The CAIBOK 5207 Japanese Cuisine exam tests a chef’s knowledge of traditional and modern Japanese cooking. It covers food styles from different parts of Japan, from Hokkaido to Okinawa. Chefs must understand key ingredients like rice, noodles, soy, and seaweed, and be able to use techniques such as knife work, grilling, steaming, frying, and making dashi. The exam also includes dishes like sushi, sashimi, hotpots, pickles, and modern fusion recipes. Chefs need to show they understand Japanese food culture, seasons, and presentation.

The test also looks at how chefs plan menus, serve food the traditional way, and create a good guest experience. Chefs must be able to plate food in a way that looks balanced and beautiful, pair dishes with tea or sake, and explain customs like omakase and kaiseki. Passing this exam shows the chef can prepare Japanese food with skill, respect for tradition, and the ability to meet modern restaurant needs.