6 Chefs Create Impressive Menus Using Premium Ingredients from Nagasaki Prefecture, Land of Exceptional Produce.
In the photo from the event, from left to right: 1. Chef Suzuki Hiroyasu, 2. Chef Pantit Jindajitawat, 3. Chef Lek Chaiya Riab-roi,
4. Mr. Takahide Shibuya, a representative from Nagasaki Prefecture, 5. Mr. Kentaro Nagai, First secretary of Embassy of Japan in Thailand,
6. Mr. Pipat Eamsherangkoon, a board member of Hotel Nikko Bangkok, 7. Mr. Yusuke Sonoda, Management Director of Sonoriku Thailand,
8. Mr. Tadayuki Kanenaga, 9. Chef Ian Pongthawat Chalermkittichai. 10. Chef Marco Venudo, 11. Chef Kanya Ngamkham
4. Mr. Takahide Shibuya, a representative from Nagasaki Prefecture, 5. Mr. Kentaro Nagai, First secretary of Embassy of Japan in Thailand,
6. Mr. Pipat Eamsherangkoon, a board member of Hotel Nikko Bangkok, 7. Mr. Yusuke Sonoda, Management Director of Sonoriku Thailand,
8. Mr. Tadayuki Kanenaga, 9. Chef Ian Pongthawat Chalermkittichai. 10. Chef Marco Venudo, 11. Chef Kanya Ngamkham
On February 3rd, Mr. Yusuke Sonoda, Management Director of Sonoriku Thailand, organized the Wafood Japan Discovery: Taste of Nagasaki 2025 event together with Mr. Takahide Shibuya, government representative from Nagasaki Prefecture, Japan. The event featured 6 outstanding and influential chefs led by Chef Ian Pongthawat Chalermkittichai, Celebrity chef, Master Chef Thailand, Chef Lek Chaiya Riab-roi, Executive Chef at Hotel Nikko Bangkok, Chef It Pantich Jindajitawat from InterContinental Hua Hin, Chef Marco Venudo from Rosmarino Italian Cuisine Phuket, Chef Kanya Ngamkham, and Chef Suzuki Hiroyasu who flew directly from Japan for this event. Together, they presented various menu styles including Thai fusion, Italian fusion, and Japanese dishes, allowing attendees to taste authentic flavors from premium ingredients directly imported from Japan.
"A city with year-round warm weather and one of Japan's most abundant regions" is how Nagasaki Prefecture is defined. All chefs visited the production areas, spoke with producers, gathered impressions, and selected premium ingredients, including Nagasaki wagyu beef, which has won awards at the Wagyu Olympics, fresh fish from Goto Island (Japan's second-largest fish production area), fresh strawberries, sweet potatoes processed through special aging methods for unique sweet and aromatic flavors, and many other premium ingredients.
Attendees were impressed by creative dishes such as Miang Pla Tai (Sea Bream), Modern Wagyu Yum, Tom Yum Suzuki Fish, Zuke Maguro, Wagyu Cappuccino, and desserts like Green Tea Custard with Fresh Strawberries and Green Tea Mousse. Everyone was also surprised by food preservation technology showcased through sushi and sashimi frozen from Nagasaki that tasted so fresh it was difficult to tell they had been preserved.
This event marks the beginning of Thai people's introduction to one of Japan's highest quality ingredient sources, which importantly suits Thai tastes and can be used in various culinary applications. Those interested in trying dishes made with Nagasaki ingredients can visit Hotel Nikko Bangkok or any of the participating chefs' restaurants.
This event marks the beginning of Thai people's introduction to one of Japan's highest quality ingredient sources, which importantly suits Thai tastes and can be used in various culinary applications. Those interested in trying dishes made with Nagasaki ingredients can visit Hotel Nikko Bangkok or any of the participating chefs' restaurants.
