Spanish gastronomy returns to Japan with its sights set on the sea
Japan and Spain share a connection that transcends form and distance. This is why Foods&Wines from Spain, ICEX's international promotion brand for the food industry, within the framework of its agreement with the Ministry of Agriculture, Fisheries and Food – Spain Food Nation – decided to invest heavily in Japan alongside Vocento Gastronomía, organizer of Spain Fusión Tokyo and Madrid Fusión Ateli
The warm reception from the Japanese gastronomy sector has led to Spain Fusion returning to Tokyo this year on Tuesday, May 20th, and to Madrid Fusion Atelier Kyoto doubling its program from one to two days and developing its content around a theme as central to Japanese cuisine as it is to Spanish cuisine: the sea and its gastronomy.
In 2024, a delegation led by Quique Dacosta, Andoni Luis Aduriz and Jordi Roca starred in two events with different profiles, but with the common goal of promoting the Spain brand and connecting national producers with distributors specializing in Gastronomy in Japan.
Thus, Tokyo, the Japanese capital, hosted a successful edition of Spain Fusion, a format created by Vocento Gastronomía, where producers eager to enter the Japanese market presented their products to more than 400 professionals (chefs and restaurant purchasing managers, distributors, retailers, and specialized influencers). The historic city of Kyoto was the setting for the debut of a new format of Madrid Fusion, the world's most influential gastronomy summit.
Cooks, scientists, and artisans
The originality of this second edition of Madrid Fusión Atelier Kioto (taking place on the 22nd and 23rd at the Ritz Carlton Hotel) lies in its inclusion of oceanographers, environmental scientists, fishermen, fishmongers, and artisans among the panel of speakers. This new and broader perspective on gastronomy confirms that, in the current context, cuisine transcends the limits of that physical space and is compelled to consider the origin of products, the preservation of the resources and natural environments we use as a pantry, and excellence in the handling of raw materials from the sea (or the field) to the table.
However, in both the field of cuisine and in science and production, Madrid Fusión Kyoto has aimed for the highest level and selected the best of Japan and Spain.
The chefs leading the Spanish delegation are Ricard Camarena (Ricard Camarena Restaurant** and Verde, Valencia), Javier Olleros (Culler de Pau and Verde, O Grove), Albert Raurich (Dos Palillos*, Barcelona) and Chele González (Gallery by Chele, Manila).
On the host side, the level is equally high: chef, master, and ambassador of traditional Japanese cuisine Tomoharu Murata (Kikunoi***, Kyoto), Yoshihiro Narisawa, chef and owner of Narisawa (Tokyo, *Michelin and *green Michelin), Luca Fantin, an Italian based in Japan, and Koji Minemura, from the restaurant Ao (Tokyo), a chef who has found in the art of knife sharpening and cutting a way to modify and enhance flavors, allowing him to dispense with aromas and seasonings (including, in some dishes, salt). Minemura will give a presentation alongside the fishermen, fishmongers, and artisans who collaborate with him at the restaurant.
In the scientific section, Takashi Gojobori, director of the MaOI Institute (Marine Open Innovation), will talk about the importance of the blue economy in Japanese cuisine, and Atsushi Watanabe, a researcher linked to the Sasakawa Peace Foundation in Tokyo, will give a presentation on the history and future of seaweed in Japan.
As in Madrid Fusion 2025, Madrid Fusion Atelier Kyoto will feature Catalonia World Region of Gastronomy 2025 as the guest region that will accompany us on this journey.
Spain Fusion repeats its success in Tokyo
In Tokyo, the new edition of Spain Fusion will take place at The Edition Tokyo Tonaromon Hotel. Spain Fusion, a collaboration between Vocento Gastronomía and ICEX—within the framework of the agreement ICEX has with the Ministry of Agriculture, Fisheries and Food—is a format created specifically to showcase the best of Spanish gastronomy and serve as a platform for agri-food producers wishing to export to various countries to connect with national distributors and buyers. Besides the first edition in Japan in 2024, this event is gaining momentum in Texas (USA), where the fourth edition is being held this year; in Zurich, which is hosting the second; and in other countries.
The most original aspect of Spain Fusion is its combination of a commercial area where producers and potential buyers can network and enjoy tastings, with a program of informative presentations and guided tastings led by prominent gastronomy professionals and Spanish and Japanese chefs. This year, in addition to the aforementioned chefs (most of whom participate in both events), product specialists such as Alfonso Fernández, an international taster of extra virgin olive oils, will also be present, serving as master of ceremonies, as in previous editions; and Master of Wine Fernando Mora, also part of the Spain Fusion team and responsible for introducing the public to the diversity of Spanish wines.