Necessities of Life: Food, Clothing and Shelter Week
Preserving & advancing food culture
Japan Association for the 2025 World Exposition
Discussion
- Others
-
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 ～ 16:00
(Venue Open 13:00)
-
- Venue
- Theme Weeks Studio
Programme details
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.
View Profile
Close
close
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.
View Profile
Close
close
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.
View Profile
Close
close
Necessities of Life: Food, Clothing and Shelter Week
Preserving & advancing food culture
-
2025.06.16[Mon]
13:30～16:00
(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.
OTHER PROGRAM
Necessities of Life: Food, Clothing and Shelter Week
