29 Top Chefs Gather on World Oceans Day. 'THE BLUE FEST 2026' - A Day to Convey the 'Future of the Ocean' Through Cuisine. Unveiling of the First Original Product.

The chef team general incorporated association 'Chefs for the Blue' (Headquarters: Sendagaya, Shibuya-ku / Representative Director: Hiroko Sasaki), which started its activities with the crisis that 'we might not be able to eat fish if this continues' as Japan's marine production has dropped to less than a third of its peak, will celebrate its 10th anniversary this year. On June 8, 'World Oceans Day', in this milestone year, 29 top chefs representing Japan will gather to host 'THE BLUE FEST 2026', an event to convey the future of the ocean while enjoying seafood cuisine. At the same time, we will announce the first original product of Chefs for the Blue to accelerate the popularization of sustainable seafood. (Press seating available) This event, now in its second year, is a large-scale gathering where top chefs who are members of Chefs for the Blue come together once a year on World Oceans Day. Through wholeheartedly prepared seafood dishes and talk sessions with chefs and various guests, we will not only have you fully enjoy the rich food nurtured by the ocean, but also communicate the current state of Japan's oceans and the fishing industry. Co-hosted by 'Aoyama Grand Hotel' located in Minato-ku, Tokyo. In Aoyama, where fashion, culture, and the forefront of food intersect, it serves not just as an accommodation facility but as a place to broadcast the city's food culture through its restaurants and bars. Sustainable seafood and ocean issues are by no means distant problems; they are closely tied to our daily diets. We have teamed up to spread this awareness from the open space of a hotel. Please watch the video of last year's event here. - A one-day spectacular collaboration. We will offer a buffet and dinner course through a dream collaboration of 29 top chefs transcending culinary genres and restaurant boundaries. - Deliciously experience sustainable seafood. Chefs of various culinary genres will serve their best seafood dishes specially devised for this day, using seafood from fishers engaged in marine resource management, such as Atlantic bluefin tuna from fishers with international fishery certification, as well as abundant fish species and underutilized fish species. - The frontline of social change by culinary professionals. Chefs who are actively working outside the kitchen, such as making policy recommendations to the Minister of Agriculture, Forestry and Fisheries, will host cross-talks with fishers and social entrepreneurs as guests. While feeling the 'ocean today' and looking ahead to the future of Chefs for the Blue, which marks its 10th year of activity this year, we will talk about 'social change to create the future of the ocean'. - The unveiling of Chefs for the Blue's first original product on the day. With the creativity of culinary professionals, we add new value to resource-managed fish and underutilized fish/parts, presenting a new revenue model for sustainable seafood. Event Name: THE BLUE FEST Date: Monday, June 8, 2026 Co-host/Venue: Aoyama Grand Hotel Contents: 1. Buffet (Two sessions: Lunchtime and Dinnertime) Top chefs transcending culinary genres and restaurant boundaries will pair up to serve plates in a one-day-only collaboration. You can experience the finest sustainable seafood. - Time/Capacity: Lunchtime: 11:30 - 13:30 (Reception 11:00-) Capacity 110 people Dinnertime: 19:30 - 21:30 (Reception 19:00-) Capacity 110 people - Location: 4F 'BELCOMO' - Participation Fee: 25,000 yen (Tax included / Food + Drink) - Participating Chefs: [Sincere] Shinsuke Ishii, [Yakumo Saryo] Jinnosuke Umehara, [Craftale] Shinya Odobashi, [Ebisu Endo] Norifumi Endo, [Amour] Yusuke Goto, [Nihonbashi Kakigaracho Sugita] Takaaki Sugita, [Don Bravo] Masakazu Taira, [Jika] Ryosuke Tamura, [Convivio] Daisuke Tsuji, [La Bonne Table] Kazunari Nakamura, [Nakamura Shokudo] Takuto Nakamura, [Ristorante Nakamoto], [Koke Kyoto] Yusaku Nakamura, Akihiro Nakamoto, [Reine des Pres] Fumitaka Nakahara, [Bistro 64] Kotaro Noda, [Unagi Hashimoto] Shohei Hashimoto, [Tenoshima] Ryohei Hayashi, [Parlour Ekoda] Koji Harada, [Cenetta Barba] Koichi Fujita, [Oryori Horiuchi] Sayaka Horiuchi, [Restaurant MOTOÏ] Gen Maeda, [La Paix] Ippei Matsumoto, [Lature] Takuto Murota, [Chompoo] Motomu Morieda, [Sushi Yasumitsu] Yasuhide Watanuki 2. Talk Event Discussions will unfold on the following three themes. A photo session with all 29 chefs gathered will also take place. The MC will be Eko Noguchi, a graduate of Chefs for the Blue's educational project 'Blue Camp' and also chosen as Miss Japan 'Marine Day'. - Time/Capacity: 14:30 - 16:00 (Reception 14:00-) Capacity 80 people - Location: 4F 'BELCOMO' - Participation Fee: 5,000 yen (Tax included / Original product included)