#Japan #Tokyo #Sustainable Food #Seaweed #Cassolo

Seaweed-Inspired Future of the Food Industry

On May 25, 2025, an exciting talk and networking event titled "Exploring the Future of the Food Industry through Seaweed" will take place at the renowned restaurant Cassolo in Tokyo's Toranomon area. This gathering aims to bring together culinary professionals, including chefs and restaurant owners, to delve into the significance of seaweed and algae in the evolving food landscape.

The event is spearheaded by Chef's Value, a subsidiary of Creek & River Company, in collaboration with Sustainable Food Asia. The overarching aim of the Shimbashi-Toranomon Project is to fuel growth and innovation within the local culinary scene by focusing on sustainable food practices.

Event Highlights

The event features insights from prominent figures in the food industry, including:

• - Daichi Takada, CEO of AlgaleX, who brings expertise on seaweed cultivation and its nutritional benefits.
• - Satoshi Umino, CEO of Sustainable Food Asia, who has a rich background in fostering innovative food solutions.
• - Hirokazu Aoki, a board member at Chef's Value, specializing in food industry networking and career development.

The first half of the event will focus on seaweed as a key ingredient, particularly its usage in the acclaimed Copenhagen restaurant Noma, which has been repeatedly recognized as the best restaurant in the world. Participants will engage in discussions about sustainable food practices, the relevance of seaweed in modern cooking, and the future of the food sector.

Learning Outcomes

Participants will gain valuable insights into:

• - The potential of seaweed and algae as highlighted in top restaurants worldwide.
• - Innovative perspectives for addressing both talent and operational challenges within the food industry.
• - Career development opportunities for chefs and culinary professionals.
• - Networking possibilities that may lead to collaborative ventures in menu development and more.

Event Details

• - Date: May 25, 2025, from 1:00 PM to 3:00 PM
• - Location: Cassolo, 4-1-1 Shimbashi, Minato-ku, Tokyo, 2nd floor of New Tiger Street CORE.
• - Audience: Open to chefs and restaurant owners across various culinary backgrounds.
• - Fee: 1,000 yen (inclusive of tax)
• - Capacity: Limited to 30 participants (with a lottery for oversubscription)

The Shimbashi-Toranomon Project

This initiative represents a collaborative effort between Chef's Value and Sustainable Food Asia, focused on invigorating the culinary industry in the Shimbashi and Toranomon areas through sustainable food practices. By hosting events centered around food, the project serves to uplift culinary professionals' skills, share knowledge, and foster networking opportunities.

About Cassolo

Cassolo is an Italian restaurant dedicated to supporting chefs in their journey toward independence and skill enhancement. Launched in November 2022 by Chef's Value, it serves as both a creative space for chefs and a nurturing environment where culinary talents can turn their ideas into reality. The restaurant offers seasonal dishes crafted from the finest ingredients and a diverse selection of wines.

For those interested in attending, registration can be done via here!

Further Information

For inquiries regarding this event, reach out to the Chef's Value Event Team at: info@chefs-value.net.

Embrace the opportunity to explore the culinary world through the lens of sustainability and meet like-minded professionals eager to shape the future of food.