Learn to prepare “Vegetable Mandala” using fresh local ingredients
With Yoshiko Hondo, the founder of “Wa-Vegan” Japanese Vegan foods

After graduating from high school, Yoshiko Hondo became a food coordinator. In 1990, Yoshiko decided to move to New York by herself after working for the accommodation development company as a cooking workshop assistant. At an early stage in New York, she acquired the art of various cuisines while working. Soon after, she was employed by “the Hudson River Club” and temporarily transferred to “Nomura Executive Dining” as a sous-chef and served her dishes to foreign executives.
In 1996, Yoshiko moved to Los Angeles with her career and experience. Through an organic and macrobiotic style in Los Angeles, she experienced the differences between East Coast and West Coast cultures. She ended her 10 years of American life and returned to her homeland, Japan in 2000.

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Vegan Culinary Experience Tour Series #2

Culinary Class of Japanese Ancient Vegan Cuisine
by Masayo Minagawa, gastronomist and cooking expert for innovative vegan cuisine

Born in Yokohama City, worked at a facility for the handicapped in Yokohama City to fulfill her goal of “working for the benefit of society” .
While working, she suffered from severe back pain and cervico-omo-brachial disorder, which were occupational diseases, she depended on medication heavily.
Her illness raised her awareness about food, and she came across “Future Meal Tsubu-tsubu (millet & vegan diet).”
After retirement, she moved to Mt.Minobu. She has chosen Mt. Minobu, because it is magically located on the ecliptic connecting Japan’s religious sacred places from Mt. Fuji, Mt. Shichimen, to Izumo Taihsa Shrine, on the Spring/Autumn Equinoxes.
She renovated and lives in 140 years old traditional Japanese house and enjoying the country-side living with “Tsubu-tsubu (millet & vegan diet)” style.

Award-winning French Chef Meets Minobu’s Heritage

Witness how the RED U-35 Grand Prix-winning French chef Kohei Horiuchi creates
nouvelle cuisine with local produce, in a traditional atmosphere

Born in Fuji-Yoshida, a town at the northern foot of Mt. Fuji, in 1986.

Graduated from a culinary academy, worked as cook at restaurants and hotels in Tokyo, and developed career at a Michelin 2-star-restaurant “La Grenouillère”, located in a northern France countryside.

Returned to Japan in 2018, made chef at a French restaurant “Ichii” in Roppongi, Tokyo.

In 2021, awarded with grand-prix at RED U-35.

Since April 2022, preparing to open his own restaurant in his hometown at the foot of Mt. Fuji.

Learning From The Temple Mountain / Jazz Night

Discover the history of the sustainable food traditions of Mount Minobu
with renowned food researcher Ayame Osanai / Enjoy jazz live in the evening !

Food culture researcher

Senior researcher Keio University SFC

CEO Shokunokai Nihonbashi, Tokyo

Chef, pâtissière, Sake sommelière

Born in 1996, she started her own blog as a pâtissière when sha was 14, and is hosting the blog since, now as a food researcher.

While her master’s degree study in food culture, she founded and opened Shokunokai Nihonbashi in Tokyo to re-create and serve dishes based on the lost recipes in the past aera.

She was awarded with grand prize in U-30 entrepreneurs contest at World Economic Forum Annual Meeting in Davos. She is actively involved in the areas of food loss, creative cooking, and food education.

Celebrating Japanese Food and Culture

Noh performers, gagaku musicians, an indigo dyeing artist, and
kaiseki chefs will collaborate to put on an unforgettable gala