Top photo: Yukari with Chef Yuji WakiyaMiddle photo: Chef Joel Robuchon
Bottom photo: Nobu Matsuhisa, Adria Ferrar, Yukio Hattori, Joel Robuchon & Heston Blumenthal
Interesting quotes from the summit:
Junichiro Koizumi: If tourists understand Japanese food they will undertand Japanese food better.
Joel Robuchon on Japanese cuisine: nothing is wated, the wonder of umami, Japanese cuisine is delicate and meticulous, and the importance of seasonality
Pierre Gagnaire: loves Japanese seafood, in particular tairagai, and ingredients such as yuzu, sansho, shiso and shiso flowers
Many of the chefs raved Japanese ingredients including kombu, katsuobushi, seafood, yuzu, sansho, wasabi, shiso and the amazing presentation that is essential in kaiseki cuisine.
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