The event began with an immersive gastronomic day, showcasing Ivorian cuisine with flavor and flair.

Chief Gérard KOFFI won over Japanese palates with his gombo sauce, a symbol of authenticity.

Master chocolatier Viviane Kouamé dazzled with her exceptional chocolate, reflecting the excellence of Ivorian cocoa — 「チョコレートの宝石(𝐂𝐡𝐨𝐤𝐨𝐫𝐞̄𝐭𝐨 𝐧𝐨 𝐡𝐨̄𝐬𝐞𝐤𝐢).

A unique menu was created by chef Joël and a Japanese cultural association. It combines Ivorian chocolate with Japanese products such as dried mango.

The culinary hackathon was a highlight. Japanese chefs reinterpreted flagship products such as bissap, attiéké, cashews, and cocoa beans.

In addition, numerous fruitful meetings were held with Japanese investors interested in business opportunities in the Ivorian chocolate and agri-food sectors.

Among the dignitaries present were H.E. Mr. Désiré DOUO, Ambassador of Côte d’Ivoire to Japan, and Dr. Kaladji FADIGA, Commissioner General of the Ivorian delegation and Director General of Agence Côte d’Ivoire Export.

Ivorian Week continues with a program of cultural events, economic exchanges, and gourmet delights.

A sensory and strategic journey not to be missed.

皆さん、お楽しみに！ (𝐌𝐢𝐧𝐚𝐬𝐚𝐧, 𝐨𝐭𝐚𝐧𝐨𝐬𝐡𝐢𝐦𝐢𝐧𝐢! – )