Projects
“THE BLUE CAMP 2024” Behind-the-Scenes Documentary Now Released!
A three-month journey of students confronting questions with no single right answer.Moments of uncertainty, hesitation, …
Policy Proposal Submitted to Minister of Agriculture Koizumi and Fisheries Agency Director-General Mori
Following last year’s efforts, we submitted a policy proposal to Minister of Agriculture, Forestry and Fisheries Shinjir…
[Interview] “Yasashii Food!” Sustainable SeafooHokkaido
Chef Interviews “Yasashii Food! Hokkaido Scallop Fair,” held to promote domestic consumption of Hokkaido scallops and co…
Yasashii Food! Sustainable Seafood Hokkaido Scallop Fair
September 17 – November 30, 2024 At Lature, Monica, Don Bravo, CRAZY PIZZA TORANOMON, Yoshoku OgataA produce fair to pro…
Bistro Enosui: Fujisawa Sustainable Restaurant 2024
November 17, 2024At Enoshima Aquarium Following on from the success of last year, this was a one-night-only special dinn…
THE BLUE CAMP 2024
May–August, 2024 Fifteen students from around Japan joined top chefs to learn about maritime issues and create a restaur…
THE BLUE DINING with Patagonia Provisions
August 20, 2024At CRAZY PIZZA at SQUAREIn this third edition of THE BLUE DINING, through cooperation with Patagonia Prov…
THE BLUE COMMUNITY
June 2024A membership-based online community for people in the restaurant industry to come together to learn about seafo…
SusHi Tech Tokyo 2024
Policy Recommendations to the Japanese Fisheries Agency Director
May 27, 2024At the Fisheries Agency Five industry leaders who are members of Chefs for the Blue, representing Sushi, Jap…
“Fish Soup: A Delight for your Belly and the Ocean” with The Archipelago News
February 23–25, 2024At sakana bacca Nakameguro, sakana bacca Toritsu-daigaku, sakana bacca Nakanobu Chef Yusuke Goto of …
Chefs for the Blue Kyoto Open Meeting
February 5, 2024At DAIDOKORO Community Kitchen The Chefs for the Blue Kyoto team held an open meeting, which was attende…