What is Chefs for the Blue?

Chefs for the Blue is a chefs' collective launched in 2017 (a Kyoto team will be launched in September 2021) with a food journalist and about 30 top chefs in Tokyo as its members.
While learning from NGOs, researchers, consulting firms specializing in sustainable seafood, and government agencies, the team is engaged in various activities, including collaborative projects with local governments and companies and food events aimed at a sustainable ocean.

Organization Outline

Organization Name: Chefs for the Blue (general incorporated association)
Date Established: June 6, 2018 (activities began in 2017)
Address: Harajuku Tokyu Apartment B1,
3-7-13 Sendagaya, Shibuya-ku, Tokyo-to
Representative Director: Hiroko SasakiFood Journalist
Directors: Shuzo KishidaOwner/Chef, Quintessence Shinsuke IshiiOwner/Chef, Sincere Fumio YonezawaOwner/Chef, No Code Ken SakamotoOwner/Chef, Cenci
Wakao HanaokaCEO, Seafood Legacy Co. Ltd.
Adviser: Yoshihiro MurataProprietor, Kikunoi

Members

(in alphabetical order)

View all

Our team engages in activities for the future of
Japan's bountiful oceans and rich food culture.

Our sense of urgency and goals

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