Foodex Japan 2025

In the EU Delegation to Japan, Adeline oversees a team of 16 in charge of a broad range of policies and cooperation programmes, ranging from trade, agriculture, economic and financial matters to energy, climate and the environment.

Just before arriving in Japan, Adeline worked in Brussels for the European Commission Directorate General for Trade, where she headed the unit in charge of trade relations with the Far East (China, Japan, Korea, Mongolia, Taiwan, Hong Kong, Macao) from 2019 to 2023. The role included implementing the trade agreements with Japan and Korea, developing strategies and setting priorities, managing high level economic dialogues and overseeing all aspects of trade policy with the region. 

Prior to that, she managed the unit in charge DG Trade's communication and relationships with stakeholders, handling relationships with media as well as managing social media, public diplomacy and internal communication. 

From 2011 to 2016, Adeline was a Trade Counsellor for the European Union Delegation in Washington, DC, dealing with trade and business issues, including the negotiations of a Transatlantic Trade and Investment Partnership (TTIP). 

After joining the Directorate General for Trade in the European Commission in 2005, Adeline was a negotiator for both bilateral and multilateral negotiations, with a focus on services and investment and later joined the team handling trade relations between the EU and China. 

Earlier in her career, she advised companies on social, environmental and sustainability issues. 

Adeline holds a Master Degree in European affairs from the College of Europe in Bruges and graduated from the Institut d'Etudes Politiques in Strasbourg. She also studied international relations at Georgetown University in Washington DC.

Akiko Nakaya is a bilingual communication expert helping clients across the world with her voice. She's also a big foodie and has worked as a gourmet reporter and food tour guide.  

With a background in economics from Keio University, Akiko is skilled in delivering both dynamic and professional presentations in various industries, from sports to corporate events, medical conferences and others. 

Dominique Corby was the former executive chef at Le Cordon Bleu Japan and has resided in Japan for more than 20 years. Chef Corby has a passion for Japanese ingredients and integrates traditionally Japanese ingredients into French cooking, creating innovative dishes. Chef Corby has dedicated himself to creating a harmonious marriage between Japanese and French food culture. 

Masahito Ueki is a genius of preparing French cuisine with a Japanese soul. In Japan, he is known as a "wakonyosai 和魂洋才", which means an outstanding chef with a Japanese spirit who employs Western skills. Recently, he's been very active on various TV shows and done interviews for magazines as a European gourmet dining ambassador. 

With a strong European background and a deep-rooted passion for wine, Ken Hasebe is a leading figure in Japan’s wine industry. As President of Wine Cellar HASEBE, he has dedicated his career to curating and promoting exceptional wines, seamlessly blending global influences with Japan’s evolving wine culture. 

Ken Hasebe is also a Lecturer for ""Wine Classes"" at Yomiuri Culture Hachioji and serves as Wine Concierge for JR East’s luxury ""TRAIN SUITE Shiki-shima,"" where he provides expert wine pairings for an unparalleled travel experience. In addition, he plays a key role in shaping Japan’s sommelier community as a Board Director of the Japan Sommelier Association. 

His strong connection to European wines is evident through his Certified Bordeaux Wine Tutor accreditation, granted by the Conseil Interprofessionnel du Vin de Bordeaux (CIVB) since 2011. Further demonstrating his commitment to quality and authenticity, he is a Sensory Evaluation Committee Member for the Koshu City Origin Designation Wine Certification System, ensuring the excellence of Japan’s premier wines. 

Professional Credentials & Achievements: 

Certified Sommelier Excellence – Japan Sommelier Association 

Certified "Conseiller" – SOPEXA JAPON 

International Higher Certificate (2007) – WSET (Wine & Spirit Education Trust) 

Champion of the 9th National Wine Advisor Championship 

Certified "Sommelier Excellence" – Japan Sommelier Association

Ms. Yuko Kawashima is an expert sommelier with extensive qualifications in fine wines and beverages. She is certified as a German Wine Kenner Expert and Advanced Kenner of German Wine by the Japan Federation of German Wine Societies, a distinction held by only a few in Japan. As a board member of the Japan Federation of German Wine Associations, she contributes to the German Wine Kenner Certification Examination and promotes German wines across Japan. 

Additionally, Ms. Kawashima holds certifications as a J.S.A. Certified Wine Expert, J.S.A. Certified Sake Diploma holder, and WSETⓇ Level 3 Certified. She is also a Napa Valley Wine Expert (2022), a C.P.A. Certified Cheese Professional, and holds a Caviar Sommelier Certification. 

With a deep passion for wine and extensive experience in wine service and pairing, Ms. Kawashima is currently a wine advisor to prestigious restaurants and hotels. Her expertise in both wine and food pairing has earned her recognition in the industry, and she also writes columns and articles on wine culture." 

Tomomi Endo is the director of the Olive Oil Sommelier Association of Japan (OSAJ), an organization dedicated to promote the culture and consumption of olive oil in Japan. With a focus on education, Endo has been conducted in developing training programs for both junior and senior sommeliers in the art of evaluating and understanding olive oil. Under her leadership, OSAJ has played a key role in spreading knowledge about the history, health benefits, and culinary applications of olive oil, establishing her as an important figure in the industry. Additionally, Endo is actively involved in promoting high-quality olive oil and organizing educational events and international competitions like ""Olive Japan,"" which bring together experts and producers from around the world." 

Miyuki Murase is a distinguished Japanese cheese expert celebrated for her exceptional skills and artistic approach to cheese presentation. In 2013, she won the prestigious Concours Mondial du Meilleur Fromager (World’s Best Cheesemonger) in France, earning her the nickname ""The Cheese Magician"" for her innovative techniques that blend taste and visual artistry.  She has received honors such as the Guild International Maître Fromager award and the French Chevalier du Mérite Agricole.

Murase drawn by the culinary and cultural richness of cheese. She serves as a lead instructor at THE CHEESE ROOM Academy in Tokyo. As a Vice chairman of the Cheese Art Fromager Association of Japan, she is dedicated to training future cheesemongers and promoting cheese as a multisensory art form. Her global seminars and roles as a jury of cheese cheese award have solidified her reputation as a leading figure in both Japanese and international cheese cultures. She has also been involved for many years in promoting cheese, and in developing cheese products. 

Ms. Manami Kase studied home cooking in Spain while living with her parents and has been working as a freelance kitchen researcher since 2000. Her culinary philosophy centers around simplifying and streamlining cooking processes, making it accessible and enjoyable even for beginners.

Throughout her career, she has appeared in various media outlets and events, supervised photo shoots, developed recipes, and written for respected publications such as All About, ippin, Enoteca, and others.

Her impressive achievements in culinary competitions include:

• National Tapas Championship 2018: 3rd Prize
• National Tapas Championship 2022: Jury's Prize for Highest Score
• National Tapas Championship 2023: 1st Prize and Jury Prize for Highest Score

Her expertise and innovative approach to food continue to make her a prominent figure in the culinary world.

Born in Hiroshima Prefecture in 1997. He went to culinary school as he admired his father, who ran a French restaurant.

He started his career as a bartender at a hotel in Tokyo at the age of 20, and after honing his skills and taking part in various domestic cocktail competitions, he joined Quarter Room in Setagaya-Daita in 2023, which has the concept of ‘fusing art and cocktails’. He is currently Head Bartender, and is involved in consulting and recipe development, including quality control for the store.

In 2022, he won first place in a cocktail competition using Japanese spirits such as honkaku shochu and awamori, and he also won second place in the Japanese round of Diageo World Class, one of the world's largest cocktail competitions, for two consecutive years. He has also won second place in the Campari Group Cocktail Grand Prix 2022, and he is expanding his activities both in Japan and overseas as a guest bartender and speaker at events.

• Drink Planet article (from his previous job)
• At the World Class 2023

• At a shochu event