Nagoya Marriott Hosts First 'Fermentation Culture Experience': Learning the History of Food, Considering Health, and Connecting with the Region

Nagoya Marriott Associa Hotel (Nakamura-ku, Nagoya; General Manager: Atsushi Sugimoto) will host its first hotel anniversary event, 'Tokai Fermentation Gastronomy: Learning the History of Food, Considering Health, and Connecting with the Region,' on Sunday, May 17, 2026, in the 16th-floor banquet hall. Held on the hotel's anniversary, this special event aims to promote the charm and health benefits of the fermentation culture, food industry, and regional characteristics of the three Tokai prefectures through learning and experience. The event will feature a lecture by leading fermentation researcher Dr. Takeo Koizumi, followed by a Japanese-Western-Chinese fusion course meal supervised by Nagoya Marriott Associa Hotel's Executive Chef Kumagai, offering an experience that explores food history, health, and regional connection. Event Details: Date: Sunday, May 17, 2026. Reception: 14:00. Part 1 (Lecture by Takeo Koizumi): 15:00–16:10. Part 2 (Gastronomy Event): 16:20–18:20. Venue: 16th Floor Banquet Hall. Price: 25,000 yen per person (includes food, drinks, tax, and service charge). Inquiries: Banquet Sales Group, Tel: 052-584-1121 (Weekdays 10:00–18:00). Produced by: Makiko Akasaki, Kernel Research Institute Co., Ltd. Cooperation: NPO Fermentation Culture Promotion Organization. Note: Please inform us of any food allergies during online booking or by phone. Non-alcoholic pairing drinks are available for those who do not consume alcohol. Seating will be shared. Video recording, audio recording, and photography during the lecture are prohibited.