#FOOD | SusHi Tech Tokyo 2024

Experience

Obake Restaurant

Certain ingredients change into different foods in a dramatic, phantasmic way! Research is underway into alternative foodstuffs to lessen impact on the environment and lessen the risk of food allergies.
Learn more about new foodstuff through projection mapping.

Implementation period: 4/27(Sat)-5/26(Sun)

Experience

Quiz on Future Taste

This collection showcases the latest in technologies
that control your perception of taste, create new foods, and more.
Take a quiz that envisions the possible applications while looking at the displayed inventions.
Then, imagine a future where these technologies are used for health management , etc

Implementation period: 4/27(Sat)-5/26(Sun)

CLUB RED Special Booth 
<Koki Kiyofuji, Kokyu chef and owner>

A special menu prepared exclusively for this event by CLUB RED member and Kokyu chef and owner Koki Kiyofuji is for sale.

Implementation period: 5/12(Sun),5/18(Sat),5/19(Sun),5/25(Sat),5/26(Sun)

CLUB RED Special Booth 
<Masashi Motooka, restaurant KAM chef and owner>

A special menu prepared exclusively for this event by CLUB RED member and restaurant KAM chef and owner Masashi Motooka is for sale.

Implementation period: 5/12(Sun),5/18(Sat),5/19(Sun),5/25(Sat),5/26(Sun)

The Momentum by Porsche Special Booth

A menu prepared by the world’s first Porche-approved restaurant is for sale. It utilizes food ingredients produced in Tokyo and plant-based ingredients. The menu contains three dishes that are expected to lead to the Tokyo-led future.

Implementation period: 5/12(Sun),5/18(Sat),5/19(Sun),5/25(Sat),5/26(Sun)

Land-raised Salmon Nigiri Sushi Special Booth

Kappo Funyu, an authentic Japanese restaurant at Honjo-Azumabashi, Sumida-ku, sells a special set of nigiri sushi, using Atlantic salmon cultivated in an indoor tank with non-native water.

Implementation period: 5/12(Sun),5/18(Sat),5/19(Sun),5/25(Sat),5/26(Sun)

Exhibition

Food: FIND GOOD!! MARCHE

The marche showcases food items meticulously chosen by experts according to the principle of "Eat Better." This concept advocates for transitioning to better food and better eating habits while preserving the Earth's resources and fostering a food culture mindful of future generations.

Implementation period: 5/12(Sun),5/18(Sat),5/19(Sun)

Radish Boya Booth

This is a booth to experience Oisix ra daichi Inc.’ “Radish Boya” service for sustainable grocery delivery to customers’ doorsteps. Children can participate in a game of measuring the weight of vegetables with different sizes. A family photograph can be taken at a huge vegetable-shaped photo studio.

Implementation period: 5/12(Sun),5/18(Sat),5/19(Sun)

Experience

LONG TABLE DINER　EATBEAT!

The event offers dining experiences infused with music. It presents a curated course menu featuring spring ingredients sourced from Tokyo, aiming to redefine culinary traditions dating back to the Edo period.

Implementation period: 6:00 p.m.-8:00 p.m. 5/12 (Sun)

Experience

LONG TABLE DINER　YUKIYAMESHI × Oisix

The event provides an opportunity to enjoy meals prepared by cooking expert Yukiya Terai, the operator of Yukiyameshi, a deli and catering service known for its use of sustainable food ingredients and exquisite food presentations. In addition, the event includes a talk session.

Implementation period: 4:00 p.m.-6:00 p.m. 5/25(Sat)

Experience

Roboco's Tech Burger Shop

This hamburger shop offers visitors an opportunity to taste sustainable, next-generation food ingredients introduced at Obake Restaurant in the National Museum of Emerging Science and Innovation, in a casual atmosphere. The menu includes hamburgers and salads supervised by the up-and-coming young chef Kan Morieda. (Fees apply, limited supply.)

Implementation period: 5/12(Sun)-5/21(Tue)

Experience

Roboco's Sustainable Barbecue

This section features skewered food items, including sustainable wagyu beef and alternative meats, cooked on a grill powered by hydrogen or electricity. (Fee applies, limited availability.)

Implementation period: 5/12(Sun)-5/21(Tue)

Experience

Roboco's Food Lab: Exploring the Impact of Electric Salt on Taste!

Visitors can explore the experimental version of Electric Salt – a device that enhances the taste of low-sodium food by running a weak current through it, making it taste saltier than it actually is. This innovative device is showcased at the National Museum of Emerging Science and Innovation. (For ages 18 and above.)

Implementation period: 5/18 (Sat)-5/19(Sun)

Tasting corner for pizza baked in hydrogen stone oven

Visitors can taste pizza plumply baked in a hydrogen oven that does not emit carbon dioxide. (Please note that the tasting time and quantity of pizza are limited).

Implementation period: 5/19(Sun)

Food Truck

At Food Square with Sea Breeze, a fleet of food trucks provide a variety of Earth-friendly foods. Visitors can choose favorite foods and taste them in an open seaside environment.

Implementation period: 5/17(Fri)-5/21(Tue)

"Creating the Future of the Sea and Food"
A special lunch & talk by Chefs for the Blue

Chefs for the Blue is a Tokyo-based organization founded by about 30 food journalists and top chefs to support sustainable seas. Chefs affiliated with the group offer a special meal box while simultaneously having a talk event focusing on “the future of the sea and food.”

Implementation period: 11:00 a.m.-1:00 p.m. 5/18(Sat),11:00 a.m.-1:00 p.m. 5/19(Sun)