We Make Food & Future Special Event in Funabashi

Overview

This outdoor dining event was designed to engage all five senses in experiencing the passion of fishers striving for sustainable fisheries and chefs who champion producer-led initiatives. It was a collaboration between Kaiko Bussan—working toward fisheries that can last 100 years in Tokyo Bay—The Blind Donkey, an organic restaurant that honors nature and supports producers, and UMITO Partners.

Held at Funabashi Fishing Port, the home base of Kaiko Bussan, the event welcomed 26 invited guests, including media, restaurant, and retail professionals with an interest in marine and fisheries sustainability. Guests enjoyed outdoor cooking by Jerome Waag featuring shun-jime Suzuki (Japanese sea bass), a talk session between fishers and chefs, and a live demonstration of ikejime (fish slaughtering for quality preservation).

UMITO Partners handled event planning, overall coordination, and MC duties.

Event highlights and the full talk session are available on YouTube:

[Event Digest] Outdoor Dining at the Port: Rethinking Marine Sustainability

[Talk Session] Fishers × Chefs: What Can We Do for Ocean Sustainability?