SEAFOOD/DASHI

TRADITIONAL JAPANESE SOUP AND FRESH SEAFOOD

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SEAWEED

GLOSSY SEAWEED GROWN BY THE SEA

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MISO

RICH SEASONING MADE BY FERMENTATION

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UNTAPPED POTENTIAL
AWAITS
IN THE DIVERSE
INGREDIENTS OF JAPAN

“World's Great Ingredients” brings top chefs together from America, Europe, and Southeast Asia, provides them with Japanese ingredients for them to try in conjunction with ideas originating from their diverse backgrounds and techniques… The ultimate goal is to release the untapped potential of these ingredients.

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THE FUSION OF
A DIVERSE ARRAY OF
JAPANESE INGREDIENTS
AND CULTURES OF
VARIOUS COUNTRIES

There are many Japanese ingredients which have never been eaten in other countries. The chefs will work with ingredients that have been selected with the utmost focus on quality.

Eric Ripert

Eric Ripert

Chef and co-owner of the acclaimed New York restaurant Le Bernardin

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SEAFOOD / DASHI

U.S.A.

Pascal Barbot

Pascal Barbot

Chef of “Astrance Paris”

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SEAWEED

FRANCE

Jareuk Sriaroon

Jareuk Sriaroon

Very popular chef and teacher in Thailand

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MISO

THAILAND

JAPANESE CUISINE
GOODWILL AMBASSADORS

Ari Kastrati, Chief Hospitality Officer of MGM Resorts International, and Takahashi Takuji, the third generation chef of Kyoto’s Kinobu, will tell us about the appealing qualities of Japanese cuisine, or washoku, and it’s ingredients. With respect for tradition, this pairing of chef and a steward of domestically produced Japanese ingredients will realize and popularize a new concept for the meaning of Japanese food culture.

Takuji Takahashi

Takuji Takahashi

Kinobu's third-generation chef

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Ari Kastrati

Ari Kastrati

Chief Hospitality Officer
MGM Resorts International

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COLLABORATION MOVIES

JAPANESE INGREDIENTS THAT CAN BE COOKED IN VARIOUS WAYS

SEAWEED X FRANCE

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SEAFOOD / DASHI X U.S.A.

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MISO X THAILAND

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