Future Plant‑Based Food Experience

## 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


Akio Nakamura　(CEO, Dishwill Inc.)
Akio Nakamura founded Dishwill Inc. in July 2022.
The company has built a rare, fully vertically integrated model — covering everything from soybean cultivation to raw material processing and product development — enabling the creation of delicious plant‑based foods with a reduced environmental impact.
Dishwill’s products are primarily used in the hotel industry in Japan, while the company is also expanding aggressively into international markets including Singapore, the UK, and France.
Prior to founding Dishwill, Nakamura spent 13 years supporting food producers across Japan through a consulting business. Leveraging this experience, he believes that Japanese food technology can compete globally and aims to restore Japan’s leadership in the food industry through plant‑based innovation.

## 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



・Plant-Based Composition:100% plant-derived ingredients.
・Rich in Healthy Fats:Contains unsaturated fatty acids for that signature melt.
・Essential Nutrients:Packed with Iron and Vitamins.
Unlike traditional foie gras, our product is free from any gamey or overpowering animal scent. It offers a clear,
sophisticated flavor profile that enhances dishes rather than overpowering them.
This clarity makes it exceptionally versatile, adding a rich depth and "Koku" (richness) to delicate cuisines like Japanese
Kaiseki or modern fusion, where balance is paramount.

## 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.


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