Japanese cuisine is celebrated around the world for its rich traditions, refined artistry, and exceptional flavors. But what does science reveal about its reputation as one of the world’s healthiest diets?
Complementing the “WASHOKU” exhibition, which explores the harmony of culture and nature embodied in Japanese cuisine, this special lunchtime program brings together science and culinary tradition. Dr. Yusuke Tsugawa will share the latest research on the connections between Japanese dietary patterns, health, and longevity, followed by a bento dining experience prepared by Chef Kuniko Yagi.
Join us for an inspiring and nourishing lunchtime program that explores the principles of washoku and how they can shape your own approach to food, health, and well-being.
Part 1 | “Traditional Japanese Diet” Lecture
Japan has long fascinated doctors and scientists seeking to understand why it is one of the world’s longest-lived nations, with an average life expectancy of 81 for men and 87 for women. In this illuminating lecture, Dr. Yusuke Tsugawa, a physician and health policy researcher at the University of California, Los Angeles (UCLA), will present the latest scientific research on the traditional Japanese diet, exploring the health benefits of fish, soy products, fermented foods, green tea, and other staple ingredients. Drawing on insights from large-scale medical data, Dr. Tsugawa will examine the relationship between Japanese cuisine, healthy aging, and longevity, while also addressing contemporary challenges such as rising salt intake and comparing dietary patterns in Japan and the United States to highlight opportunities for improving public health.
Part ll | Bento Tasting & Fireside Chat
Following the lecture, guests are invited to enjoy a specially prepared bento lunch by Chef Kuniko Yagi of Pikunico, inspired by the themes of Dr. Tsugawa’s presentation. Showcasing a variety of traditional, nutrient-rich Japanese ingredients including mushrooms, beans, and seaweed, the meal offers a delicious opportunity to experience many of the foods discussed during the lecture. During lunch, Dr. Tsugawa and Chef Yagi will take part in a conversation exploring how the principles of Japanese cuisine from seasonal ingredients to thoughtful preparation can inspire healthier eating and cooking at home.
Program Schedule
*Subject to change
- 11:00 AM | Opening Remarks
- 11:10 AM | Lecture by Dr. Tsugawa
- 11:55 AM | Q&A
- 12:05 PM | Intermission
- 12:10 PM | Bento Tasting & Fireside Chat with Dr. Tsugawa and Chef Yagi
- 12:40 PM | Q&A
- 12:45 PM | Closing Remarks
Bento Lunch Box Menu
*Subject to change
*Concept images
- Hijiki Brown Rice with Umeboshi (Japanese Pickled Plum)
- Grilled Salmon
- Kyoto-Style Fresh Wheat Gluten in Delicate Dashi Broth
- Plant-Based Shiitake & Soybean “Meatball”
- Simmered Kabocha Squash with Fried Tofu
- Lightly Pickled Cucumber
- Seasonal Greens and Yuba (Tofu Skin) with Sesame Dressing
About the Speakers
Dr. Yusuke Tsugawa
Dr. Yusuke Tsugawa is Associate Professor of Medicine at UCLA, where he holds the Albert F. Parlow–David H. Solomon Chair for the UCLA Program on Aging and serves as Associate Director of the UCLA Terasaki Center for Japanese Studies. Before joining UCLA as faculty, he worked at the Harvard School of Public Health and the World Bank. Dr. Tsugawa was originally trained as a medical doctor in Japan, practiced medicine at St. Luke’s International Hospital …
Read More.
in Tokyo, and later moved to the United States, where he earned his master’s degree and PhD from Harvard University. Dr. Tsugawa is the author of the best seller book “The Best Diet: Simple and Evidence-based Guide to Healthy Eating,” published in 2018, in which he explains, in clear and accessible language, scientific evidence indicating which kinds of food are good and bad for health. He also authored multiple books on the scientific evidence linking lifestyle factors to longevity and lower risk of diseases.
Kuniko Yagi
Born in Gunma, Japan and an active chef in the US for over 15 years, Chef Kuniko Yagi began her career as a line cook at a fine dining French restaurant where she was quickly promoted through the ranks to Chef du Cuisine and received a Rising Star Chef award. Following an appointment as Executive Chef at a popular French brasserie in Los Angeles, Chef Yagi was a contestant and audience favorite on Season 10 of the cooking competition TV show Top Chef.
Read More.
As a founding Executive Chef of the popular Hinoki & The Bird, she merged Californian and Japanese cuisines to high acclaim. Throughout her tenure as chef she has interned in a number of notable kitchens around the world including Tapas Molecular Bar (Mandarin Oriental Hotel, Tokyo), Kinobu (Kaiseki restaurant, Kyoto), Shin (Sushi restaurant, Tokyo), Ryugin (Japanese restaurant, Tokyo), Yachiyo (Japanese restaurant, Tokyo), Pierre Gagnaire Rue Balsac (French restaurant, Paris), Daniel (French restaurant, New York). Currently, Chef Yagi is the owner / operator of Japanese-inspired fried chicken restaurant Pikunico and consults in the areas of restaurant concept development, recipe development, and catering.
Related Exhibition
WASHOKU | Nature and Culture in Japanese Cuisine
Recognized by UNESCO as an Intangible Cultural Heritage, washoku is far more than simply “Japanese food.” Rooted in a deep respect for nature and the rhythms of the seasons, it reflects centuries of craftsmanship, ingenuity, and cultural tradition shaped by the unique environment of the Japanese archipelago. Built upon the foundational pillars of rice and fish, washoku embodies nourishment and a philosophy of balance, harmony, and connection between people and the natural world.
WASHOKU | Nature and Culture in Japanese Cuisine invites visitors on an immersive journey through the history, artistry, and enduring significance of Japan’s celebrated culinary heritage. Across four thematic sections, the exhibition explores the ingredients, techniques, traditions, and ideas that define washoku through natural specimens, intricate food models, multimedia installations, and interactive experiences. Together, these elements reveal how Japanese cuisine expresses the values, environment, and spirit of Japan itself.
Dates
Fri. May 22 – Sun. October 18, 2026
Hours
Mon. – Fri. | 11:00 AM – 7:00 PM
Sat. – Sun. | 11:00 AM – 8:00 PM
Location
Fee
Free
