The 20th Chefs Chat: Activity Report

February 7, 2026

The 20th Chefs Chat: Activity Report

Event Date: Monday, February 2, 2026

We are pleased to share the report for our milestone 20th Chefs Chat (Tabete Mite Zadankai).

Since its inception in October 2020, this event has served as a unique platform for sharing experiences centered around the concept of “Eating, Seeing, and Thinking” about Japanese cuisine (Washoku). Since the 19th session, the NPO WASHOKU OCEANIA NETWORK (WON) has taken over the organization, making this the second successful event under our NPO’s leadership.

Blessed with beautiful weather, the day began with an atmosphere that was both welcoming and filled with a scholarly focus as participants gathered.

Part 1: Opening & The Spirit of “Manaita-biraki” (2:00 PM)

The session was facilitated by Takumi Kawano, Representative of WON. After explaining the purpose of the event and the day’s schedule, participants—including professional chefs, hospitality industry members, and food culture enthusiasts—introduced themselves, sparking a lively energy from the start.

Awards and Recognition

The session opened with a special announcement. Last year, Takumi Kawano was honored with two prestigious titles:

  • “Master of Japanese Cuisine (5th Order)” by the Japan Federation of Certified Skilled Workers.

  • “Ho-sho Shihan” (Master of the Knife) by the Shijo-tsukasa House.

These titles recognize not only technical skill but a deep commitment to the spirituality, etiquette, and respect for life inherent in Japanese cuisine. Master Hideo Dekura formally presented the recognition to the audience.

The “Manaita-biraki” Ceremony: Preparing the Sacred Space

Following the awards, we conducted the “Manaita-biraki” (The Opening of the Cutting Board) ceremony, narrated by Yuri Tazunoki.

The Hocho-shiki (Knife Ceremony) is a traditional Japanese ritual dating back over a thousand years to the Heian period. In this tradition, the cutting board is not merely a kitchen tool but a sacred space for facing life. “Manaita-biraki” is the formal ritual of putting a new, pure cutting board into service. By purifying the space and calming the mind before the first cut, we offer gratitude and respect to the ingredients.

Manaita-kiyome: Purification for Safety and Gratitude

We performed the ritual using salt and sake:

  • Sprinkling salt in the four corners to purify the space.

  • Carefully wiping the surface with a cloth soaked in sake.

  • Offering a final bow to pray for health and food safety.

Part 2: Hands-on Workshop – The Art of Temaki Sushi (2:30 PM)

The group moved to the kitchen for the main program: a practical seminar on Temaki Sushi (Hand Rolls).

Seminar Highlights

Chef Hiro introduced a diverse menu of Temaki, designed to be enjoyed as-is or fine-tuned with a dropper of soy sauce:

  • Salmon & Avocado

  • Wagyu Cigar

  • Eel & Cucumber

  • Pork Jalapeño

  • Foie Gras with Apple Compote

  • Scallop with XO Sauce

The workshop followed a structured flow: Chef Hiro demonstrated a roll and explained its intent, then all participants prepared and tasted it.

　

Why “Temaki”?

Chef Hiro shared his philosophy behind choosing Temaki. While traditionally a home-style dish in Japan, it has been reinterpreted globally—particularly in the US—as a participatory dining experience. Driven by this potential for engagement, he founded a specialty Temaki bar.

　

Dialogue and Professional Insights

The Q&A session went beyond simple recipes. Professionals discussed:

  • The technology behind seaweed (Nori) warming machines.

  • The development of custom Temaki stands.

  • Key considerations for serving Temaki in a commercial setting.

  • Popular flavor profiles and market trends.

　

Part 3: Chefs Chat Discussion & Closing (3:30 PM – 4:00 PM)

Returning to the tables, the dialogue continued freely. The transition from ritual to practice to discussion allowed participants to experience the “philosophy” of Japanese food firsthand.

Closing Remarks

The 20th Chefs Chat was a profound experience, sharing not just techniques but perspectives and professional wisdom. Participants noted that the session “changed their view on Temaki” and provided “ideas to implement immediately in the workplace.”

WON will continue to explore and promote the possibilities of Japanese food culture. Registration for our free membership is open, providing priority access to future events. We also welcome anyone interested in speaking as a guest lecturer.

　

Special Thanks to Our Participants (Alphabetical Order)

We were joined by 21 attendees, including active chefs and industry professionals. We sincerely thank:

  • Akira Horikawa (Omakase at Prefecture 48)

  • Araya Saeteng (Melbourne, Domo)

  • Enzo, Gaku, & Tomoki (WAKA)

  • Grin Jun (Melbourne, Domo)

  • Hiroshi Manaka (FIVE at Prefecture 48)

  • Kaz (Osaka Bar)

  • Sarah (Ouchi)

  • Sou Kim & Yong Lee (MITTO)

  • Stan (Tento)

NPO Board Members:

Takumi Kawano, Yuri Tazunoki, Ohuchi Takashi, Ryota Kumasaka

Special Advisor:

Hideo Dekura

Special Presenters (Norimono Team):

Hiro Kano (Lecturer), Ferdinan (Owner), Winnie (Chef)

norimono | Japanese Hand Roll Bar | Sydney

69 Willoughby Road, Crows Nest, NSW 2065

The value of this Chefs Chat lies in bringing together diverse cultures and experiences to discuss how we perceive, communicate, and utilize the art of cooking. Thank you to everyone who made this 20th session so memorable.