Join us for an evening that highlights the beauty and variety of Washoku — traditional Japanese cuisine known for its seasonality, balance, and cultural depth. At this year’s event, you’ll enjoy dishes that span from classic Japanese flavors to creative fusion, all inspired by the seasonal ingredients of the Pacific Northwest.
Hosted at the scenic Matthews Winery, Celebrate Washoku 2025 offers a relaxed and thoughtful experience where food, culture, and community come together. Whether you’re a long-time fan of Japanese cuisine or curious to learn more, we invite you to share this special evening with us.
Date: October 17th, 2025
5:30-8:30pm (Program Starts at 6:00 pm)
Venue: Avallé Winemaking Studio
15500 Redmond – Woodinville Road Northeast, C-600 Woodinville, WA 98072 | Map
Ticket: $100 for Members | $130 for Non-Members
About Matthews Winery
Matthews Winery is an authentically Washington winery, known for crafting elegant wines from classic Bordeaux varietals that thrive in the Pacific Northwest’s climate. Smooth in texture and full of verve, their wines offer a balanced palate with complexity and richness that pairs beautifully with the season’s freshest harvest. Nestled in Woodinville, the Matthews Winery Tasting Room provides a warm and refined atmosphere where guests can enjoy their award-winning wines. Open daily, it invites visitors to savor the best of Northwest winemaking in a setting that encourages both relaxation and connection. Beyond their winemaking, Matthews has been a long-standing supporter of the Japan-America Society of the State of Washington (JASSW), graciously opening their doors to bring our community together. We are honored to celebrate this year’s event in such a welcoming and storied venue.
Matthews Winery
16116 140TH PL NE Woodinville, WA 98072
425-487-9810
Avallé Winemaking Studio
15500 Redmond – Woodinville Road Northeast, C-600, Woodinville, WA 98072
Featured Chefs
JASSW’s Celebrate Washoku is known for bringing together top-level chefs across Kaiseki, Sushi, and Japanese Fusion to create an unforgettable culinary showcase. We’re thrilled to announce the return of Chef Christina Seigl from 84 Yesler and the debut of Chef Masaki Nishioka from ShoMon Kappo Sushi at this year’s Celebrate Washoku. Stay tuned—more renowned chefs will be revealed soon!
Chef Christina Seigl — 84 Yesler
Located in Seattle’s historic district, 84 Yesler highlights the rich natural ingredients of the Pacific Northwest. The kitchen partners with local, sustainable farmers, ranchers, and fishers, while the service team embraces the Japanese spirit of Omotenashi—genuine, thoughtful hospitality that anticipates guests’ needs with care.
Chef Christina Seigl began her culinary journey at 19 with an apprenticeship under Joe Whinney, founder of Theo’s Chocolate. She trained at the Auguste Escoffier School of Culinary Arts in Colorado and went on to cook in Germany under renowned chef Joachim Wissler at the Michelin-starred Vendôme, as well as at the Gault-Millau-rated Trattoria Enoteca. She later served as Chef Garde Manger at Malteser Komturei before returning to the Pacific Northwest. Now leading the kitchen at 84 Yesler, Chef Christina recently placed third in the North American Washoku World Challenge, a prestigious competition celebrating traditional Japanese cuisine.
84 Yesler
84 Yesler Wy,Seattle, WA 98104
Wednesday-Saturday 4:00PM – 9:00PM
206-624-1111
https://www.84-yesler.com/
Chef Masaki Nishioka — ShoMon Kappo Sushi
ShoMon Kappo Sushi brings Kyoto’s kappo dining tradition to Seattle through an immersive, counter-style experience where guests can witness expert chefs prepare seasonal dishes with precision and care. The kitchen is led by Executive Chef Masaki Nishioka, formerly Head Chef at Shiro’s Sushi, known as Seattle’s “Sushi Institute”.
Chef Nishioka has over 20 years of experience in Japan and Europe, with a style rooted in traditional techniques and thoughtful innovation. At ShoMon, he leads a team of highly trained chefs—each with backgrounds in Michelin-starred kappo kitchens, historic Kyoto ryokans, and local sushi landmarks—offering a refined omakase experience that blends sushi, charcoal-grilled specialties, and Kyoto-inspired flavors. ShoMon’s performance-driven approach embodies the heart of Washoku through balance, seasonality, and a deep respect for ingredients.
ShoMon Kappo Sushi
2301 5th Ave Suite No.102, Seattle WA 98121
Tuesday- Sunday 5pm – 10:30pm
206-582-1938
https://sho-mon.com/
Special Guest Speaker from Japan
We are delighted to welcome Kotaro Kashiwabara, a leading gastronomy producer from Japan, who will share the latest culinary trends shaping Japan’s food culture.
Kotaro Kashiwabara
Born in 1963, Kotaro Kashiwabara is a gastronomy producer. After graduating from the Faculty of Economics at Keio University, he joined Bungeishunju Ltd. He worked in the editorial departments of Weekly Bunshun and Bungeishunju, later taking charge of new business development, where he launched Bunshun Online and Bunshun Marche. He also served as editor-in-chief of Tokyo Good Restaurants and Delicious Restaurants.
In 2018, he founded the Japan Gastronomy Association. In 2023, he established Kassie & Co., Ltd., became principal of the Food Hot Elementary School, and published Japan as a Gourmet Nation: The Era of Gastronomy Tourism (Nikkan Gendai). In 2024, he released Tokyo’s Good Restaurants and Popular Restaurants: From the Eve of the Bubble to Post-Corona (Shincho Shinsho).
Kassie & Company
https://www.kassieandcompany.com
Japan Gastronomy Association
General Timeline
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5:30
Doors Open
Settle in and say hello.
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5:30–6:00
Registration, Wine Tasting & Welcome Appetizers
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6:00
Program Starts Main Program
Opening announcements and housekeeping.
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6:00–6:15
Opening Remarks
Presentation by Kotaro Kashiwabara
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6:15–7:30
Culinary Showcases
Featuring two courses from each chef:
- Chef Masaki Nishioka — Appetizer & Main
- Chef Kristina — Main & Dessert
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7:30–7:45
Closing & Raffle Draw
Final remarks and raffle winners announced.
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7:45–8:30
Networking
Connect with guests, chefs, and speakers.
