Concept

Food Innovation
The natural environment where foods are produced is indispensable for considering the future of “foods in Tokyo.”
The catch from the sea is decreasing sharply, the marine forest is also shrinking drastically because of rises in sea temperatures, and some seaweed has become extinct. In light of such environmental changes, “seaweed” has been drawing the attention of some of the world’s top-ranking chefs.
Which is why we are pleased to announce our new collaboration with “Sea Vegetable Company.”
They have been trying to regenerate the natural environment and create a new food culture by developing novel recipes and products using seaweed in addition to studying revolutionary technologies to cultivate seaweed on the sea surface and the ground.We offer a workshop to explore the new appeal of seaweed with a lecture about environmental changes in the sea and the value of seaweed as an underused resource and the real-time preparation (with tasting) of seaweed dishes by Daisuke Okada, a sushi chef, and Naoya Higuchi, a cooking expert.

• PlaceMY Shokudo Hall&Kitchen
• ScheduleMay 28 (Sun) 13:00-15:30
• LectureSEA VEGETABLE LLC Co-CEO Yuichi Tomohiro
  Cooking lecture Okada Daisuke（sushi writer/sushi chef）・Naoya Higuchi（cooking expert）
• Accepting reservationsUntil the day before If there are a large number of applicants, the deadline will be early.
  ※The capacity of on-site participation has reached the limit. We are still accepting on-line participation (two courses of the one with seaweed product and the other for on-line view on
  →Click here for details