He is the Chairman of the Japan-Chinese Cuisine Association (a public interest incorporated association) and the Chairman of the All Japan Food Studies Association (a general incorporated association).

Wakiya’s cuisine is based on the traditions of Shanghai cuisine, incorporating an abundance of seasonal ingredients to create wholesome Chinese cuisine. The dishes, beautifully presented on carefully selected tableware, have earned high praise both at home and abroad for their Japanese-style delicacy and brilliance. His course meals, which harmonize the five tastes (sweet, bitter, sour, salty, and umami), and his classic Chinese cuisine, created with solid techniques, are popular with a wide range of people.

Since 2002, he has been actively involved in charity activities overseas, primarily in Europe and the United States. In 2005, he participated in Madrid Fusion 2005 (Spain), where renowned chefs from around the world showcased their cutting-edge cuisine using their skills and philosophies, and in 2011 he participated in the World Gourmet Summit (Singapore). He has also expanded his global reach, hosting collaborative events with chefs from Hong Kong and Taiwan. In 2006, he was appointed a “Food Supporter” by the Hokkaido Prefectural Government, where he disseminates information about products and ingredients from throughout Hokkaido both domestically and internationally (including to London and Singapore), and also focuses on refining regional brands.

In the media, he has widely promoted the joys of Chinese cuisine and Chinese tea through television programs such as NHK’s “Asaichi” and “Today’s Cooking,” as well as through magazines. He also mentors the next generation of chefs through special classes and lectures at culinary schools, serves as a judge for competitions, and promotes interaction between chefs across genres, contributing to the development of not only Chinese cuisine but also the Japanese culinary industry.

He also has a deep knowledge of wine, and in 2005 he was certified as an honorary sommelier by the Japan Sommelier Association. In 2008, he was awarded the title of Knight of Commander from Bordeaux, France, and the title of Chevalier of the Order of Champagne in 2009.