{"id":1294,"date":"2022-02-14T16:51:41","date_gmt":"2022-02-14T08:51:41","guid":{"rendered":"https:\/\/mayuskit.comeng\/?page_id=1294"},"modified":"2025-11-29T15:49:04","modified_gmt":"2025-11-29T07:49:04","slug":"links","status":"publish","type":"page","link":"https:\/\/mayuskit.com\/eng\/links\/","title":{"rendered":"Media & Links"},"content":{"rendered":"\n

Media & Public Appearances<\/h3>\n\n\n\n
Year<\/th>Activity<\/th><\/tr><\/thead>
2013 \u2013 Present<\/td>Regular contributor to the gourmet section of TV5Monde<\/a><\/span>, <\/strong> (French international TV network), introducing French recipes, food culture, and lifestyle.<\/td><\/tr>
2014<\/td>Performed as Japanese chef in the Ochazuke cooking confrontation show<\/a><\/span>, <\/strong> at Japan Expo Paris, in collaboration with Nagatanien Co., Ltd<\/a><\/span>..<\/td><\/tr>
2015<\/td>Food journalist for Ethica Magazine<\/strong> \u2013 series , \u201cGood for me, Good for the world<\/a><\/span>.\u201d focusing on French organic food and sustainable lifestyle.<\/td><\/tr>
2015<\/td>Recipe provider for NTT Docomo\u2019s app \u201cSugo-Toku-Contents2\u201d.<\/td><\/tr>
2015<\/td>Guest chef at D\u00eener Brut\u2019<\/strong> secret dinner series by Tables cashe\u00e9s<\/a><\/span>., Paris.<\/td><\/tr>
2016<\/td>Featured alumnus article in Le Cordon Bleu <\/a>Tokyo<\/strong> magazine \u201cJournal\u201d.<\/td><\/tr>
2016<\/td>Featured in local PR newspaper \u201cHome News\u201d, Kariya City, Aichi Prefecture.<\/td><\/tr>
2016<\/td>Two-part interview on \u00c0 la Cafet\u2019<\/strong> (Ensemble en Fran\u00e7ais online French school), episodes #174<\/span><\/a> & #175<\/a><\/span><\/td><\/tr>
2017<\/td>\u201cAll about Tomatoes\u201d lecture & interview in JAPION<\/strong> Hong Kong free newspaper.<\/td><\/tr>
2017<\/td>Guide for \u201cMichelin Chef Food Tour in Aichi Prefecture\u201d TV program by Chukyo TV (broadcasted).<\/td><\/tr>
2021<\/td>Appointed \u201cJapanese Cuisine Goodwill Ambassador<\/a><\/span>\u201d by Japan\u2019s Ministry of Agriculture, Forestry and Fisheries (MAFF) via the Consulate-General of Japan in Hong Kong.<\/td><\/tr>
2021<\/td>Collaboration dinner with the Ambassador's Chef<\/a><\/span> at the Consulate-General of Japan in Hong Kong.<\/td><\/tr>
2021<\/td>Featured as \u201cActive Kariya Citizen Overseas\u201d in Kariya City\u2019s public relations magazine.<\/td><\/tr>
2022<\/td>Guest lecturer on Japanese dining etiquette (table setting & sake service manners) at International Culinary Institute \u570b\u969b\u5eda\u85dd\u5b78\u9662 <\/a>(ICI). <\/td><\/tr>
2022<\/td>Harvard University <\/a>\u2013 \u201cFood Fermentation: The Science of Cooking with Microbes\u201d<\/td><\/tr>
2022 \u2013 Present<\/td>Ongoing guest lecturer (via Zoom) on cross-cultural food topics for Dr. Yoshiko Nakano's \u201cApplied Intercultural Communication\u201d course, Department of International Design Management (IDM), Tokyo University of Science, Faculty of Business Administration.<\/a><\/td><\/tr>
2023<\/td>Chef & dinner service for \u201cDangerous Dinner\u201d pop-up series in abandoned Hong Kong mansions. Covered by South China Morning Post (SCMP)<\/a>, and Sassy HongKong <\/a><\/td><\/tr>
2024<\/td>Designed and led the sold-out City'super Hong Kong \u00d7 Kayanoya Masterclass Series<\/strong> \u2013 authentic Japanese dashi workshops in partnership with Kayanoya<\/a> (Japan\u2019s leading premium dashi producer) for Hong Kong\u2019s foremost luxury grocer. <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Affiliations & Related Links<\/h3>\n\n\n\n