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The story so far

In 2013, UNESCO recognised traditional Japanese cuisine, Washoku, as an intangible cultural heritage. Tokyo, acknowledged as the world's gourmet capital in the MICHELIN Guide, has heightened global interest in Japanese food and the expansion of Japanese restaurants overseas has created a demand for chefs proficient in authentic Washoku and Sushi.

The Tokyo College of Sushi & Washoku Japan was established in 2016, with a curriculum focused on delivering practical cooking skills, emphasising meticulous preparation and service. Students there undergo technical examinations and practical exercises, ensuring complete mastery of the craft of Washoku. The school, with world-renowned chefs as instructors, integrates menu plans from prestigious restaurants into the curriculum. Employing a small-group class system, we aim to nurture individuality through personalised attention. An annual student survey contributes to continuous improvement in teaching and the learning environment. We aim to replicate the success of the Japanese college here in the UK.

Japanese culinary school classroom
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Government certified

Our diploma course is officially certified by the Japanese government, ensuring quality education and industry recognition.

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Culinary Japanese instructors

A brief history of Tokyo College of Sushi & Washoku

Founded in 2016 as part of the Mizuno Gakuen Educational Corporation, our specialised Japanese cuisine curriculum courses span two years, double the hours compared to a general cooking school's Japanese cuisine course. This extended duration is necessary for a thorough education in authentic Japanese culinary arts. Notably, the emphasis lies on practical and in-depth cooking training, offering students a hands-on approach to learning Japanese cooking techniques and knowledge.

Upon graduation, designated by the Minister of Health, Labour and Welfare, and certified as a vocational school, students can obtain a chef's license without the need for an exam. Our comprehensive education extends beyond cooking techniques, encompassing hygiene management, nutrition, and knowledge about various ingredients, shaping students into well-rounded food professionals.

Students get the chance to immerse themselves in the rich tapestry of Japanese food culture through hands-on experiences that explore essential tools, utensils, and tea integral to the creation of Japanese cuisine. Our curriculum delves deep into various cultural backgrounds, providing students with a holistic understanding of the art and tradition of Japanese culinary practices.

Our esteemed instructors, including a renowned Japanese chef and sushi expert acclaimed globally, bring real-world expertise to the forefront. The curriculum is directly linked to the menu of a famous restaurant, ensuring students acquire cutting-edge techniques and knowledge that drive the current trends in Japanese cuisine.

In today's global culinary landscape, Japanese food has transcended cultural boundaries. At our schools, students get the opportunity explore new Japanese food styles and menus, comparing and contrasting with foreign cuisines. We offer classes with a global perspective, including hospitality training for foreigners and overseas training, ensuring our students are well-versed in the world standard of "WASHOKU."

Mizuno Gakuen History

Mizuno Gakuen has a rich history that dates back to 1966 when it established the Hiko Mizuno Jewellery Design School. In 1979, the institution received approval as Japan's first specialised training school dedicated to jewellery education, marking a significant milestone. In 1983, Mizuno Gakuen was officially approved as the Mizuno Gakuen Educational Corporation. The Jewellery school underwent a name change in 1990, becoming the Hiko Mizuno Vocational School Jewellery College.

Over the years, the Mizuno Gakuen Educational Corporation continued to expand its offerings and expertise. In 1997 they launched a watch course, following certification from the Japan Watch Importers Association. The institution diversified further in 2004 with the introduction of a shoes course, followed by a bag course in 2007.

In 2008, Mizuno Gakuen expanded its reach with the opening of Hiko Mizuno Vocational School Jewellery College, Osaka. The institution continued to innovate, in 2009 establishing the Advanced Jewellery Course (a 4-year course), providing students with the opportunity to attain the title of "Advanced Specialist."

The year 2012 witnessed the inauguration of the Tokyo Cycle Design College, marking Japan's first specialised training school focused on bicycle education. Mizuno Gakuen continued to embrace new fields, as evidenced by the opening of a watch course at Hiko Mizuno Jewellery College, Osaka in 2016.

In the same year, Mizuno Gakuen introduced the Tokyo Sushi and Japanese Cooking College, specialising in sushi and Japanese cuisine. The institution remained at the forefront of education by inaugurating a bicycle mechanic course at Hiko Mizuno Jewellery College Osaka in 2020, further diversifying its curriculum and contributing to the development of skilled professionals in various fields.

Sushi Student chef serving a sushi dish
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Short-term visas

Enjoy the convenience of a short-term visa option, making travel arrangements hassle-free for international students.

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Washoku and Bento box making

Washoku: Traditional Japanese Cuisine

Washoku, which translates to "Japanese cuisine," is a culinary tradition deeply rooted in Japanese culture and history. It encompasses a diverse range of dishes and cooking techniques that have evolved over centuries. The history of Washoku can be traced back to ancient times when rice cultivation became prevalent in Japan around 2,000 years ago. With rice as a staple food, various cooking methods such as steaming, boiling and fermenting were developed to prepare meals.

Over time, Washoku was influenced by interactions with neighbouring cultures, including China and Korea, leading to the adoption of ingredients, seasonings, and cooking techniques. During the Nara (710-794) and Heian (794-1185) periods, Buddhist monks played a significant role in shaping Washoku by introducing vegetarian dishes and tea culture. The use of seasonal ingredients and the concept of harmony and balance in flavours and presentation became fundamental principles of Washoku during this period.

The medieval era saw the emergence of sushi, initially as a preservation method for fish. Over time, sushi evolved into a delicacy enjoyed by samurai and nobles. During the Edo period (1603-1868), Japan experienced relative peace and stability, leading to the flourishing of arts and culture, including culinary arts. Edo (now Tokyo) became a culinary hub where regional specialties from across Japan converged, contributing to the rich tapestry of Washoku.

In the modern era, Washoku has gained international recognition and was designated as a UNESCO Intangible Cultural Heritage in 2013 for its cultural significance and craftsmanship. Despite influences from global cuisines, Washoku remains deeply ingrained in Japanese society, reflecting the country's reverence for nature, seasonality, and meticulous attention to detail in food preparation and presentation. Today, Washoku continues to evolve while preserving its traditional techniques and principles, serving as a symbol of Japanese identity and culinary excellence on the world stage.