Chefs Can Now Learn Authentic Japanese Cuisine In London!
The Chefs’ Forum’s Catherine Farinha had the pleasure of catching-up with Chef Yoshihiko Shida and student, Geraldine Torres at Tokyo College of Sushi & Washoku, to find out from both a lecturer and student perspective of why chefs should visit the college and expand their skillsets.
As a Japanese Government Certified Sushi Master and accomplished Chef Instructor at the prestigious Tokyo College of Sushi & Washoku, in London’s White City, Chef Yoshihiko Shida is dedicated to teaching the art and science of authentic Japanese cuisine, traditions and culture.
With a mission to inspire chefs worldwide and having taught over 10,000 of them, the college blends traditional techniques with modern culinary practices, offering a unique learning experience that sets it apart from other culinary institutions in the UK.
Chef Shida believes that the college provides an unparalleled opportunity for chefs to elevate their skill set and enrich their culinary repertoire.
“Learning authentic skills and knowledge about traditional sushi and Japanese cuisine enhances chefs’ abilities and can improve their businesses. Even chefs working in non-Japanese cuisines can benefit from learning how to use Japanese condiments like miso paste or soy sauce,” he explained.
The college offers a variety of courses designed to meet the needs of both experienced and novice chefs and facilitate culinary knowledge expansion, these include:
• Using Japanese ingredients and condiments.
• Cooking without excess fat and oils
• Perfecting plating and presentation
• Mastering Japanese knife techniques for higher-quality dishes
For those with limited time, the college provides one-day “Chef’s Secret” course, which packs the essence of Japanese cooking into a three-hour session designed to elevate any dish to the next level.
The Tokyo College of Sushi and Washoku offers a unique learning environment. What sets it apart is its distinction as the only culinary school for Japanese cuisine authorised by the Japanese government.
Classes are taught in English by experienced Japanese chefs, making the program accessible to international and native students alike.
Chef Shida noted the importance of learning authentic Japanese techniques: “More than 70% of Japanese cuisine served in European Japanese restaurants is not authentic but fusion. Without the knowledge of authentic cooking, these dishes often miss the mark.”
Students can specialize in various aspects of Japanese cuisine, with practical training in sushi and Washoku, as well as Japanese sweets, Katsu curry, ramen, and gyoza. Practical training is at the heart of the curriculum. “All our lessons are hands-on,” said Chef Shida. “We start with demonstrations, then each student cooks with our assistance.”
Beyond technical skills, the college places significant emphasis on the cultural education and the significance of sushi and Washoku. “We have ‘Japanese food culture’ classes that introduce the history and cultural aspects of Japanese cuisine,” Chef Shida explained.
To ensure accessibility, the college also tailor-makes courses for international chefs who may not be already familiar with Japanese cuisine. Students are taught how to adapt Japanese recipes, substituting Japanese produce for locally available ingredients, making authentic Japanese cooking styles achievable in their local environment.
Completing the full-time six-month professional course will unlock a wealth of career opportunities for students. Graduates receive diploma certificates authorised by the Japanese government, enabling them to work in Japanese restaurants worldwide, including in Japan, for up to five years. Career counselling services further support graduates in securing positions in the culinary industry.
For Chef Shida, the most rewarding and joyful aspect of teaching is the enthusiasm of his students. “They are always eager to learn authenticity, which makes me incredibly happy and motivated. Every day is an exciting lesson.”
Aspiring chefs interested in mastering authentic Japanese cuisine are encouraged to explore the Tokyo College of Sushi & Washoku. As Chef Shida puts it, “Please visit and observe our lessons—we have extremely exciting sessions every day!”
Chef Shida has been so impressed with one student’s performance that he also wanted her to contribute to this article.
For Sushi College Scholar, Geraldine Sierra Torres, pursuing culinary education at the Tokyo College of Sushi & Washoku has been nothing short of transformative. Having spent the last three months and a week immersed in this rigorous and inspiring program, she is steadily mastering the art of traditional Japanese cuisine and preparing for a promising culinary career.
Geraldine’s journey at the Tokyo College has been packed with intensive hands-on training. “I’ve learned how to make sushi, including preparing sushi rice, hand-pressed nigiri, and hosomaki. I’ve also developed essential knife skills like katsuramuki and how to use Japanese single-sided blades,” she shared.
Every Wednesday, the curriculum extends into Washoku cooking, where students are taught to craft traditional Japanese dishes under the guidance of experienced chefs.
Geraldine wholeheartedly recommends the college to aspiring chefs, praising its practical, immersive approach. “It’s more than just cooking—it immerses you in the Japanese way of life,” she said. The college doesn’t merely teach techniques but fosters a deep respect for the culture behind Japanese cuisine.
Geraldine’s inspiration to study at the institution stemmed from a visit by Japanese chefs to her previous culinary college. “They showed me that Japanese cuisine is much more than sushi and popular street foods. Watching their incredible skills made me think, ‘How cool would it be if I could do that?’ That’s when I decided to apply for the scholarship programme.”
Adjusting to the nuances of Japanese culinary tools has been one of Geraldine’s greatest challenges. “I was classically trained with Western knives, which have double-sided blades, so learning to use Japanese single-sided blades required a lot of skill and practice.” Yet, she considers this challenge a vital part of her growth, as it has deepened her understanding and appreciation of Japanese cuisine.
When asked about her favourite dish to prepare, Geraldine enthusiastically named nigiri. “There’s nothing quite like this traditional sushi—it tastes completely different from the sushi I knew before this course.” Beyond tradition, the college encourages creativity. The most memorable moment for Geraldine was crafting a vegetarian sushi platter. “It was a lot of fun because I had to think about flavours and skills I could apply. Everyone’s creations were outstanding that day and we also learn a great deal from each other.”
The chef tutors at the Tokyo College have played a pivotal role in Geraldine’s journey. “They are very attentive and supportive. The classes are structured so we’re constantly building on skills we’ve learned before,” she said appreciatively.
The programme isn’t just about culinary skills—it’s a comprehensive preparation for a career in Japanese cuisine.“The college teaches foundational techniques, discipline, attention to detail, and respect for the culture, ensuring students are well-prepared for the industry.” Geraldine’s aspirations reflect her passion for the craft. “I hope to work in a Japanese restaurant in Japan to gain valuable experience and eventually open my own restaurant. I might even explore Japanese fusion cuisine.”
To those considering studying at the Tokyo College of Sushi & Washoku, Geraldine offers simple but heartfelt advice: “Take the leap and give it a chance. You never know what opportunities it could open up for you.”
As Geraldine continues her culinary journey, she represents the profound impact of dedication and cultural immersion in shaping a career that honours the traditions of Japanese cuisine.
