May–August, 2023
Sixteen 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 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:
[Sincere] Shinsuke Ishii
[No Code] Fumio Yonezawa
[Cenci] Ken Sakamoto
[MOTOI] Motoi Maeda
