Mihail Kostov: What Six Months in Japan Taught Him About Food, Culture, and Respect

Last year, Mihail Kostov, a graduate of HRC Culinary Academy, was selected as a trainee for the renowned Japanese Cuisine and Food Culture Human Resource Development Program, supported by Japan’s Ministry of Agriculture, Forestry and Fisheries (MAFF). During his six-month stay in Japan, he trained in one of the country’s leading restaurants, gaining hands-on experience in traditional Japanese cooking techniques. Today he shares with us more about his experience abroad.

How did living in Japan for six months influence your understanding of Japanese culture, both inside and outside the kitchen?

It showed me how to respect not only the ingredients, but also your guests and everybody around. It is called “omotenashi.”

It’s not about expecting a tip, recognition, or reward. It’s about making someone feel welcome and cared for.

Did the program meet your initial expectations? Were there any surprises or challenges you didn’t anticipate?

The program was beyond my expectations. I am extremely grateful to everyone, who was involved in this. There were a lot of challenges – language barrier, new culture, new place. But if you ask me whether I regret going there – absolutely not.

Can you share specific Japanese cooking techniques or philosophies you learned during the program that were new to you?

There are so many new things to me, but they were a bit tricky to learn. One of them is the specific way of making “Dashimaki Tamago.” It is hard to make it only with your chopsticks, but you get used to it. The techniques are important, but more important was the way they taught me to treat the products.

What was it like working in a top Japanese restaurant? How did this experience differ from your previous culinary experiences, such as your internship at Hotel Okura Amsterdam?

Working in a restaurant like “Shichi Jyu Ni Kou” is an amazing experience. You see the variety of seasonal dishes that are specific for Japan. Sometimes we even change some of the ingredients every week, because something more interesting is on the market. One of the best things, that I saw there is that their products are 98% fresh, especially the fish and seafood. I was never in doubt if it’s okay to eat or not. The difference between “Shichi Jyu Ni Kou” and Hotel Okura Amsterdam is not so big actually. You can feel the “omotenashi” in both places, the way of work is very similar. There are a few small things, that are different, but it is nothing special. I really enjoyed both of my internships.

Did you have a mentor during the program? If so, how did their guidance shape your culinary journey?

I had 2 mentors during my program. They were Saito-san (The owner of “Shichi Jyu Ni Kou”) and Kiku-san (The sous-chef of “Shichi Jyu Ni Kou). They were always there if I was in doubt of something, or if I had a question. They were not speaking so much English, but we always found a way to talk. I will be forever thankful to them, to everybody in the restaurant. When I got to my final exam, they gave me very good advice, and with their help, I managed to be the first one who finished it on time.

How did you navigate any language barriers in the kitchen and daily life? Did you pick up any Japanese language skills along the way?

This was really interesting. My way of communicating in the beginning with them was with Google Translate. But after a while, I slowly started to understand the meaning of their explanations.

I was talking in English and they were talking in Japanese and we understood each other.

In what ways has this experience influenced your personal and professional development?

It changed my view on the way of living. I understood that I really enjoy cooking Japanese food and one day I hope I will be able to open my small authentic Japanese restaurant.

You previously mentioned plans to inspire others with what you’ve learned. How do you intend to share your newfound knowledge and passion for Japanese cuisine?

As previously mentioned, I want to open a Japanese restaurant. There I will do the things as I learned it there. I will really enjoy it if somebody wants to learn from me one day.

What advice would you give to fellow HRC alumni or current students who aspire to participate in international culinary programs like this one?

Pursue your dreams, but be ready to leave behind a lot of things in the name of your career. It will all be worth it one day.