Spain Fusion Lands in Tokyo for the Third Consecutive Year: Hosting 'The Premium Experience' Led by Top Ambassadors

Following two successful editions, Spain Fusion returns to Tokyo for its third year. This year, on June 2, 2026, the premium edition, 'Spain Fusion The Premium Experience,' will be held at the JW Marriott Hotel Tokyo, a new landmark in Takanawa Gateway City. 'Spain Fusion The Premium Experience' is an international promotional event for Spanish agricultural and food products, organized by Vocento Gastronomía and supported by Foods and Wines from Spain, the global brand of the Spanish Institute for Foreign Trade (ICEX). Spain Fusion has previously sent top chefs and food experts representing Spanish cuisine to various countries to promote the appeal of Spanish ingredients in strategic export markets. For this premium edition, specially planned for Tokyo, up to 70 key professionals invited by the organizers—including importers, distributors, retailers, chefs, hotel and restaurant representatives, and specialized journalists—will participate. Attendees will have the opportunity to taste high-quality Spanish products highly valued and sought after by the Japanese market, such as Ibérico products, fine wines, and extra virgin olive oil, while learning about their diverse culinary applications. The venue will feature chef demonstrations and tastings of fine dining dishes. A roundtable discussion featuring all chefs and Fernando Mora will also be held, moderated by Benjamín Lana, Managing Director of Vocento Gastronomía and Director of Madrid Fusión. The headliners for this event are Spanish chefs boasting a total of 10 Michelin stars: Nacho Manzano of the three-star restaurant 'Casa Marcial' in Asturias; David Yárnoz of the two-star 'El Molino de Urdániz' in Navarra, Spain, and Taipei, Taiwan; Benito Gómez of the two-star restaurant 'Bardal' in Málaga; and David García of the one-star restaurant 'El Corral de la Morería' in Madrid. Additionally, Master of Wine Fernando Mora and international taster and extra virgin olive oil professional consultant Alfonso Fernández will participate. The event will conclude with a meet-and-greet where attendees can interact with restaurants and shops certified by 'Restaurants from Spain' and 'Colmados from Spain' in Tokyo. On the same evening, the Economic and Commercial Office of the Embassy of Spain will host a gala dinner for VIP guests. The dinner will feature dishes prepared by the ambassador chefs, accompanied by extra virgin olive oil from Grandes Pagos del Olivar and wines from Grandes Pagos de España. Tokyo is one of the world's leading gastronomic cities. Restaurant professionals and food enthusiasts place great importance on the excellence, creativity, and innovation of ingredients, which form the foundation of Tokyo's food culture. With its high number of internationally acclaimed restaurants and a rich, deeply rooted food culture, Tokyo is the perfect city to introduce high-quality Spanish products. The four representative Spanish chefs are visiting Japan not to promote their own restaurants or projects, but to convey the essential charm and potential of Spanish cuisine and its ingredients to Japanese professionals. Japan is a key market for Spanish agricultural and food products. Currently, meat products, cheese, olive oil, and wine account for a large share of exports to Japan. In particular, Spanish wine, extra virgin olive oil, and organic certified products, which were the stars of the previous Spain Fusion 2025, are highly popular in the Japanese market. However, a comprehensive approach utilizing all resources is required for strategic markets. Therefore, Vocento Gastronomía has gathered internationally acclaimed chefs to showcase authentic Spanish food culture and the appeal of its ingredients at 'Spain Fusion: The Premium Experience.' This is an exclusive event for invited guests, offering a valuable five-hour opportunity for direct dialogue with chefs and food experts through show cooking, tastings, and networking. The program includes presentations on traditional northern Spanish cuisine by Nacho Manzano and David Yárnoz, Basque cuisine by David García, and southern Spanish ingredients and recipes by Benito Gómez. Each presentation will include tastings. Furthermore, the chefs and experts will participate in a discussion on the latest trends in Spanish cuisine, moderated by Benjamín Lana.