Beyond Sushi | The Journey of Washoku Worldwide

In celebration of the new exhibition “Washoku: Nature and Culture in Japanese Cuisine” opening May 22, 2026, JAPAN HOUSE Los Angeles presents a screening and conversation about how Japanese food became a global phenomenon. Join us to view the documentary feature “WA-SHOKU: Beyond Sushi”, which traces the people, places, and histories that shaped Japanese cuisine, at home and abroad, followed by a lively discussion with special guests sushi chef and educator Andy Matsuda and restaurateur Mitsuyasu Shigeta.

As our new exhibition explores, washoku is more than just food – it’s an expression of Japan’s ecosystem, cultural values, and artistry, all blended together. The term itself combines the words “wa” (Japan/harmony) and “shoku” (food/to eat), symbolizing the collective harmony between people, nature, and sustenance that is the highest goal of Japanese cuisine. In 2013, it was deemed an “Intangible Cultural Heritage” by UNESCO in recognition of these traditions – but what happens when these dishes travel outside Japan?

This journey of washoku from its Japanese roots to international sensation is beautifully explored in the documentary feature “WA-SHOKU: Beyond Sushi”, framed by the story of Noritoshi Kanai, known as “the man who brought sushi to America”. Kanai founded one of the first food importing companies in Los Angeles in the 1950s, and helped introduce dishes like sushi to the Western mainstream, while attempting to keep the craftsmanship and respect for nature and ingredients that are key to washoku. The film also features prominent food figures like Nobu Matsuhisa, Katsuya Uechi, and Joël Robuchon, bringing washoku to life as a vibrant, evolving cultural tradition that has been shaped by its international expansion – particularly by cities like Los Angeles.

After the screening, guest speakers Chef Andy Matsuda and Mitsuyasu Shigeta will reflect on the film and how washoku has evolved in the decade since its release. Chef Matsuda is a culinary educator and sushi master dedicated to preserving and advancing Japanese cuisine through initiatives like the Sushi Chef Institute, which has trained thousands of graduates around the world. Mitsuyasu Shigeta is the founder of the “Shin-Sen-Gumi” restaurant group, which has grown to 17 branches in Los Angeles and other locations in Japan. Together, they’ll share their own experiences in cooking, education and cross-cultural business, the current landscape of Japanese cuisine in Los Angeles, and what the future holds for washoku globally and locally.

Note: Film in Japanese and English with English subtitles.

*Subject to change

· 10:30 AM | Opening Remarks

· 10:40 AM – 12:27 PM | Film Screening (107 min)

· 12:30 PM – 1:00 PM | Panel Discussion

Directed by Junichi Suzuki

Beginning with sushi, Japanese cuisine has become a global cultural touchstone, bringing together people of diverse backgrounds through a shared appreciation of its refined traditions.

Underlying this international prominence are the visionary individuals who have devoted their lives to championing Japan’s culinary heritage and advancing the recognition of washoku on the world stage.

This documentary features Noritoshi Kanai, former chairman of Mutual Trading Co., Inc.; Nobu Matsuhisa, chef and proprietor of Nobu; Katsuya Uechi, chef and founder of the Katsu-ya Group; Tyson Cole, chef and owner of Uchi; and the esteemed French chef Joël Robuchon, among others.

Through their experiences, the film offers a compelling exploration of washoku’s evolution—illuminating both its enduring traditions and its dynamic transformation—as these culinary pioneers preserve its essence while introducing it to an ever-expanding global audience.

Chef Andy Matsuda is a highly respected culinary educator and sushi master known for his dedication to preserving and advancing traditional Japanese cuisine. With decades of experience in the culinary arts, he has built a reputation for precision, discipline, and a deep respect for authentic techniques.

Born and trained in Japan, Chef Matsuda developed his skills through rigorous apprenticeships that emphasized knife mastery, ingredient selection, and the philosophy behind Japanese cooking. His expertise spans sushi, kaiseki, and classical preparation methods, blending time-honored traditions with modern culinary standards.

Since founding the Sushi Chef Institute (SCI) in 2002 in Los Angeles, Chef Matsuda has become a leading figure in culinary education. Through SCI, he has trained over 2,300 graduates from around the world. His students have gone on to open more than 300 restaurants globally, contributing significantly to the spread and appreciation of authentic Japanese cuisine.

In 2019, he was appointed as a Goodwill Ambassador to Spread Japanese Cuisine. In 2025, Matsuda received the The Minister's Award for Overseas Promotion of Japanese Food from the Ministry of Agriculture, Forestry and Fisheries.

His teaching focuses not only on technical excellence but also on cultural understanding, ensuring students appreciate the heritage and discipline behind Japanese cooking. Chef Matsuda has also contributed to professional certification standards, helping elevate the credibility and recognition of sushi chefs worldwide.

Known for his meticulous attention to detail and passion for mentorship, Chef Andy Matsuda continues to shape the next generation of chefs while promoting the artistry and integrity of Japanese culinary traditions.

© Kaori Suzuki

Mitsuyasu Shigeta was born in 1965 in Tokunoshima, Kagoshima Prefecture, Japan. He moved to the United States on his own, where he obtained a real estate license and went on to win a national karate championship. In 1992, he opened the yakitori restaurant “Shin-Sen-Gumi” in Gardena, California. Through his distinctive management approach, he grew the business into a successful restaurant group. Today, he oversees 17 locations in Los Angeles, one in Tokyo, and three companies in Tokunoshima. In 2025, he received the Consul General’s Commendation from the Consulate General of Japan in Los Angeles.

Event Venue & Nearby Stays

JAPAN HOUSE Salon | Level 5, 6801 Hollywood Blvd., Los Angeles, United States

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