#Japan #Tokyo #Plant-Based #Udon #By Age 18

Udon Revolution: A One-Day Culinary Event in Toranomon

Come witness an exciting culinary transformation! On April 17, 2026, the renowned plant-based gluten-free udon restaurant, "by age 18," will host a unique one-day event in Toranomon. With more than 10,000 visitors to their Kamogawa-based restaurant and a successful international expansion to Malaysia, this event promises to be a remarkable experience for food enthusiasts.

This special occasion will feature a personalized dining experience with dishes created by Chef Katsuzo Kusumoto from the esteemed vegan restaurant "Saidō." Attendees will have the opportunity to indulge in the delicious udon and dishes that reflect the deep culinary roots of Kagawa Prefecture. In addition to the culinary offerings, there will be a panel discussion featuring three industry leaders: Founder Moriro Mukai, Chef Kusumoto, and Keisuke Ueno from Sustainable Food Asia. They will talk about the future of plant-based cuisine and the evolving food landscape in Japan.

Event Details

Exclusive Udon Tasting Menu

The event will offer a limited-edition course highlighting flavors that are unique to Kagawa, crafted from dishes normally served at "by age 18." Here’s what’s in store for participants:

• - Starter Soup: A delightful introduction to the culinary journey.
• - Gentle Caprese: A fresh, plant-based interpretation.
• - Summer of Tomato: Chilled udon in a refreshing tomato soup.
• - Setouchi Smoked Soy Sauce Udon: Warm udon with a unique smoky flavor.

All menu items are made without wheat and entirely plant-based. Drinks will be available on a cash-on basis.

Panel Discussion

Following the meal, a thought-provoking discussion will take place, featuring:

• - Moriro Mukai: Founder and CEO of "by age 18," driven by a passion to provide gluten-free udon options for everyone.

• - Katsuzo Kusumoto: Chef at "Saidō," known for his expertise in vegan cuisine and recipient of accolades for his culinary excellence.

• - Keisuke Ueno: CEO of Sustainable Food Asia, specializing in investment and development within the Southeast Asian food tech sector.

These three prominent figures in the culinary world will explore pressing topics regarding plant-based eating and the growing demand for gluten-free options.

Networking Opportunity

After the panel discussion, participants will have the chance to connect and network with each other, promoting a spirit of collaboration and shared passion for sustainable eating.

Event Summary

• - Date: April 17, 2026
• - Time: 19:00 - 21:30 (Doors Open at 18:30)
• - Location: Sustainable Food Museum, 1-17-8 Nishi-Shimbashi, Minato City, Tokyo
• - Capacity: 28 attendees (Standing room available if fully booked)

Pricing

1. Udon Course + Panel Discussion + Networking: ¥4,000 (tax included, pre-booking required)
2. Standalone Udon + Panel Discussion + Networking: ¥2,000 (tax included)

For reservations, please visit Peatix

Inquiries for Media Representatives

Jinsei wa Jojoda Co., Ltd.
Contact: Katsuhiro Oyama
Email: [email protected]
Phone: 087-845-0007