Tokyo Tatemono Co., Ltd. One of the world’s leading academia of gastronomy science opens its first international base “Gastronomy Innovation Campus Tokyo”

[Tokyo Tatemono Co., Ltd.] The world’s leading academia of gastronomic science opens its first international base “Gastronomy Innovation Campus Tokyo” ​
Tokyo Tatemono Co., Ltd. Press release: November 7, 2024 The world’s leading academia of gastronomic science opens its first international base “Gastronomy Innovation Campus Tokyo” Providing global education programs and creating food innovations near Tokyo Station Tokyo Tatemono Co., Ltd. has developed the next-generation education and business co-creation platform “Gastronomy Open Ecosystem” of “Basque Culinary Center” (located in Spain, hereinafter “BCC”), known as one of the world’s leading academia of gastronomy science. Gastronomy Innovation Campus Tokyo (hereinafter referred to as “GIC Tokyo”), GOe’s first international base, will be established in collaboration with Gastronomy Open Ecosystem (hereinafter referred to as “GOe”) on November 7, 2024. We would like to inform you that we have opened in the Tokyo Tatemono Yaesu Building near Tokyo Station. As a global member of GOe, GIC Tokyo offers a variety of educational programs in Japanese and English that approach food from all directions.
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Gastronomy Innovation Campus Tokyo BCC is one of the few universities and graduate schools in the world that specializes in gastronomy (master’s and doctoral programs), where you can learn about food from all perspectives, including not only cooking techniques, but also gastronomy science, marketing, and food culture. known. From the Yaesu-Nihonbashi-Kyobashi (YNK) area, which has a history of developing as a food center, flourishing as the Uogashi and Daikon Gashi since the Edo period, we will create innovations that contribute to solving food-related social issues and cultivate specialists.・By producing new students, we aim to further improve the value of the area. [Points of this release] ・Opened the first international base of BCC/GOe, one of the world’s leading academia of gastronomic science, near Tokyo Station. ・Develop and provide BCC programs that combine gastronomy and science, as well as programs unique to Japan. ・Equipped with cutting-edge equipment such as 3D food printers, we will create innovation through co-creation with chefs, food-related companies, researchers, and startups through the practice of food tech. Overview of GIC Tokyo It has space for cooking training and workshops, and can accommodate around 20 people. In addition to the BCC curriculum, we will use it as a place to practice various programs inviting domestic and international food experts. In addition to disseminating the latest food tech using 3D food printers, etc., we have also installed scientific research equipment such as evaporators*1, centrifuges, and freeze dryers, with the aim of merging different fields with gastronomy. Additionally, GIC Tokyo will have a cafe/bar with the concept of providing regenerative menus, and is scheduled to open in December 2024 as a base to disseminate regeneration*2 activities. *1 A cooling device that uses the heat of vaporization caused by
evaporation. Scientific equipment applied to food. *2 The idea is to simultaneously pursue the well-being of the earth, society, and people, and create diverse values ​​and a prosperous future. Image
URL: https://prcdn.freetls.fastly.net/release_image/52843/361/52843-361-88ba32a6b7f6571c3a50b55fcec23ea2-1389×1026.jpg Facility configuration Location Tokyo Tatemono Yaesu Building, 2nd basement floor, 1-4-16 Yaesu, Chuo-ku, Tokyo Area 204.08 square meters Available time 9:00～20:00 Usage fee Programmatically Additional equipment Demo kitchen, acoustics (events, distribution), scientific equipment, cafe, etc. Official website https://GICTokyo.com Features of GIC Tokyo Providing curriculum in collaboration with BCC BCC, a pioneer educational institution that views food from all angles and explores not only cooking techniques but also sustainability and food culture, has a global vision to provide curriculum around the world. At GIC Tokyo, you can not only take BCC’s curriculum that combines gastronomy and science, but also develop and offer original programs tailored to Japan’s food culture and history, such as fermentation studies and the development of menus that lead to longevity. Masu. GIC Tokyo original programs are also scheduled to be provided at BCC. The course is aimed at everyone involved in food, including chefs, researchers, and people working in food-related companies. We also plan to distribute the program online. Interdisciplinary fusion base for global co-creation of Japanese chefs, food-related companies, startups, researchers, etc. In addition to courses aimed at broadening the horizons of Japanese chefs, who are highly regarded for their high technical skills, BCC Innovation, BCC’s specialized technical organization, offers programs aimed at food-related companies and startups aiming for global expansion. We will also implement acceleration programs using GOe. We aim to create a global food ecosystem that creates encounters between cutting-edge technology, chefs, researchers, and food-related players, and creates various innovations that lead to solving social issues. Examples of provided programs Program name Content Target audience Sustainable Restaurant Management Sustainable strategy in restaurants Chef Restaurant Innovation and Management Creation of innovation in restaurants Chef/Food-related companies Gastronomic Tourism Experiences Gourmet experience in tourism Hotel-related companies/local governments About Tokyo Tatemono’s initiatives In its long-term group vision, “Becoming a next-generation developer,” Tokyo Tatemono aims to achieve both “resolving social issues” and “growing as a company” at a higher level, and is addressing global issues such as the food crisis caused by climate change. We have been promoting initiatives aimed at resolving social issues. We focus on the idea of ​​regeneration, which simultaneously pursues the well-being of the earth, society, and people, and creates diverse value and a prosperous future.As part of our measures to make Tokyo a more prosperous city, we , we also approach the creation of innovation through food. We will continue to focus on business co-creation with food-related companies and solving social issues in response to global trends. About Basque Culinary Center Established in San Sebastian, Spain in 2011, it is a culinary college with a university and graduate school (first and second half of the doctoral program) specializing in gastronomy. In addition to learning cutting-edge cooking techniques through our curriculum, we also offer a variety of programs where you can learn about the world of food from a 360-degree perspective, including advanced gastronomy education such as sustainable restaurant management and molecular gastronomy, marketing, and food culture. . We also operate BCC Innovation, the world’s first technology research institute
specializing in food, LABe, a co-working space for startup companies, and GOe, which serves as a next-generation education and business co-creation function. It is one of the few institutions in the world that creates various innovations through collaboration between research institutions and businesses.
https://www.bculinary.com/en/home 《Reference: Tokyo Tatemono’s food innovation initiatives》 ・TOKYO FOOD INSTITUTE General Incorporated Association A general incorporated association established by Tokyo Tatemono and others to promote the construction of a food ecosystem that generates co-creation among various players in Japan and overseas by supporting new businesses and developing businesses and human resources that will create the future of food. In addition to promoting food-related industry-government-academia collaboration and open innovation, we promote business formation and product and service development for companies, disseminate information domestically and internationally through owned media and events, and provide learning opportunities and opportunities for people involved in food. We provide information and develop human resources based on it. https://tokyofoodinstitute.jp/ ・TOKYO FOOD LAB A place for
demonstration experiments and social implementation that aims to update the world’s food and solve social issues, operated by Tokyo Tatemono. We have PLANTORY Tokyo, the world’s most advanced plant factory and research facility, and U, an innovative community base where you can share and experience knowledge related to food. https://www.tokyofoodlab.jp/ ・KITCHEN STUDIO SUIBA An innovation studio run by Tokyo Tatemono that focuses on food and brings vibrancy to the area. For those working to create the future of food, we have a general-purpose kitchen space that can be used as a test kitchen, test marketing, PoC, and other social implementation venues.
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