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Elite Chef’s Japan


Elite Chef's Japan

New York, NY, January 8, 2013: While Japanese culinary culture continues to draw a lot of attention, an internationally acclaimed chef joins the Japan National Tourism Organization (JNTO) to endorse its rich culture and history.

New York City's prominent chef and restaurateur David Bouley has been one of the major advocates of Japanese cuisine, and his inspiration and passion for great food are reflected in many of his dishes as well as his latest restaurant brushstroke. On January 19, 2013 at the Jacob K Javits Center, Mr. Bouley will introduce depth of Japanese food to more people in a more intimate, interactive setting in joining JNTO at the 10th annual New York Times Travel Show. Mr. Bouley, will demonstrate a first-hand Japanese cooking exhibition at the venue. Chef Bouley will appear on the Asia Stage in the Asia Section between 1:45pm to 2:15pm, where he will welcome travel enthusiasts, cooking professionals, gourmands, culture explorers and curious trend seekers to his one-time only demonstration. Press access is available to this demonstration, To request a press pass:

In March 2013, JNTO collaborates with Chef Bouley in designing an exclusive culinary adventure to Japan. The 8-day tour is escorted by Chef Bouley and will visit Japan's famous Tsukiji Fish Market as well as hidden small establishments for a truly local dining experience. Participants will be impressed by the depth of Japanese food culture and tradition as the role of food in today's Japan, which has served as inspiration for the Michelin-star winning chef to create amazing dishes. For more information about the culinary tour to Japan with Chef Bouley, visit here. He has received much inspiration from his time in Japan, and his latest restaurant Brushstroke in New York City was opened in 2011 in collaboration with the top culinary institute in Japan.

For more information contact:
Nori Akashi, Public Relations Manager

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