日本料理調理人（板前） 日本料理調理人（板前）
What 日本料理調理人（板前） do
An English description is being prepared. Japanese description:
日本料理は割烹（かっぽう）料理とも言うが、割烹とは材料を「切って煮る」という意味で、日本料理の基本を表している。
小さな店ではほとんどの作業をひとりでやることもあるが、料亭、旅館等では仕事が分業化されている。呼び名も店によって異なるが、掃除、洗い物、野菜の下処理等下積みの「追い回し」、盛り付けをする「先付け、八寸場」、焼き魚、天ぷら等加熱調理を担当する「焼き場、揚げ場」、煮物、吸い物等だしを使った味付けを担当する「蒸し場、煮方」、刺身を切る「板場」に分かれる。
日本料理は味覚だけでなく、盛り付けの美しさや季節感を大事にしているので、器選びと盛り付けも重要な仕事となる。また、料理の味を左右するのはやはり材料であり、新鮮で良質な材料を求めて早朝から市場へ仕入れに出向くことが多い。
なお、セントラルキッチンでかなりのところまで調理し、店舗では簡単な調理を行う和食レストランチェーンも都市部を中心に増えている。
◇ よく使う道具、機材、情報技術等
調理道具（包丁、ガスコンロ等）
Employment type of workers
日本料理調理人（板前） salary
The average annual pay for 日本料理調理人（板前） in Japan is ¥3.79M (≈ $24,107; Basic Survey on Wage Structure (2025), national). The estimated median is ¥3.53M, the typical range is ¥2.73M–¥6.18M and the top 10% earn about ¥5.38M.
How does your pay compare with people your age?
Your numbers are not sent or stored. The distribution is estimated from Japan's national wage statistics, including pay differences by age.
Pay by ageest.
Estimated from the average pay and average age (44.9) using the age-wage curve of the Basic Survey on Wage Structure.
Pay by experienceest.
Pay by employment typeest.
The average hourly wage of ¥1,745 is 1.5× Japan's national average minimum wage of ¥1,177 (fiscal 2026). Minimum wage by prefecture →
Japanese pay is shown in yen (¥5.57M = 5.57 million yen ≈ 557万円). Dollar figures use the current rate of 157.25 yen per dollar and are for reference only; purchasing power differs.
Pay over time
| Year | Average pay | Employment | Openings ratio |
|---|---|---|---|
| 2021 | ¥3.33M | — | — |
| 2022 | ¥3.40M | — | — |
| 2023 | ¥3.59M | — | 2.85x |
| 2024 | ¥3.69M | — | 2.76x |
| 2025 | ¥3.79M | — | 2.38x |
Projected pay for 日本料理調理人（板前） (3, 5 and 10 years)est.
Today ¥3.79M → in 3 years ¥4.20M → in 5 years ¥4.50M → in 10 years ¥5.35M (10-year range ¥4.60M–¥6.21M). The model assumes pay growth of +3.5% per year.
What drives the annual growth rate
Projected pay = current pay × (1 + annual growth)^years. The annual growth rate starts from a base wage-growth rate and adds or subtracts labor demand (the job-openings-to-applicants ratio), wage momentum and AI replacement risk for each occupation. Projections are not guarantees. How it is calculated →
Outlook score for 日本料理調理人（板前）
Each component is a percentile rank among all occupations in the same country (0–100). Weights: labor demand 25, wage momentum / openings 15, pay level 15, AI resistance 25, aging workforce 10 (Japan only), entry barrier 10.
Will AI replace 日本料理調理人（板前）? AI replacement risk
How AI is changing this job
A written analysis for this occupation is being prepared.
AI replacement risk compares the parts of a job that are easy to hand to AI or software (processing information, documentation, repetitive computer work) with the parts that are hard to automate (physical work, working closely with people, judgment in unpredictable settings), using the MHLW job tag survey on work activities, work context, skills and knowledge. The result is a relative position among all occupations in the country, scaled to 0–100%. Methodology →
Labor demand for 日本料理調理人（板前）
A ratio above 1.0 means there are more job openings than applicants (a labor shortage). The 5- and 10-year figures are estimates from the openings ratio, wage momentum and AI replacement risk.
The same job in the United States
| 日本料理調理人（板前） Japan | Cooks, Restaurant United States | |
|---|---|---|
| Median / average pay | ¥3.79M ≈ $24,107 | $37,390 |
| Pay in 10 years (est.) | ¥5.35M | $52,700 |
| Outlook score | 70 | 65 |
| AI replacement risk | 14% Very low | 19% Very low |
| Workers | — | 1.4M |
Matched by occupation (SOC code). Yen converted at 157.25 JPY/USD for reference; Japanese figures are averages, U.S. figures are medians, and the surveys define occupations differently.
Skills, education and requirements for 日本料理調理人（板前）
Key skills
Skill levels from the MHLW job tag worker survey.
Key knowledge areas
What the work involves
Important abilities
Licenses and certifications (Japan)
- 調理師 National license
- 専門調理師 National license
- 調理技能士 National license
- ふぐ調理師 National license
Related qualifications listed on job tag (names in Japanese). Some are mandatory, others recommended.
Education of workers
Training before entry
Related work experience
Difficulty of entry: ★★★☆☆ Moderate (from education, training, experience, licenses)
How to become 日本料理調理人（板前）
The typical path in Japan is shown by the education, training and experience of current workers above and in the Japanese guidance below. A detailed English guide for this occupation is being prepared.
Guidance from job tag (Japanese)
ふぐを扱う場合、ふぐの持つ猛毒による中毒事故を防ぐためにほとんどの自治体でふぐ調理師資格を必要としている。
店に住み込んで2～10年程度修業することもある。立ち仕事のため、一定の体力を必要とする。また調理する上で細かい作業があるので手先の器用さも必要とされる。料理技術だけでなく「段取り」を組む力も求められる。料理に興味があり、優れた味覚を持っていることも重要である。
Career path and how to earn more as 日本料理調理人（板前）
Career-path guidance is being prepared. Pay by experience is shown in the Pay section.