Gastronomy as a Tourist Attraction in Japan

Japan took the No.1 spot in the World Economic Forum’s Travel and Tourism Development Index 2021, despite its borders virtually closed for the last couple of years. One of its main attractions is food, which has constantly been a primary purpose for international visitors coming to Japan. Meanwhile, tourism, one of the sectors most affected by the COVID crisis, is booming in Europe and North America from “revenge spending,” while Japan has not been able to capitalize on its wealth of tourist attractions. What can be done to take advantage of these new opportunities? Two top chefs join our panel, along with a Japanese mayor of a Japanese town that successfully markets its wine and whiskey globally, and an American culinary journalist. Together they will help literally craft a grand design for a roaring decade of Japanese gastro-tourism.

G1 Global Conference 2022 Society Breakout Session held at Graduate School of Management, GLOBIS University in Tokyo, October 10, 2022.
» https://g1summit.com/g1global/

Gastronomy as a Tourist Attraction in a Post-COVID World

Panelists:
» Daniel Calvert (Executive Chef, Four Seasons Hotel Tokyo at Marunouchi)
» Melinda Joe (Food and Beverage Specialist, Freelance journalist)
» Keiko Kuwakino (Chef, Satoyama Jujo)
» Keisuke Saito (Mayor, Yoichi Municipal Office)

Moderator:
» Takefumi Hamada (President & CEO, Access All Areas Inc)

Chapters
0:05 Introduction
1:04 The Japanese Culinary Scene
8:13 Gastronomy as a Government Strategy
12:24 What Governments Can do to Support Restaurants
19:27 Gastronomy and Labor Shortages
26:56 Culinary Education and Collaboration
35:13 Gastronomic Opportunities for Rural Areas
44:21 Q&A

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G1 Global Conference 2022 playlist:
» https://youtube.com/playlist?list=PLFHHyalv6XDLqf2YfK364wLGJ32F1Vqag

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#Gastronomy #Tourism #JapaneseFood