Projects
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…
“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 …
Hakodate Makombu Branding with Hakodate City and others
January 21, 2024At Hakodate Kokusai Hotel (Phoenix Meeting Room) Chef Ryohei Hayashi(Tenoshima) and Chefs for the Blue c…
THE BLUE CAMP 2023
May–August, 2023 Sixteen students from around Japan joined top chefs to learn about maritime issues and create a restaur…
“Fishlle!” Product Development of Meal Packs Using Underutilized Seafood
July 2022At Sincere BLUE (tasting event for the media) Cooperated on recipe and product development using six underutili…
Sustainable Cookbook Project with the Embassy of Italy in Tokyo
November 2021At the Embassy of Italy in Tokyo In cooperation with Academia Italiana della Cucina’s Tokyo Office, we plan…
ASC Madai (Red Sea Bream) Promotion with UMITRON
July 22–31, 2021At 11 stores of the Kanto region group United Super Markets Holdings Inc. (Maruetsu, Kasumi, Max Value),…