Azabudai Hills Market
POP UP
Sea Vegetable will be part of the newly opened Azabudai Hills Market in Tokyo’s Minato Ward! This vibrant marketplace, located within the Azabudai Hills commercial complex, brings together 34 specialty stores offering everything from daily essentials to luxurious gourmet items.
At the heart of Azabudai Hills Market is the Azabudai Hills Market Lab, an initiative dedicated to fostering learning, discovery, and hands-on experiences. It also promotes wellness and environmental sustainability. As part of this initiative, a series of weekly pop-up shops has already garnered much attention—and now, Sea Vegetable is joining in!
During our pop-up, you can enjoy two unique eat-in experiences, one during the weekdays and one on the weekend. Additionally, you’ll find a selection of Sea Vegetable products available for purchase at the market, and we’re also running special promotions on our official online store for a limited time.
Don’t miss this opportunity to visit us and explore the delicious world of seaweed!
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「AZABUDAI HILLS MARKET LAB. POP UP」
Dates: May 8 (Wed) – May 14 (Tue), 2024
Hours: 10:00 AM – 8:00 PM (closes at 7:00 PM on May 14)
Location: Azabudai Hills Garden Plaza C, Azabudai Hills Market B1F
(1-2-8 Azabudai, Minato-ku, Tokyo)
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Weekday Eat-In Information
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May 8 (Wed) – 10 (Fri), May 13 (Mon) – 14 (Tue)
10:00 AM – 8:00 PM (Last order at 7:30 PM, or 6:30 PM on May 14)
4-5 seats per session (no reservation required)
Sea Vegetable Partner Chef・Daisuke Okada
"Seaweed Spring Salad "with Seaweed Butter Bucquet and Seaweed Soup
Price: ¥2,500 (tax included)
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Chef Daisuke Okada, a sushi artist and seaweed culinary researcher, has crafted a spring seaweed salad that highlights the finest flavors of the ocean. The salad is served with bread from the renowned Tokyo bakery Bricolage Bread & Co., paired with seaweed butter developed in collaboration with Butter no Toiki, a fermented butter workshop using Hokkaido milk. Enjoy this exclusive dish that brings out the full potential of our seaweed.
Seaweed with Butter and Bread
We’ve partnered with Butter no Toiki to develop a unique fermented butter infused with two types of seaweed: our fragrant Suji-Aonori and the subtly bitter Habanori. To complement this special butter, we’ve selected the renowned Bricolage Bread & Co. in Minato-ku, Tokyo, to provide their rustic Noumin Pan (Farmer’s Bread). Enjoy the rich flavors of the butter alongside our seaweed salad, creating a delightful pairing that showcases the best of our seaweed offerings. (*Please note that the image is for illustrative purposes only.)
Daisuke Okada
Born in 1979 / Sushi artisan and Sushi chef.
At the age of 18, he embarked on a journey into the world of food, dedicating himself to mastering the art of sushi. By the age of 24, he had gained enough experience and expertise to venture into independent sushi craftsmanship.
In 2008, he founded "Sumeshiya," a sushi restaurant located in Chuo Ward, Tokyo, operating on a reservation-only basis, catering to one group per day. His establishment quickly became a topic of discussion among food enthusiasts.
Furthermore, he has authored books such as "おすしやさんにいらっしゃい！Welcome to the Sushi Shop!" published by Iwasaki Shoten and "季節のおうち寿司 Seasonal Home Sushi" published by PHP Institute, showcasing his knowledge and passion for sushi cuisine.
Weekend Eat-In Information
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May 11 (Sat) – 12 (Sun)
11:00 AM – 12:30 PM, 1:00 PM – 2:30 PM, 4:00 PM – 5:30 PM, 6:00 PM – 7:30 PM
6 seats per session (reservation required)
Experience the cutting edge of seaweed cuisine
Experience the cutting edge of seaweed cuisine with our SEA VEGETABLE Test Kitchen team, led by Ishizaka. This exclusive tasting event offers a glimpse into the future of seaweed as a gourmet ingredient, showcasing its versatility and potential in five creative dishes.
What’s Included:
- A five-course tasting experience (dessert included)
- A complimentary bottle of Re-seaweed "Aonori Soy Sauce" (200ml)
Please note: Images are for illustration purposes only. This experience is designed as a tasting of new flavors, rather than a full meal.
SEA VEGETABLE Test Kitchen
Opened in Nakameguro, November 2021. Currently employs 3 chefs, including Ishizaka.
They research ways to utilize seaweed and collaborate with the company's fermentation researchers to handle more than 100 varieties of seaweed.
< Pop-Up Store Product Lineup >
During the pop-up, you can purchase a variety of Sea Vegetable products, including our collaboration with Butter no Toiki on the first-ever “Sea Butter” featuring Suji-Aonori and Haba-nori seaweeds. Other items available include:
Dried Suji-Aonori
Aonori Furikake
Dried Tosaka Nori
Dried Young Hijiki
Sea Butter (Suji-Aonori & Haba-nori)
Seaweed Salad
Spring Seaweed Salad Kit (for home preparation)
Seaweed Assortment Set
Our “Sea Butter” will also be available online for a limited time, so be sure to check out our official store!
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PICK UP ITEM
Online Store Campaign
Additionally, to celebrate our pop-up at Azabudai Hills Market, we're running a special limited-time campaign on the Sea Vegetable official online store. Don’t miss out on these great deals!
For more details, click here.