WAKJAPAN's past group customers.

WAK JAPAN arranged interpreters to Japan Culinary Fellowship 2009

The chefs visited organic farms, cutlery/kitchen knives manufacturers' studios, 1st-class tofu making shop, sea kelp wholesaler as well as many three/two-star Japanese restaurants in Kyoto. The chefs worked at traditional Japanese restaurants in Kyoto. During their stay, the chefs have learned about Japanese foods, ingredients, seasoning, etc. At the end of their stay, a public workshop was held and the chefs demonstrated their "work of art" meal by using Japanese ingredients and seasoning. Open discussion was also held on how best Japanese and Western cuisines could be blended. WAK JAPAN arranged 1st class interpreter accompanying the chefs around to make sure the chefs could work comfortably.