As a foreigner aspiring to become a "washoku" (Japanese food) chef, South Korean student Seo Dong-young faces a dilemma. The 23-year-old student at a Tokyo culinary school wants to stay here and work after graduation, but unfortunately that isn't an option.
Legally speaking, he must return to South Korea as soon as his exchange student visa expires next March.
"There is a huge difference between just learning basic skills in school and actually going out there to work with real pros," said Seo, a student at Hattori Nutrition College in Tokyo. "It's only after you've had real working experience that you'll be able to understand the certain way (Japanese people) act and think."