Our Board
役員一覧
President
Takumi Kawano
Born in Nagoya, Aichi, Japan.
After rigorous training in kaiseki, Japan's traditional multi-course cuisine, Takumi Kawano has worked as a head chef and general manager across Japan, the United States, and Australia. Today, he continues to expand the possibilities of next-generation Washoku by integrating perspectives from medical science and nutritional studies into his culinary work.
He mastered the essence of Japanese cuisine at the prestigious KORAIBASHI KITCHO in Japan. Overseas, he served as Executive Chef at long-established Japanese restaurants such as SHIKI in Sydney and TENSHO, a shabu-shabu kaiseki restaurant in Los Angeles, where he led restaurant launches and operations while actively promoting Washoku culture rooted in the local communities.
In addition to his culinary career, he has pursued qualifications in fields such as healthcare, naturopathy, and molecular nutrition, building a deep understanding of the human body and nutrition that informs his approach to food.
His work includes organic and fermented food initiatives, collaborative events with fellow chefs, market stalls showcasing Japanese rice and traditional ingredients, food education programs, tea ceremony meals, and participation in Hōchō-shiki—a ceremonial knife ritual.
He has also presented on international stages such as Fine Food Australia and the World Rice Festival, where he showcased the beauty of Japanese rice and received praise from a diverse audience.
Beyond the kitchen, Kawano dedicates himself to education—organizing workshops for chefs, publishing books on Japanese food culture (including English-language editions), and sharing his knowledge through online courses and blogs.
Through these efforts, he plays an active role justin passing down both the skills and spirit of Washoku to the next generation.
Vice President
Yuri Tazunoki
Born in Hayama, Kanagawa and raised in Suita, Osaka. She began her career as a PR ambassador for Nissan Motor Corporation, representing the company as part of the 38th class of Miss Fairlady. Her role involved hosting major corporate events such as motor shows, new vehicle launches, and shareholder meetings, where she developed strong bilingual presentation and public speaking skills ,which she now applies in Australia, hosting events such as the Shijō-style Hōchō-shiki and Chefs' Chat events.
Following her time at Nissan, she obtained a certified nutritionist license and worked as a cooking instructor at ABC Cooking Studio. She later joined Recruit Co., Ltd., where she contributed to restaurant consulting as well as business development and participated in the launch of a premium dining platform within the Hot Pepper Osaka division.
In 2011, she relocated to Australia. In 2014, she founded SD Marketing Global Pty Ltd, and in the same year, launched Washoku Lovers, a platform dedicated to sharing the health benefits and cultural richness of Japanese cuisine. She also became a certified International Sake Master (Kikisake-shi) through SSI International, further deepening her expertise in Japanese culinary culture.
In 2025, she earned a postgraduate degree in Migration Law and Practice from the University of Technology Sydney with Distinction. She currently supports a registered migration agent while preparing for national certification.
With the transformation of Washoku Lovers into the Washoku Oceania Network, she continues to lead initiatives that connect culinary professionals, cultural educators, and communities, fostering a deeper appreciation of Japanese food traditions throughout Oceania.
Japanese cuisine is a symbol of longevity, wellness, and seasonal richness. I believe that food is medicine, and that eating well is a lifelong investment in health and happiness.
Many Australians who visit Japan are deeply impressed by the quality of Japanese food and wish to continue enjoying it after returning home. Through Washoku Oceania Network, we support chefs in Australia and New Zealand to learn and take pride in authentic Japanese culinary traditions.
We also aim to create opportunities for skilled Japanese chefs to migrate and work in Australia, contributing to the local food scene while preserving the integrity of Japanese cuisine abroad.
Committee
Takashi Ohuchi
Takashi Ohuchi's deep appreciation for food began in his early childhood, influenced by his family's long-established fresh fish kappo restaurant, "Daimon", in Tokyo.
While rooted in this traditional Japanese culinary heritage, his career path led him to train at a Michelin-starred restaurant in Germany. From 1988 to 1990, he served as Chef de Partie at the esteemed Hotel Adler Hausern in Southern Germany where he mastered sophisticated European cooking techniques and discipline.
Subsequently, he spent approximately two decades leading the modern Japanese restaurant "Uchi Lounge (O'Uchi)" in Sydney as its owner and executive chef.
Mr. Ohuchi demonstrated his versatile professionalism by excelling in every aspect of restaurant management, far beyond just cooking.
This included everything from ingredient sourcing, menu planning and development, and directing culinary techniques, to bartending (with expertise in sake, wine, and cocktails), staff recruitment, training, and management.
He also oversaw inventory control, cost management, and marketing, comprehensively managing all restaurant operations. These experiences honed his exceptional problem-solving abilities and customer service skills.
Mr. Ohuchi's culinary style is characterized by his profound understanding and fusion of both Japanese and European cuisines.
He is particularly passionate about creating innovative dishes and signature items that utilize fresh, organic ingredients and local seasonal produce. Furthermore, he possesses extensive knowledge and adaptable skills regarding diverse dietary requirements, including gluten-free, vegetarian, halal, and kosher options.
His ability to work efficiently in fast-paced and demanding environments, coupled with his meticulous professionalism in maintaining consistent food quality is particularly noteworthy.
As a multilingual individual fluent in Japanese, English, Mandarin, and German, he continues to captivate people through food with his global perspective and strong communication skills.
My motto is 'Food and medicine have the same origin,' and my goal is to contribute to people's health through food. I'm especially passionate about introducing a wider audience to the appeal of Japanese cuisine that utilizes the fresh, wholesome ingredients grown in Australia's rich natural environment.
I'm also exploring unconventional pairings of sake with dishes from diverse cultures to help more people discover its profound charm. I hope to broaden the possibilities of Japanese food with you by honoring its traditions while embracing new, experimental approaches.
Committee
Ryota Kumasaka
An executive chef & director and operator of restaurant groups, and a consultant with over 15 years of experience in Japanese, French, and modern Australian cuisine. Currently based in Sydney, Ryota oversees two restaurant groups comprising a total of seven venues. His portfolio spans a diverse range of formats including bistros, yakiniku (Japanese BBQ), cafés, fine dining, and modern Japanese cuisine.
His flagship modern Japanese café, TENTO, was selected as one of the "Top 10 Japanese Restaurants in Sydney" by the Good Food Guide 2023, and also ranked among the "Top 20 Best Cafés in Sydney 2024." The venue has played a key role in introducing and popularizing the concept of enjoying ochazuke (Japanese rice soup) in a contemporary café setting in Australia.
Beyond menu development and day-to-day operations, Ryota is deeply involved in business planning, brand development, restaurant launches, multicultural team management, and marketing strategy. His integrated approach has led to the successful creation and growth of multiple food and hospitality concepts in Australia.
In recent years, he has strengthened collaborations with Japanese municipalities, promoting Japanese ingredients and culinary culture throughout Australia.
At this NPO, I hope to contribute to the development of washoku (traditional Japanese cuisine) in a variety of ways—not only by leveraging my diverse management experience to promote the culture and knowledge of washoku throughout the Oceania region, but also by exploring and advancing new styles of washoku suited to different times and regions, supporting those seeking to expand from Japan to Australia, and assisting the food and beverage industry in Japan with inbound strategies.
Adviser
Hideo Dekura
Mr. Dekura is a renowned Japanese culinary researcher and author of numerous English, French, Spanish and German-language books on Japanese cuisine, including Fine Arts of Japanese Cooking, Encyclopaedia of Japanese Cuisine, Japanese Cooking at Home, and Essentially Japanese. He serves as the Director of Japanese Functions of Sydney and Culinary Studio Dekura.
His contributions to the global promotion of Japanese food culture have been recognized with prestigious awards, including the Foreign Minister's Commendation and the Minister of Agriculture, Forestry and Fisheries Award. He holds grandmaster-level certifications from Shijō Shinryū and Shijō Tsukasa schools, and is a certified instructor with the National Federation of Skilled Professionals in Japan.
In 2021, Mr. Dekura was awarded the Order of the Rising Sun, Gold and Silver Rays by the Government of Japan for his lifelong dedication to Japanese culinary arts and cultural diplomacy.
His passion for sharing his skills and knowledge with the younger generation is immense. In 2020, together with Yuri Tazunoki, he co-founded the "Chefs' Chat event", a platform to inspire and connect emerging culinary talents with experienced professionals in Japanese cuisine.
It is with the utmost respect and sincere congratulations that I extend my best wishes on the establishment of the esteemed non-profit organization.
The remarkable development and enduring history of Japanese cuisine in Australia over the past half-century are a testament to the country's uniquely rich and vibrant multicultural society. Such achievements would not have been possible without this diverse and inclusive foundation.
As you embark on this new chapter, I deeply hope that you will continue to move forward with unwavering dedication, embracing the support and collaboration of your community, and always with a spirit of gratitude and integrity.
Washoku, or traditional Japanese cuisine, reflects the essence of Japanese culture — harmony with nature and the seasons, deep respect for ingredients, and the spirit of hospitality.
As a Japanese chef living abroad, I see great significance in sharing the true essence of Washoku, starting here in Australia and throughout the Oceania region.
Through training local chefs and young talent, promoting cultural exchange, organizing events, and sharing knowledge through media platforms, I aim to spread the beauty and philosophy of Washoku across the world.
As a chef, I am committed to preserving and evolving Japanese culinary traditions, and to building a cultural bridge between Japan and the global community through this organization.