London Welcomes New Sushi & Washoku College in Ground-breaking Launch Event

The launch of London’s newest culinary institution, a dedicated Sushi & Washoku College, was celebrated with great enthusiasm yesterday (19th September). The event, organised in collaboration with The Chefs’ Forum, drew over 100 guests from the food industry, TV, media, culinary and education sectors. The school, which focuses on authentic Japanese cuisine, is set to become a pivotal training ground for chefs in the UK and Europe.

Among the attendees was Kurt Zdesar, founder of Chotto Matte, who shared his excitement: “This is great news for London! An authentic Japanese sushi school right here – I’m looking forward to taking my team down there and would love first dibs on the new graduates!”

Endo Kazutoshi, chef-patron of the renowned Endo at the Rotunda, whose restaurant boasts a three-month waiting list, echoed this enthusiasm, stating, “It’s fantastic to have a dedicated sushi school in London. I’m eager to send my chefs here and see how this training can enhance their skills.” Endo comes from a renowned family of sushi chefs and is well-known for combining traditional techniques with contemporary touches in his Omakase-style restaurant.

The event included a welcome speech by College Owner, Mr. Mizuno and a presentation by Mr. Kotaro Higuma from the Japanese Embassy, highlighting the school’s role in promoting Japanese culture, food, and language in Europe.

This was followed by the introduction of the school, showcasing its mission to teach traditional sushi-making techniques alongside the art of washoku—Japan’s holistic approach to food that emphasises balance and respect for ingredients.

Mizuno, the College’s owner, expressed his gratitude during the event:
“It’s been a long, however very enjoyable and exciting journey to open these doors, and I’m overwhelmed by the support from everyone here today. I look forward to welcoming chefs and sushi enthusiasts alike for open days and trial sessions in the coming weeks.”

Miguel Bértolo, Executive Chef at ACPP Lisbon, the school’s sister institution, was also in attendance. He shared insights on the collaboration between the two schools, highlighting the opportunity for students to exchange training between London and Lisbon, further enhancing their exposure to authentic Japanese culinary practices. Bértolo’s background includes top placements in global competitions like the World Sushi Cup, and he serves as the European representative of the Tokyo College of Sushi & Washoku.

Following the formal proceedings, guests enjoyed a reception featuring sparkling wine, iced green tea, and sake, while the school’s chefs prepared a sampling of authentic washoku dishes.

One of the most inspiring moments of the day came from Kai Hayter, an Anglo-Japanese student who has just begun his diploma. “Coming from Japanese heritage, it’s wonderful to learn about the cuisine and traditional cooking methods. The six-month diploma is the perfect way to deepen my connection with Japanese culture,” he said.

“With a focus on authentic Japanese culinary arts, this school is set to provide new opportunities for chefs across Europe, helping them master sushi and washoku while bridging cultural and gastronomic gaps between Japan and the UK.”

For more information on the Tokyo College of Sushi & Washoku and upcoming open days, visit the school website: www.sushicollege.uk