Sustainable Food Asia K.K. ("SFA") and Chef's value K.K. ("CV"), a subsidiary of Creek & River Inc, (CV), a subsidiary in the food industry of Creek & River, Inc.
As the first initiative of this project, a talk and food exchange event "The Future of the Food and Beverage Industry from the Viewpoint of Seaweed: The World's Best Restaurant's Attention" will be held on Sunday, May 25, from 1:00 p.m. at CV's restaurant "Cassolo" (Toranomon, Tokyo) for chefs, restaurant owners, and other food professionals. The event will be held at CV's restaurant "Cassolo" (Toranomon, Tokyo).
▼Apply here:
https://peatix.com/event/4367760/view
■Contents
Noma, a restaurant in Copenhagen, Denmark, has been repeatedly voted the world's best restaurant in the "World's 50 Best Restaurants" and has also been awarded three Michelin stars. In the first half of this event, three people active at the forefront of the food and beverage industry will take the stage to discuss sustainable food and the perspectives required of the food and beverage industry in the future under the theme of "algae, including seaweed," an ingredient that was frequently used at "Noma," which has been called the best restaurant in the world. The event will be held in the afternoon. In the latter half of the event, there will be a social gathering where participants can talk loosely with each other while enjoying dishes prepared by the chef of Cassolo, the venue of the event, that make the most of the theme ingredients.
You can learn about
・Potential of "seaweed" and "algae", which are attracting attention from top restaurants overseas
・New way of looking at the food industry from the perspective of both food and human resources
・Hints for thinking about your career as a chef ・Meeting and co-creating with colleagues who will create the future of food and beverage together ・Menu development and portfolio building opportunities Hints for thinking about your career as a chef
・Meetings and opportunities for co-creation with colleagues who will create the future of food and beverage together
・Menu development and portfolio creation
■Date and Time
Sunday, May 25, 2025, 13:00-15:00
■Location:
Restaurant "Cassolo"
Address: 2F Shingora-dori CORE, 4-1-1 Shinbashi, Minato-ku, Tokyo
Map: https://chefz.jp/shop/cassolo/#shopinfo
■ Target
Chefs, restaurant owners, and others in the food and beverage industry
*Any genre
■Speakers
Daichi Takada
CEO, AlgaleX, Inc.
Graduated from Waseda University School of Law. He was in charge of M&A, business restructuring, and venture investment at a major general trading company. In March 2021, he founded AlgaleX Inc. A producer of "Umamo" algae, which is rich in umami and DHA, in Okinawa. He has solved the common problem of algae being "nutritious but not tasty" with his unique AI-based aquaculture method. By utilizing discarded Awamori lees as a culture medium and continuously controlling the optimal growth environment using AI, they have established a method to stably increase the richness of the "umami" taste. This has paved the way to deliver the remarkable nutrients of algae in a "delicious" way.
Currently, the umami-weed is used as a new "umami" in seasonings and other products. The company is committed to delivering umami as well as nutrients such as DHA and GABA to the body and to the community, making the dining experience "tasty and delightful".
Hirokazu Aoki
Director, Chef's value Inc.
Joined Gurunavi, Inc. in 2015. He is in charge of sales promotion support for restaurants, and based in Nagoya and Tokyo, he conducts proposal sales for a wide range of clients from privately owned restaurants to major chains. With his ability to make proposals that emphasize the onsite perspective and careful accompaniment and support, he built a strong network with the food and beverage industry In 2018, he moved to Creek & River Co. He has been leading a team as a section manager for about 4 years in the food-focused human resource agency business. He developed industry-specific matching support while working closely with both job seekers and companies. In 2023, he joined Chef's value Inc. He is responsible for the promotion of business strategies and organizational development, and is working to update the state of "people" and "careers" in the food and beverage industry.
Toshi Unno
CEO, Sustainable Food Asia K.K.
In 2007, Toshi Unno joined Jigen, Inc. in its founding phase. He launched the life media platform business for the recruiting, used car, and real estate industries, and served as the head of business in multiple domains. 2013, at the age of 28, he became a director and was in charge of promoting M&A and PMI (management integration) of subsidiaries after the company's listing on the TSE Mothers market. In addition to representing domestic and overseas subsidiaries in a wide range of areas including securities business, ERP for the human resources industry, and entertainment, he launched a new business "dJob" in a business alliance with NTT DOCOMO, and left the company in 2019. In 2020, he founded CarpeDiem Inc. He operates "START CAMP," a place for co-creation where diverse players, including startups, NPOs, and major companies, gather to solve social issues. The company consistently promotes collaboration between large corporations and venture companies, from PoC support to business startups. In 2022, the company will establish "Sustainable Food Asia" together with LIVERNESS, Inc. In 2022, he will establish Sustainable Food Asia with Livanes, Inc. to build a platform to solve global food issues from the Asian region including Japan. Currently, he is also a faculty member of the Entrepreneurship Department at Musashino University. He is involved in new businesses, solving social issues, and fostering the next generation in a variety of fields.
■Participation Fee
1,000 yen (tax included)
■Capacity
30 people
*In the event of a large number of participants, a lottery will be held.
■Sponsored by
Chef's value, Inc.
■ Co-sponsored by
Sustainable Food Asia, Inc.
▼Apply here:
https://peatix.com/event/4367760/view
Inquiries about this event:
Chef's value, Inc.
"The Future of the Food and Beverage Industry" Event Manager
Mail: info@chefs-value.net
What is the Shinbashi-Toranomon Project?
The Shinbashi-Toranomon Project is a joint project by Chef's value (CV), which manages restaurants and operates an agency business for chefs, and Sustainable Food Asia (SFA), which conducts R&D, production, import and alliance support for sustainable food ingredients. (SFA), which conducts research and development, production, import, and alliance support for sustainable food ingredients. The project will provide opportunities for chefs, restaurant owners, and other professionals in the food and beverage industry to improve their skills and careers, acquire knowledge and know-how, and interact with each other through a variety of events mainly focused on "food".
Location:1F,1-17-8 Nishi-Shinbashi, Minato-ku, Tokyo
Phone: 080-1479-7886
Email: info@sustainablefoodasia.com
MAP: https://maps.app.goo.gl/FoBjoP11L1NjMbbY9
URL: https://www.sustainablefoodasia.com/sustainablefoodmuseum
Location: Sunrise Yamanishi Building 1F/4F, 1-20-10 Nishi-Shinbashi, Minato-ku, Tokyo
Email: info+sfl@sustainablefoodasia.com
MAP: https://maps.app.goo.gl/8n7CBHtH5usAbpNC8
URL: https://www.sustainablefoodasia.com/sustainablefoodlab