Taste the Wonders
of Australia
- Japan 2025
Championing premium Australian food and wine through trusted trade and shared tradition
Strengthening Australia–Japan Trade Through Shared Excellence
In April 2025, the Australian Food and Wine Collaboration Group brought its Taste the Wonders of Australia initiative to Tokyo, celebrating the long-standing trade relationship between Australia and Japan.
This was the Group’s sixth activation in Asia, following successful events in Thailand, Vietnam, South Korea, Indonesia, and Taiwan. The initiative aimed to strengthen Australia’s agrifood presence in Japan and build stronger commercial and diplomatic ties across key sectors.
Japan is Australia’s third-largest export market for agriculture, fisheries and forestry, valued at over $6.3 billion in 2023–24. The program was supported by Australia’s Agricultural Trade and Market Access Cooperation (ATMAC) grant, reflecting the government’s commitment to opening and growing market access.
Delivering a Multi-Sector Showcase
The Tokyo event brought together five key Australian export sectors: Wine, Dairy, Meat & Livestock, Seafood, and Horticulture, in a one-day program that included:
Gala Dinner
Attended by more than 100 Japanese trade, food industry, and government representatives, the event brought the spirit of Australian hospitality to life, highlighting the versatility, flavour, and premium quality of Australian ingredients.
Guests enjoyed a curated menu that featured:
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Australian beef and lamb, prepared to highlight tenderness and marbling
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Fresh seafood dishes showcasing clean, sustainable sourcing
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Cheese and dairy pairings aligned with Japan’s gourmet preferences
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Seasonal fresh fruits and nuts, including table grapes and macadamias
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A tailored selection of Australian wines, matched to each course
The dinner served as both a cultural and culinary exchange, reinforcing Australia’s reputation as a supplier of safe, high-quality, and ethically produced food and beverages. It was also attended by Australia’s Ambassador to Japan, Justin Hayhurst, who spoke about the ongoing importance of food security in the bilateral relationship.
Roundtable Discussions & Strategic Networking
High-level meetings were held between Australian industry leaders and Japanese trade representatives, also joined by Justin Hayhurst. These discussions explored evolving consumer trends, regulatory access, and long-term collaboration on food security and sustainability.
Seminars & Masterclasses
Each sector delivered tailored presentations that demonstrated Australia’s strengths
Australian Dairy - Discover Australian Cream Cheese
While the global dairy environment reflects an increasingly volatile trade environment, Japan remains a steadfast market for Australian dairy products. The trade relationship in dairy with Japan extends back to the 1950s and we are delighted that our Scholarship Program, specifically for Japanese dairy companies, has just celebrated its 25th anniversary.
During the Dairy seminar, owner chef Osamu Norisue showcased how Australian cream cheese can enhance both traditional Japanese daifuku and modern gourmet creations. Guests were also invited to see why chefs around the world preferred its texture, consistent performance, and high quality for both sweet and savoury applications.
Australian Horticulture Workshop
Australian horticulture has a strong and growing presence in the market, with Japan currently sitting as the industry's fourth largest export market. The current top 10 horticulture commodities exported to Japan are citrus, macadamias, table grapes, melons, asparagus, avocados, onions, carrots, turnips and cherries.
In a session dedicated to Australian horticulture, participants learned how Australia's unique landscapes and the strong character of its farmers enabled the delivery of fresh, clean, and premium produce. Renowned chef Koji Fukuda highlighted how to incorporate Australian table grapes, macadamia nuts and olive oil to complement the unique flavours of Japanese cuisine.
Inspiring Washoku and Australian Red Meat
Japan is an important market for Australian red meat, particularly beef, underpinned by deep trade connections and partnerships that have been forged over many decades.
Australia has built a strong reputation amongst Japanese trade and consumers as a source of high-quality beef and lamb backed by a robust, world-class supply chain. Australian red meat was celebrated around the world and in Japan for its high quality, variety, and strong safety standards.
In 2024, Japan imported 247,353 tonnes of Australian beef, and Australia had a market-leading share of just over 45 per cent of the total beef category. Japan is Australia’s second-largest export market for beef in the world, behind only the United States of America.
At the event, participants engaged in a red meat workshop, experimenting with premium Australian lamb. Industry professionals learned from Lambassador Koji Fukuda new techniques and insights on why Australian red meat should have played an important role in innovative and creative washoku menus.
Seafood Industry Australia: Sustainable Sourcing
The Australian seafood industry values its longstanding and mutually beneficial partnership with Japan. As one of the most significant export markets, Japan has played a critical role in shaping the success of Australia’s seafood sector, with its discerning consumers appreciating the quality, sustainability, and provenance of our premium products.
Key products such as Southern BlueFin tuna and Australian abalone have become staples in Japanese cuisine, celebrated for their superior quality and flavour. There are also opportunities to expand Australian prawn exports for the popular wild-caught prawns as well as aquaculture prawns. These exports not only enhance Japan’s culinary offerings but also deepen the cultural and economic ties between our two nations.
The seafood masterclass featured live demonstrations using premium Australian abalone. Chef Osamu Norisue showcased innovative preparation techniques and paired the seafood with local ingredients, presenting a perfect blend of Australian premium quality and Japanese culinary creativity.
Participants also explored how Australia's clean waters, rich marine environments, and focus on sustainability enabled the delivery of fresh, high-quality seafood. From the Southern Ocean to tropical reefs, Australian seafood was celebrated from its purity and flavour.
My Australian Wine List
Australia has 65 wine-growing regions and more than 100 grape varieties. The Japanese trade and consumers' growing enthusiasm for Australian wine presents a tremendous opportunity for Wine Australia to strengthen its presence in the market, showcasing the quality and diversity of our wines and regions to an engaged audience.
In value terms, still red wine represents 47 per cent of Australian wine exports to Japan, with still white wine at 34 per cent. Interestingly, Chardonnay is the most popular Australian wine varietal followed by Cabernet Sauvignon, which has now overtaken Shiraz as the number one red varietal.
Through the masterclass led by Mr Masakatsu Yatabe, participants discovered the diversity and appeal of Australian wines through a sommelier-curated selection of six wines, recent Australian wine trends, and the potential of Australian wines in Japan.
These interactive sessions helped Japanese stakeholders gain deeper insight into Australia's high standards and export readiness.
Looking Ahead
Taste the Wonders of Australia – Japan celebrated the strength of an enduring trade partnership while paving the way for future growth.
Japan’s demand for premium Australian produce is driven by several factors, including limited land on which to grow produce at scale, the evolving Japanese diet - which requires produce that cannot be grown domestically - and the ongoing demand from Japan’s food manufacturing industry, which depends on Australian produce to create high-quality export goods.
By combining policy dialogue, market education and immersive product experiences, the initiative positioned Australia not just as a supplier, but as a trusted, long-term partner in delivering quality food and beverage to Japan.
Discover more Wondrous Culinary Delights
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About Chef Koji Fukuda
Pullman Tokyo Tamachi Executive Chef
After graduating from high school, he joined the French Culinary Department of the ‘Hilton Osaka’ and trained in French cuisine. He then travelled to New Zealand and Australia, where he met Luke Mangan, owner and chef of Salt by Luke Mangan. He travelled the world with him, working with executives from around the world, honing his sensitivity and skills.
In 2011, he became Executive Chef of Salt by Luke Mangan. He then worked as head chef at various restaurants before becoming executive chef at Pullman Tokyo, a premium hotel in Tamachi, Tokyo.
About Chef
Osamu Norisue
Sosaku Kappou Norisue
Owner Chef
Born in Tokyo in 1971. After a 15-year career in Japanese cuisine, starting at a kappo restaurant in Akasaka in 1991, he worked as head chef at various restaurants before moving to Australia.
In 2013, he opened Restaurant NORI et NOJI in Shonan, and in March 2021, he opened Sosaku Kappou Norisue in order to bring out new possibilities in Japanese cuisine.
Gala Dinner & Networking Canape Wine Selection
Masterclass wine selection
About Sommelier Masakatsu Yatabe
Tokyo Edition Toranomon Head Sommelier
Born In Tokyo, Japan, he joined Park Hyatt Tokyo in 2008, after obtaining his sommelier qualification.
After working at Wine storehouse Tokyo, a wine bar specialising in Californian wines, he worked as a sommelier at the one-Michelin starred Jean-Georges Tokyo.
After working as a sommelier at the Michelin two-start Fresh restaurant 'Pierre Gagnaire Tokyo', he joined the Michelin two-star Fresh restaurant 'Pierre Gagnaire Tokyo' as chef-sommelier.
He has been in his current position since April 2020. Involved in wine management from the hotel's opening preparation room to all wine management in the building.