Projects
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…
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…
(英語翻訳ヌケ)京都の海を知る試食会
January 2022At DAIDOKORO Community Kitchen Held a tasting session for media representatives to publicize the rich potent…
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),…