You should really get your Japanese language up to speed before venturing here especially if u're here for culinary classes otherwise it'll end up in a lot of frustration for you. Instructors here don't speak English (and they wouldn't care less), no way they will pick up a new langauage becos of 1 student. You should know basic Japanese terms used around the kitchen (and there terms and concepts used are sometimes difficult to translate into English) and when you find yourself in these circumstances you are really on your own.
That's one reason you don't really see great Japanese chefs from other races. Language is a major barrier. Next would be culture, Japanese chefs don't go to a cooking school, they are trained as apprentice, spent 10 years of their lives working their butt off for peanuts to learn the craft. You really need to check the syllabus of the schools on your list. Most do Western culinary courses catered to local Japanese or housewives.
In recent years there are Japanese cooking schools appearing especially in US. Most are founded by Japanese chefs who saw the need to train local people to work in the industry. One of which, California Sushi Academy was started to specifically help non-Japanese get some basics in Japanese cuisine.
Hope this helps
