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Home » Smolt starts offering Sakura trout and Tsukimi ikura(R) at Tokyo Station Hotel

Smolt starts offering Sakura trout and Tsukimi ikura(R) at Tokyo Station Hotel

Smolt starts offering Sakura trout and Tsukimi ikura(R) at Tokyo Station Hotel
*View in browser* *Smolt Co., Ltd.*
Press release: April 1, 2024
Smolt starts offering Sakura trout and Tsukimi ikura(R) at Tokyo Station Hotel *Served in a luxurious French style that brings out the best in the ingredients* Smolt Co., Ltd. (Miyazaki City, Representative Director)
Sakura trout and Tsukimi ikura (R) produced by Ken Ueno) are available at the main dining restaurant in Tokyo Station Hotel (location: 1-9-1 Marunouchi, Chiyoda-ku, Tokyo).
At Blanc Rouge, the spring menu will be available from April 1, 2024 (Monday) to May 31, 2024 (Friday). This time, Tokyo Station Hotel I had the opportunity to have a business meeting with Executive Chef Masahiro Ishihara, and he agreed with Smolt’s (our company) efforts, and we decided to hire him.
Appears as the fourth dish in a course meal prepared using authentic French techniques.
Restaurant Blanc Rouge’s new menu concept “Nouvelle Cuisine Japonais French” will be available from April 1, 2024.
“Degustation” is a style that aims to find the best ingredients, simply bring out the flavors of the ingredients, and create creative combinations. The chef himself travels all over Japan and prepares carefully selected seasonal and regional ingredients using authentic French techniques. This menu, which makes you feel the arrival of spring, has 13 courses, ranging from starter dishes to main dishes. The dishes are a new kind of cuisine that combines seafood and land.

Served as the 4th dish: *Sakura trout [Hokkaido or Aomori or Miyazaki] Rokkoku black pork [Kagoshima]*
”, Smolt Sakura trout and Tsukimi salmon roe are used. Sakura trout will be provided to all customers from one of the above production areas depending on the arrival status, and Tsukimi salmon roe will be provided to all customers.

*Comment from Tokyo Station Hotel Executive Chef Masahiro Ishihara* I visited the Research and Industry-Academia-Region Collaboration Promotion Organization in Miyazaki Prefecture, and from Mr. Ueno’s explanation, I learned that cherry salmon can actually be farmed all over Japan, although I thought they were produced in the north. Even with a lack of manpower, being able to produce and provide a stable supply of safe and secure fish is extremely important for a hotel that is used by many people. We also wanted our customers to enjoy high-quality smolt cherry salmon and salmon roe, which have no odor and have a good taste and texture, so we decided to adopt this product.
The SDGs initiatives with the future in mind are truly wonderful, and I hope they continue.
We would like to support the hotel by using the ingredients on its menu.

* “FISH FARM SAKURA(R)”, a brand that provides a rich food experience provided by Smolt *
Smolt is a brand that allows you to enjoy the taste of cherry salmon grown freely in a rich natural environment while valuing the wonders of fish as living creatures (their way of life, individuality, and deliciousness).
We operate “FARM SAKURA”. *Sakura trout* and * were raised completely through aquaculture based on the concept of “nurturing fish with care” rather than “commercially farming” them.
We produce and sell Tsukimi Ikura(R)* (Sakura trout eggs).

At FISH FARM SAKURA, we use feed that has been adjusted according to the growth stage of the cherry salmon, and carefully raise them over a period of one and a half to two years.*
This creates a flavor that brings out the light fat and elegant sweetness of cherry salmon. How much is Tsukimi?*
Skilled craftsmen touch the bellies of cherry salmon that have reached spawning season one by one to check the ripeness of the eggs before harvesting*
will be done. Depending on the ripeness of the salmon roe, the salmon roe will have a firmer, chewier texture than natural salmon roe.

Sakura trout, a near-threatened salmon that has taken root in Japan What is Sakuramasu* A type of salmon*
This is the name used to describe the large yamame trout that lives in mountain streams. Among the yamame trout born in rivers, those that descend to the sea or lake and grow in size are called cherry salmon. In the Ministry of the Environment category*
It is classified as a near-threatened species (NT)* and could become an endangered species depending on changes in the environment. Unlike other salmon and trout, *
It has the characteristic of migrating only in the seas around Japan* , the environment in which they can grow is limited. Masu sushi, a local dish in Toyama Prefecture, has been made with cherry salmon for a long time, but now it is being replaced with an introduced species of rainbow trout, making it a rare fish due to declining resources. Recycling-based cultivation of cherry salmon that is praised both domestically and internationally – A method for realizing a
sustainable fishery industry
In general salmon and cherry salmon farming, fish born in freshwater are cultured in seawater for a certain period of time before being shipped, or in most cases, the fish are farmed only in freshwater until shipping and then shipped.
On the other hand, at Smolt*, we raise young fish born in freshwater, raise them in seawater for a certain period of time, and raise them again in freshwater, just as they do in nature.*
. During this process, we focused on the family lineage of cherry salmon, selected parents who can grow in a warm climate like Miyazaki, and parents who grow quickly, and crossed them over six generations.* We are working on developing excellent lines of cherry salmon that can be raised in a variety of environments.
In recognition of these efforts, STI for
Selected for the Japan Science and Technology Agency Chairman’s Award at the SDGs Awards 2021.
* “Smolt”, a startup company taking on the challenge of innovation in the fishing industry *
Smolt is a startup company established in 2019 to establish a circular aquaculture technology that is rare in the world, and to develop a brand that provides a rich food experience using this technology and the fish carefully raised using that technology. Japanese cherry salmon, which have become rare in the wild, have been selected for successive generations to be resistant to the environment through the process of experiencing freshwater and seawater, using unique technology to breed excellent cherry salmon pedigrees. It is working. In the process of adapting to a harshly changing environment, wild cherry salmon grow larger and silver in color, developing into a glossy and beautiful figure. Smolt embodies the challenging way of life of cherry salmon and takes on the challenge of revolutionizing the fisheries industry.
Smolt Co., Ltd. Company Profile
Address: 1-1 Gakuen Kikadai Nishi, Miyazaki City, Miyazaki Prefecture Industry-Academia Regional Collaboration Center
Established: April 11, 2019
Capital: 53.76 million yen
Representative: Ken Ueno, Representative Director and CEO
Business content: Aquaculture industry, technology development related to fisheries
Awards: November 2022 Falling Walls Venture 2022 (held in Berlin) Finalist September 2019 3rd Nippon Foundation Marine Tech Finalist November 2018 2nd Miyazaki Tech Plan Grand Prix Grand Prize September 2017 1st Miyazaki University Business Plan Contest Miyazaki University President’s Award
Official website:

Representative Director and CEO Ken Ueno Profile
Born in 1995 in Kamaishi City, Iwate Prefecture. Currently enrolled in the doctoral course at the Graduate School of Agricultural
Engineering, University of Miyazaki.
Specializes in “Fish Physiology”. During his research while attending university, he encountered cherry salmon farming.
After visiting production sites for research and sensing the enthusiasm of producers and the challenges faced at the site, he decided to commercialize cherry salmon farming. While working on research, he explored the possibility of commercialization and established Smolt while in graduate school.
This is Miyazaki University’s first university-initiated venture. We aim to utilize the university’s seeds to enrich the local fishing industry and utilize sustainable marine resources in order to preserve Japan’s fish-eating culture forever.
・May 2023
ENERGY” category selection
・November 2021
Received the “Japan Science and Technology Agency Chairman’s Award” at the STI for SDGs Awards

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