[Reservation] Azabudai Hills Market POP UP

"Re-seaweed" is the name of a totally new taste experience developed by Sea Vegetable Company, using seaweed as the key ingredient.

For a limited time, Re-Seaweed is setting up a shop at the "AZABUDAI HILLS MARKET LAB. POP UP" within Azabudai Hills Market. This initiative comes from their continuous exploration of how seaweed, abundant in coastal areas nationwide, can be incorporated into modern cuisine.

Having previously participated in Mitsukoshi Isetan's chocolate festival, "Salon du Chocolat," for two consecutive years, garnered significant attention. Moreover, collaborations with globally acclaimed skincare brand "LA MER" have further solidified their presence, both domestically and internationally.

For two days, their experimental kitchen will be open to the public. Experience the uncharted world of seaweed cuisine curated by a team dedicated to pioneering the culinary culture of the sea.

Born and raised in Australia, Shui Ishizaka is our culinary virtuoso whose innovative approach to seaweed transforms the ocean's produce into gastronomic masterpieces. His journey to and at Sea Vegetable passes through some of the culinary world’s prestigious kitchens including Tokyo's two-Michelin-starred restaurant INUA and three-Michelin-starred noma’s popup restaurant in Kyoto.

Ishizaka’s philosophy revolves around the narrative of each dish, where the 'why' becomes as important as the 'what'. His work embodies a deep respect for the ingredients’ origins, pairing the known with the unknown. He is a chef who not only envisions a seat for seaweed at the global dining table but also crafts each dish as an invitation to explore, taste, and appreciate the unseen wonders of our oceans.

シドニー出身。オーストラリアの U30 の料理コンテストで優勝後、2018年東京にオープンしてからわずか1年で2つ星を獲得した『INUA』でスーシェフとして料理開発を担当。

その後、シーベジタブルと出会い、自らも海に潜りリサーチしているうちに、”食べる”という視点で海藻の魅力を引き出してみたいと思い、仲間に加わる。

2023年春に京都で開かれた『noma Kyoto』のポップアップレストランにも料理開発から参画。