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Visit Okinawa hosts (live!) trade, media events

Sydney guests get cooking

Following a long fast of live travel industry events, Okinawa Tourism brought food to the fore – by way of the dining table and kitchen – with live travel trade and media events in Sydney this week. 


Sonia Holt (Walshe Group Destination Management GM) and Antonio Khattar (Okinawa Tourism Account Manager)


Talks of a possible travel bubble between Australia and Japan, plus a visit by PM Scott Morrison to Tokyo to announce an historic defence deal between the two nations, has thrust Japan in the spotlight. And Okinawa, Japan’s only sub-tropical holiday region, is ready and waiting for Australians when a travel bubble does eventuate. 


Antonio Khattar, Okinawa Tourism’s Australian representative told Traveltalk the events were a way of personally reconnecting with trade and media while keeping Okinawa in the back, or hopefully front, of peoples’ minds when international travel resumes. With its boundless offerings, and from what we’ve seen - and tasted - today, it might just work. 




Held at the Sydney Cooking School, the events gave guests the chance to learn more about the sub-tropical islands of Okinawa as well as cook and taste some traditional dishes such as goya chanpuru (bitter melon stir fry), Okinawa soba with tonkotsu soup, and sata andagi (local donuts) as instructed by Japanese chef Mayumi Nagata. With Okinawa home to the longest living people in the world, its food is as delicious as it is healthy too.


Prior to dining, participants were also treated to cocktails comprising Japan’s oldest distilled drink, Awamori, by Eiji Imamura, one of only two awamori cocktail masters in Australia. 


Awamori mojito


During the event, there was even a live video link to talk to local Okinawa Tourism representatives and view a sunset from a luxury suite at Okinawa Spa Resort EXES. 


Here’s hoping the sun rises on Okinawa tourism soon. 


Discover Okinawa, an online training platform created specifically for the Australian travel trade can be accessed here


Chef Mayumi


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Written by: Mark Harada
Published: 18 November 2020

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