The roots of Washoku can be traced back over a millennium, evolving in tandem with Japan's history and culture. The cuisine's foundations were laid during the Nara and Heian periods (710-1185), with the introduction of rice as a staple and the influence of Buddhist monks emphasizing vegetarianism. Washoku further matured during the Edo period (1603-1868), characterized by a thriving culinary scene in Edo (modern-day Tokyo) and the convergence of regional specialties.
Washoku embodies a set of fundamental principles that distinguish it as a culinary art form. Key among these principles is the emphasis on seasonality, with ingredients carefully selected to align with the natural bounty of each season. The concept of "harmony" (wa), balancing flavours, colours, and textures in a single dish or an entire meal, is another cornerstone. "Balance" (kyo) and "variety" (so) play crucial roles, ensuring a diverse and well-rounded dining experience.
Image courtesy of Metropolitan Museum of Art
Tokyo College of Sushi and Washoku London
1.1 These terms and conditions apply to all cookery classes, courses and events (collectively referred to as "Classes") provided by Tokyo College of Sushi and Washoku London (operated by Mizuno Gakuen London Ltd, hereinafter "the College").
1.2 Please read these terms carefully before making a booking.
2.1 A legally binding contract between you and the College is formed upon completion of your booking and receipt of full payment ("the Booking Date").
2.2 The booking details and these terms and conditions together constitute the entire agreement between you and the College.
3.1 All fees must be paid in full at the time of booking.
3.2 We accept payment by credit card, debit card, and bank transfer. If you wish to pay by bank transfer, please contact us by email at info@sushicollege.uk prior to making your booking.
3.3 Invoiced payment is available for corporate and group bookings.
4.1 If you have any allergies, dietary restrictions or other special requirements, please notify us by email before or at the time of booking.
4.2 Please note that we may not be able to accommodate all requests depending on the nature and content of the Class. We strongly recommend contacting us in advance to confirm whether your requirements can be met.
4.3 All requests for special accommodations must be submitted by email no later than one week before the Class date.
5.1 All bookings are non-refundable.
5.2 Rescheduling requests will be accepted provided that notice is given at least 14 days before the Class date.
5.3 Bookings may be transferred to another person. You must notify the College in advance of the Class and provide the name of the replacement participant.
5.4 Once a course has commenced, fees are non-refundable.
5.5 Requests to defer the course start date will be considered provided that notice is given at least one month before the scheduled start date, subject to availability.
5.6 Cancellation terms for corporate and group bookings will be agreed individually and confirmed in writing at the time of booking.
5.7 As a general rule, cancellations made less than one month before the event date will not be eligible for a refund.
6.1 The College reserves the right to terminate a contract with you if:
6.2 In the event that the contract is terminated on any of the grounds set out above, fees paid will not be refunded.
6.3 In the event that the College cancels a Class for reasons within its control, a full refund will be issued in respect of that Class.
7.1 Cookery classes involve the use of knives, open flames and heat sources. A health and safety briefing will be provided at the start of each Class; however, the College cannot accept responsibility for any injury or illness sustained during a Class.
7.2 The College will not be liable for any failure or delay in the performance of its obligations resulting from circumstances beyond its reasonable control, including but not limited to power failure, natural disaster, pandemic, terrorist act or third-party industrial action.
7.3 Public liability insurance is in place.
7.4 Nothing in these terms and conditions seeks to exclude or limit your statutory rights as a consumer.
8.1 All recipes, course materials, videos, logos and branding used in connection with the College's Classes are the intellectual property of Mizuno Gakuen London Ltd and are protected by copyright.
8.2 You may not reproduce, distribute, post on social media or otherwise make secondary use of any such materials without the prior written consent of the College.
8.3 Recording or audio-taping of any Class, in whole or in part, is strictly prohibited.
9.1 Personal data provided to us will be processed in accordance with the UK General Data Protection Regulation (UK GDPR) and all applicable data protection legislation. Please refer to our Privacy Policy for full details.
9.2 We will use your personal data only for the following purposes:
9.3 We will not share your personal data with third parties except where required or permitted by law.
9.4 Photographs may be taken during Classes and related events for marketing purposes. Your consent will be sought at the time any photograph is taken.
10.1 Each provision of these terms operates independently. If any provision is found to be unlawful or unenforceable by a court or other competent authority, that provision shall be deemed severed and the remaining provisions shall continue in full force and effect.
10.2 These terms are governed by the laws of England and Wales, and any disputes arising in connection with these terms shall be subject to the exclusive jurisdiction of the courts of England and Wales.
10.3 The content and menu of any Class is subject to change due to ingredient availability, seasonality or curriculum requirements.
10.4 For all enquiries, please contact us at: info@sushicollege.uk
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.
Learn moreWe're able to provide fully customised programmes specifically designed to cater to the unique requirements of professional chefs, culinary experts, and industry leaders aiming to elevate their skills in traditional Japanese cuisine. click the link below to find out more, or get in touch by emailing us at info@sushicollege.uk
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