So You Think You Know All About Sushi?

On Monday, July 22nd, So Japanese Restaurant in London hosted the second pre-opening showcase for the newly established Tokyo College of Sushi & Washoku London. The purpose of this exclusive event was to introduce the college’s curriculum and expertise to culinary professionals and enthusiasts.

The Tokyo College of Sushi & Washoku is the first culinary school in the UK dedicated exclusively to Japanese cuisine. It offers a range of courses, including a full-time professional diploma and part-time intensive short courses. These programs cover essential Japanese culinary techniques, from sushi making and knife skills to the preparation of traditional Washoku dishes.

The courses also offer in-depth training in Japanese culture, food culture, taste training and Japanese language lessons.

There will be two kitchen classrooms, each able to take up to 24 students, so there is capacity for 48 students to learn at the same time.

Students must be over 18 at the start of the course and there are courses ranging from six weeks, to six months, depending on individual requirements.  Professional chefs can also organise flexible, bespoke, day-release courses to fit around their existing work commitments.

Rinri Mizuno CEO of Tokyo College of Sushi & Washoku and his son Louis 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 London 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.”

The pre-opening showcase gave the attendees a unique opportunity to observe Sushi Masters, Chef Yoshihiko Shida and Karou Yamamoto in action, demonstrating authentic Japanese cooking techniques, elite knife skills and perfect presentation.

Student Recruitment Manager, Natalia Ilchenko played MC welcomed the guests to the taster session, introducing herself as the go-to contact for any enquiries relating to courses at the school.

The Chefs’ Forum’s Director, Catherine Farinha then talked of our delight in working with the school to host the second in a series of warm-up events in advance of the Grand Launch set to take place on the 19^th 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 brogen@redcherry.uk.com and save the date.

Guests also had the chance to sample a variety of sushi and washoku dishes, showcasing the meticulous preparation and presentation that are hallmarks of Japanese cuisine. The event was open to hospitality professionals and was very well attended.

The tasting menu consisted of:

Nigiri sushi
Inari sushi
Mackerel stick sushi
Hosomaki
Wagyu beef dishes
Vegan sushi

Masaru Wanatabe, College Principal and Spokesperson for the Tokyo College of Sushi & Washoku, 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 19^th September.”

He continued

“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 won Michelin stars. Students at our Sushi School can be assured of the highest possible standards of expert tuition by Japanese Government approved Sushi Masters.”

Neil Nugent, an accomplished 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 at Tao Group really enjoyed the day, she said

“It was wonderful to see the culture and ingredients used and the sill 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 at 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.”

This event not only highlights the college’s commitment to promoting authentic Japanese cuisine in the UK but also provides a platform for networking and learning among London’s culinary community.

Please email natalia@sushicollege.uk to discuss the courses, registration and partnerships.

Visit the Tokyo College of Sushi & Washoku website HERE.

Photography by Carlos Farinha.