TREASURES OF JAPAN Kick-off Party and Awards Ceremony

To celebrate the launch of the TREASURES OF JAPAN website, we hosted a luncheon party welcoming professionals from the travel and culinary worlds. The gathering also featured the presentation of the “TOJ Award,” recognizing destinations and individuals who embody our theme “Let’s Journey Through Japan.”

Guests savored warm onigiri and pickles prepared by Yoshie Kamiya of “Nigiribito” from Usa City, Oita Prefecture, who is featured on our TOJ site. The onigiri was served with seasonal yellow yuzu-kosho. Many guests expressed amazement at how such simply prepared rice balls – just cooked rice shaped by hand – could taste so extraordinary.

The appetizers created by the venue’s owner Kazutoshi Narita, Asia’s Best Pastry Chef, and Chef Koji Sasagawa received high praise for their visual beauty and layered, delicate flavors.

We were honored to welcome Reverend Jimyo Yamasaki of Juumyo-in, Enryakuji Temple on Mount Hiei, who serves as the vice director of Enryakuji Kaikan. The Kaikan, a temple lodging within the grounds, offers overnight stays along with experiences in shojin ryori (Buddhist vegetarian cuisine), zazen meditation, and sutra copying. Noting the increasing number of international visitors, he invited all to visit Mount Hiei “to discover their inner selves.”

Then came the announcement of the TOJ Award. This award recognizes individuals, facilities, or organizations that not only provide exceptional destinations, cuisine, and service but also contribute to the revitalization of their local communities.

This year’s TOJ Award was presented to Chef Toshiharu Sunayama of “sén” at Yasenkan in Tenkawa Village, Nara Prefecture. You can read about Chef Sunayama’s inn and restaurant in our feature article “Watershed Cuisine in a World Heritage Village ~ Tenkawa, Nara Prefecture” on our website.

Mr. Masashi Sugita, President of PEER TO Inc., one of our sponsors, presented Chef Sunayama with a grant certificate. This award is not meant to recognize past achievements but rather to encourage future endeavors, and we hope the grant will support Chef Sunayama’s new restaurant venture.

The toast was proposed by Kotaro Toriumi, aviation and travel analyst, who emphasized that food is one of travel’s primary attractions and offered strong encouragement for TOJ’s mission to introduce Japan’s hidden treasures.

The reception buzzed with lively exchanges between travel and culinary professionals, as well as those involved in inbound tourism, all celebrating the launch of TREASURES OF JAPAN.

TOJ Award recipient Chef Sunayama engaged in an intense culinary discussion with owner-patissier Narita, who was highly trusted by legendary chef Joël Robuchon.

Thus, TREASURES OF JAPAN made its successful debut. We extend our heartfelt thanks to Yoshie Kamiya of “Nigiribito” who traveled from Oita, and to everyone at Le Salon Privé.