We renovate a unique food culture in Japan by design, science, historiography, engineering and art. This event offers a new interactive food entertainment through serving Sake, Soup Stock of Umami and Sustainable Food.

- Hard-to-obtain, rare brands of Japanese Sake

- Soup Stock of Umami, which has the richest Umami flavor in the world

- Sustainable Food [EdoMirai], a reinterpreted traditional food of the 17th-19th century of Edo period when the base of modern Japanese culture was formed

Contents from The Kitchen Hackers

Future Japanese Sake (Award-Winning Exclusive Sake) by Jun Yamadera, Sake Senpai and Gastrophysicist

• What is the Sake in Space Age?
• AI, Robotics and Gastrophysics
• What is Gateway Drug Theory in Sake
• Paring with Western Food with Acidity
• Organic sake? ( “Vin Naturel”)
• Terroir of Sake, Journey of Rice, Soil and Water
• Molecular Gastronomy and Sake
• Precision Hot Sake by Nomiku
• Aging Sake in a Oak Barrel
• Make Sake Smoked!
• Umami Big Bang, blend of Soup Stock of Umami and Sake
• End of Crispy and Dry Sake, Dawn of Sweet and Mellow Sake

Soup Stock of UMAMI

• Japanese traditional blended Soup Stock of Umami
• Soup Stock of Umami also for Vegan
• Vegetable soup made only from vegetable scraps

Finger Food from the 17th-19th century of Japan to the future [EdoMirai]

• Rice canape by Hitoshi Sugiura
• Sake jello
• Fresh fruit jello

Taste Sharing at “Alchemist Bar”

• Sharing a taste – your taste is who you are.
• New recipe will be created from blending of various tastes.
• Specialized UMAMI Gin from the northern Japan with herbs, spices and dry fruits

Chef Hitoshi Sugiura, who has officiated as the representative chef of Japan and received the Best Chef 50 in 2018, joins this event as a food adviser.

With EdoMirai Lab of Ritsumeikan University, he opens the door to explore the possibility of new food experience by combining Japanese food and Austin food together.