Gastronomy Innovation Campus Tokyo

## Coffee Experience & Business Networking in Tokyo

## | ESG, Sustainability & Specialty Coffee

Discover how specialty coffee improves employee experience, brand value, and ESG impact. Join international business leaders in Tokyo for coffee tasting, talks, and networking.

## Event Overview

• Date & Time: Thurthday, 5 February 2026, 17:00–20:00 (JST)
• Format: Keynote-style talk with sake experience + tasting+networking
• Language: English
• Location: Gastronomy Innovation Campus Tokyo
• Target Audience:
Foreign business professionals working at foreign-affiliated companies in Japan
Managers, executives, and HR / Office Managers at multinational corporation
ESG / Sustainability officers
Startup founders and investors
People interested in coffee and food culture (max. 30 people)

## Purpose & Value

Coffee Experience & Business Networking in Tokyo
An ESG-focused specialty coffee event for international professionals
This immersive business and networking event is co-hosted by Tokyo Tatemono and NEXTBLUE, designed specifically for international professionals and decision-makers working in Japan.
Through expert talks, hands-on coffee tasting, and high-quality networking, participants will explore how coffee—one of the most common office offerings—directly impacts employee satisfaction, customer experience, brand perception, and sustainability performance.
Coffee is not a cost to cut — it is a strategic investment in people, culture, and ESG.

## Why Coffee Matters in Business & ESG

Business Impact
Coffee served in offices, meetings, and corporate events sends a silent but powerful message about:
・Company culture
・Brand values
・Attention to employee and guest experience
Low-cost commodity coffee often results in:
・Lower employee satisfaction
・Poor visitor impressions
・Unintentional damage to brand credibility
Sustainability & ESG Impact
Mass-produced coffee is closely tied to:
・Deforestation
・Soil degradation
・Low wages and unstable livelihoods for farmers
Specialty coffee enables:
・Environmentally responsible agriculture
・Higher quality and traceability
・Sustainable income for producers
This event allows participants to experience these differences firsthand.

## Timed Agenda

Keynote: Doing Business Successfully in Japan
Speakers
Andreas Olausson – Founder & CEO, Virtusize
Carlos Melen – Founder, GOOD COFFEE FARMS
Topics
・Real challenges foreign entrepreneurs face in Japan・How trust is built in Japanese business culture
・Bridging global business standards with local expectations
Specialty Coffee Tasting (by GOOD COFFEE FARMS)
GOOD COFFEE FARMS will feature a self-service coffee station with specialty coffee and regular (non–GOOD COFFEE FARMS) coffee, clearly labeled.
GCF staff will be available to casually talk about GOOD COFFEE FARMS and describe the flavor profiles of the specialty coffee served.
To note: On-site staff support will be available in Japanese and very basic English
Coffee & Networking Party
Connect with international professionals, startup founders, investors, and ESG leaders while enjoying:
・Specialty coffee
・Coffee cocktails
・South American spirits
・Coffee-paired food
About the Speaker
Andreas Olausson – Founder & CEO, Virtusize


Carlos Melen – Founder, GOOD COFFEE FARMS



## Small Tank, Big Idea

Sake Blending Experience & Networking Event

## Event Overview

This event is designed for those who are interested in entering the sake business, but feel that
owning a brewery or making a large upfront investment is unrealistic.
Today, entering the sake industry no longer requires running a full-scale brewery.
Through small-batch production, OEM partnerships, and blending-based product design, it is now
possible to launch a sake brand on a much smaller, more flexible scale.
At this event, participants will gain a practical understanding of:
・How the sake business actually works
・Realistic entry models using small tanks and OEM production
・How to think about sake as a product and a brand, not just a beverage
All of this is delivered through a combination of talks, hands-on experience, and networking.
As a special takeaway, all participants will receive a GIC TOKYO Original Sake (event-exclusive, not for sale).

## Event Schedule (17:00 – 20:00)

【Session 1】Keynote & Mini Lecture
17:00 – 17:30 (30 minutes)
Title
“Starting a Sake Business from Zero
— A Realistic Approach with Small Tanks and OEM Production —”
Speaker


Ai Hioki (Kahoku Sake Brewery)
Born in 1993, she began her career working in New York after graduating, driven by a vision to become a bridge connecting Japanese products with the global market.
In 2023, she met the president of Kahoku Sake Brewery and launched a joint project aimed at expanding the brewery’s international presence. As part of this initiative, they entered Kura Master, a Japanese sake competition held in France. The brewery’s long-aged koshu sake went on to win a Gold Award.
This achievement led to an offer to take over the business, and in the following year she officially succeeded the brewery through a business succession. Today, as the owner and operator of Kahoku Sake Brewery, she continues to explore the potential of Japanese sake through hands-on management and international engagement.
Contents
・Introduction of the speaker and Kahoku Sake Brewery
・Overview of the current sake market and industry structure
・Why “owning a brewery” is no longer the only way to enter the sake business
・Small-scale production, OEM, and blending as practical entry strategies
・Applications for restaurants, D2C brands, gifts, and international markets
・Why today’s experience directly connects to real-world product development
【Session 2】Sake Blending Experience
17:30 – 18:30 (60 minutes)

Concept
Design Your Own “My Sake”
— Experience sake not as a brewer, but as a product designer —
Experience Details
① Tasting & Base Understanding (15 minutes)
・Tasting of several sake varieties from Kahoku Sake Brewery
・Introduction to different base sake profiles used for blending
・Explanation of flavor, aroma, and character
・Guidance from a business and market perspective:
“Who is this sake for, and in what situation would it be consumed?”
・English-speaking staff available
② Blending Design Experience (30 minutes)
No pipettes or measuring cylinders are used.
●Participants taste several pre-designed base blends, such as:
・Aroma-forward styles
・Food-pairing / dining styles
・International-friendly, easy-to-understand profiles
●Participants choose:
・Which direction they want to pursue
・What type of customer and usage scenario they are targeting
●Staff provide feedback based on:
・Realistic OEM and small-tank production constraints
・Flavor balance and product positioning
●Focus is on decision-making as a producer or brand owner, not on technical experimentation
③ Naming & Concept Design (15 minutes)
●Create a name for your sake
●Fill out a concept card, including:
・Target customer
・Consumption scene
・Price range image
・Sales channels (restaurant, gift, international, etc.)
●Photo session and social media sharing
All alcohol service is conducted within Kahoku Sake Brewery’s licensed scope.
【Session 3】Networking & Tasting
18:30 – 20:00 (90 minutes)
・Networking while discussing each participant’s sake concept
・Additional sake from Kahoku Sake Brewery will be served
・The speaker and staff will circulate to facilitate conversation
Networking Themes (examples)
・How to start a sake business on a small scale
・Sake × Branding / D2C
・Sake for restaurants, events, and gifts
・How to bring Japanese culture to global markets through products

## Participant Benefits

・GIC TOKYO Original Sake (event-exclusive, not for sale)
・Concept notes and design insights from the event
・Reference materials for future OEM or product development

## Target Audience

・Entrepreneurs and business owners interested in sake
・Food, beverage, and lifestyle brand operators
・Those exploring Japanese culture as a global business opportunity
・Anyone thinking:
“I can’t run a brewery, but I want my own sake.”

## What You’ll Take Away

・A realistic understanding of how to enter the sake business
・Product and brand design thinking applied to sake
・Meaningful connections with like-minded participants
・A concrete image of what your first sake product could be
Event Organizer
Gastronomy Innovation Campus Tokyo （Tokyo Tatemono Co., Ltd and PLUMKNOT inc.）
NEXT BLUE
*This event is made possible through the Tokyo Metropolitan Government's Global Activation Project Collaboration.


## Japanese Foodtech Startups Showcase

Experience the latest innovations from Japanese foodtech startups in this curated lunchtime showcase.
At this event, you’ll have the opportunity to taste products developed by emerging Japanese startups, hear short pitches directly from the founders, and connect with other professionals passionate about food, technology, and innovation.
Light refreshments will be provided.
Whether you are working in Japan or simply curious about the future of food, we warmly invite you to join us.

## Event Overview

Date & Time: Thursday, 19 February 2026, 12:00–13:30 (JST)
Format: Startup pitches, product tastings, and networking
Language: English
Location: Gastronomy Innovation Campus Tokyo

## Timed Agenda

12:00–12:10 Opening & Introduction
12:10–12:15 Startup Pitch #1
12:15–12:20 Startup Pitch #2
12:20–12:25 Startup Pitch #3
12:25–12:30 Startup Pitch #4
12:30–12:35 Startup Pitch #5
12:35–13:15 Networking & Tasting Session

## Startups

• Naorai
• Deats
• Kasufuru
• Delisofter
• Dishwill

## Who Should Attend

・International professionals working in Japan
・Startup founders, entrepreneurs, and investors
・Anyone interested in foodtech, startups, and innovation

Event Organizer
Gastronomy Innovation Campus Tokyo （Tokyo Tatemono Co., Ltd and PLUMKNOT inc.）
*This event is made possible through the Tokyo Metropolitan Government's Global Activation Project Collaboration.


## Future Plant‑Based Food Experience

Plant‑Based Foie Gras, Reimagined
The sixth edition of the Gastronomy Showcase explores the theme of
“Next‑Generation Plant‑Based Food.”
This event offers a rare opportunity to experience the latest innovation from the Japanese foodtech startup Dishwill — a plant‑based foie gras — presented through dishes created by one of Japan’s most acclaimed chefs.
While sharing an exceptional tasting experience, participants are invited to engage in meaningful discussion on how plant‑based innovation can reshape the future of food. Join us for great flavors, inspiring ideas, and thoughtful conversations.

## Event Overview

●Date & Time: Thursday, 24 February 2026, 15:00–17:00 (JST)
●Format: Introduction, product tastings, and networking
●Language: English
●Location: Gastronomy Innovation Campus Tokyo

## Time Schedule

15:00–15:05 Opening
15:05–15:10 Introduction of GIC Tokyo
15:10–15:20 Introduction of Dishwill
15:20–15:25 Chef & Menu Introduction
15:25–16:25 Tasting Session
16:20–16:50 Networking
16:50–17:00 Closing

## Speakers


## Chef

##


Masaharu Shimamura (Owner & Head Chef, Japanese Restaurant “Unkaku”)
Born in Wakayama in 1977, Masaharu Shimamura is the owner-chef of Unkaku, a kaiseki restaurant he opened in 2005 after graduating from the Tsuji Culinary Institute and training for nine years at a traditional ryotei in Osaka.
Unkaku has been awarded one Michelin star for nine consecutive years since 2015 and is also recognized with a Michelin Green Star for its commitment to sustainable gastronomy.
Shimamura is dedicated to preserving Osaka’s culinary heritage, valuing traditional local vegetables and the philosophy of “naniwa no kui-aji” and “shimatsu no kokoro”—a spirit of minimizing waste and honoring every ingredient. His signature dish, Nozaki-yaki, embodies this philosophy, allowing diners to enjoy a whole sea bream from head to bone.
In addition to his culinary career, Shimamura has a unique background as both a chef and a researcher. In 2020, he co-founded Diverse Farm, a company engaged in cultivated meat research and development, pursuing innovative approaches to a more sustainable food future. By integrating time-honored techniques with cutting-edge food science, he continues to push the boundaries of what Japanese cuisine can become.

## Product

NEXT FOIE GRAS


## Who Should Attend

・Chefs and food industry professionals interested in the future of food
・Food distributors and buyers seeking next‑generation products
・Startup investors and entrepreneurs in food & agrifood
・Business professionals with an interest in foodtech and sustainability

## Event Organizer

Gastronomy Innovation Campus Tokyo （Tokyo Tatemono Co., Ltd and PLUMKNOT inc.）
*This event is made possible through the Tokyo Metropolitan Government's Global Activation Project Collaboration.