May–August, 2024
Fifteen students from around Japan joined top chefs to learn about maritime issues and create a restaurant charting the course for the future of the oceans in the second year of a three-month program called THE BLUE CAMP. After participating in lectures, fieldwork, and restaurant training, their work culminated in pop-up restaurants in Tokyo and Kyoto, open for just six days.
(Supported by the Nippon Foundation Umi to Nihon (Oceans and Japan) ProjectParticipating chefs:
[Nihonryori Kenya] Kenya Sakai
Culinary Director Atsushi Nakahigashi
[Tenoshima] Ryohei Hayashi
[Oryori Horiuchi] Sayaka Horiuchi
・Digest Movie
https://youtu.be/_Aqv-z27Fzo
・Instagram
https://www.instagram.com/the_bluecamp