[Held on Wednesday, August 19] 3rd Lamb Seminar in Kurashiki 〜 Learn about lamb today, taste it, and explore ways to use it next.

Do you ever get the chance to eat lamb? Honestly, not very often, right?

If so, you may not know much about lamb. In particular, if you run or work at a restaurant, unfamiliar ingredients can be difficult to handle.

In that case, it might be a good idea to take the time to learn about lamb. The “3rd Lamb Seminar in Kurashiki” will be held on Wednesday, August 19, 2026, at Aibi Red Brick Hall, Kurashiki Ivy Square.

We spoke with event organizer Tanaka Sayaka of the Setouchi Lamb Project about the event.

What is the “3rd Lamb Seminar in Kurashiki”?

The “3rd Lamb Seminar in Kurashiki” will be held on Wednesday, August 19, 2026, at Aibi Red Brick Hall, Kurashiki Ivy Square.

The first and second seminars were held in Okayama City, but this time the event moves to Kurashiki.

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

Interview with organizer Tanaka Sayaka of the Setouchi Lamb Project

We asked Tanaka Sayaka of the Setouchi Lamb Project, the event organizer, about this event.

To begin with, what made you decide to hold this event?

Tanaka (honorific omitted)

I’ve been running a lamb specialty restaurant in Okayama for 10 years, and compared with when I first opened, I feel that people have gradually had more opportunities to eat lamb and become more interested in it.

On the other hand, many people still think lamb has a strong, distinctive flavor or aren’t sure how to handle it at home or in restaurants.

In fact, lamb can be enjoyed in many different ways depending on the cut, cooking method, degree of doneness, and ingredients it is paired with. The seminar came about because I wanted to share accurate knowledge and the latest information about lamb, and create an opportunity for people to actually taste it.

I also hope that by bringing together people involved with lamb, such as restaurant owners, chefs, producers, and wholesalers, across regional boundaries, we can further expand lamb culture in Okayama and the Setouchi area.

Rather than simply eating lamb and calling it a day, we aim to create a place where learning and new connections can lead to new menu items and initiatives.

What is the concept behind this event?

Tanaka

This time, our theme is “learning about lamb today, tasting it, and putting it to use in the future.”

Representatives from MLA, the Australian sheep producers’ organization, will talk about the latest developments surrounding lamb and market trends.

Three owner-chefs who are active in Tokyo, Osaka, and Okayama, and who are also “Lambassadors,” official Australian lamb PR ambassadors, will come together to share their experiences and work in the field.

The second half will include a talk session with the Lambassadors and tastings of popular lamb dishes from each restaurant.

Rather than a lecture where people simply listen, we want this to be a hands-on, practical seminar where participants can see and taste the dishes, ask questions, and exchange ideas with one another.

The first and second seminars were held in Okayama City. Why did you choose Kurashiki City as the venue for this third event?

Tanaka

We decided to hold this event in Kurashiki City because we want to spread the appeal of lamb beyond Okayama City to other parts of the prefecture.

Kurashiki offers history, culture, tourism, and food, and attracts many visitors from both inside and outside the prefecture. It also has many restaurants, accommodation facilities, and food-related businesses, so we think this could be an opportunity for people to consider new ways to use lamb and develop new menu items.

Kurashiki Ivy Square, the venue, is also a place where you can experience Kurashiki’s distinctive history and atmosphere.

I’d be delighted if this event sparks interest in lamb among Kurashiki’s restaurant owners and chefs, and if, in the future, dishes combining lamb with ingredients unique to Kurashiki are created.

Who would you like to attend?

Tanaka

We’d love for people involved in food to attend, including restaurant owners and chefs, hotel and inn staff, food-related businesses, wholesalers, and producers.

We also recommend it to people looking for new ingredients, those who want to add lamb to their menus, and those who already serve lamb but want to expand their knowledge or culinary repertoire.

There will be tastings as well as specialist content, so we hope restaurant and food-industry professionals who love lamb, as well as those who aren’t used to eating it yet, will feel welcome to join us.

There’s no need to think, “I don’t know much about lamb, so it’s hard to attend.” The content will be easy to understand for first-timers, and you’ll learn about lamb while having fun.

A message for our readers

Tanaka

Lamb is an ingredient with great depth and a wide range of possibilities—the more you learn about it, the more you discover.

Whether you love lamb, have never tried it, or have a slightly negative impression of it, I hope you’ll give it a try.

I’d be delighted if this seminar helps you discover new ways to enjoy lamb and how delicious it can be.

I look forward to seeing you all at Kurashiki Ivy Square on August 19.

From the Writer

The event organizer, Tanaka, concluded with these words:

“I want lamb to become more familiar to people. To do that, it’s important to start by ‘learning about it.’ I’d be delighted if this seminar gives people a chance to discover how delicious lamb is and what it can do. I also hope to share a new lamb culture from Okayama and Kurashiki.”

I attended the second Lamb Seminar last year (2025). I was surprised by how much it taught us about lamb. There were also booths hosted by related businesses, and participants were exchanging information with one another.

If you’re curious about lamb—or have become curious—please consider attending.

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