#Japan #Tokyo #Women In Gastronomy #WIG #Lucia Freitas

Celebrating Women in Gastronomy

The nonprofit organization Women In Gastronomy (WIG), led by Mari Watanabe, proudly announces the 6th anniversary celebration on October 1, 2025. To mark this significant milestone, WIG is hosting a Gastronomy Forum titled "Women of Sea and Earth" at Eneko Tokyo in Minato, featuring the talented one-star chef from Spain, Lucia Freitas.

Founded in 2019 following a forum in Karuizawa where Lucia Freitas was a guest speaker, WIG aims to support women working in the food industry, including chefs, producers, service staff, journalists, and researchers. The organization has grown to approximately 500 members who share a commitment to uplift women's roles in gastronomy through various initiatives such as food events, workshops, online ingredient sales, and local markets.

The goal of WIG is to create a platform where women in the culinary field can connect, share experiences, and discuss the future of gastronomy from a female perspective. The organization seeks to increase recognition of women's achievements and create a supportive environment for their advancement in the industry. WIG is also focused on expanding its impact through collaborations with businesses and external organizations.

This year’s forum is particularly special as it marks the second edition since the organization’s inception. Attendees can expect to learn about WIG's vision and activities over the years. The event will include a lecture by Lucia Freitas titled "The Women of the Earth", a buffet party featuring dishes and beverages from participating WIG chefs and producers, and a panel discussion among five prominent female chefs including Asuka Otoha, Mineko Kato, Ai Kimura, Keiko Kwanikino, and Yui Yamamoto.

The event details are as follows:

• - Date: October 1, 2025
• - Venue: Eneko Tokyo, 3-16-28 Nishi Azabu, Minato
• - Time: 11:00 AM - 3:00 PM

- 11:00 AM – Lecture by Lucia Freitas
- 12:00 PM – Buffet Party featuring WIG chefs
- 2:00 PM – Women Chef Panel Discussion titled "My Today, My Tomorrow"

• - Participation Fee: 15,000 yen for general admission, 10,000 yen for WIG members, and 5,000 yen for youth (students and culinary school students).
• - Organizer: WIG - Women In Gastronomy
• - Co-organizers: Spanish Cultural Academy, Karuizawa Gastronomy Project
• - Supported by: Commerce Department of the Spanish Embassy
• - Registration via Peatix

Speaker Profiles

Lucia Freitas

Lucia Freitas, the owner and chef of A Tafona in Galicia, Spain, was born in 1982. After honing her skills in esteemed establishments like Mugaritz and Relais & Châteaux, she opened her restaurant in 2009, known for innovatively showcasing Galician cuisine and earning a Michelin star and two Repsol Guide stars. Lucia advocates for women in gastronomy, leading initiatives such as Amas da Terra, which supports female producers.

Asuka Otoha

Asuka Otoha is a pastry chef from Otowa Restaurant in Tochigi. She began her career in architecture but later pursued her passion for cooking, training at notable restaurants. Asuka is known for her delicate desserts created with local ingredients and is actively involved in food education activities.

Mineko Kato

Mineko Kato is the pastry chef at FARO in Ginza, Tokyo. With experience at prestigious eateries in Milan and a deep appreciation for art and herbs, she has received accolades such as the Gault Millau Best Pastry Chef Award and is set to receive the Asia’s Best Pastry Chef Award.

Ai Kimura

Chef Ai Kimura, of Gokiri in Chiba, graduated from financial services to pursue her culinary dreams at Le Cordon Bleu Tokyo. Ai has garnered recognition for her innovative cooking and recent achievements include winning the Bronze award at the Ministry of Agriculture’s Culinary Masters.

Keiko Kwanikino

Keiko Kwanikino serves as the head chef at Satoyama Jujou in Niigata, known for her expertise in local ingredients and Ayervedic philosophy. She has earned prestigious awards including a Michelin star and recognition in the We’re Smart Green Guide for best vegetable chefs.

Yui Yamamoto

Yui Yamamoto is the chef at Esqis in Ginza, Tokyo. After completing her studies at a renowned culinary school, she trained in top establishments in France and brings a fusion of Japanese ingredients with French culinary techniques.

The WIG initiative continues to inspire and connect women in gastronomy, empowering them to share their stories and drive change within the industry. With ongoing activities in regions such as Nagano, Chiba, Nara, and Hyogo, WIG is committed to fostering a vibrant network of women in food. More information can be found on their official website and Instagram pages.

Organizer Information

Mari Watanabe has been active in Spanish culinary research since 1975, establishing Spanish Culinary Culture Academy, contributing to the promotion of Spanish cuisine in Japan and advocating for the role of women in the culinary field through WIG.