In 2013, traditional Japanese cuisine, or Washoku, was registered as an intangible cultural heritage by UNESCO. In the MICHELIN Guide, with its world-famous restaurant rankings, Tokyo was named the gourmet capital of the world and Japanese food is attracting worldwide attention. Because Japanese restaurants are expanding into overseas markets, chefs skilled in authentic Washoku and Sushi are currently in demand. Cooking techniques, which start from careful preparation to making the most of the characteristics of the ingredients, beautifully displaying the culinary blessings from nature and from the four seasons, and meticulous service; chefs with such authentic Omotenashi (Japanese hospitality) skills, are in need in and outside of Japan.
The goal of both of the courses offered at Tokyo College of Sushi and Washoku aims at helping students acquire the official Washoku Chef license issued by the Japanese Government, which certifies you world-wide. The curricula, offered in English as well as, include explanations of authentic sushi making - beginning with rice preparation to cutting and presentational techniques - creating dashi (Japanese soup stock) from scratch, creating seasonal dishes - an integral element of Japanese cuisine - and expertise in Japanese Food Culture - which includes preparation of new-style sushi, tempura, soba, as well as the processes of making fermented food in addition to sake, miso, soy sauce, and natto.
Courses offered include:
Washoku Chef and Sushi Chef Course (2 years)
Advanced Chef Course (1 year; for those who have taken the Washoku & Sushi Chef Course)