Respected Japanese French cuisine chef Kitaoka Katsunobu is tasting the best that Tasmania has to offer as part of a nine-day tour.
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His experiences are varying from truffles to lavender, beef to oysters and cool-climate wines.
Katsunobu is revered as the chef who brought French cuisine to his country in the late 1960s, and he runs a number of successful restaurants in Tokyo.
His visit is being documented by Gourmet Journal, the equivalent of magazine Gourmet Traveller, for an eight-page spread on Tasmania and the state's producers.
It has been organised by Impressive Tasmania in conjunction with local producers including Meadowbank Estate, Tamar Valley Truffles, Bridestowe Lavender Estate, Federal Group, Josef Chromy Wines and Brand Tasmania.
Australian-Japanese company Impressive Tasmania principal Masako Sawada said the visit was about showcasing Tasmanian produce to the Japanese market through the popularity of Katsunobu.
"When you talk about the truffle market in Japan, you talk about Tamar Valley Truffles," Ms Sawada said.
"When I explained about the company to chef Kitaoka, he was completely fixed on it.
"Up until now he believed that truffles could not be farmed and he wanted to see this place in Tasmania."
Tamar Valley Truffles marketing manager John Baily said that financially the visit would not be possible to organise by one company, but by working together they showcased not only their business but other producers in the state.
Bridestowe Lavender Estate managing director Robert Ravens said they introduced the use of lavender in dishes to Katsunobu at a dinner on Saturday night. It so intrigued the chef that he could not resist entering the kitchen and experimenting with it.