Food encapsulates a culture, and many different foods have flourished worldwide. London stands as one of the most culturally diverse cities in the world, offering cuisines from every corner of the globe. In recent years, the number of Japanese restaurants in London and the UK has seen a significant rise. This surge can likely be attributed to the fact that Japanese food is not only delicious and aesthetically pleasing but also boasts a healthy and eco-friendly cooking process.
However, it's worth noting that most Japanese cuisine served abroad often differs from the daily culinary experiences enjoyed in Japan. If you've had the opportunity to travel to Japan and savour authentic Japanese cuisine, you would know the distinction. Consequently, it is a timely occasion to reassess and redefine what truly constitutes authentic Japanese cuisine.
Of course, most of the ingredients do not come from Japan and this could impact on the authenticity of the experience had on Japanese cuisine outside of Japan. However, we believe the main reason is the misunderstanding regarding the fundamentals surrounding Japanese food culture. Once chefs gain an understanding of the fundamental basics of Japanese food culture, the dishes they prepare become truly authentic, making customers not just happier, but healthier too. Until now, the only authentic Japanese culinary cuisine college has been located in Japan, and studying there requires knowledge of the Japanese language. This is a significant obstacle preventing authentic Japanese cooking from spreading outside Japan. We are delighted to announce the establishment of the Tokyo College of Sushi and Washoku, London. This marks the first college outside Japan where you can learn authentic Japanese cuisine cooking and Japanese food culture from experienced Japanese chef instructors, all conducted in English.
This is a 6-month daytime programme designed to train you to become a professional Sushi and Washoku chef. The course begins by focusing on Japanese knife skills and basic cooking knowledge, gradually progressing to the point where participants acquire the skills needed to manage their own Japanese restaurants. Graduates receive a Diploma, alongside an official certification from the Japanese government.
Learn moreThis course is tailored for graduates of the 6-month professional diploma course or current chefs and staff in the restaurant and foodservice industry. It encompasses various focuses and themes, including charcoal grill skills, Soba and Udon noodle, Matcha and Japanese sweets, Sake and matching foods, and more. Participants will delve into specific subjects within a short timeframe, enhancing their expertise in each area.
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As Japanese restaurants continue to extend their presence in international markets, there is a growing demand for chefs proficient in authentic Washoku and Sushi. The required culinary skills encompass meticulous preparation, leveraging the unique qualities of ingredients, artfully presenting the culinary gifts of nature and the changing seasons, and providing attentive service. Chefs possessing such genuine Omotenashi (Japanese hospitality) skills are sought after both within and outside Japan. Invest in learning authentic Japanese Sushi and Washoku cuisine cooking, along with understanding Japanese food culture, to elevate your future career prospects.
Sushi is among the most well-known forms of Washoku. While the preparation of sushi is commonly perceived as simple, it is accurate to state that authentic sushi represents the pinnacle of Washoku, emphasising the intricacies involved in preparing both the rice and the ingredients.
In our college, you will not only master the art of "Nigiri (hand-formed sushi)" but also explore "Makimono (rolls)," "Chirashi (seafood rice bowl)," and even sushi options catering to vegans.
You will be taught the fundamentals of Washoku, focusing on cultivating your sense of taste – an essential skill for a Japanese chef. Training will encompass the proper use of Japanese knives, the basics of Dashi (soup stock), and various cooking techniques including simmering, frying, steaming, and grilling. The Japanese daily set menu, known as "Ichi-Ju-San-Sai" (three dishes, one soup, rice and pickles), taught in the class, serves as the foundation for all Washoku. This culinary foundation eventually evolves into Kaiseki, the supreme course menu.
