Diplomacy is not only conducted at international conferences, bilateral meetings and other places of negotiation and consultation. There are people who employ their profession and use their culinary skills to attract leaders from different sectors to the official residence of Japanese ambassadors / consuls-general, to create an important venue for sharing information, and even to spread Japanese culture to increase the number of fans of Japan in the country they work. These people are called Chefs for ambassadors / consuls - general.
　As a part of diplomatic activities, the official residence of Japanese ambassadors and consuls-general hold dinners and receptions for government officials and other leaders from different sectors of their respective countries. These occasions provide valuable opportunities for networking, sharing information, and making diplomatic requests. The main responsibilities of the chefs are to prepare and serve meals at these dinners and receptions, and it is not too much to say that the skills of these chefs directly influence the diplomatic activities and their success at these events.

Ambassador’s Chef Hirano demonstrating cooking appetizers in front of Italian cuisine specialists and wine experts (in Italy) 　For instance, in Italy the Japanese cuisine prepared by Ambassador’s Chef Bunshiro Hirano is so well-reputed that it is now even becoming a status symbol for leaders from different sectors there to be invited to the official residence of the Japanese Ambassador in Rome. Mr. Hirano has made a number of TV and magazine appearances for feature articles in and interviews in Italy. Furthermore, with his skills he has impressed Italian cuisine specialists and wine experts, who are renowned for being extremely fastidious. In this way Mr. Hirano has promoted understanding and popularization of Japanese cuisine, and is successful in a way that rivals real diplomats. “Everyday I gain first-hand experience of how important meals are in diplomacy and truly feel that I am a part of the diplomatic process”, says Mr. Hirano.

Mr. Shinozaki preparing tempura at the reception celebrating the birthday of H.M. the Emperor (in Zimbabwe) 　　It is also the food that, to varying degrees, Chefs for ambassadors / consuls-general often have difficulty sourcing the ingredients for their dishes, particularly for Japanese cuisine. Mr. Yasuyuki Shinozaki, Ambassador’s Chef at the Japanese Embassy in Zimbabwe says “I always keep an ear to the ground to source ingredients and visit multiple markets in search of specifics. I grow vegetables such as oba (Japanese basil) and edamame (green soybeans), in the garden of the official residence for use in my dishes. I also use common local fresh water fish called ‘tilapia’ for tempura and another dish known as nioroshi.” The strenuous efforts and the creativity of these chefs are supporting the day-to-day diplomatic activities of Japan.
　The arenas for these chefs are mainly Japanese embassies and consulates-general overseas, so those living in Japan may rarely get to enjoy their meals. But, don’t worry. Many former Chefs for ambassadors / consuls-general open their own restaurants or continue their career at hotels or restaurants after completing their duty overseas, which means that meals prepared by these chefs can also be enjoyed in Japan. So why not see if you can find one of these restaurants for yourself?