Do you usually have the opportunity to eat lamb (sheep meat)? Honestly, it's quite rare, isn't it?

In that case, you might find yourself in a situation where you know nothing about lamb. Especially if you are running or working in a restaurant, unfamiliar ingredients can be quite difficult to handle.

In such cases, it might be a good idea to create an opportunity to learn about lamb in depth. On August 19, 2026 (Wednesday), the 3rd Lamb Seminar in Kurashiki will be held at Kurashiki Ivy Square, Aimi Red Brick Hall.

I spoke with Sayaka Tanaka from the Setouchi Lamb Project, the organizer of the event, about the seminar.

What is the "3rd Lamb Seminar in Kurashiki"?

The "3rd Lamb Seminar in Kurashiki" will be held on August 19, 2026 (Wednesday) at Kurashiki Ivy Square, Aimi Red Brick Hall.

The 1st and 2nd seminars were held in Okayama City, but this time the venue has moved to Kurashiki.

For more details, please refer to the image below or the official Instagram.

Interview with Sayaka Tanaka from the Setouchi Lamb Project

I spoke with Sayaka Tanaka from the Setouchi Lamb Project about this event.

First of all, could you tell us why you decided to hold this event?

Tanaka (no honorifics)

I have been running a lamb specialty store in Okayama for 10 years, and compared to when I first opened, I feel that the opportunities and interest in eating lamb have gradually increased.

On the other hand, there are still many people who have the impression that lamb has a strong taste or that they don't know how to handle it at home or in restaurants.

In reality, lamb is an ingredient that can be enjoyed in various ways depending on the cut, cooking method, grilling level, and accompanying ingredients. I wanted to create an opportunity for people to learn the correct knowledge and the latest information about lamb and actually taste it, which was the motivation for holding the seminar.

Additionally, I hope that by connecting people involved in lamb, such as restaurant owners, chefs, producers, and wholesalers, across regions, we can further expand the lamb culture in Okayama and the Setouchi area.

I aim to create a space where learning and encounters lead to new menu items and initiatives, rather than just eating lamb and ending there.

What is the concept of this event?

Tanaka

The theme this time is "Understanding, tasting, and connecting to the next use of lamb".

We will have a representative from MLA, the Australian lamb producer organization, talk about the latest trends and market movements surrounding lamb.

Additionally, three owner chefs who are active in Tokyo, Osaka, and Okayama, and who are also Australian-certified lamb PR ambassadors known as "Lambassadors," will gather to share their experiences and initiatives from their respective fields.

In the latter half, there will be a talk session by the Lambassadors and a tasting of popular lamb dishes from various restaurants.

I want to make it an experiential seminar where participants can not only listen to lectures but also see the dishes, taste them, ask questions, and interact with each other.

The 1st and 2nd seminars were held in Okayama City, but could you tell us why the 3rd seminar is being held in Kurashiki?

Tanaka

I wanted to spread the appeal of lamb beyond Okayama City and into other regions of the prefecture, which is why we decided to hold it in Kurashiki this time.

Kurashiki is a place rich in history, culture, tourism, and culinary appeal, attracting many visitors from both inside and outside the prefecture. Additionally, there are many restaurants, accommodation facilities, and food-related businesses, so I believe it will provide an opportunity to think about new ways to utilize lamb and develop menus.

The venue, Kurashiki Ivy Square, is also a place where you can feel the history and atmosphere characteristic of Kurashiki.

I hope that this event will spark interest in lamb among the restaurants and chefs in Kurashiki, and in the future, I would be delighted to see dishes that combine local ingredients with lamb.

What kind of people would you like to attend?

Tanaka

I would like restaurant owners, chefs, hotel and inn staff, food-related businesses, wholesalers, and producers—anyone involved in food—to participate.

It is also recommended for those looking for new ingredients, those who want to incorporate lamb into their menus, and those who already handle lamb but want to expand their knowledge and cooking repertoire.

Additionally, since there will be tastings as well as specialized content, I hope that those in the food industry who love lamb, as well as those who are not yet accustomed to it, will feel free to join.

There is no need to think, "I don't know much about lamb, so I can't participate." The content is designed to be easy to understand and enjoyable for first-timers to learn about lamb.

Please say a word to the readers.

Tanaka

The more you know, the deeper and more diverse the possibilities of the ingredient "lamb" become.

I would love for those who like lamb, as well as those who have never tried it or have a slightly negative image of it, to experience it at least once.

I would be delighted if this seminar leads you to discover new deliciousness and ways to enjoy lamb.

I look forward to meeting everyone on August 19 at Kurashiki Ivy Square.

Conclusion

The organizer, Tanaka, concluded with the following words.

“I want to make lamb a more familiar presence. To do that, first, it is important to know. I would be happy if this seminar becomes an opportunity to learn about the deliciousness and potential of lamb. And I hope to spread a new lamb culture from Okayama and Kurashiki.”

The author participated in the 2nd Lamb Seminar last year (2025). I was surprised by the breadth of knowledge I could learn about lamb. There were also related businesses exhibiting, and I saw participants exchanging information with each other.

If you are interested in lamb or have started to become interested, please consider participating.

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