The Wisdom of Japan, 'Obanzai,' Begins to Spread to the World as Rolled Sushi: 'OBANZAI Night' ✖️ 'SUSHI MOVEMENT' to Hold a Special Dinner at Azabudai Hills
BETTEI Inc. and AUTEC inc. will host a special 'OBANZAI Night' dinner event at 'Lover's Lounge' in Azabudai Hills on April 16th and 17th, 2026. This collaboration with 'SUSHI MOVEMENT' introduces 'Obanzai Rolls,' a fusion of traditional Japanese home cooking and modern technology, using an Audio-Technica norimaki maker to create a new, accessible sushi experience. The event aims to showcase a sustainable and culturally rich form of Japanese cuisine.
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- 📰 Published: April 15, 2026 at 18:00
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BETTEI Inc. (Representative: Ayaka Wada) and AUTEC inc. (Headquarters: California, USA / based in New York, USA) will hold a special dinner event for 'OBANZAI Night,' a monthly event hosted by food designer Ayaka Wada (Representative of BETTEI Inc.), for two days on Thursday, April 16th, and Friday, April 17th, 2026. The event will take place at 'Lover's Lounge' on the 3rd floor of Azabudai Hills Tower Plaza, operated by Plan Do See Inc.
This event is a cultural culinary endeavor, merging Ayaka Wada's 'OBANZAI Night,' which modernly disseminates the wisdom of Japanese home cooking, with 'SUSHI MOVEMENT,' an initiative that explores new possibilities and ways of being for sushi. Based on rolls finished with the philosophy of how to reproduce the sense and skill of a craftsman using an Audio-Technica norimaki maker (*1), Ms. Wada will color them with seasonal obanzai, offering 'Obanzai Rolls' that allow a diverse range of guests to easily enjoy the charm of traditional Japanese food.
'Obanzai Rolls' limited to Thursday, April 16th, and Friday, April 17th
*1: A product that AUTEC inc. develops globally and is widely adopted in the North American market.
■ Creating the Future of Sushi Culture
This event aims for a new way of sushi culture by welcoming the sushi robot not just for efficiency, but as a 'partner that supports the hands and sensibility of the chef.'
By having a machine support the 'rolling' process that requires precise accuracy, people can pour their hearts and time into the warm domains of cherishing seasonal ingredients, adjusting delicate flavors, and conversing with guests. By placing the Japanese wisdom of 'shimatsu' (not being wasteful) onto the culture of sushi, which is beloved worldwide, we hope to provide a place where everyone can equally share the joy of food.
■ Background of this Project
This project originates from experiments at 'SUSHI MOVEMENT,' which has been continuously held in the Ikejiri area. There, using the format of rolled sushi, we have explored the 'greatest common divisor of the sushi experience' that anyone can enjoy by combining creative sauces and ways of eating. The question that emerged in that process was not just about the reproducibility of technology, but 'how to imbue it with cultural depth.'
Underlying this challenge is a philosophy that also connects to the book 'Sushi Saito's Training and Challenge' (*2) (published by KADOKAWA), which documents the challenges of the famous restaurant 'Sushi Saito.' It is a major theme for the future of sushi culture: reproducing the sensibility and skills of a craftsman through tools (machines) and delivering it to more people. This initiative is also an attempt to explore what kind of 'bridge' can be built between the non-quantifiable domains of a craftsman, such as the 'discerning eye' and 'preparation' that Edomae sushi has protected, and highly reproducible rolled sushi, while referencing the context of the challenges recorded in the book.
One answer to this issue was found in the resonance with Ayaka Wada, who has continued to translate and transmit Japanese culture into 'experiences' in New York, Miami, and Bangkok. By intersecting with Ms. Wada's 'OBANZAI Night,' which has gained a reputation at Azabudai Hills' 'Lover's Lounge,' we present a new form of sushi that fuses Japanese wisdom with modern technology.
[Source/Reference] (*2) Book 'Sushi Saito's Training and Challenge' (Author: Takashi Saito, Publisher: KADOKAWA Corporation). A book depicting his training as a craftsman, his pursuit of the ultimate nigiri, and his ever-evolving challenges.
■ Limited Menu 'Three Types of Obanzai Rolls (Meat, Fish, Vegetarian)'
Developed by Ayaka Wada with carefully selected seasonal obanzai and seasonings, based on rolls exquisitely rolled by an Audio-Technica norimaki maker (*1). The fillings luxuriously use soybeans, seaweed, and other healthy essences of Japanese food like tofu and hijiki, with each ingredient carefully 'cooked.' The deep flavors applied to the ingredients themselves create a dish that satisfies the five senses without the need for sauces. The 'pickles' (otsukemono) placed on top are more than just a colorful garnish; they are an important essence that adds the umami of fermentation nurtured by Japan's climate, enjoyable not only for their appearance but also for their texture. The 'wisdom of shimatsu,' passed down from ancient times, has been polished with modern sensibility to vividly express the value of sustainable Japanese food in the format of rolled sushi.
From left: 'Meat, Fish, Vegetarian'
【Event Overview】
Event Name: 'OBANZAI Night' ✖️ 'SUSHI MOVEMENT'
Date & Time: Thursday, April 16th & Friday, April 17th, 2026, 18:00–22:00
Venue: Azabudai Hills Tower Plaza 3F 'Lover's Lounge'
Reservations: https://www.tablecheck.com/shops/theloverslounge/reserve
Content: Offering of 3 limited 'Obanzai Rolls,' live demonstration by a sushi robot
【What is OBANZAI Night?】
A food project held monthly at Azabudai Hills' 'Lover's Lounge' that embodies the vision 'Obanzai to the World' advocated by food designer Ayaka Wada.
Originating from the concept of 'hospitality as if inviting people to one's home,' it creates a new social culture centered on food by cross-pollinating 'space,' 'tableware,' 'cuisine,' and 'people.'
Through a unique sensibility, obanzai is reconstructed beyond the framework of mere home cooking into a modern dish that harmonizes with a contemporary lounge space, proposing a new dining experience where people naturally mingle with carefully selected alcoholic beverages.
To date, she has established a unique position in exporting Japanese food culture as an 'experience' to the world through pop-ups in New York, collaborations with Michelin chefs, and international curation of tableware.
Obanzai, while being a symbol of Japanese home cooking, possesses features such as:
'Vegetable-centric and healthy'
'Aesthetics of seasonality and empty space'
'Wisdom of using ingredients without waste'
'Flexibility to accommodate various dietary preferences and cultural backgrounds (vegetarian, vegan, etc.)'
We believe it is a food culture with extremely high adaptability in today's global market.
【SUSHI MOVEMENT】
A cultural initiative aimed at exploring new possibilities for sushi and expanding its base, held regularly on the 2nd and 4th Sunday of every month in the Ikejiri area of Setagaya-ku, Tokyo.
At the venue, an Audio-Technica norimaki maker is used to provide a 'sushi experience that anyone can enjoy' by freely combining original sauces and toppings with a base of rolled sushi.
Visitors can enjoy customized rolled sushi on the spot, experiencing a new, everyday way of eating where technology and food merge. While respecting the context of traditional Edomae nigiri sushi, it aims to create a state where more people can enjoy sushi on a daily basis through reproducible rolled sushi, which is spreading worldwide.
This collaboration with 'OBANZAI Night' is positioned as a developmental endeavor for 'SUSHI MOVEMENT,' originating from these continuous efforts in Ikejiri.
【Company Information】
BETTEI Inc.
Led by food designer Ayaka Wada, the company engages in food space production, menu development, and tableware curation under the concept 'Obanzai to the World.'
Ayaka Wada Instagram: https://www.instagram.com/saya1121/
*Please contact via the Instagram above
Official Website: https://bettei-nyc.co
Plan・Do・See Inc.
Headquartered in Minato-ku, Tokyo, this company operates businesses such as hotels, restaurants, and weddings. It operates about 10 hotels and restaurants in Japan and also has stores overseas, including in Indonesia.
Official Website: https://plandosee.co.jp/
AUTEC Inc.
An exclusive sales partner that deploys Audio-Technica's sushi robots in the North American market. Since its MBO in 2010, it has been operating as an independent company and participates in this project as a technology partner.
Official Website: https://www.sushimachines.com/
This event is a cultural culinary endeavor, merging Ayaka Wada's 'OBANZAI Night,' which modernly disseminates the wisdom of Japanese home cooking, with 'SUSHI MOVEMENT,' an initiative that explores new possibilities and ways of being for sushi. Based on rolls finished with the philosophy of how to reproduce the sense and skill of a craftsman using an Audio-Technica norimaki maker (*1), Ms. Wada will color them with seasonal obanzai, offering 'Obanzai Rolls' that allow a diverse range of guests to easily enjoy the charm of traditional Japanese food.
'Obanzai Rolls' limited to Thursday, April 16th, and Friday, April 17th
*1: A product that AUTEC inc. develops globally and is widely adopted in the North American market.
■ Creating the Future of Sushi Culture
This event aims for a new way of sushi culture by welcoming the sushi robot not just for efficiency, but as a 'partner that supports the hands and sensibility of the chef.'
By having a machine support the 'rolling' process that requires precise accuracy, people can pour their hearts and time into the warm domains of cherishing seasonal ingredients, adjusting delicate flavors, and conversing with guests. By placing the Japanese wisdom of 'shimatsu' (not being wasteful) onto the culture of sushi, which is beloved worldwide, we hope to provide a place where everyone can equally share the joy of food.
■ Background of this Project
This project originates from experiments at 'SUSHI MOVEMENT,' which has been continuously held in the Ikejiri area. There, using the format of rolled sushi, we have explored the 'greatest common divisor of the sushi experience' that anyone can enjoy by combining creative sauces and ways of eating. The question that emerged in that process was not just about the reproducibility of technology, but 'how to imbue it with cultural depth.'
Underlying this challenge is a philosophy that also connects to the book 'Sushi Saito's Training and Challenge' (*2) (published by KADOKAWA), which documents the challenges of the famous restaurant 'Sushi Saito.' It is a major theme for the future of sushi culture: reproducing the sensibility and skills of a craftsman through tools (machines) and delivering it to more people. This initiative is also an attempt to explore what kind of 'bridge' can be built between the non-quantifiable domains of a craftsman, such as the 'discerning eye' and 'preparation' that Edomae sushi has protected, and highly reproducible rolled sushi, while referencing the context of the challenges recorded in the book.
One answer to this issue was found in the resonance with Ayaka Wada, who has continued to translate and transmit Japanese culture into 'experiences' in New York, Miami, and Bangkok. By intersecting with Ms. Wada's 'OBANZAI Night,' which has gained a reputation at Azabudai Hills' 'Lover's Lounge,' we present a new form of sushi that fuses Japanese wisdom with modern technology.
[Source/Reference] (*2) Book 'Sushi Saito's Training and Challenge' (Author: Takashi Saito, Publisher: KADOKAWA Corporation). A book depicting his training as a craftsman, his pursuit of the ultimate nigiri, and his ever-evolving challenges.
■ Limited Menu 'Three Types of Obanzai Rolls (Meat, Fish, Vegetarian)'
Developed by Ayaka Wada with carefully selected seasonal obanzai and seasonings, based on rolls exquisitely rolled by an Audio-Technica norimaki maker (*1). The fillings luxuriously use soybeans, seaweed, and other healthy essences of Japanese food like tofu and hijiki, with each ingredient carefully 'cooked.' The deep flavors applied to the ingredients themselves create a dish that satisfies the five senses without the need for sauces. The 'pickles' (otsukemono) placed on top are more than just a colorful garnish; they are an important essence that adds the umami of fermentation nurtured by Japan's climate, enjoyable not only for their appearance but also for their texture. The 'wisdom of shimatsu,' passed down from ancient times, has been polished with modern sensibility to vividly express the value of sustainable Japanese food in the format of rolled sushi.
From left: 'Meat, Fish, Vegetarian'
【Event Overview】
Event Name: 'OBANZAI Night' ✖️ 'SUSHI MOVEMENT'
Date & Time: Thursday, April 16th & Friday, April 17th, 2026, 18:00–22:00
Venue: Azabudai Hills Tower Plaza 3F 'Lover's Lounge'
Reservations: https://www.tablecheck.com/shops/theloverslounge/reserve
Content: Offering of 3 limited 'Obanzai Rolls,' live demonstration by a sushi robot
【What is OBANZAI Night?】
A food project held monthly at Azabudai Hills' 'Lover's Lounge' that embodies the vision 'Obanzai to the World' advocated by food designer Ayaka Wada.
Originating from the concept of 'hospitality as if inviting people to one's home,' it creates a new social culture centered on food by cross-pollinating 'space,' 'tableware,' 'cuisine,' and 'people.'
Through a unique sensibility, obanzai is reconstructed beyond the framework of mere home cooking into a modern dish that harmonizes with a contemporary lounge space, proposing a new dining experience where people naturally mingle with carefully selected alcoholic beverages.
To date, she has established a unique position in exporting Japanese food culture as an 'experience' to the world through pop-ups in New York, collaborations with Michelin chefs, and international curation of tableware.
Obanzai, while being a symbol of Japanese home cooking, possesses features such as:
'Vegetable-centric and healthy'
'Aesthetics of seasonality and empty space'
'Wisdom of using ingredients without waste'
'Flexibility to accommodate various dietary preferences and cultural backgrounds (vegetarian, vegan, etc.)'
We believe it is a food culture with extremely high adaptability in today's global market.
【SUSHI MOVEMENT】
A cultural initiative aimed at exploring new possibilities for sushi and expanding its base, held regularly on the 2nd and 4th Sunday of every month in the Ikejiri area of Setagaya-ku, Tokyo.
At the venue, an Audio-Technica norimaki maker is used to provide a 'sushi experience that anyone can enjoy' by freely combining original sauces and toppings with a base of rolled sushi.
Visitors can enjoy customized rolled sushi on the spot, experiencing a new, everyday way of eating where technology and food merge. While respecting the context of traditional Edomae nigiri sushi, it aims to create a state where more people can enjoy sushi on a daily basis through reproducible rolled sushi, which is spreading worldwide.
This collaboration with 'OBANZAI Night' is positioned as a developmental endeavor for 'SUSHI MOVEMENT,' originating from these continuous efforts in Ikejiri.
【Company Information】
BETTEI Inc.
Led by food designer Ayaka Wada, the company engages in food space production, menu development, and tableware curation under the concept 'Obanzai to the World.'
Ayaka Wada Instagram: https://www.instagram.com/saya1121/
*Please contact via the Instagram above
Official Website: https://bettei-nyc.co
Plan・Do・See Inc.
Headquartered in Minato-ku, Tokyo, this company operates businesses such as hotels, restaurants, and weddings. It operates about 10 hotels and restaurants in Japan and also has stores overseas, including in Indonesia.
Official Website: https://plandosee.co.jp/
AUTEC Inc.
An exclusive sales partner that deploys Audio-Technica's sushi robots in the North American market. Since its MBO in 2010, it has been operating as an independent company and participates in this project as a technology partner.
Official Website: https://www.sushimachines.com/