ONLINE REGISTRATION IS NOW CLOSED!
Where:
Pasadena Convention Center
300 E Green St., Pasadena, CA 91101
Time:
9:00 am - 4:00 pm
alcohol sampling ends at 3pm
What is Japanese Food & Restaurant Expo?
Mutual Trading Japanese Food & Restaurant Expo is the largest showcase of Japanese food, alcohol beverage and restaurant supplies and is the principal meeting place for food-service professionals and suppliers.
Hosted annually in Los Angeles, and in New York, the expo attract thousands of food retailers, food-service business owners, trade professionals and chefs.
Is the Expo open to public?
Expo is not open to general public. This is strictly a trade show and is open to those in food-service businesses only.
Can I bring my kids to the Expo?
This is a trade show for professionals. No one under 18 is allowed.
Is the parking free?
Attendees are responsible for own parking fees. Public parking is available near the event site. All day fees average $12.
Seminar Schedule:
■ Seminar Stage A
10:30 - 11:00
Miyazaki Beef: New Cuts to Maximize Profits
by Nobuo Fukuda, Owner & Chef, Teeter House
11:30 - 12:00
5 Things To Love About ULTS
by Yuki Okudaira, General Manager, Japan Seafood Export Promotion Association
12:30 - 13:00
Hocho Service Center Presents: Knife Sharpening Lecture & Demo
by Misao Hirano, CEO, Tsukiji Masamoto
13:30 - 14:00
Japanese Green Tea: Hidden Stories Revealed
by Naoya Shimizu, Nihoncha Instructor, JA Shizuoka
■ Seminar Stage B
11:00 - 11:30
Curry: The Best Under-The-Radar Japanese Comfort Food
by Lorie Kim, Curry Ambassador, S&B
12:00 - 12:30
Shaking It Up With Shochu, An Easy To Make Shochu Cocktail Demonstration
by Jaymee Mandeville, Senior Ambassador, Bacardi USA
13:00 - 13:30
Nuru-kan Warmed Sake: Broadening the Joyful Sake Experience
by Toshio Ueno, Executive Instructor & Vice President, Sake School of America
2016 Expo Photo Gallery
[smart-grid row_height="150" style="2" lightbox="magnific-popup"]- Mutual Trading Japanese Food & Restaurant Expo is the largest & longest running Japanese Foodservice Trade Show outside of Japan
- Pre-register for hassle free admission!
- Japanese Ceramic-ware: Factory-Direct Prices!
- Expo Exclusive Knives: One-Day Show Special Sale! (limited quantity)
- Shaking It Up with Shochu by Jaymee Mandeville, Senior Portfolio Ambassador, Bacardi USA
- Knife Sharpening Lecture & Demonstration by Misao Hirano, Tsukiji Masamoto
- Miyazaki Beef: Two-Time Champion of Japan’s Wagyu Olympics
- ULTS (Ultra Low Temperature Seafood): Reliable Year-Round Source
- Sake: Mainstreaming Consumption by Antony Moss MW, Director of Strategic Planning, Wine and Spirit Education Trust (WSET)
- Miyazaki Gyu: The Secret & Many Uses of Melt-In-Your-Mouth Beef by Nobuo Fukuda, James Beard Award Winner, Chef & Owner, Teeter House
- The Lastest Trend in Food Health Regulations by Akiko Tagawa, Principal, Quality F.A.C.T.S., LLC
- The King of Sake Rice, Yamadanishiki by Takeyoshi Honda, Chairman, Honda Shouten
- ULTS: What No One Tells You Aboutby Yuki Okudaira, Director General, Japan Seafood Council
- Selling Sake in America by Bob Bath MS, Professor of Wine & Beverage Studies, The Culinary Institute of America at Greystone
- Meet vendors and discuss ideas!
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