Sea Vegetable Event store information 2023.11

November brings great news as we gear up for our second pop-up store at Isetan Shinjuku, following our successful debut back in April! We're thrilled to be returning to such a vibrant venue.

But that's not all! We're also hosting talk events to share more about seaweed and the ocean. Plus, we're expanding our reach with online store sales and participating in various other events and activities.

Nov 1st (Wed) -Nov 7th (Tue) Isetan Shinjuku Store Pop-Up

Isetan Shinjuku store pop -up store _Sea Vegetable

Our pop-up store at Isetan Shinjuku will feature products made from seaweed we cultivate and develop. You can purchase our collaboration products made with "Suji-Aonori" along with other exclusive sets prepared just for this occasion.

■ Date: Nov 1st (Wed) -Nov 7th (Tue) 10: 00-20: 00

■ Place:
Isetan Shinjuku Main Building B1 Food Stage and Fresh Market Eat-in Corner

Nov 4th (Sat) SEAWEED SUMMIT vol.2

SeaWeed Summit

Following last year's successful event in Turin, Italy, known as the "world's largest food festival," the "Seaweed Summit" is making its second appearance in Japan as part of the "TERRA MADRE" program.

Experts from various fields including food, history, tourism, and the environment will gather to exchange information on seaweed culture from around the world. We'll be participating in talk sessions and workshops, including a workshop hosted by Chef Ishizaka, our culinary development lead.


Don't miss out on our engaging talk sessions and workshops too!

Talk show by co-executive Tomohiro "How Seaweed Brings Happiness to People, Regions, and the Sea"
■ Date and time: November 4th (Sat) 13: 30 ~ 14: 00
■ Place:Dairyu-ji Temple, Oga City, Akita Prefecture (Large venue)
Talk show by co-executive Tomohiro "From the Sea to the Table: Discussing the Future of the Sea from the Food Chain Perspective"
■ Date and time: November 4th (Sat) 14: 30 ~ 15: 00
■ Location: Dauryuji Temple, Oga City, Akita Prefecture (large venue)
Workshop by Chef Ishizaka: "Expanding the World of Seaweed Cuisine"
*Limited 20 people
■ Date and time: November 4th (Sat) 12: 00-13: 00