Necessities of Life: Food, Clothing and Shelter Week
Preserving & advancing food culture
Japan Association for the 2025 World Exposition
Discussion
- Others
Reservations are required for this programme.
Booking is available from the 2-month advance draw. Please check the site below for the timing of the booking start.
Please note that bookings may not be available due to the status.
For more information about making a reservation to watch a programme.
This programme is scheduled to be live streamed at the Virtual Expo. We will inform you once it is confirmed.
-
Agenda2025
Organised Programme
- * Programme times and content are subject to change. Any changes will be announced on this website and via the ticket booking system.
- Time and
Date of
the event -
-
2025.06.16[Mon]
13:30 ～ 15:30
(Venue Open 13:00)
-
- Venue
- Theme Weeks Studio
Programme details
The programme, together with the General Sponsors, explores: 'How can we preserve and enhance unique regional food knowledge to increase happiness and enjoyment through food?'
Cast
Moderator
Hitoshi Hokamura
Investor, Food Tech Evangelist
After working in strategy and market development at Bain and Apple, Hiroshi Hokamura moved to Silicon Valley in 2000 and co-founded a tech startup, raising $12M in funding and selling the company. While serving as Chairman of Evernote Japan since 2010, he has been involved in the early days of food tech in Japan and then founded the food tech co-creation program Food Tech Studio - Bites! He also co-founded SKS Japan, the first food tech conference in Japan, and published “Food Tech Revolution” with his colleagues from Nikkei BP. He is currently an advisor to many startups including Scrum Ventures, All Turtles, mmmhmm, etc. He is a mentor at Basque Culinary Center's incubation facility “LABe” and an advisor to Gastronomy Innovation Campus Tokyo. Advisor of Gastronomy Innovation Campus Tokyo. He is also a visiting professor at Kyoto University of the Arts. Graduated from engineering of the University of Tokyo. MBA from IMD, Switzerland.
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Speakers
Lina Sakai
Founder and CEO, Fermenstation Co., Ltd.
Lina Sakai is the Founder & CEO of Fermenstation. She started her career in financial institutions (Fuji Bank and Deutsche Bank) in Tokyo and spent more than 10 years in finance, corporate planning, and M&A. Lina's curiosity to make use of resources that had not been effectively utilized drove her to study fermentation and biotechnology, leading to the founding of Fermenstation in 2009. She is passionate about utilizing micro-organisms to build a circular economy. Lina holds a degree from the Department of Brewing and Fermentation Science at the Tokyo University of Agriculture. She has also graduated from the International Christian University.
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Ryohei Hayashi
TENOSHIMA Owner/Chef
Born in Marugame, Kagawa prefecture in 1976 and raised in Tamano City, Okayama Prefecture.
After graduating from Ritsumeikan University, he started to work in Kikunoi.
In 2011 Shanghai World Expo Japanese restaurant Murasaki head chef, Kikunoi vice chef.
In 2015 chef in Kikunoi restaurant in Tokyo.
Ryohei worked with Mr. Yoshihiro Murata who has 7 Michelin stars for 17 years. He was responsible for developing Singapore Airline in-flight menu, JR West "MIZUKAZE" in-train menu. He cooked at the international conference and prime minister's oficial dinner. And he worked for events of Japanese cuisine in more than 17 countries. He worked hard with Kyoto Prefecture to create a system for foreigners who want to learn Japanese cuisine.
A Japanese chef Academy regular member and Chefs for the blue member.
Received one Michelin star annually since 2019.
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©Inez Cook
Inez Cook
Restauranteur & Author
Inez Cook is a proud member of the Nuxalk Nation ( New -Halk ) and grew up in Vancouver BC. She is the cofounder and owner of the award winning Salmon n’Bannock Bistro in Vancouver as well as the owner of Salmon n’Bannock on the Fly at Yvr international departures ( the first Indigenous restaurant at a Canadian airport ) Inez recently retired from a 33 year flying career which has afforded her opportunities to live all over the world and celebrate international cultures. She always dreamt of taking people on a journey and finally came full circle and is taking people of her very personal journey within. She also is the author of the books The Sixties Scoop & Reconnecting after the Sixties scoop , sharing her personal story. Acknowledging the Traditional Coast Salish Territories of the šxʷməθkʷəy̓əmaɁɬ təməxʷ (Musqueam), Skwxwú7mesh-ulh Temíx̱w (Squamish) and səl̓ilwətaɁɬ təməxʷ (Tsleil-Waututh)
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Ana Lobato Font
San Francisco de Quito University / Head of gastronomic research and development,
Ana Lobato is a professor and the Head of Gastronomic Research and Development at Universidad San Francisco de Quito. Her work focuses on culinary research, food innovation, and sustainability. She fosters collaborations between academia, local communities, and the food industry and develops projects that explore Ecuadorian ingredients and new applications, local food heritage and foster socioeconomic development.
As the co-founder and partner at Clara Restaurant, ranked #88 on Latin America’s 50 Best Restaurants and awarded ‘Latin America’s One to Watch 2024’, Ana is responsible for menu research and development. They work with local producers, dishes and techniques to create a unique experience based on local knowledge.
She moved to Ecuador from Spain to create and coordinate “Sabores de Ecuador: Food Tech para la Innovación Alimentaria" focus on creating an ecuadorian network of culinary labs, located at the coast, the Andes, and the Amazon regions of Ecuador, to promote food innovation, research, and development of new products to recover endangered varieties.
Ana holds a degree in Gastronomy and Culinary Arts from the Basque Culinary Center and a Master’s in Food Development and Innovation from the University of Barcelona.
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Necessities of Life: Food, Clothing and Shelter Week
Preserving & advancing food culture
-
2025.06.16[Mon]
13:30～15:30
(Venue Open 13:00)
- Theme Weeks Studio
- * Programme times and content are subject to change. Any changes will be announced on this website and via the ticket booking system.
Reservations are required for this programme.
Booking is available from the 2-month advance draw. Please check the site below for the timing of the booking start.
Please note that bookings may not be available due to the status.
For more information about making a reservation to watch a programme.
This programme is scheduled to be live streamed at the Virtual Expo. We will inform you once it is confirmed.
OTHER PROGRAM
Necessities of Life: Food, Clothing and Shelter Week
