Familiar Faces and New Flavors: Tamaki at the "Restaurant Inspiration" Forum in Tyumen
On October 7, the "Restaurant Inspiration" forum took place in Tyumen, bringing together food producers and restaurant industry professionals. A key feature of the project is the opportunity for direct interaction with industry representatives, with the event format in each city tailored to the gastronomic preferences and interests of the local audience.
For the Tamaki team, the forum in Tyumen was a particularly warm experience, filled with meaningful encounters. Many of the guests had attended last year’s event and were already familiar with our products, making it all the more exciting to introduce new additions to our range, discuss flavor pairings, and hear feedback from culinary professionals.
The Caesar sauce emerged as a favorite during the tasting; some attendees even visited the Tamaki stand specifically to try it.
The new Tartar and Parmesan sauces also caught the attention of the chefs present. As they explored these new flavors, they discussed how to incorporate them into a professional kitchen, proposing their own unique pairings and sharing ideas on how to feature the sauces on restaurant menus.
As always, sushi rolls were part of the Tamaki tasting program. This format allows professionals to evaluate the taste and consistency of a sauce within a finished dish, while also gaining insight into its practical application and usage rates.
In Tyumen, we expanded our standard tasting format in collaboration with the Cherkizovo company. In addition to sushi rolls, guests had the chance to sample chicken breast paired with Tamaki’s Tartar and Caesar sauces.
The sauces perfectly complemented the flavor of the chicken, and these pairings served as an excellent demonstration of how they can be utilized in a restaurant menu. For the professional audience, this served as yet another example of how familiar products can be incorporated into a variety of dishes.
The opportunity to reconnect with familiar industry peers, introduce products to new participants, and exchange professional expertise lays the groundwork for long-term business relationships.
See you in other cities!
For the Tamaki team, the forum in Tyumen was a particularly warm experience, filled with meaningful encounters. Many of the guests had attended last year’s event and were already familiar with our products, making it all the more exciting to introduce new additions to our range, discuss flavor pairings, and hear feedback from culinary professionals.
The Caesar sauce emerged as a favorite during the tasting; some attendees even visited the Tamaki stand specifically to try it.
The new Tartar and Parmesan sauces also caught the attention of the chefs present. As they explored these new flavors, they discussed how to incorporate them into a professional kitchen, proposing their own unique pairings and sharing ideas on how to feature the sauces on restaurant menus.
As always, sushi rolls were part of the Tamaki tasting program. This format allows professionals to evaluate the taste and consistency of a sauce within a finished dish, while also gaining insight into its practical application and usage rates.
In Tyumen, we expanded our standard tasting format in collaboration with the Cherkizovo company. In addition to sushi rolls, guests had the chance to sample chicken breast paired with Tamaki’s Tartar and Caesar sauces.
The sauces perfectly complemented the flavor of the chicken, and these pairings served as an excellent demonstration of how they can be utilized in a restaurant menu. For the professional audience, this served as yet another example of how familiar products can be incorporated into a variety of dishes.
The opportunity to reconnect with familiar industry peers, introduce products to new participants, and exchange professional expertise lays the groundwork for long-term business relationships.
See you in other cities!
More posts:
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Tamaki at FHC Shanghai 2026: Join Us for a Tasting!
12 October 2026
Tamaki Tom Yum Sauce: Pairings and 7 Dish Ideas
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