Harry Hakuei Kosato FRSA
Condiment & 3R Food
Director and lndia Representative of Kikkoman; Founder of La Ditta Singapore; Japanese Cuisine Goodwill Ambassador
Kikkoman & La Ditta Singapore

Harry-san is a parallel entrepreneur, social psychologist, and sushi curator. LSE and Oxford educated, he launched Virgin and Dyson in Japan as Head of Marketing, but he started out as a qualified international tax expert in the United Kingdom at a firm which is now known as Accenture.

Now, he wears many hats and runs projects as diverse as Sushi and More (India's first and largest multi-city chain of affordable sushi outlets) to Dr Smart Money (a social impact project seed funded by Oxford Innovation) in London. He also runs Kikkoman in India - Japan's No.1 soy sauce brand with a history spanning over 350 years - as Director and India Representative.

A Guinness Book of World Records holder awarded a Good Design Award, but can't drive a car. Still studying at the SBS Swiss Business School in Zurich for a doctorate after finishing his second Master's in Applied Business at SBS.

Loves simple food, books, and yoga. Fellow of the Royal Society of Arts, Maître Restaurateur of Chaîne des Rôtisseurs. Lives in Mumbai & Singapore. India's first Japanese TEDx speaker.

Interviewed Investor Jim Rogers and contributed to Amazon's No.1 Bestsellers in Japan. Harry-san just published his first Japanese book "Oxford Success Principles: 10 Principles for Driving Success in Life" which has become a bestseller.

In December 2022, the Japanese government appointed Harry-san as the Japanese Cuisine Goodwill Ambassador.


Event Introduction
Condiment & 3R Food
 · 06/25 (Day 1)
New Taste That Spice Up New Lives
4.2H -Hall C2
Branding Strategy
[Going Overseas] Rome Was Not Built In A Day—the Challenges of Building Japanese Food Culture and Her Ingredients in India

It takes decades of consistent export and popularization of foreign food culture and her ingredients to a new country. As a classic Asian condiment, soy sauce faces the challenge of winning over India, a country known for its diverse spices. Just 3 years after the launch of Kikkoman soy sauce in India, the company has achieved steady sales growth in more than 30 cities. The untold story is that its success is backed by an 18-year effort to export Japanese food culture. Give priority to cuisine culture first, then brands go global. 

Join us to find out from Harry.

Link to agenda