Tokyo College of Sushi and Washoku, London showcases its curriculum
On Monday, July 22nd the Tokyo College of Sushi and Washoku, London hosted another in a series of exclusive demonstrations at So Restaurant in London to showcase its curriculum and expertise to professional chefs.
The Tokyo College of Sushi and Washoku, London is the first of its kind in the UK solely dedicated to training in the art of Japanese cuisine and food culture for culinary professionals. Its range of courses include a full-time professional diploma and part-time intensive short courses, all certified by the Japanese government, and cover Japanese culinary techniques, from sushi-making and knife skills to the preparation of traditional Washoku dishes.
The College has two kitchen classrooms, each able to accommodate up to 24 students, and an authentic sushi counter. The courses will also offer in-depth training in Japanese culture, the history of food in Japan, taste training and lessons in basic Japanese language, and range from six weeks, to six months, depending on individual requirements. Professional chefs can also organise flexible, day-release courses to fit around their existing work commitments and companies can arrange bespoke courses for their chefs to meet individual needs.
Rinri Mizuno, CEO of the Tokyo College of Sushi and Washoku, attended the event and enjoyed meeting some of London’s finest chefs and Japanese cuisine enthusiasts in advance of the school’s official launch this September, Mizuno said; “London was the obvious choice for our flagship school outside of Japan. I studied here and love the rich mix of culture that this city has to offer. I feel that now is the right time as you only have to look at the huge upsurge in overseas Japanese restaurants; from 24,000 in 2006 to 187,000 today in 2024. We want to pass on our knowledge and expertise, so our graduates can work anywhere in the world with an internationally, government endorsed qualification in the art of sushi and washoku, as well as a sound knowledge of Japanese food, culture and taste training.”
This event gave attendees an opportunity to observe sushi masters, Chef Yoshihiko Shida and Karou Yamamoto, demonstrating authentic Japanese cooking techniques, elite knife skills and perfect presentation.
Host on the day was Student Recruitment Manager, Natalia Ilchenko, who welcomed the guests to the taster session, and introduced herself as the go-to contact for any enquiries relating to courses at the school.
The Chefs’ Forum’s Director, Catherine Farinha, spoke about the Grand Launch, set to take place on the 19th September, at the newly built school in Wood Lane, White City.
Details of the forthcoming launch will be announced shortly, but any chefs interested in attending should make contact with
[email protected], and save the date.
Neil Nugent, Development Chef, Innovation expert and Founder of the Panku street food brand attended on the day, he said; “This event was extremely informative and London is ready for a school like this, as Japanese food becomes part of our everyday lives. We have over 150 Panku kiosks within Asda stores throughout the UK and we look forward to not only attending the school ourselves, but also to send our sushi trainers along for some world-class enrichment and CPD.”
Fei Wong, Group Dim Sum Chef, Tao Group really enjoyed the day, she said; “It was wonderful to see the culture and ingredients used and the skill level was astounding. I was very interested to learn that classes can be structured around individual business requirements and I would be very interested in attending the school.”
Nick Smith, Head Chef, Lloyds of London was delighted to attend, watch the demonstration and network with his culinary peers over lunch, he concluded; “I love Japanese cuisine. Today’s teaser session was insightful and I found it really interesting. I learnt lots of new tips and really enjoyed seeing the ‘one cut’ knife technique live. I’m so happy that there is now a school in London where local chefs like me with a passion for Japanese ingredients and cuisine can attend and learn from the very best in the business. I am really grateful to have been invited to this special event today.”
The event not only highlighted the college’s commitment to promoting authentic Japanese cuisine in the UK but also provided a platform for networking and learning among London’s culinary community.
Masaru Wanatabe, College Principal for the Tokyo College of Sushi and Washoku, London, emphasised the institution’s mission to impart a deep understanding of Japanese culinary arts, adapted to local cultures and environments; “Our curriculum starts with the basics, requiring only a passion for Japanese food and a desire to learn the traditional crafts associated with it.” he said. “It is wonderful to see so many people here from our industry and I am excited to welcome them all to come and see the new facility in White City for the opening ceremony on the 19th September. Our chefs have over 60 years’ experience between them and have taught over 12,000 chefs from across the world, many of whom have gone on to achieve culinary greatness and 12 have even been awarded Michelin stars. Students at our College can be assured of the highest possible standards of expert tuition by Japanese Government approved Sushi Masters.”
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