The college is first of its kind in the UK solely dedicated to training in the art of Japanese cuisine and food culture for culinary professionals.

The range of courses include a full-time professional diploma and part-time intensive short courses, all certified by the Japanese Government. The course covers Japanese culinary techniques, from sushi-making and knife skills to the preparation of traditional Washoku dishes.

Rinri Mizuno, chief executive of the Tokyo College of Sushi and Washoku, said: “London was the obvious choice for our flagship school outside of Japan. I studied here and love the rich mix of culture that this city has to offer. I feel that now is the right time as you only have to look at the huge upsurge in overseas Japanese restaurants; from 24,000 in 2006 to 187,000 today in 2024.

“We want to pass on our knowledge and expertise, so our graduates can work anywhere in the world with an internationally, Government endorsed qualification in the art of sushi and washoku, as well as a sound knowledge of Japanese food, culture and taste training.”

The college has two kitchen classrooms, each able to accommodate up to 24 students, and an authentic sushi counter. The courses will also offer in-depth training in Japanese culture, the history of food in Japan, taste training and lessons in basic Japanese language, and range from six weeks, to six months, depending on individual requirement.

Nick Smith, head chef at Lloyds of London, added: “I love Japanese cuisine. The teaser session was insightful and I found it really interesting. I learnt lots of new tips and really enjoyed seeing the ‘one cut’ knife technique live.

“I’m so happy that there is now a school in London where local chefs like me with a passion for Japanese ingredients and cuisine can attend and learn from the very best in the business. I am really grateful to have been invited to this special event.”