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Have you ever wondered what happens when some of Los Angeles’ most respected sushi chefs, Japanese food producers, and traditional sake and shochu distilleries come together for one enormous culinary event?

The Japanese Restaurant Association of America (JRA) is preparing to answer that question with the return of its Sushi & Sake Festival 2026, bringing an extensive showcase of Japanese cuisine, spirits, and cultural traditions to the DoubleTree by Hilton Hotel Los Angeles Downtown on November 1.

Established in 2000, the annual festival has grown into one of the region’s longstanding celebrations of Japanese food culture. This year’s gathering will bring together acclaimed sushi chefs, participating restaurants, Japanese food manufacturers, ten shochu distilleries, and a wide selection of specialty products for four hours of tastings, demonstrations, and cultural presentations.

With advance tickets selling out last year, the festival has established a following among Southern California’s Japanese food enthusiasts.

An Impressive Gathering of Sushi Chefs

At the center of the festival is the sushi itself, with experienced chefs from Sushi Gen and Katsu-ya Group preparing nigiri and sushi rolls throughout the afternoon.

For those familiar with Japanese cuisine, the distinction between well-prepared sushi and ordinary sushi begins with technique. The temperature and seasoning of the rice, the precision of the knife work, and the balance between fish and rice all contribute to the final experience.

Beyond the sushi stations, participating restaurants and food companies will offer a broad selection of Japanese dishes, accompanied by sake, shochu, Japanese beer, and nonalcoholic beverages.

One of the festival’s signature presentations will be a live tuna-cutting demonstration, offering guests a closer look at the skill involved in breaking down a whole tuna and preparing its different cuts.

The afternoon will also feature kagami-biraki, the ceremonial opening of a sake barrel, along with traditional Japanese taiko drumming.

Japanese Ingredients Take Center Stage

A special collaboration between the Japan External Trade Organization (JETRO) and IZAKAYA HACHI will explore how Japanese ingredients are used in contemporary restaurant kitchens.

Under the theme “Explore Japanese Flavors with IZAKAYA HACHI,” four established food companies—KEWPIE Americas, Inc, Mishima Foods USA, Morinaga Nutritional Foods, and Yamaki USA—will supply ingredients for original dishes developed by the restaurant.

The featured products include Kewpie mayonnaise and sesame dressing, truffle-infused soy sauce and ponzu, Japanese tofu, bonito flakes, and shiro dashi.

These ingredients represent some of the fundamental elements of Japanese cooking, particularly the careful use of umami, acidity, texture, and seasoning.

At approximately 1:30 p.m., the IZAKAYA HACHI team will present its dishes on stage, explain preparation techniques, and offer samples. A dedicated tasting booth will allow visitors to explore the individual products throughout the event.

From Traditional Pickles to Premium Matcha

Another major component of the festival will be the JAPAN STORE experience, developed through a collaboration between JETRO and Amazon.

The showcase will introduce products from ten Japanese companies, giving attendees an opportunity to sample and examine specialty ingredients and consumer products typically marketed through online international retail channels.

Among the featured foods are traditional Japanese pickles, including takuan and pickled daikon from Michimoto Foods, along with dashi, yuzu miso, Hatcho miso, teriyaki sauce, canned oden, and several varieties of matcha.

For those interested in Japanese culinary traditions, the selection offers an introduction to ingredients that play an important role beyond sushi, from fermented soybean pastes and preserved vegetables to the broths that form the foundation of Japanese soups and sauces.

The exhibition will also include Japanese skincare products featuring ingredients such as cherry blossom, yuzu, and aloe vera.

Ten Japanese Distilleries Introduce the Art of Shochu

Although sake remains one of Japan’s most recognizable alcoholic beverages, shochu has developed a growing audience among bartenders, spirits enthusiasts, and Japanese restaurants in the United States.

This year’s festival will feature Shochu Rising, an educational and tasting program bringing together ten Japanese distilleries.

Guests will have an opportunity to explore honkaku shochu, a traditional Japanese distilled spirit produced from ingredients including sweet potato, barley, rice, and brown sugar.

Unlike sake, which is brewed from rice, shochu is distilled, with production methods and base ingredients contributing significantly to its aroma, texture, and flavor.

At 1:15 p.m., internationally recognized sake and shochu educator Sara E. Guterbock will lead a seminar examining the spirit’s history, regional diversity, and potential for pairing with food.

Shochu Rising will also hold activities in Los Angeles on November 2, while participating restaurants throughout the area will feature selections from the distilleries during November’s Shochu Month.

More Than Two Decades of Japanese Culinary Tradition

Organized by the Japanese Restaurant Association of America, the festival has served as a meeting point for Japanese restaurants, chefs, food producers, and the Southern California community for more than 25 years.

The nonprofit association supports Japanese restaurants and related businesses while promoting Japanese culinary traditions and strengthening cultural exchange between Japan and the United States.

This year’s expanded programming reflects the depth of Japanese food culture, extending beyond familiar sushi and sake offerings to include traditional ingredients, specialty producers, distillation techniques, and the craftsmanship behind Japanese cuisine.

For experienced sushi enthusiasts and those interested in exploring Japanese food beyond the conventional restaurant menu, the festival presents an opportunity to experience a substantial range of Japanese culinary traditions in one setting.

Sushi & Sake Festival 2026 takes place Sunday, November 1, from 11 a.m. to 3 p.m. at the DoubleTree by Hilton Hotel Los Angeles Downtown. Adult admission is $90, children ages 6–10 are $45, and children ages 5 and under are admitted free. Alcohol tastings are limited to guests ages 21 and older. Tickets are available through Eventbrite.

DoubleTree by Hilton Hotel Los Angeles Downtown, 120 S. Los Angeles St., Los Angeles, CA 90012.