Demonstration by Jpanese prominent chefs

• It is comprised of lecture part for Japanese cuisine culture, and demo part (including tasting, and sometimes hands-on activities)
• Let the guest chef use sponsor‘s products for its promotion. And conduct a questionnaire to find potential customers in the event

＜History and Future plans＞
①14.11 :Masanobu Inaba （Conrad Tokyo）@Taiwan
②15.4 :Masanobu Inaba （conrad Tokyo）@Taiwan
③15.11 :Hirokazu Tomisawa（Yoshimura) @Taiwan
④16.4 :Hirokazu Tomisawa（Yoshimura ) @Taiwan
⑤16.11 :Hidehito Uchiyama（Ginza uchiyama) @Taiwan
⑥17.5 :Msasaki Kurata（Kurata）@Taiwan
⑦17.11 :Hirokazu Tomisawa（Yoshimura ) @Taiwan
⑧18.2 :Hidehito Uchiyama（Ginza uchiyama) @Singapore
⑨18.5 :Shogo Shikawatari (Roppongi Ikkon) @Taiwan
⑩18.11 :Hidehito Uchiyama（Ginza uchiyama) @Singapore
⑩18.12 :Shogo Shikawatari (Roppongi Ikkon) @Korea
⑪19.5 :Takumi Kato（Sushi Hasegawa） @Taiwan
⑫19.10 :Shogo Shikawatari (Roppongi Ikkon) @Korea
⑬19.12 :To be confirmed @Singapore
⑭20 :To be confirmed @Los Angeles

※High-profiled chefs disclose their own skills, and recipes.

Certification of cooking skills for Japanese cuisine in foreign countries

• As a certification body acknowledged by Japanese government, we provide the Bronze certification program, holding 2-day session.  (Day 1st: Demo and lecture, Day 2nd: practical and written exam)

Detail:　http://www.maff.go.jp/j/shokusan/syokubun/pdf/chori_o_e.pdf

＜History and Future plans＞
①18.5 :Shogo Shikawatari (Roppongi Ikkon) @Taiwan
②18.11 :Hidehito Uchiyama（Ginza uchiyama) @Singapore
③18.12 :Shogo Shikawatari (Roppongi Ikkon) @Taiwan
④19.5 :Takumi Kato（Sushi Hasegawa） @Taiwan
⑤19.12 :Hidehito Uchiyama（Ginza uchiyama) @Singapore
⑥20 :To be confirmed @Korea

Guest chef event  (Japanese high-profiled chef × Local chef)

• To promote and enhance its own brand equity
• To cultivate new potential customers and ensure a long run profit
• To motivate staff