Event Name: Wakayama VIP Dinner Event

23rd February 2020

RW Marketing


It was an immense privilege for us to orchestrate a truly unforgettable intimate dinner, dedicated to showcasing the exceptional produce of Wakayama. This event allowed us a rare opportunity to offer a modern Australian culinary perspective, spotlighting the region’s finest ingredients in innovative and exciting ways. This departure from tradition marked a significant milestone, as it was the first time Wakayama Prefecture experienced such a contemporary approach to their renowned produce.

At the heart of this extraordinary evening were three extraordinary chefs: Mark Weatherly, Chris The, and Johnny Jong. Each culinary virtuoso brought their unique flair and expertise to the table, collaborating seamlessly to craft a menu that both honoured the heritage of Wakayama’s ingredients and celebrated the boundless creativity of modern Australian cuisine.

From intricately prepared seafood delicacies to sumptuous meat dishes and vibrant vegetable creations, every course was a testament to the exceptional quality and versatility of Wakayama’s bounty. Guests were treated to an unforgettable gastronomic journey, where every bite offered a symphony of flavours and textures, expertly curated to showcase the very best of what Wakayama has to offer.

As the evening unfolded, it became clear that this event was more than just a culinary showcase; it was a celebration of cultural exchange, innovation, and the enduring spirit of collaboration. Through our shared passion for food and our commitment to pushing the boundaries of culinary exploration, we forged new connections, created lasting memories, and paid homage to the rich tapestry of flavours that Wakayama has to offer.


This event was organised by Tryber and RW Marketing


Johnny Jong Wun Teck

(Executive Sous Chef Crown Casino)

Ume marinated bluefin tuna tartar, rice vinaigrette and lotus root chips

Sichuan spice Mayura wagyu beef, shitake soy cream, crispy kai lan leaves, white turnip & heirloom carrots


Seared citrus umeshu rubbed Hervey Bay scallop

Gulf of Carpentaria King Prawn with Ume pickled vegetables, rice and a sesame seaweed mango sprinkle


(Ex Blackstar Pastry)

Mandarin sorbet with basil cream Umeshu Chocolate Cake
Miso Caramel tart
Eucalyptus Macaron