Expo Osaka | Turismo de Portugal promotes Portuguese gastronomy

Turismo de Portugal is launching a programme in Tokyo, Japan, to promote Portuguese cuisine among Japanese food critics, tour operators and opinion leaders. This is a market where gastronomic tourism is very important.
The initiative, which is part of the project "The Art of Tasting Portugal", will be a series of events between now and October this year, combining tradition, innovation and sustainability under the guidance of renowned Portuguese chefs.

The initiative was kicked off on the 2nd of May at the Noda Harajuku restaurant in Tokyo. Chef Diogo Rocha, who has been awarded a MICHELIN Star and a Green Star, brought the flavours of Central Portugal to Japan in a joint creation with chef Yuki Noda, known for his commitment to preserving regional Japanese cuisine. This collaboration stands out for its fusion of the authenticity of Portuguese products, the creativity of the chefs and the technical delicacy of Japanese cuisine.

The event also included a special moment in the Portuguese Pavilion at Expo Osaka 2025, where chef Diogo Rocha recreated the traditional Lafões-style veal as part of an exhibition of black clay from Molelos, a tribute to regional culture and craftsmanship.

A new event took place on the 7th of May in Osaka, at the Origin restaurant, a collaboration between chef Vítor Sobral and chef Yoshida, who has been awarded a MICHELIN star.

Chef Vítor Sobral is one of the most renowned figures in contemporary Portuguese cuisine, offering traditional dishes without losing the essence of Portuguese flavours, combining technique, innovation and respect for culinary traditions and Portuguese products. The Portuguese chef cooked side by side with Chef Tetsu Yoshida, whose creations are inspired by the principles of French cuisine and the Japanese philosophy of valuing ingredients. An innovative approach combining tradition, creativity and sustainability is the result of this partnership.

The menu featured emblematic dishes from Portuguese cuisine, reinterpreted in an innovative and personal way, such as pig's trotters with coriander or octopus. These dishes are very popular in both countries and are prepared in many different ways.

To complete the dialogue between the flavours of the two chefs' cuisines, a special selection of Portuguese wines by Chef Vítor Sobral provided the perfect accompaniment, underlining the growing importance of wine in the Japanese market and highlighting the variety and quality that Portugal brings to the table.

In addition to the 7th dinner, during his stay in Japan, Chef Vítor Sobral also created the menu for the Portugal Day reception at Expo Osaka 2025, creating a unique moment to taste Portugal for the more than 100 guests present.

Carlos Abade, President of Turismo de Portugal, emphasises that "these actions are part of a broader strategy to promote Portuguese gastronomy as a key asset of the Portugal brand, increasingly affirmed in international markets as a strategic asset for national tourism, as a driver for the valorisation of territories, for the stimulation of sustainability and for the promotion of cultural authenticity".

At the same time, these initiatives reinforce VisitPortugal's new international campaign, "Portugal, a recipe to be written", which invites travellers to discover the country through a unique combination of ingredients: freshness, authenticity, creativity, sustainability and generosity. A campaign that celebrates the link between flavours, people and regions, putting Portugal on the map of great gastronomic destinations worldwide.