(President, Leverage Consulting Inc.)
While living half the year in Hawaii and half in Tokyo, he enjoys sampling a range of offerings from street food stands to three-star restaurants not only in Japan but around the world.
In addition, he produces dinners in collaboration with celebrity chefs and programs events for the experience of staying at luxury ryokan.
Honda is the author of the Leverage series and a book called 'Why Japanese Chefs Could Take On the World'. In all, he has written 75 books that have sold more than three million copies.
Honda is a certified sommelier by the Japan Sommelier Association and a member of the selection committee for the Japan Times Destination Restaurants.
Japanese food is more highly rated overseas than many Japanese people think. I think it can be said that Japanese food is the best in the world. Now there are Japanese restaurants all over the world, and that is a good thing, but we would like people overseas to experience the “real Japanese food.”
In Tokyo there are many hard-working chefs who provide “authentic” Japanese food, but unfortunately their dedication and efforts are not always fully conveyed to the public. It is necessary to support the presentation of the chefs. This event is a step in the right direction. We hope to enhance the value of Tokyo's food by bringing together chefs who convey the “authenticity” of Tokyo's food, so that visitors can taste their offerings, understand their philosophy, and spread the experience to those around them.