Keigo Tamura

Japan Cultural Envoy FY2019
Keigo Tamura
Kyoto Cuisine Manshige, Junior Owner and The Zenkoku Mebaekai Rengokai (Junior Traditional Japanese Cuisine Restaurant Association) Supervising Inspector
  • Worked in New Zealand, El Salvador, Hungary, Macedonia, Lebanon, United Arab Emirates
  • Active Period:From August 26 to October 4, 2019
  • Birth:March 16, 1970

Academic Background:Graduated from Otani University

Keigo Tamura was born the eldest son of the owners of the Manshige Kyoto cuisine restaurant in Nishijin, Kyoto (founded in 1937). He helped run the family business from childhood and took it over after completing his training in various places. The King of Sweden, Carl XVI Gustaf, has visited the restaurant. In the industry, Tamura joined the Japanese Culinary Academy as a founding member. He has given guidance to primary, junior and senior high school and college students across the country as the vice-chairman of the Regional Food Education Committee of the Academy over more than 15 years. He also serves as a member of the committee for the promotion of food education curriculums of the Kyoto City Board of Education, and he has been featured in a textbook in the past. He served as the chairman of Kyoto Cuisine Mebae Kai, which was founded more than 60 years ago as an association of young chefs, and the Deputy Director of its national federation in 2017 and 2018. He currently serves as the Auditor of the national federation

He has a wealth of experience in cooking overseas, including the banquet hosted by the French Ministry of Foreign Affairs to commemorate the listing of Japanese cuisine on UNESCO’s Intangible Cultural Heritage list, a charity party in Hawaii attended by 700 people with the help of local chefs, Expo 2015 in Milan, and an event in Kuala Lumpur. He launched the Vegetable Sommelier Kyoto Association for which he currently serves as an advisor. In 2018, he also participated in the first general meeting of the Society of Japanese Food Studies, which was newly established with a view to systematizing various studies on Japanese cuisine as culture and indicating a path to resolve a wide variety of challenges facing food. As a member of the society, he studies Japanese cuisine from an academic perspective as well. In 2018, he met with the Commissioner for Cultural Affairs, Ryohei Miyata, and exchanged views and opinions on food as culture.

[Main Activities]
2005 Participated in the Japan-French Culinary Workshop as a member of the Japanese Culinary Academy
2007 Served on the committee for the promotion of food education curriculums of the Kyoto City Board of Education
2014 Participated in the banquet in Paris to commemorate the listing of Japanese cuisine on UNESCO’s Intangible Cultural Heritage list hosted by the French Ministry of Foreign Affairs as a member of the culinary service team
2014 At the Celebrating Connections: U.S.-Japan Culinary Festival, an event hosted by the U.S-Japan Council (held in Honolulu, Hawaii), took charge of food for 700 participants, including former U.S. Ambassador to Japan John Roos
2015 Took charge of food as a member of the culinary service team at the Kyoto Week-related events at Expo 2015 in Milan (Florence and Milan in Italy)
2017 Assumed the post of Deputy Director of the National Federation of Mebae Kai Regional Associations of Japanese Restaurants (has served as the Auditor since 2019)
2017 Staged a live demonstration as part of the project by Cool Japan Fund in Kuala Lumpur, Malaysia

 
[Website] http://www.kyoryori-manshige.co.jp