Seaweed in the Spotlight: Sea Vegetable's Global Culinary Impact
Sea Vegetable seaweed has found its way into the kitchens of over 30 Michelin-starred restaurants worldwide as well as local eateries, loved by chefs for its versatility and unique flavors. Each day, innovative seaweed dishes are being crafted across the globe, showcasing its potential to transform traditional and modern cuisine alike. Here are some examples of how Sea Vegetable’s seaweed is being used to redefine culinary boundaries:
2024
Michelin Guide Tokyo 2025 Ceremony: L'Effervescence At the prestigious Michelin Guide Tokyo 2025 ceremony, the French restaurant L'Effervescence wowed attendees with a dish featuring seaweed: Venison and Oyster Sausage from Miyagi’s Oshika Peninsula, paired with Sea Vegetable's Seaweed Pickles. This creative use of seaweed in French cuisine was a standout moment at the ceremony.
EAT & MEET SEA VEGETABLE
At Nihombashi Mitsukoshi and Isetan Shinjuku, the EAT & MEET SEA VEGETABLE fair offered a unique opportunity to explore the diverse possibilities of seaweed in food. With over 120 participating stores and 170 dishes and sweets, this event highlighted seaweed’s potential in a range of culinary creations, from traditional to contemporary.
Moto TOKYO・NIRVANA New York・ Sel Sal Sale
For three days, Tokyo’s culinary scene featured seaweed-inspired dishes across various genres, including Japanese, Italian, Modern Indian, and Desserts.
POPL Burger（Denmark）
In a special one-night-only pop-up event, Sea Vegetable teamed up with POPL Burger, a burger restaurant created by the team behind the world-renowned noma restaurant. This collaboration introduced diners to an exciting fusion of Nordic flavors and Japanese seaweed.
2023
noma Kyoto
The noma team from Denmark made waves in Japan by offering seaweed-based dishes at their 10-week pop-up restaurant in Kyoto. This collaboration showcased how Sea Vegetable’s seaweed can be integrated into global fine dining, bridging cultural boundaries.
LA MER（Singapore）
At an exclusive invitation-only event hosted by luxury skincare brand LA MER, Sea Vegetable's Test Kitchen team introduced guests to the versatility of seaweed in both skincare and culinary applications, reinforcing the ingredient’s global appeal.
Sea Vegetable’s seaweed made its way onto Japan Airlines' international first-class and business-class menus, with dishes crafted by Chef Fumio Nakayama of L'Effervescence. This partnership brought the exceptional flavors of seaweed to travelers around the world.
For Restaurants Interested in Seaweed
For those in the restaurant industry interested in incorporating Sea Vegetable’s seaweed into their menus, we invite you to register on our website. Once your account is approved (within 2-3 business days), you will gain access to our product catalog and ordering system. If you have any further questions, please feel free to reach out via our contact page here.
