Madrid Fusión Alimentos de España Atelier Tokyo 2026: Opening the Door to Discussions on the New Luxury in Gastronomy

What is the new luxury in gastronomy?

Madrid Fusión Alimentos de España Atelier Tokyo 2026 opens the doors to this discussion.

More than 15 chefs from Japan and Spain, along with culinary experts, will explore how haute cuisine is evolving into new realms such as 'authenticity,' 'time,' 'detail,' and 'cultural memory.'

This marks the third year of the forum in Japan. This year, the event moves from its traditional venue in Kyoto to Tokyo for the first time. It will be held for two days on June 3rd and 4th at the newly opened JW Marriott Hotel Tokyo in Takanawa Gateway City. Rio de Janeiro, Brazil, will be welcomed as the guest city.

Additionally, the 'Madrid Fusión Alimentos de España Honorary Award' will be presented to the Sukiyabashi Jiro family in recognition of their contribution to the global spread of Japanese cuisine and their dedication to talent development.

Haute cuisine is always searching for 'new dimensions of luxury on the table,' but the perception of this luxury is constantly changing. In 2026, the event will move away from traditional perspectives based solely on price or material wealth to explore the new areas where haute cuisine is heading.

Japan is an ideal stage for this dialogue. In Japanese food culture, luxury is not necessarily expressed through extravagance, but through delicacy, quiet sophistication, and respect for ingredients. These values will be showcased by the participating Japanese chefs.

Four major Spanish chefs will participate: Nacho Manzano (Casa Marcial***), David Yárnoz (El Molino de Urdániz** / Taipei), Benito Gómez (Bardal**), and David García (El Corral de la Morería*). Through their lectures, they will demonstrate the multifaceted connections between Spanish and Japanese culinary perspectives.

Master of Wine Fernando Mora and international olive oil taster Alfonso J. Fernández will also share their expertise on wine and olive oil, which are essential to Spanish gastronomy.

Sustainability remains a fundamental pillar of the forum. Agustín Ferrando Balbi, chef at Andō* in Hong Kong and Sefino at the JW Marriott Tokyo, will speak on 'The Culinary Value of Humble Ingredients.' Yoshihiro Narisawa of Narisawa in Tokyo will open the session with Benjamin Lana, director of Madrid Fusión, on 'Expressions of New Luxury in Gastronomy.' Additionally, Tatsuro Ume of Respiración* in Kanazawa will participate with a focus on plant-based cuisine.