Price
General Admission: $35 | Child (under 18): $10
Must be 21+ to partake in the Sake + Bites activity. Does not include Dinner.
Dinner: $165 (includes tax & service fee)
Does not include General Admission.
Description
TANZO: Art & Forge Expo brings together Yu Kurosaki and Yoshimi Kato, master blacksmiths from Echizen, Japan, and a rare opportunity to view historic museum-quality samurai swords. Be prepared to witness new knife releases, free engravings, live knife forging demonstrations, and the opportunity to meet and speak with master artisans. In addition, there are cultural workshops for the entire family and delicious culinary offerings, including a sake tasting and a 5-course dinner prepared by an all-star chef team, including Chef Peter Duong, together with Chefs Gary Matsumoto and JACCC Executive Chef Chris Ono, joined by Seisuke Knife team's Chef David Phu and Chef Wallace Wong.
TANZO: Art & Forge Expo is sponsored in part by:
Program Schedule
| 11:00 am | Doors Open Lobby (Plaza Level) |
| 11:30 am - 4:30 pm | Samurai Sword & Armor Exhibition & Demonstration Doizaki Gallery, 1st Fl. Lobby Calligraphy Workshop Front Eaves, 1st Fl. Lobby Origami Workshop Front Eaves, 1st Fl. Lobby Vendor: Rice & Nori Lobby (Plaza Level) Seisuke Knife Isamu Noguchi Plaza, East Patio Sake & Bites (21+) Toshizo Watanabe Culinary Cultural Center, Garden Level |
| 12:00 pm | Sword Cutting Test / Tameshigiri Doizaki Gallery, 1st Fl. Lobby |
| 1:00 pm | Chef Wallace Guinness Record Knife Demonstration Doizaki Gallery, 1st Fl. Lobby Urasenke Tankokai Los Angeles Association Tea Ceremony Tea Room, 1st Fl. Lobby |
| 1:30 pm | Forging Demonstration Isamu Noguchi Plaza, East Patio |
| 2:00 pm | Sword Cutting Test / Tameshigiri Doizaki Gallery, 1st Fl. Lobby Urasenke Tankokai Los Angeles Association Tea Ceremony Tea Room, 1st Fl. Lobby |
| 2:30 pm | Forging Demonstration Isamu Noguchi Plaza, East Patio |
| 3:00 pm | Chef Wallace Guinness Record Knife Demonstration Doizaki Gallery, 1st Fl. Lobby Urasenke Tankokai Los Angeles Association Tea Ceremony Tea Room, 1st Fl. Lobby |
| 3:30 pm | Forging Demonstration Isamu Noguchi Plaza, East Patio |
| 5:30 pm - 9:30 pm | Dinner (does not include general admission) Toshizo Watanabe Culinary Cultural Center, Garden Level |
General Admission (does not include dinner)
Calligraphy Workshop
In this kid-friendly workshop, people have the opportunity to get customized shodo, traditional Japanese calligraphy, created for them by professional artists. Meet and speak with artists who inspire thousand-year-old traditions with striking brush strokes.
Chef Wallace Guinness Record Knife Demonstration
Chef Wallace will demonstrate his Guinness World Record-holding knife skills with a cutting demo. Wallace Wong surpassed his previous record earlier this year by chopping a carrot blindfolded 121 times in 30 seconds. Also known as the Six Pack Chef, Wallace is a renowned chef, fitness athlete, TV personality, and entrepreneur. He has honed his culinary skills in prestigious restaurants worldwide and has had notable appearances on various TV shows, winning competitions like Fridge Wars and Chopped Canada.
Wallace's journey is particularly inspiring, transforming from a clinically obese individual to an international fitness competitor. His experiences culminate in his brand, which combines his culinary and fitness expertise and promotes a healthy lifestyle. Moreover, Wallace is a cancer survivor, adding another layer to his inspirational story. With over 660K followers on TikTok and a popular IGTV series, his brand centers on food, health and fitness, and lifestyle.
Forging Demonstration
Yu Kurosaki and Yoshimi Kato will conduct a knife forging demonstration on the terrace, next to the exhibition space. Although most knives made by blacksmiths, such as Kurosaki and Kato, are forged with the help of machinery, these two will demonstrate how blades are traditionally forged by hand.
Yu Kurosaki, the youngest master blacksmith recognized by the Japanese government, is renowned for his unique blade designs and the quality of his knives, made using a blend of modern and traditional methods. He operates in Takefu Knife Village alongside other artisans, including Yoshimi Kato. Kato, who took over his father-in-law's company in 2017, is known for his heat-treated metallurgy and his SG2 Black Damascus series, which offers a precise cutting feel unparalleled by most steels.
Origami Workshop
Learn the traditional craft of paper folding with JACCC's very own cultural artist! From popular to traditional pieces adults and children can participate in this fun activity for the whole family.
Sake & Bites (21+)
SakéOne will serve sake to those 21+, along with small bites of A-5 Wagyu beef prepared by JACCC's Executive Chef, Chris Ono, and his team with Chef Peter Duong and Chef Gary Matsumoto.
Initially started as a premium Japanese sake importer in 1992, SakéOne began brewing its own sake in Forest Grove, Oregon in 1997. They use high-quality water from the Willamette Valley and exclusive rice from the Sacramento Valley. Today, Master Brewer Takumi Kuwabara upholds SakéOne's reputation as America’s first successful craft sake producer by making award-winning handcrafted sake. SakéOne is committed to promoting premium Japanese and American sake worldwide.
Samurai Sword & Armor Exhibition & Demonstration
This demonstration provides a unique opportunity for the public to view authentic Japanese samurai swords and sword fittings. Presented by award-winning sword expert and appraiser Michael Yamasaki of Tetsugendo, the exhibition will feature rare pieces, including swords from the 13th-century Kamakura-era to the 18th-century Edo-era. Highlights include masterpieces from renowned swordsmiths such as Sadamune, Muramasa, and Korekazu. Guests are also invited to wear historic Yoroi armor replicas, including warrior helmets and full armor sets, offering a rare photo opportunity, presented by Darin Furukawa. Additionally, live demonstrations of tameshigiri, the art of sword testing, will be held at scheduled times throughout the day. This exhibition is a rare chance for sword enthusiasts and experts to view museum-quality samurai katana.
Seisuke Knife
Browse and shop kitchen knives from Seisuke Knife. There will be an exclusive series from blacksmiths Yu Kurosaki and Yoshimi Kato, who will conduct knife forging demonstrations. Two of the most prominent knife makers in their field, Kurosaki and Kato’s knives must be seen to be believed.
Seisuke Knife is a global team dedicated to sourcing authentic, handcrafted Japanese kitchen knives. Founded by Atsuhiro "Hiro" Nakamura to showcase traditional Japanese craftsmanship, the company works closely with knife makers and customers to provide high-quality kitchen tools. Seisuke Knife believes in the artistry of Japanese knives and is committed to promoting these traditional tools, which have been inherited for over 600 years, to the world.
Sword Cutting Test / Tameshigiri
Tameshigiri is the art of target test cutting. This practice was popularized in the Edo period (17th century) to test the quality of Japanese swords. Come witness demonstrating the practitioner's skill with a sword.
Urasenke Tankokai Los Angeles Association Tea Ceremony
Hiromi Sosei Yamashita, a senior student of the Chado Urasenke Distinguished Tea Master and USA/NEA National Heritage Fellow Sosei Matsumoto Sensei of Los Angeles, will lead guests in a traditional Japanese tea ceremony.
Urasenke Tankokai Los Angeles Association was established by Sosei Matsumoto 73 years ago, upon her return from Kyoto, where she trained under the tutelage of the Urasenke's 14th Grand Master Tantansai. Continuing her legacy to promote "Chado", the Way of Tea, the organization boasts 300 members, including 36 instructors, and is actively raising awareness of this traditional artform through public demonstrations and educational presentations across Southern California.
Chado embodies the principles of "Wakeiseijaku" — Harmony, Repect, Purity and Tranquility — and although it is over 500 years old, it proves to be relevant still in the context of cross cultural exchange and conveying the hope for world peace.
Dinner (does not include general admission)
A 5-course gourmet dinner prepared by Chef Peter Duong, together with Chefs Gary Matsumoto and JACCC Executive Chef Chris Ono, joined by Seisuke Knife team's Chef David Phu and Chef Wallace Wong.
Dinner Menu
Coming soon.
About the Artisans & Chefs
About Chef Peter Duong
Pete Duong is a Cambodian American Chef born in Long Beach, CA. Inspired by his parents' sacrifices as Cambodian refugees, Chef Duong intrigued audiences by introducing accessible meals and providing exposure to various cultural dishes. Chef Duong released his first self-published cookbook, “A Taste of Home” on May 21, 2021. Now marking the three-year anniversary of his cookbook and culinary journey, Chef Duong will make his pop-up debut on May 21, 2024, in our Rising Chef Series kitchen. Chef Duong’s menu will showcase a medley of rich, bold, and vibrant flavors that pay homage to his family and Southeast Asian heritage.
About Darin Furukawa
Darin S. Furukawa is the co-founder and president of Jidai Arts, a non-profit organization committed to sharing the culture and artifacts of Japan's samurai with the world. An artist and educator, Darin specializes in the armor of the samurai. He graduated from Stanford University with a degree in Art History, with a focus on medieval Japan. He served as the U.S. Regional Director for Samurai Store International, where he worked with the hand-crafted armors of Marutake Sangyo, whose pieces can be seen in the films of Akira Kurosawa and in Japanese Period Dramas. Darin has, over the past 17 years, curated numerous exhibitions of samurai art throughout the U.S., and has lectured in venues ranging from public schools to national museums.
About Yu Kurosaki
Yu Kurosaki was awarded the title of “master blacksmith” by the Japanese government in recognition of his excellence in traditional craftsmanship. He is the youngest knifemaker to ever receive the esteemed accolade. Kurosaki is highly esteemed for his distinctive and unconventional blade designs, often surprising observers with each new creation.
By merging modern metallurgic technologies with age-old forging methods, his knives boast an unrivaled quality in both sharpness and performance that persists over time. Presently, Mr. Kurosaki operates his forge at the esteemed Takefu Knife Village in Echizen, Fukui Prefecture in the company of other talented artisans.
About Yoshimi Kato
Yoshimi Kato is a highly talented blacksmith who is the son-in-law of Hiroshi Kato, one of Takefu Knife Village's original founders and former teacher of Yu Kurosaki.
After taking over his father-in-law's company in 2017, Kato has never failed to wow his customers around the world with his stunning heat-treated metallurgy. His SG2 Black Damascus series is among his most iconic, possessing a remarkably fine edge and providing an exceptionally precise cutting feel unparalleled by most steels on the market today. Kato, like other Takefu craftsmen, also makes knives under the renowned knifemaking collective Masakage.
About Chef Gary Matsumoto
Born and raised in Southern California, Gary returned to the area last year, after spending almost thirty years in Hawaii. A graduate of the University of Southern California and the Kapiolani Community College Culinary Arts program, his experience in food and beverage runs the gamut of the industry. Training and progressing in the kitchen at Alan Wong’s Honolulu, he also has served as a Chef de Cuisine, Executive Chef, General Manager, Food & Beverage Director, and consultant, across a spectrum of different properties.
Gary’s passion for the business stems from his belief in unreasonable hospitality. Creating unique and unexpected experiences for others fuels his continued drive for excellence.
About Chef Chris Ono
As a native Angeleno and fourth-generation Japanese American, the role of Chef at the Japanese American Cultural & Community Center is an opportunity for Ono to reconnect with his roots and support Japanese American culture and community through a celebration of LA Nikkei cuisine. Ono, a graduate of the California Culinary Academy in San Francisco, CA, embarked on a Michelin-star studded journey at an early age, beginning most notably with a position at Morihiro Onodera’s Mori Sushi in Los Angeles, RyuGin in Tokyo and Eleven Madison Park in New York. In 2022, Ono accepted a position as Chef in Residence with JACCC to spearhead the inaugural residency program at JACCC's new Toshizo Watanabe Culinary Cultural Center. For Ono, returning to his roots was a personal decision to reconnect with his heritage and preserve Japanese culture in honor of the Nikkei community.
About Chef Tu David Phu
Chef Tu David Phu attributes his unique style of Vietnamese-California cuisine as much to his heritage as to his birthplace. Born in Oakland, CA, Phu is a first-generation Vietnamese-American chef. His family originates from Phu Quoc, an island recognized as the birthplace of fish sauce in Asia. Since 1895, Phu's family has been crafting artisanal Phu Quoc Fish Sauce, renowned as the 'Champagne' of fish sauces.
Phu honed his culinary skills in some of the nation's top restaurants, including Daniel, Acquerello, and Chez Panisse. His experience spans a vast array of culinary cultures, from American greats to classical European traditions. However, it was "the memory of taste" that drew him back to his Vietnamese roots: the practices, ingredients, techniques, and flavors. He began revisiting and exploring his mother's cuisine, a generations-old culinary tradition. His frequent and inspirational trips back to Vietnam further bolstered this exploration.
About Urasenke Tankokai Los Angeles Association
Urasenke Tankokai Los Angeles Association was established by Sosei Matsumoto 73 years ago upon her return from Kyoto, where she trained under the tutelage of Urasenke's 14th Grand Master Tantansai. Continuing her legacy to promote "Chado," the way of Tea, the organization boasts 300 members, including 35 instructors, and is actively raising awareness of this traditional art form through public demonstrations and educational presentations across Southern California.
Chado embodies the principles of "Wakeiseijaku"—Harmony, Respect, Purity, and Tranquility—and although it is over 500 years old, it proves to be relevant still in the context of cross-cultural exchange and conveys the hope for world peace.
About Chef Wallace Wong
Wallace Wong, also known as the Six Pack Chef, is a renowned chef, fitness athlete, TV personality, and entrepreneur. He has worked in prestigious restaurants worldwide and appeared on various TV shows, winning Fridge Wars and Chopped Canada. A former clinically obese individual turned international fitness competitor, Wallace combines his culinary skills and fitness experience to promote a healthy lifestyle. He is also a cancer survivor, adding to his inspirational journey. With over 660K followers on TikTok and a popular IGTV series, Wallace's brand revolves around the pillars of food, health and fitness, and lifestyle.
About Michael Yamasaki
Michael Yamasaki is the leading expert on Japanese swords in the Western Hemisphere. Having trained under the head appraisers at the Japanese Sword Museum (NBTHK), he went on to become the youngest and the only non-Japanese citizen ever to win the NBTHK’s National Sword Appraisal Championship in 2001. He is a founding board member for the NBTHK’s American Branch, and regularly lectures and leads study sessions for the Japanese sword club in Los Angeles, as well as for the Japanese Sword Preservation Society (NTHK) in America. Michael can also be seen on the hit show Pawn Stars, and is their longest standing appraiser. He has also consulted for numerous productions in both American and Japan. Michael is also an accomplished martial artist, attaining the rank of 5th degree blackbelt in Toyama Ryu Battodo, and 2nd degree blackbelt in Shotokan Karate.
Things to Know
Entrance & Check-in
JACCC is located at 244 S. San Pedro Street, between 2nd and 3rd Streets. The entrance to our five-story Center Building, where this event is being held, overlooks the Isamu Noguchi Plaza.
Arrive early and bring your ID to ensure your participation in the Sake & Bites 21+ activity. All guests will visit the check-in table, so please have your e-ticket(s) with QR code ready.
Parking
Paid parking is available nearby at Joe's Auto Parks/Sho Tokyo on 350 East 2nd Street for $15 (rates may vary). Metered parking in Little Tokyo is also available and free after 8 pm.
Social Responsibility & Designated Driver Program
It is important that all guests enjoy and experience the events and spaces at JACCC responsibly. If guests choose to consume alcoholic beverages offered at JACCC, we encourage them to do so responsibly. We want guests to be safe and respectful to all individuals with whom they may come into contact after consuming alcoholic beverages.
Our Designated Driver Program provides complimentary water to guests and their party's Designated Driver. We encourage using ride-sharing services such as Uber or Lyft, taxi cabs, or private drivers to and from JACCC if guests or their party expect to consume alcoholic beverages at an event or visit. Guests can be dropped off and picked up at JACCC, located at 244 S. San Pedro Street. For major events, JACCC will designate an area on San Pedro Street with a visible sign so that guests can find the drop-off and pick-up location.
We are committed to using our best efforts to ensure compliance with responsible beverage service (or TIPS) standards when serving, or ceasing to serve, alcohol only to guests of legal drinking age at JACCC.
If you need information or assistance getting a ride from a third-party driver, car service, or local taxi cab, please ask JACCC staff or the Site Manager to assist you.
Questions
For questions on the programs, please contact culinary@jaccc.org.
For questions on ticketing, please contact the Aratani Theatre Box Office at boxoffice@jaccc.org.