Chefs from Portugal and Japan come together for The Art of Tasting Portugal in Osaka
As part of the lead-up to the Expo, a special dinner brought together culinary visionaries from two Michelin-starred restaurants: Portuguese chef Vasco Coelho Santos of Euskalduna in Porto and Yuji Fujita, executive chef of Chi-Fu in Osaka.
The chefs crafted a menu highlighting the appreciation of seasonal ingredients shared by the two countries. Chef Vasco presented refined takes on Portuguese classics such as seafood rice, beef tongue and his signature Portuguese French toast – the perfect sweet ending and one of our favourite dishes of the night.
Meanwhile, chef Fujita showcased his twist of Japanese and Chinese cuisine with dishes including Ise lobster and lamb chops. The menu was complemented by a curated pairing of Portuguese wines and Japanese sake, highlighting the growing interest in Portuguese wines in Japan.
Chef Vasco is a key figure in contemporary Portuguese cuisine, known for blending tradition with innovation across multiple acclaimed restaurants, including his very own Euskalduna Studio which renewed its Michelin star in 2025. In 2024, he contributed some of his signature dishes from Euskalduna Studio at Time Out Market Porto.
Yuji Fujita, head of Chi-Fu since 2018, has elevated the Osaka restaurant into a leading name in fusion dining, combining Chinese culinary traditions with Western and Japanese influences. Chi-Fu was awarded a Michelin star in 2025.
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