before they start working at a pro level. These courses tend to be from 1 to 3 years, and they typically start in April. However, the big schools are starting to set up courses that start in the fall, to suit Europeans and North Americans. Tsuji Academy is a particularly famous example. You should check the reputation of any vocational college carefully, and make sure that they are really interested in and capable of teaching foreigners.

3) Cost. I figured there must be some kind of assistance available for non-university study, and there is: MEXT Scholarship for Specialized Training College Students . This scholarship gives you 1 year of language training plus money for 2 years of senmon-gakko ("specialized training college") which is the standard course length. You should find the nearest Japanese consulate or embassy to you and see what information they can help you with. If you don't get a good reception, try again when there is somebody different on the counter....if at all possible, go in person (after phoning/mailing) because Japanese people really hate to say No to your face!

Senmon-gakko sometimes offer scholarships too, like this one from Sanko Gakuen, but you need to have specific qualifications in Japanese language - a bachelor's degree won't do.

Good luck, and let us know which area of Japanese food you are interested in, because each program has a different focus.