Appointment Ceremonies of "Goodwill Ambassador to Spread Japanese Cuisine"

On December 15, 2025 (Japan time), the Ministry of Agriculture, Forestry and Fisheries appointed 15 individuals based overseas, including Japanese cuisine professionals, as new “Goodwill Ambassadors to Spread Japanese Cuisine.” This initiative aims to expand exports of Japanese agricultural, forestry, and fishery products and foods by further promoting Japanese cuisine, food culture, and these products overseas.
 
Mr. Katsuya Uechi and Mr. Naohisa Nakada, recommended by the U.S. Export Support Platform (Los Angeles Office), were also appointed as “Goodwill Ambassadors to Spread Japanese Cuisine.” Deputy Consul General Naoko Kamitani presented them with their certificates of appointment of “Goodwill Ambassador to Spread Japanese Cuisine” and official badges.

 

Name	Current Role
Katsuya Uechi	Katsu-ya Group Inc／C.E.O Miyako Sushi & Washoku School／Principal & Executive Instructor Japanese restaurant association of America／Assistant President Los Angeles Brunch Institute of Japanese Culinary Association／Chairman
Naohisa Nakada	Japanese Food Culture Association／President & CEO Gindaco USA Inc.／Chairman Japan Taste Marketing, Inc.／Chairman Tenkatori USA Inc.／President Soma Suisan USA Inc.／President

Achievements of Each Appointee and Presentation of Certificates of Appointment
Mr. Katsuya Uechi
Mr. Uechi moved to the U.S. in 1984 and opened “Sushi Katsu-ya” in Studio City in 1997. He thoroughly analyzed American tastes and worked to develop new menus unconstrained by the traditional concept of “fish on white rice.” His exceptional skill and creativity are widely recognized within the sushi industry.
 
As the CEO of Katsu-ya Group, Mr. Uechi operates a total of 11 locations, including 9 Japanese restaurants such as “Katsu-ya,” “Kiwami,” as well as 2 dedicated delivery outlets. Furthermore, in 2006, he partnered with SBE Entertainment Group to expand the group's presence to 8 locations domestically and internationally, including New York, Florida, Dubai, and the Bahamas.
 
In 2008, Mr. Uechi co-founded the “Sushi Institute of America”(now the “Miyako Sushi & Washoku School”), launching courses to help aspiring chefs establish their culinary skills and careers. Serving as Chairman of the Japanese Restaurant Association of America in 2009 and 2010, he worked diligently to build a network among multinational Japanese restaurant operators. He also contributed to the Japanese-American community, including serving sushi to residents at senior care facilities.
 
Since 2010, Mr. Uechi has served as the Los Angeles Chapter President of the Association for the Advancement of the Japanese Culinary Arts. Through organizing workshops and competitions focused on Japanese culinary techniques, he has been dedicated to promoting Japanese cuisine and advancing culinary skills.

 

Presentation of the certificate of appointment	Group photo

　
Mr. Naohisa Nakada
After moving to the United States in 1988, Mr. Nakada has contributed to promoting the export of Japanese food ingredients to the U.S. and the spread of Japanese cuisine in the U.S., primarily in Southern California.
 
In 1990, he produced the Japanese food event Bridge USA in Los Angeles, and since 2009, he has produced the OC Japan Fair in Anaheim. Furthermore, he has been involved in planning and operating numerous Japanese food promotion events across the U.S., including in Denver, Miami, and Houston.
 
In addition to event operations, Mr. Nakada has supported the U.S. expansion of Japanese restaurants such as Gindaco, Tenkatori, and Soma Suisan, while also contributing to expanding distribution channels and marketing for Suntory Premium Malt`s, Orion Beer, and various Japanese sake brands in the United States.
 
Since 2021, he has served as Chairman of the Japan Food Culture Association (JFCA), actively engaging in face-to-face events such as business matchmaking sessions and product fairs for Japanese food, as well as leveraging social media for information dissemination.
 
After 2024, he contributed to initiatives including test marketing Japanese rice onigiri at Dodger Stadium in collaboration with JETRO, developing sales channels for Japanese ingredients in the military market, and exhibiting at the Bar & Restaurant Expo.

Presentation of the certificate of appointment	Group photo