Tokyo's Plant-Based Ramen Returns at the GX Action Museum This Summer!

A Unique Culinary Experience at TOKYO GX ACTION MUSEUM

The anticipated revival of plant-based ramen is taking place at the GX experience event, TOKYO GX ACTION MUSEUM, organized by the Tokyo Metropolitan Government. Dishwill Inc., an innovative agrifood tech company, will showcase its unique culinary offerings from July 25 to 26, 2026, at Tokyo Big Sight. Dishwill aims to establish global food production standards while developing products that minimize environmental impact and deliver uncompromising taste.

Continuing from their success at the April event, SusHi Tech TOKYO 2026, Dishwill will once again feature two standout ramen dishes that garnered enthusiastic responses from attendees. The standout “Foie Gras Ramen,” made using a nut-based alternative, and the “Shrimp Aroma Ramen,” co-developed with leading food innovator Fuji Oil Co., Ltd., promise an unforgettable experience for visitors.

Featured Dishes

Foie Gras Ramen

This exquisite ramen features a rich, nut-derived foie gras puree. As the world seeks sustainable alternatives to traditional foie gras due to animal ethics concerns, Dishwill's proprietary technology successfully recreates the luxurious texture and deep flavor found in traditional products. This next-generation delicacy was a highlight at SusHi Tech TURKEY 2026 and captured the admiration of many, leading to sell-out crowds each day.

Shrimp Aroma Ramen (Utilizing Fuji Oil's Miradashi)

In collaboration with Fuji Oil, known for being a pioneer in plant-based foods, this ramen utilizes their innovative plant-based broth called Miradashi. The deep umami and aromatic shrimp flavor is crafted solely from plant ingredients, leaving patrons wondering if real shrimp was used. Topped with Dishwill’s new plant-based minced meat, this dish offers an incredible taste experience that showcases the potential of modern food technology.

Insights from the Company’s Leadership

Akio Nakamura, the CEO of Dishwill Inc., shared his vision reflecting the challenges posed by global population growth and food supply. He advocates for producing food where it is needed, emphasizing not just the importance of availability, but also ensuring nutritious and delicious meals that encourage people to want to eat more.

At previous events, the challenge was to create a plant-based broth that echoes the flavors of traditional ramen, which often uses pork or chicken stock. Their unique nut-based foie gras ramen represents the effort to redefine plant-based dining, striving to shift perceptions from mere alternatives to genuine gourmet experiences.

Nakamura expressed hope that consumers would recognize plant-based food not simply as substitutes, but as a new culinary delight. He also highlighted the importance of partnerships, like their collaboration with Fuji Oil, in continuing to innovate in Japanese food tech on a global scale.