Japanese Restaurants Abroad (JRO) brought chefs, restaurateurs and businesses from around the city for a two-day seminar highlighting how ‘made-in-Japan’ ingredients have become an integral part of modern Australian cuisine.

The first day featured a cooking presentation from the CEO of Masuya Group Ken Sadamatsu. Mr Sadamatsu titillated cooking brains with tips on new menu dishes and suppliers who can enable chefs to include Japanese ingredients in their menus.

One hat chef Harunobi Inukai of Brancharu demonstrated his Japanese-French cuisine crafting skills on the second day. 

The theme of the conference was that any menu, be it pub or restaurant, can enhance its appeal with the addition of Japanese ingredients and dishes.