Tokyo College of Sushi and Washoku, London is the first cookery college exclusively dedicated to teaching authentic Japanese cooking techniques and skills in the UK. Our approach begins with teaching how to correctly select and identify your ingredients, adapting to local cultures and environments. As an example, Japanese cooking employs soft water with fewer minerals, enhancing the extraction of UMAMI flavour from the ingredients. In contrast, many European countries use hard water, which impacts the extraction of UMAMI, even when employing the same ingredients. It's differences such as these that we teach our students, giving them the knowledge to create truly authentic Japanese dishes.
Japanese cuisine has become global, breaking cultural barriers. Our school stands out as students explore new Japanese food styles and menus, comparing them with foreign cuisines. We offer classes with a global outlook, including hospitality training programmes, preparing you for a world where Japanese food has become a global delight.
Chef Yoshihiko Shida has worked as an instructor / educator in Japanese culinary institutes for over 32 years. Before being an instructor, he gained over 10 years practical experience in a variety of restaurant and hotel kitchens after graduating, with overseas experience in Lausanne, Switzerland, and Guam, a remote US island in the Pacific.
Since graduation, Chef Yamamoto has worked for 15 years as a head chef in Japanese restaurants in London and has been a chef patron in Tokyo. He is also skilled in classic French cuisine and has worked in many restaurants overseas, including Nigeria.
Chef Hasegawa was born in a Sushi restaurant and has worked for over 20 years as a head chef in Kyoto and Ginza, Tokyo. He is one of the founding chefs of the Tokyo College of Sushi and Washoku.
Chef Ota has worked as a head chef in many famous and exclusive Japanese restaurants in Ginza, Akasaka, and New York city. He is also an expert for “Shojin Ryori”, traditional Japanese vegan cuisine.
Chef Ito has worked as a head chef in many Japanese restaurants mainly in Tokyo Japan. He has launched many Japanese authentic restaurants. So he is familiar with restaurant operations and Japanese menu development.
Chef Okuda launched his own Japanese restaurant when he was 29 years old. In 2003 he opened Kaiseki restaurant “Ginza Koju”, which was awarded a Michelin star when it first came to Japan in 2008. He then launched a Sushi restaurant “Ginza Harumi” in Tokyo, and a Kaiseki restaurant “Paris Okuda” in Paris, France in 2013. He worked as the educational supervisor for the Tokyo College of Sushi and Washoku since its first beginnings.
Chef Bertolo is the only college authorised foreign instructor. He is in part responsible for developing the Sushi and Washoku program and has taught many professional Japanese chefs. He is the winner of The Japan World Sushi Cup in 2017, and The Japan Washoku European Cup in 2022.
White City Place has been designed to foster collaboration, featuring 'energetic' communal areas, vibrant dining establishments, and avenues adorned with trees. It's a hub where forward-thinking organisations coexist, ranging from pioneers in life sciences to influential cultural institutions.
As a vital component of the White City Innovation District, the campus stands as a key element in this thriving community. Just a brief stroll away lie prominent landmarks such as Television Centre, Imperial College, White City Living, and Westfield London, extending the boundaries of its influence.
Situated a short walk away is Europe’s largest Japanese food hall – Japan Centre Ichiba. A collaboration between the Japan Centre Group and Cool Japan Fund. Cool Japan Fund, a public-private fund with partial ownership by the Japanese government, dedicates itself to helping businesses promote Japanese products, food and culture internationally. Through its alliances with local and artisan suppliers throughout Japan, Japan Centre Ichiba is able to offer genuine products and unique regional produce sourced exclusively from some of the finest producers and farmers to the UK. In conjunction with partners Kikkoman and Gekkeikan, renowned Japanese brands of soy sauce and sake, the venture exemplifies a commitment to showcasing the essence of Japanese culinary and cultural offerings.
