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Chefs and food industry professionals came together to engage in dialogue about washoku culture<\/p>\n<\/li>\n
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The gathering served as a space to share practical ideas and on-site innovations<\/p>\n<\/li>\n<\/ul>\n
While the number of events has been limited so far, from the very beginning we have prioritised creating spaces where people can meet face to face and build genuine connections.<\/p>\n
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\nAbout the WON Team<\/h2>\n
WON is currently operated by four (+1) members<\/strong>.<\/p>\n
Each member brings a different background, yet all share a common vision:
to nurture washoku and Japanese food culture on the ground across Oceania.<\/strong><\/p>\nTakumi Kawano \u2014 President<\/h3>\n
A Japanese chef who has trained both in Japan and overseas. Integrates nutrition science and naturopathy perspectives into his cooking. He explores food and ingredients at a molecular level, researching taste through the five senses and the effects of food on the body. He actively shares insights on food and health through social media and blogs.<\/p>\n
Yuri Tazunoki \u2014 Vice President<\/h3>\n
A professional in event management and international exchange. Utilising her background in nutrition, she communicates the appeal of washoku through roundtable discussions and community-building initiatives.<\/p>\n
Takashi Ohuchi \u2014 Committee<\/h3>\n
A chef who blends traditional washoku with international training experience. Drawing on his background in restaurant ownership, he works to expand the possibilities of Japanese cuisine. A pioneer in the vegan and organic food scene in Australia.<\/p>\n
Ryota Kumasaka \u2014 Committee<\/h3>\n
An owner-chef operating multiple restaurants in Australia. Based on his local achievements, he promotes new styles of washoku and cultural expression.<\/p>\n
Hideo Dekura \u2014 Advisor<\/h3>\n
A leading figure in the international promotion of Japanese food culture, and serves as a Japanese Cuisine Goodwill Ambassador.<\/p>\n
\u27a1 Full profiles are available here:
Our Board \u2013 Washoku Oceania Network<\/strong><\/a><\/p>\n
\nWhy We Established This Organisation<\/h2>\n
WON was established not simply to promote Japanese food, but to create practical knowledge and meaningful connections that can be applied on site<\/strong>.<\/p>\n
Japanese food culture encompasses more than just dishes themselves:<\/p>\n
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Dialogue between chefs<\/p>\n<\/li>\n
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On-site creativity and innovation<\/p>\n<\/li>\n
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The sharing of health-related and cultural values<\/p>\n<\/li>\n<\/ul>\n
We believe these strengths deserve to be cultivated in the Oceania region.
Through learning, dialogue and practice, we will continue creating spaces where washoku can grow organically in the field.<\/p>\n
\nPlanned Activities for Autumn 2026<\/h2>\n
(Members can actively participate)<\/em><\/p>\n
In 2026, the following initiatives will begin in earnest.
By becoming a member, you can engage through participation and early access to information.<\/p>\nEarly February (02\/02\/2026 monday): Tabete-mite-Zadankai (Chefs chat)<\/h3>\n
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Participate in interactive discussions with chefs and food industry professionals<\/p>\n<\/li>\n
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Learn about Japanese food culture and practical approaches from the field<\/p>\n<\/li>\n
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Members-only access to follow-up materials and discussion summaries<\/p>\n<\/li>\n
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Early access to the latest Japan\u2013Australia food industry information and tasting opportunities<\/p>\n<\/li>\n<\/ul>\n
Early March: FOODEX JAPAN 2026 Research Visit<\/h3>\n
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Access insights into ingredients and products discovered on site that are applicable to the Oceania market<\/p>\n<\/li>\n
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Learn about overseas market opportunities through members-only reports and materials<\/p>\n<\/li>\n
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Information that can be utilised for future sourcing, on-site implementation, and event planning<\/p>\n<\/li>\n<\/ul>\n
Late March: Ramen Workshop Event<\/h3>\n
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Experience hands-on ramen-making techniques and conceptual approaches<\/p>\n<\/li>\n
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Participate in networking and discussions with fellow chefs<\/p>\n<\/li>\n
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Contribute feedback after the workshop and help shape future initiatives<\/p>\n<\/li>\n<\/ul>\n
Members-Only Online Networking<\/h3>\n
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Join online meetings to share on-site experiences and insights<\/p>\n<\/li>\n
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Collaborate on ideas for \u201cwhat we should do next\u201d<\/p>\n<\/li>\n
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Build networks with other members and WON team members<\/p>\n<\/li>\n<\/ul>\n
\nJoin as a Member (Free)<\/h2>\n
WON is currently welcoming individual members, restaurant members, and corporate members<\/strong>.<\/p>\n
Becoming a member allows you to engage not only in seasonal activities, but also in the ongoing process of cultivating washoku culture over time.<\/p>\n
Benefit: Discounted event fees<\/p>\n
\u27a1 Individual Membership<\/a>\u00a0<\/strong><\/p>\n
\nFor Restaurants \u2014 Free Registration Available<\/h2>\n
WON offers free registration for restaurants across Oceania on our website.<\/p>\n
By registering, you can connect with other members and chefs, and receive priority access to information about roundtables, workshops and upcoming activities.<\/p>\n
Why not start by registering casually and becoming part of the WON community?<\/p>\n
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