TURNING CONNECTIONS INTO OPPORTUNITIES.

We organised a B2B business seminar in Frankfurt focused on opportunities for German companies entering the Japanese market and establishing operations in Japan.
Representatives from Japanese organisations including the Japan External Trade Organization (JETRO), as well as companies with established operations in Japan such as Bosch Japan, shared first-hand experience of doing business and setting up local operations in Japan, together with the advantages the Japanese market can offer.
ENOO provided end-to-end support, from venue research and coordination to arranging technical staff, producing event flyers and social media banners, and managing on-site operations on the day of the event.
Following the seminar, a networking session brought participating companies, speakers and stakeholders together, creating new connections between the City of Yokohama and German businesses.
Beyond providing information, the event created opportunities for exchange that could lead to concrete business relationships and future collaboration.

As part of ProWein Goes City, an initiative connected to ProWein, one of Germany’s leading wine trade fairs, we organised a series of sake promotion events in Düsseldorf and Cologne.

Working with five restaurants and wine shops, we presented sake in formats tailored to each venue, including tastings, sake cocktails and pairings with steak and Japanese cuisine.

In addition to increasing awareness among consumers, the events created opportunities for Japanese sake breweries to connect with local restaurants, distributors and other industry professionals, opening up potential new business relationships and distribution channels in Germany.

ENOO provided comprehensive support, from researching and proposing venues to negotiations and coordination, developing pairing menus and cocktail concepts, producing promotional materials such as flyers, posters and pop-up banners, and coordinating the project with the Japanese side.

We also supported local business development activities, event operations and interpreting, helping turn the concept into an effective on-the-ground promotion.

The project combined consumer experiences with opportunities to build local business relationships, supporting the development of sake in the European market from multiple angles.

Through pairings of sake with European cuisine, media representatives were able to experience the versatility of sake first-hand. Representatives from Japanese breweries met directly with journalists and industry media, creating an opportunity to communicate the character and individual qualities of their products.

The event was also covered by Meininger Verlag, a long-established German publisher specialising in professional media for the wine and spirits industry, helping extend awareness of sake within the local market.

Meininger Verlag featured Sake Week 2025 in an article published on 26 March 2025, covering Sake Week in Düsseldorf, food pairings and exchanges with participating sake breweries.

During Grüne Woche, Berlin’s major international food and agriculture trade fair, we organised a B2B and media promotion event introducing Japanese seafood to food industry professionals, distributors and media representatives.

Hotel Adlon, one of Berlin’s most established luxury hotels, was selected as the venue. Michelin-starred Swiss chef Reto Brändli, then chef at the hotel’s Lorenz Adlon restaurant, was invited to create original dishes specifically for the event using Japanese scallops and yellowtail.

The menu showcased both the quality of Japanese ingredients and their potential within European fine dining.

Alongside seafood, the event also presented Japanese tea, sake and Wagyu beef, offering a broader introduction to Japanese food culture. German distributors already handling Japanese food products also took part, sharing practical insights into the local market and distribution landscape.

ENOO provided extensive support, including venue research, proposals and coordination, negotiations with the chef, coordination of menu development, arrangement of local staff, sourcing Japanese scallops, coordination with speakers and food photography.

We also managed on-site operations, creating an opportunity for food industry professionals, distributors and media representatives to experience Japanese seafood and food culture in a locally relevant setting.