This Japanese gastronomy fest concluded with an exclusive Japanese Seafood Soiree hosted by Hiroshi Suzuki with Katsura Sunshine as the Master of Ceremonies at the Imperial Club
Japanese cuisine has taken the world and India by storm in the last few years with its delicate and distinct flavours attracting the food connoisseurs as well as the health-conscious across the world.
To popularise Japanese food culture in India, the Japanese Embassy offered a glimpse of the intricacies that go into Japanese cuisine and dining etiquette across several locations in Delhi and Mumbai through March.
The first stop for Master Chef Hal Yamashita – the only Master Chef of Japanese cuisine globally, was at IHM Pusa Road, Delhi from Feb 29 to March 1, where he introduced students to the nuances of cooking Japanese food. He followed this with a session at IHM, Mumbai from March 3 to March 7.
This Japanese gastronomy fest concluded with an exclusive Japanese Seafood Soiree hosted by Hiroshi Suzuki with Katsura Sunshine as the Master of Ceremonies at the Imperial Club by The Leela. This event was organised in partnership with various Japanese restaurants like Fatty Bao, Izumi, Kofuku, Olive Bar and Kitchen and Bangalore-based EIJ (Enrich India and Japan) Consulting Pvt. Ltd., which introduces Japanese companies and products in the Indian market.
Sensei Aika Sakagami, who accompanied the Master Chef, took over the sessions on Japanese etiquette, including how to eat and present the Japanese cuisine ‘Washoku’, registered as UNESCO Intangible Cultural Heritage. In Mumbai, the Japanese Embassy also introduced special seafood dishes in restaurants like Izumi in Bandra, Kofuku in Andheri, and Olive Bar and Kitchen in Khar.
“We see great potential for Japanese cuisine in India. We especially, sense the expansion of Japanese cuisine in the Indian market post-COVID. According to a survey by the Japanese Ministry of Agriculture, Forestry and Fisheries, there are 38,000 Japanese restaurants worldwide, but only 400 in India. This data strongly suggests the potential for Japanese cuisine in the Indian market. We believe that Japanese cuisine enjoyed and cherished worldwide, will be similarly embraced here in India, becoming a part of daily food culture before we know it.” said YOSUKE SHIBATA, CEO of EIJ Consulting Private Limited.