SKS JAPAN 2025 | Global Foodtech Summit

Held Thursday, October 23 - Saturday, October 25, 2025

NIHONBASHI, TOKYO

SKS JAPAN 2026 is officially confirmed!
2026.11.5(Thu)-7(Sat)

Singular Visions,
Collective Impact

~ UNLOCK
& CO-CREATE ~

Why SKS JAPAN?
~ Japan's Food Innovation Enters Its Second Stage ~

Globally, the need to solve food-related social issues is becoming increasingly urgent. The challenge is not only how to ensure the well-being of our planet but also how to improve the quality of life for diverse individuals. Furthermore, it’s crucial to unlock the intrinsic value of food and connect it to the creation of new value. We are also questioning what kind of food systems and ecosystems need to be built to achieve this. Japan’s food evolution has entered its second stage. Leading companies and startups have started taking concrete actions, and initiatives that transcend boundaries are rapidly increasing not just in Tokyo, but across various regions of Japan.
The eighth edition of SKS JAPAN aims to progress to the next stage, aligning with these global shifts, while focusing on what Japan must fundamentally address. By transcending national, regional, corporate, and industrial boundaries, we aim to bring together diverse future visions, consolidate wisdom, and foster sustainable co-creation. We aspire to strengthen the connections within the community more than ever before, creating a platform where the community can take collective actions that lead to social deployment and transformation.

Principles of SKS JAPAN

SKS JAPAN is a place where like-minded people with a shared understanding of social issues and with the shared future food visions gather regardless of where they belong to or what kind positions they are in. For this reason, we would like to invite you to participate as fully as possible for the three days, so that you could extend common understanding with your co-creation partners. We value above all that the event will be a place not only to learn about the latest trends and movement within the agri-foodtech space and the SKS JAPAN community, but also to share global issues and discussion points beyond companies, industries, and countries, and to connect them to actions through dialogues.

NEWS&TOPICS News&Topics

HIGHLIGHTS Highlights

JAPAN FOOD
INNOVATION WEEK JAPAN FOOD INNOVATION WEEK

~ One Week to Experience the Potential of Food, Together ~

Japan’s journey of food innovation has entered its second stage. To keep this movement growing and make an even greater impact, we are launching JAPAN FOOD INNOVATION WEEK (late October — this year from October 22 to around October 30).

During this week, we’ll bring together a diverse community of changemakers — through conferences and events on food, agriculture, and regeneration — all gathered in one place. It’s a chance to experience the many dimensions of food, share ideas, and spark new collaborations that shape the future we want to create.

Here, you’ll discover and experience the untapped potential of Japan’s technologies, craftsmanship, culture, and people, and explore how we can turn these strengths into meaningful opportunities — not just for business, but for building the future of food together.

AGENDA Agenda

AGENDA may be changed without any notification

9:30 75min	Opening 1.The State of Food Innovations - Singular Visions in Action Japan’s FoodTech industry has entered its second stage. As companies and industries begin to truly co-create businesses while envisioning the desired future of food, this session explores the current landscape of FoodTech both in Japan and around the world. UnlocX founder Hirotaka Tanaka and Michael Wolf of The Spoon will offer insights into where the global FoodTech ecosystem stands today. In addition, Katsuhisa Nanao of Mitsui Fudosan and Shinsuke Suzuki of MUFG Bank, representing this year’s SKS JAPAN partners, will join the discussion to share their visions for the future of food. The session will also feature Stephen Ritz, a New York–based social entrepreneur and educator who strives to drive social transformation through the power of food and agriculture. He will share key perspectives on how we should look toward the future of food and agri-innovation.	SPEAKER Hirotaka Tanaka UnlocX & Co. Michael Wolf The Spoon Katsuhisa Nanao MitsuiFudosan Co., Ltd. Shinsuke Suzuki MUFG Bank, Ltd. Stephen Ritz Green Bronx Machine
10:45 15min	Break/Lunch Break
11:00 30min	Session 2.Toward Singular Vision - Next Global Agenda & Food - The way we eat is deeply connected to the richness of our hearts and minds. While technological advancement has brought greater convenience and comfort to our daily lives, it has also contributed to social fragmentation, rising obesity, and an increase in lifestyle-related diseases. In other words, technological progress does not necessarily guarantee well-being. In March 2025, the United Nations and related research institutions included, for the first time, a dedicated chapter on “food” in the World Happiness Report. This marks a significant moment for the global recognition of food’s role in human happiness. In this session, Dr. Yoshiki Ishikawa, a leading researcher in the field of well-being, will offer insights into the current landscape of Food for Well-being — and what the food industry must now understand as it redefines its purpose in contributing to a healthier, more fulfilling society.	SPEAKER Yoshiki Ishikawa Well-being for Planet Earth Foundation MODERATOR Akiko Okada UnlocX & Co.
11:30 30min	Session 3.AI and Scent Database Integration Transforming Food and Health(tentative title) In the experience of food, aroma is a vital element that shapes taste, memory, and even our sense of happiness. In recent years, new efforts have begun to digitize and reconstruct scent through data and algorithms. This session introduces an innovative collaboration between NTT DATA and Komi Hakko, which combines molecular scent data with advanced optimization technology. Their project goes beyond improving the efficiency of fragrance development—it aims to contribute to food design, human health, and overall well-being. Together, we will explore what kinds of new use cases and innovations may emerge from this frontier of “FoodTech for Aroma”, and how it could transform the future of our food experiences.	SPEAKER Mizuho Mitake NTT DATA Head of Second Industry Business Sector Kenji Kubo Komi-Hakko Corp. MODERATOR Hirotaka Tanaka UnlocX & Co.
12:00 60min	Break/Lunch Lunch Break
13:00 30min	Session 4. New Business Initiatives by the Ajinomoto Group through Co-Creation As the world undergoes a redefinition of food and health, the Ajinomoto Group has long pursued its mission to scientifically understand “deliciousness” and bring well-being into society. Today, the company is accelerating co-creative innovation by leveraging its strengths in research, fermentation technology, and data utilization — collaborating across industries and with startups to build new forms of value. In this session, Shigeo Nakamura, Representative Director, President & CEO of Ajinomoto Co., Inc., will introduce the forefront of the Group’s efforts in new business creation. He will share insights into Ajinomoto’s co-creation projects in FoodTech and HealthTech, and discuss the company’s vision and commitment toward shaping a more sustainable and well-being-oriented future.	SPEAKER Shigeo Nakamura Ajinomoto Co., Inc.
13:30 45min	Session 5. MUFG Advances in Food～MUFG's Initiatives in the Food Sector Last year, MUFG’s Food-X Project unveiled the “Future Food Vision 2050”, a bold blueprint for the future of food. Centered around the concept of “Food Ark 8”—a metaphorical ark symbolizing a resilient food system capable of supporting food self-sufficiency and disaster preparedness—the initiative expressed MUFG’s vision of harmonizing Japan’s rich food culture and traditions with technological innovation. The project drew widespread interest and empathy from across industries. This year, under the new theme “Evolving with Food – MUFG”, the journey continues. MUFG aims to invite diverse partners aboard this ark, aligning their aspirations and expertise to co-create a sustainable and resilient food ecosystem. In this session, MUFG will share its commitment and ongoing initiatives as a financial institution dedicated to advancing the future of food through collaboration and innovation.	SPEAKER Shinsuke Suzuki MUFG Bank, Ltd. Hiroki Naitou MUFG Bank, Ltd. Mamoru Kamemoto MUFG Bank, Ltd. Tomoya Nakata MUFG Bank, Ltd. Hitoshi Hokamura Food Tech Evangelist／Investor MODERATOR Hirotaka Tanaka UnlocX & Co.
14:15 15min	Break/Lunch Break
14:30 30min	Session 6.The Challenge toward Regenerative City Tokyo Cities today are being called upon to go beyond “sustainability” and move toward urban models that enable the regeneration of nature, society, and humanity as a whole. The key to new value creation lies not merely in reducing environmental impact, but in transforming cities themselves into circular hubs that restore people and nature, economy and culture. In this session, Tokyo Tatemono will present the full vision of its “Regenerative City Tokyo” initiative — an ambitious effort to go beyond traditional urban development and pursue an integrated design that unites nature, community co-creation, food, and well-being. The discussion will also highlight cutting-edge demonstrations and collaborations being carried out with government, businesses, and academia, all aimed at realizing a truly regenerative urban future.	SPEAKER Katsuhito Ozawa Tokyo Tatemono Co., Ltd. Toshikazu Sawa Tokyo Tatemono Co., Ltd. / Tokyo Food Instituite
15:00 30min	Session 7. Gibier × Retort Packages: Pioneering the Future of Regional Revitalization As wildlife-related agricultural damage increases across Japan, gibier (game meat) is emerging not only as a challenge but as a potential regional resource. To unlock its value, there is a growing need to rebuild the entire process — from hunting and processing to cooking and distribution — into a circular, sustainable food industry that benefits both local economies and food culture. In this session, Toyo Seikan Group, leveraging its expertise in food preservation and packaging innovation, joins forces with Tsuji Culinary Institute, a leader in culinary science and professional education, and the Japan Gibier Promotion Association, which connects regional producers nationwide. Together, they will explore how the combination of gibier and retort (long-shelf-life packaged food) can open new pathways for regional revitalization and sustainable food ecosystems.	SPEAKER Fujiki Norihiko Japan Gibier Promotion Association, a General Incorporated Association Shinichiro Akimoto TSUJI CULINARY INSTITUTE TOKYO MODERATOR Ippei Miki Toyo Seikan Group Holdings, Ltd
15:30 30min	Break/Lunch Break
16:00 30min	Session 8.Future Food at Scale: Global Insights Navigating the challenges and opportunities for growth-stage AgriFood companies worldwide from a VC–shareholder perspective, exploring how global stakeholders build resilience, sustain momentum, and scale innovation beyond initial investment. Drawing on insights from experienced investors and global commentators shaping the AgriFood innovation narrative, the discussion examines how differing market realities, supply chain pressures, and capital expectations shape the path to sustainable growth across regions.	SPEAKER Louisa Burwood-Taylor AgFunder Ming Zhu Nourish Ventures Gerard CHIA Clay Capital MODERATOR Barry O'Neill Value Create
16:30 30min	Session 9.The real value of AI KITCHEN and its potential The evolution of generative AI and sensing technologies is now redefining the very concept of the kitchen. From recipe development and ingredient management to cooking optimization and integration with health data, AI is no longer just a tool—it is becoming a partner in decision-making around food. In this session, Scott Heimendinger, a leading figure in molecular gastronomy and co-developer of Modernist Cuisine, joins Kai Schaeffner, former CEO of Thermomix USA and a key connector between FoodTech and AI innovation, supporting both multinational corporations and startups. As pioneers who have led the Smart Kitchen movement since its early days, the two experts will discuss how AI is transforming the food industry and explore what the next generation of culinary creativity—co-created by humans and AI—will look like.	SPEAKER Scott Heimendinger Seattle Ultrasonics Kai Schaeffner Tangram International MODERATOR Michael Wolf The Spoon
17:00 30min	Session 10.The Cutting Edge of Kitchen OS: How AI is Transforming Food Behavior and the Food Industry Smart appliances, AI-driven recipe generation, e-commerce integration, and data platforms — the movement to create a unified “Kitchen OS” that connects them all has long been driven by startups, but now major corporations are beginning to join the race. In this session, Kai Schaeffner, a leading expert in smart kitchen innovation, and Tomomichi Sumi of UnlocX, who has been tracking the evolution of the Kitchen OS both in Japan and globally since his days at Cookpad, will discuss the current landscape and future vision of this rapidly emerging concept.	SPEAKER Kai Schaeffner Tangram International Tomomichi Sumi UnlocX & Co. MODERATOR Michael Wolf The Spoon
17:30 30min	Session 11.Big Picture of How Future Food evolves The Future Food industry, once driven by pioneers like Beyond Meat and Impossible Foods, is now entering a new phase of evolution. With the rise of AI, the trajectory of innovation in plant-based, cultivated, and fermentation-based proteins is shifting at unprecedented speed. In this session, Adam Yee, a Food AI expert and food scientist who also founded his own plant-based food startup, joins Michal Klar of Better Bite Ventures, a venture capital firm supporting food-tech startups across Asia, and Robyn DeFina of KitchenTown, which builds the food-tech startup ecosystem in Silicon Valley. Together, they will share real-world insights and practices from the frontlines of Future Food innovation, exploring how science, technology, and entrepreneurship are reshaping the future of what we eat.	SPEAKER Adam Yee Umai Works/My Food Job Rocks Robyn DeFina KitchenTown Michal Klar Better Bite Ventures MODERATOR Michael Wolf The Spoon
18:00 30min	Session 12.Gut Microbiome and Epigenome Analysis: Food and Healthcare for the Longevity Era As we enter the era of the 100-year lifespan, the relationship between health, medicine, and food is evolving to an entirely new stage. In recent years, rapid advances in microbiome research and epigenome analysis have made it possible to decode each individual’s “blueprint of life,” accelerating efforts to reconstruct prevention, nutrition, and well-being in a more integrated way. In this session, Shinji Fukuda, CEO of Metagen, will share insights into how metagenomic analysis of the gut microbiota is driving personalized healthcare, while Ryu Nakaki, CEO of Rhelixa, will discuss how epigenomic information can extend healthy longevity. Supporting both startups from their earliest stages is Leave a Nest, an organization dedicated to helping passionate researchers in the natural sciences turn their discoveries into impactful ventures. Shuhei Tsukada, who leads the FoodTech initiatives at Leave a Nest, will guide a discussion on how diversity and the dimension of time are shaping the evolution of food in the Longevity Era.	SPEAKER Shinji Fukuda Metagen Inc. Ryo Nakaki Rhelixa, Inc. MODERATOR Shuhei Tsukada Leave a Nest Co., Ltd.

9:00 45min	Session 13.Deep Issues and Big Potential of Agri-food space Primary industries form the very foundation of our food systems. Yet today, they face mounting challenges — from the aging and rapid decline of agricultural workers to the impacts of climate change and the rising costs of feed and raw materials. The environment surrounding agriculture, fisheries, and livestock production is becoming increasingly severe. At the same time, across Japan, an increasing number of prefectures and municipalities are turning to FoodTech as a catalyst for regional revitalization and new industry creation, exploring innovative approaches that go beyond traditional frameworks. In this session, representatives from the Ministry of Agriculture, Forestry and Fisheries (MAFF) and the Ministry of Economy, Trade and Industry (METI) will join alongside private-sector innovators working closely with local regions such as Niigata and Higashi-Mikawa. Together, they will delve into the core challenges of primary industries and explore how food-driven innovation can open new pathways for regional regeneration and sustainable growth.	SPEAKER Shoko Asahina Ministry of Agriculture, Forestry and Fisheries Aiko Kamino SALA Real Estate Inc. Shohei Sakoda Ministry of Economy, Trade and Industry Sonoko Tokairin Oisix ra daichi Inc. MODERATOR Hirotaka Tanaka UnlocX & Co.
9:45 30min	Session 14.The Vision of Ureshino Food Lab as a Regional Value Unlocking Model Many regions in Japan promote the idea of “revitalizing communities through food,” yet few have succeeded in truly visualizing the depth and cultural weight that their local traditions have cultivated over generations. In contrast, Ureshino in Saga Prefecture has been building a new regional value-creation model centered around Wataya Bessou, focusing not merely on promotion but on rediscovering and expressing the authentic value embedded in its culture. Despite challenges such as the decline in agricultural workers and decreasing tourism, the region has turned these pressures into opportunities for regeneration. In 2025, cuoncrop inc., winner of the Wataya Besso Award at FoodTech Venture Day, will begin full-scale operations in Ureshino, advancing data-driven agricultural innovation. Meanwhile, the tea tourism initiative co-developed with Discover Japan is evolving into a new phase as the Regenerative Tea Program, connecting food, wellness, and sustainability. This session explores how Ureshino’s pioneering initiatives can serve as a scalable model for regional revitalization across Japan — one that integrates culture, agriculture, and innovation into a cohesive ecosystem of local renewal.	SPEAKER Yoshimoto Kohara Watayabesso Suguru Kitagaki cuoncrop inc. Toshihiro Takahashi Discover Japan Inc MODERATOR Hirotaka Tanaka UnlocX & Co.
10:15 15min	Break/Lunch Break
10:30 30min	Session 15.How to Shape the Future of Agriculture - The Cutting Edge of Agri Tech Enabling Collective Impact Until now, AgriTech has largely focused on isolated improvements in efficiency, but the real question today is whether it can transform the very nature of agriculture itself. To make farming more attractive to younger generations, more profitable, and truly sustainable, it is essential to move forward in collaboration with diverse sectors and stakeholders. In this session, together with leading AgriTech innovators, we will discuss how to implement technologies that achieve both economic and social impact — and explore what it takes to translate agricultural innovation into a viable, scalable industry for the future.	SPEAKER Kosuke Yamada PLANTX Corp. Hirotaka Tanaka UnlocX & Co. Tsuyoshi Nakamori nakamoriagroindustry Inc. MODERATOR Masamichi Haga MUFG Bank, Ltd.
11:00 30min	Session 16.Japanese Tradition x Technology: The Future Beyond Co-Creation of the Microbial Industry Japan’s fermentation culture has long been nurtured by the wisdom of coexistence between humans and microorganisms. The reason this tradition continues to thrive today lies in the hands of skilled craftsmen who master the art of koji—and in the engineering companies that have supported those artisans with advanced technology and manufacturing excellence. Fujiwara Techno-Art is a leading fermentation technology company, holding an 80% market share in Japan and expanding its reach globally. With decades of experience supporting Japan’s fermentation industries, Fujiwara Techno-Art has a unique perspective on the core strengths of Japan’s fermentation technologies. In this session, the company will share insights into how these strengths are being leveraged to drive the “Microbial Industry Initiative,” exploring new co-creation projects emerging from it—and discuss the path toward global expansion for Japan’s fermentation engineering companies as they bridge tradition and innovation on the world stage.	SPEAKER Kana Fujiwara Fujiwara Techno-Art Co., Ltd. Masahiro Kariyama Fujiwara Techno-Art Co., Ltd. Hitoshi Hokamura Food Tech Evangelist／Investor MODERATOR Hirotaka Tanaka UnlocX & Co.
11:30 60min	Break/Lunch Lunch Break
12:30 30min	Session 17. Future Appliance ＆ Food The global cooking appliances market is being redefined through advances in AI, IoT, and sensing technologies. Beyond simple cooking support, modern kitchen devices are now evolving to understand users’ health conditions, preferences, and lifestyles, assisting them throughout the cooking process. In Japan, innovations such as camera-equipped refrigerators are making it possible to visualize ingredient inventory and freshness, helping households reduce food waste and manage their kitchens more intelligently. Panasonic is once again focusing on the relationship between appliances and people, exploring what the future of cooking looks like from the unique perspective of a home appliance manufacturer. The company aims to design technologies that contribute not only to convenience, but also to well-being and richer daily living. In this session, Kayo Imamura, Director of the Living Appliances and Solutions Company at Panasonic Corporation, will share her insights on the future vision of home appliances and how innovation can reshape our connection with food and life.	SPEAKER Kayo Imamura Living Appliances and Solutions Company, Panasonic Corporation
13:00 30min	Session 18.Future Restaurant: The State of Food Robotics As the global restaurant industry faces challenges such as labor shortages, rising ingredient costs, and structural transformation, food robotics is emerging as one of the most dynamic areas of innovation. Beyond automation, the focus is shifting toward a new vision of the “co-creative kitchen,” where humans and robots work in harmony. In this session, Hiroshi Shiraki of TECHMAGIC and Glenn Mathijssen of Alberts, whose smoothie-making robots are democratizing healthy eating across Europe. Together, they will explore how food robotics is transforming not only operational efficiency but also customer experience and sustainability, offering a glimpse into the Future Restaurant—where technology, taste, and human creativity converge.	SPEAKER Yuji Shiraki TechMagic Inc Glenn Mathijssen Alberts Corey Yantha Dispension Industries Inc. MODERATOR Michael Wolf The Spoon
13:30 30min	Session 19.Food as Medicine in Action “Ishoku Dogen” — the idea that food and medicine share the same origin — is a concept deeply rooted in Japanese culture.The desire to maintain a well-balanced, nutritious diet has always been strong, yet achieving it consistently in everyday life is far from easy. In response, Nissin Foods Holdings has introduced “KANZEN-MESHI” (Complete Meals), a line of products that pursue the perfect balance of 33 essential nutrients and great taste, gaining significant attention in the market. The company that once revolutionized the world with the invention of the first instant cup noodles is now seeking to implement a model that fuses food and medicine, aiming to contribute to disease prevention and the enhancement of well-being on a societal scale. In this session, Kazuhiro Gono, who previously worked at Olympus and has long been involved in healthcare from the perspective of medical devices, will discuss Nissin’s new challenge to realize the philosophy of Ishoku Dogen. He will share insights into the background of this initiative, the emerging role of food as part of human health infrastructure, and how Nissin envisions the social implementation of “food as medicine.”	SPEAKER Kazuhiro Gono NISSIN FOODS HOLDINGS CO., LTD.
14:00 15min	Break/Lunch Break
14:15 45min	Session 20-1.How to collaborate with Global Food Ecosystem Builders Across the world, there are ecosystem organizations dedicated to nurturing FoodTech startups and driving industry–government–academia collaboration, connecting entrepreneurial activity to the creation of new industries. SKS JAPAN has long been working in partnership with these ecosystem builders in various regions. In this session, Semi Hakim (Europe), Adam Lyle (Singapore), and Dana McCauley (Canada) will take the stage to share insights into what’s happening in Food Innovation ecosystems around the world—highlighting regional initiatives, current challenges, and their aspirations for collaboration with Japan. The session will also include a special live segment introducing the collaboration between the Basque Culinary Center and the Gastronomy Innovation Campus Tokyo, showcasing how global partnerships are shaping the next frontier of FoodTech innovation.	SPEAKER Semi Hakim Kök Ventures Dana McCauley Canadian Food Innovation Network Adam A Lyle Padang & Co MODERATOR Michael Wolf The Spoon
15:00 10min	Session 20-2. How to collaborate with Global Food Ecosystem Builders - LIVE STREAMING FROM Basque Culinary Center In this session, speakers from BCC’s newly opened facility / New Open ecosystem PJ will share insights into their current focus areas and discuss the future prospects for collaboration with Japan in advancing global food innovation.	SPEAKER Asier Alea Basque Culinary Center
15:10 45min	Session 21.The Past and Future of “&mog” in Food Industry Innovation Launched in 2024, “&mog (mirai of gastronomy) by Mitsui Fudosan” is a co-creation platform for developing new food-related industries, connecting startups and large corporations. Serving as a base for collaborative business development, &mog continues to evolve as a hub where diverse players come together to shape the future of food. At the core of this initiative is the &mog Food Lab, a research and development center where startups and creative professionals in the food sector gather to collaborate. Located in Nihonbashi, a district rich in history and tradition, the Food Lab integrates cultural heritage with innovation to foster new forms of value creation. In this session, Nobutaka Yoshida of Mitsui Fudosan, who has led the &mog project, will be joined by Soma Matsuura of COLDRAW, a company based in the &mog Food Lab. Together, they will share on-the-ground insights into their ongoing collaboration—highlighting how COLDRAW, a CES 2024 Innovation Award winner, is working with &mog to co-create the next chapter of Japan’s food innovation ecosystem.	SPEAKER Nobutaka Yoshida MitsuiFudosan Co., Ltd. Soma Matsuura COLDRAW Inc. MODERATOR Hirotaka Tanaka UnlocX & Co.
15:55 45min	Session 22.Tokyo Regenerative Food Lab presents “The Future of Food and Tokyo”: Urban Development Players Talk As the concept of “Sitopia – the idea that food shapes cities” reminds us, food is not merely a form of consumption—it is a force that shapes how cities function and how communities connect. In Tokyo, this idea is taking tangible form as food becomes a medium for reimagining urban life, bridging real estate, culture, well-being, and local economies. In a rare moment of collaboration, major real estate developers who usually compete in the market—together with a public urban agency—will share the same stage to explore how food can become a catalyst for regenerating cities. Featuring Yoshihito Kikunaga of Mitsui Fudosan, Akihiro Sawada of Tokyo Tatemono, and Tomoaki Ibi of UR Urban Renaissance Agency, this session will be moderated by Michiaki Matsushima, Editor-in-Chief of WIRED Japan, who continues to examine the intersection of cities, culture, and technology. From the heart of Tokyo’s Yaesu–Nihonbashi–Kyobashi-Toranomon-Shinbashi district, the speakers will discuss how collaboration beyond competition can redefine the relationship between food and citymaking	SPEAKER Yoshito Kikunaga MITSUI FUDOSAN CO., LTD. Rocky Sawada Tokyo Tatemono, Community Enpowerment Dept, Food & Innovation City/ Gastronomy Innovation Campus Tokyo Tomoaki Ibi Urban Renaissance Agency East Japan Urban Regeneration division Akiko Okada UnlocX & Co. MODERATOR Michiaki Matsushima WIRED JAPAN
16:40 20min	Break/Lunch Break
17:00 85min	Interactive # japanese 23-1.Envisioning the Future of Food through the Lens of Space Exploration Setting “life in space in 2050” as a benchmark, this session explores how advances in communication, mobility, and energy infrastructure will transform the way we eat and do business on Earth. Through a future-backcasting approach, participants will connect foresight to action — discovering what to do now to shape the future of food.	SPEAKER Yuta Kikuchi SPACE FOODSPHERE Association MODERATOR Takamitsu Asano Space Food Lab. inc.
17:00 85min	Interactive # japanese 23-2.Preserving and Utilizing Japan’s Traditional Agri-Food Techniques – Digital Food × AI Platform The agri-food industry is seeing a surge of innovation driven by data accumulation and AI.At the same time, preserving and evolving Japan’s analog wisdom — such as artisanship, traditional farming methods, and iconic recipes — has become a crucial challenge.This session explores how Digital Food × AI can help pass down Japan’s traditional techniques and culture to future generations while creating new forms of “tradition.”	SPEAKER Eiichiro Kimura Institute of Science Tokyo Shinjiro Yamada PLANTX Corp. MODERATOR Hirotaka Tanaka UnlocX & Co.
17:00 85min	Interactive # japanese 23-3.Co-Creating New Industries – Unlocking the Potential of Japan’s Food Manufacturing and Machinery Japan’s food manufacturing and machinery industries have long supported the nation’s food sector from behind the scenes. Now, these once “invisible” industries are drawing new attention.This session brings together leading innovators in food manufacturing and equipment to explore emerging opportunities, new value creation, and future industrial models.	SPEAKER Masahiro Kariyama Fujiwara Techno-Art Co., Ltd. Kohei Futatsui Ikeda Tohka Industries Co.,Ltd. MODERATOR Tomomichi Sumi UnlocX & Co.
17:00 85min	Interactive # japanese 23-4.Food as Health – Diversity and Potential in Japan’s Food The concept of “Ishoku-Dogen”—food and medicine as one—is being redefined through the fusion of food and technology. As “Food as Health” gains global traction, Japan’s wisdom of balanced eating and innovation in complete nutrition place it in a leading role. This session explores how Japan can share its food culture and create next-generation “health × food experiences” across industries.	SPEAKER Kazuhiro Gono NISSIN FOODS HOLDINGS CO., LTD. Yuto Saito MISOVATION Inc. Ellie Tagahara CAN EAT.Inc MODERATOR Akiko Okada UnlocX & Co.
17:00 85min	Interactive # japanese 23-5.Neo industry model Food x Urban development - Connecting Cities and Rural Areas In Japan, a globally unique model of “Food, Agriculture × Urban Development” is emerging. From real estate developers to local innovators, diverse players are exploring how food and agriculture can shape new communities. This session reexamines what it means to implement food and agriculture in urban and regional contexts, discussing its potential for revitalization and co-creation through the perspectives of leading practitioners.	SPEAKER Nobutaka Yoshida MitsuiFudosan Co., Ltd. Rocky Sawada Tokyo Tatemono, Community Enpowerment Dept, Food & Innovation City/ Gastronomy Innovation Campus Tokyo Tomoaki Ibi Urban Renaissance Agency East Japan Urban Regeneration division MODERATOR Masa Fukata Carmine Works LLC
17:00 85min	Interactive # english 23-6.Crossing Borders to Build What’s Next – Activating the Global Food Innovation Ecosystem As political and economic divides deepen, building a regenerative food system and solving food-related social issues require cross-border and cross-sector collaboration. SKS JAPAN gathers dedicated and committed ecosystem builders and changemakers from around the world. This session explores shared visions, themes, and frameworks needed to accelerate sustainable cross-boarder collaboration model and outlines the concrete actions to realize our collective goals over the next three years.	SPEAKER Dana McCauley Canadian Food Innovation Network Semi Hakim Kök Ventures Adam A Lyle Padang & Co Hitoshi Hokamura Food Tech Evangelist／Investor MODERATOR Michael Wolf The Spoon
17:00 85min	Interactive # japanese 23-7.What Is the next Exit Model for Agri-Food Startups? In Japan, agri-food startups are rapidly emerging, supported not only by VCs but also by strategic investments from corporations and public institutions. However, due to the unique timeframes and scaling characteristics of the agri-food sector, ideal exit models have yet to be established. This session discusses what exit strategies and capital structures agri-food startups should pursue, aiming to build new models that balance diversity and sustainable growth.	SPEAKER Hiroya Ohta Oisix ra daichi Inc. / Future Food Fund Inc. Yuki Mogi Mitsubishi UFJ Capital Co., Ltd. Yuichi Tomohiro SEA VEGETABLE COMPANY MODERATOR Shuhei Tsukada Leave a Nest Co., Ltd.
17:00 85min	Interactive # english-translation # japanese 23-8.Creating the Next Protein Market through Fermentation and Cultivation Tech – Future Protein in Action Driven by food security, environmental sustainability, and economic growth, many countries are nurturing the new protein industry as a national priority. In Japan, however, investment remains limited, and some advanced companies are seeking opportunities abroad. This session explores how Japan can leverage its strengths in fermentation and cell cultivation to create a next-generation protein market — breaking boundaries and discussing the keys to unlocking its potential.	SPEAKER Masaki Kashihara Ajinomoto Co., Inc. Kimiko Hong-Mitsui The Good Food Institute Japan MODERATOR Akiko Fukuyo SIGMAXYZ inc.
18:25 10min	Break/Lunch Break
18:35 55min	Pitch 24.SHAREOUT: Please register at the venue if you wish to make a short presentation	MODERATOR Shuhei Tsukada Leave a Nest Co., Ltd. Tomomichi Sumi UnlocX & Co.

9:00 90min	Pitch 25.Pioneer Pitch: Startups with Singular Visions will come together from all over the world! NINZIA Inc. SEADLING ASTRA FOOD PLAN Co., Ltd. Bakerista Mills Corp. Dispension Industries Inc. Fermenstation Co., Ltd. Food Cycle Science Square Roots Indoor Farms PLANTX Corp. Varaha ClimateAg Private Limited MISOVATION Inc. ORYZAE Inc. NS/TX Industries Gimme Sabor Atinary Technologies	SPEAKER Masahiro Yoritama NINZIA Inc. Simon Davis SEADLING Chihiro Kano ASTRA FOOD PLAN Co., Ltd. Koki Kusumoto Bakerista Mills Corp. Corey Yantha Dispension Industries Inc. Lina Sakai Fermenstation Co., Ltd. Bradley Crepeau Food Cycle Science Tobias Peggs Square Roots Indoor Farms Kosuke Yamada PLANTX Corp. Shantanu Jain Varaha ClimateAg Private Limited Yuto Saito MISOVATION Inc. Ai Kawahara ORYZAE Inc. Chris Bryson NS/TX Industries Víctor García Montero Gimme Sabor Loïc Roch Atinary Technologies MODERATOR Shuhei Tsukada Leave a Nest Co., Ltd. Tomomichi Sumi UnlocX & Co.
10:30 15min	Break/Lunch Break
10:45 10min	Session 26. Accelerates Food Innovation from Tokyo by Tokyo Metropolitan Government This session will showcase Tokyo Metropolitan Government’s multi-layered initiatives to support startups. A particular highlight is the “TiB Catapult (Tokyo Innovation Base Catapult)”, an emerging startup support cluster designed to empower ventures aiming for global expansion. Through this program—which brings together leading foodtech startups and investors from Japan and around the world—Tokyo is creating new models of collaboration within the global food innovation ecosystem. Looking ahead to “SuShi Tech Tokyo 2026 (Sustainable High City Tech Tokyo)”, the session will also explore Tokyo’s vision for the future where sustainability, high technology, and food innovation converge.	SPEAKER Shina Iwai Tokyo Metropolitan Government
10:55 25min	Session 27. How to create food innovation ecosystem Creating lasting change in the food system requires more than technology or business models—it demands a designed ecosystem that connects people, institutions, and regions in a shared mission of transformation. The question is not only what to innovate, but how to build the ecosystem that allows innovation to thrive. In this session, Sara Roversi, Founder of the Future Food Institute, who has built one of the world’s most globally connected networks for food innovation through education, research, and public–private collaboration, will be joined by Alessandro Fusco, the institute’s Head of Education, and Ryan Edwards, Co-Founder of Naked Innovations and a founding member of EIT Food, Europe’s largest food innovation community. Drawing on their experience designing ecosystems that empower collaboration across sectors and borders, the speakers will explore how education, culture, entrepreneurship, and capital can converge to create a living platform for food system transformation—a model that turns collective vision into collective action.	SPEAKER Sara Roversi Future Food Institute Alessandro Fusco Future Food Institute Ryan Edwards Naked Innovations MODERATOR Michael Wolf The Spoon
11:20 30min	Session 28.Making invisible company visible through co-creation - Unlock the potential of JAPAN As FoodTech advances and manufacturing processes become increasingly sophisticated, the spotlight is turning to the “hidden enablers” of the food industry—companies that operate behind the scenes but make innovation possible. These invisible infrastructure players quietly sustain quality, technology, and trust, forming the backbone of Japan’s food ecosystem. In this session, Kazuhiko Abe and Kohei Futatsui of Ikeda Toka Industry, a long-standing leader in food ingredient innovation, will be joined by Chihiro Kano of ASTRA FOOD PLAN, who designs future food value systems. Together, they will explore how B2B players can evolve to remain indispensable partners in an era of co-creation, while redefining their purpose through collaboration, adaptability, and human-centered innovation.	SPEAKER Kazuhiko Abe Ikeda Tohka Industries Co.,Ltd. Kohei Futatsui Ikeda Tohka Industries Co.,Ltd. Chihiro Kano ASTRA FOOD PLAN Co., Ltd. MODERATOR Tomomichi Sumi UnlocX & Co.
11:50 30min	Session 29.How to make agri-food unicorn from Japan? AgriTech and FoodTech are deep innovation domains that require long R&D cycles, heavy capital investment, and complex regulatory navigation—conditions that make them inherently resistant to producing unicorns. This raises a provocative question: Should we even be aiming for unicorns in the first place? Yet the counter-question is equally important: Can Japan afford not to produce even a single Agri-Food unicorn? In a nation known for its precision engineering, rich food culture, and scientific excellence, what would it mean if no startup reached global scale? In this session, Akito Arima—a leading deep-tech investor driving food industry creation through Beyond Next Ventures, Next Prime Food, and Technium—joins Shun Hashimoto, founder and CEO of BASE FOOD, one of Japan’s fastest-growing food startups redefining nutrition. Together, they will confront the paradox of growth versus sustainability, exploring how Japan’s Agri-Food startups can either break through the unicorn barrier or redefine success itself—crafting a uniquely Japanese model for scaling impact in the global food system.	SPEAKER akito arima Beyond Next Ventures Inc. / Next Prime Food/Technium Shun Hashimoto BASE FOOD Inc. MODERATOR Hirotaka Tanaka UnlocX & Co.
12:20 55min	Break/Lunch Lunch Break
13:15 30min	Session 30.What is the intrinsic value of “retail”? At its core, food has always been a vital part of social infrastructure—a system designed to sustain life by ensuring the rapid and stable distribution of resources.Yet at the same time, retail was never meant to be merely about selling things faster or cheaper. Its deeper mission is to faithfully convey the intentions and philosophy of producers, transforming the true value of their products into fair economic return.In this sense, food retail is a profoundly creative endeavor—one that embodies two essential roles: a system of social distribution and a medium of cultural translation.In this session, Masuo Chiba of KANZAKI, who conveys the value of regional producers; Rina Akimoto of Vivid Garden, operator of the direct-from-farm platform Tabechoku; and Yuto Saito of MISOVATION, a platform connecting local miso brewers and reimagining regional food heritage, will take the stage.Together, they will explore how retail can reconcile efficiency and value creation, evolving from a place of simple transaction into a space where empathy and meaning circulate—and what the next destination of food retail might be.	SPEAKER Masuo Chiba Kanzaki Inc.(Kakunoshin) Rina Akimoto Vivid Garden Inc. / Tabechoku Yuto Saito MISOVATION Inc. MODERATOR Hirotaka Tanaka UnlocX & Co.
13:45 30min	Session 31.The Future of “Japan Food”: Perspectives from Science, Technology, and Culture：How consumers adapt Future Food We are entering an era in which AI and data science are making “food” visible, while the sciences of fermentation and cooking are uncovering the mechanisms behind “deliciousness.” At the same time, Japanese food culture continues to be deeply rooted in elements that cannot be quantified—aesthetic sensibilities, contextual understanding, and a philosophy of harmony between humans and nature. In this session, Shinichi Ishikawa of Miyagi University—author of numerous works on the future of food, including The Evolutionary History of Eating (Kobunsha Shinsho, 2019)—will be joined by Taro and Takuro Muto of Kacha Ryori Muto, who explore culinary traditions in Japan and beyond while sharing their insights on the “philosophy of food” through their popular podcast Tabemono Radio. Together, they will discuss how advances in science and technology are transforming the future of food, and how food, as a cultural expression, can be passed down and reimagined for the next generation.From the intersection of data and sensibility, this session envisions the future landscape of Japanese food—where science, technology, and culture converge.	SPEAKER Shin-ichi Ishikawa Miyagi University Taro Muto Tabemono Radio/kacha-ryori Muto Takuro Muto Tabemono Radio/Kacha Ryori Muto MODERATOR Akiko Okada UnlocX & Co.
14:15 30min	Session 32.Six Perspectives for Deepening Consumer Understanding: FoodScopes Reveals the Food Values Demanded in the Future When developing and implementing new food businesses in society, what truly matters is not just technological advancement or product development. It is the perspective—an understanding of what people feel, what values they seek, and how those evolving needs can connect to social purpose and a regenerative food future. FoodScopes, a project co-created by the Desilo Association and UnlocX Inc., explores the meaning and value of food through the lens of the humanities and social sciences. From this research emerged six key perspectives: Body, Family & Partnership, Community, City & Local, Nation & Market, and Coexistence / Multispecies. These perspectives serve as a framework for meta-recognition—a way for companies to look beyond their own products or brands and reconsider their role within the broader market and industrial ecosystem. They are a compass for thinking as “industrial citizens,” not just corporate actors, and an essential foundation for envisioning what kind of food future Japan as a nation wants to create. By sharing these perspectives, companies and individuals can discover partners who share the same vision for the future, fostering more meaningful and regenerative co-creation across sectors. In this session, Masaki Koike of Desilo Association, who supports researchers in the humanities and social sciences, will be joined by Masa Fukada and Kenshiro Mitsuishi of Vitom, both of whom participated in the FoodScopes program. Together, they will discuss the insights gained from this initiative and the value of integrating FoodTech with the humanities and social sciences to reimagine the future of food.	SPEAKER Masaki Koike De-Silo Masa Fukata Carmine Works LLC Kenshiro Mitsuishi vitom co., ltd MODERATOR Akiko Okada UnlocX & Co.
14:45 30min	Session 33.Rebuilding food value chain Minato, while transforming themselves beyond a wholesaler, has built a pioneering value network that maintains strong ties with producers and promotes the utilization of underused ingredients. ABF Capital, on the other hand, supports the food service industry through strategic and management initiatives, tackling the structural challenges faced by restaurants. Meanwhile, Ryori Oukoku (Cuisine Kingdom) continues to broaden the definition of gastronomy and share knowledge across the industry. Together, these three organizations will explore a central question: How should the food value chain evolve now? Drawing on the on-the-ground insights of Minato and ABF, the discussion will move fluidly between a bird’s-eye view of the entire ecosystem and a insect’s-eye view of real-world challenges, examining what must change—from soil to stomach—to create a more connected, resilient, and intelligent food system.	SPEAKER Hiroshi Minato Minato Foods Co,Ltd Atsushi Kumahara ABF Capital Noriaki Kubo "Ryori Okoku" (Cuisine Kingdom) MODERATOR Hirotaka Tanaka UnlocX & Co.
15:15 30min	Break/Lunch Break
15:45 30min	Session 34.How to increase the food Entrepreneurs: GrowNova Too often, startups are treated like lottery tickets – a few winners, many forgotten. GrowNova flips that script. Through venture building, Entrepreneurs-in-Residence are given tools, structure, and networks to turn ideas into sustainable companies. This panel dives into the EIR journey, why Japan urgently needs this model, and what it takes to build ventures instead of just funding them.	SPEAKER Barry O'Neill Value Create Angela Tay AgFunder Tomomichi Sumi UnlocX & Co. Schyler Alexandra Cole Value Create Ventures MODERATOR Akiko Okada UnlocX & Co.
16:15 30min	Session 35. How to Expand Japanese Food Tech Globally - Cross Bridging Japan’s food industry possesses a unique strength — a combination of advanced technology and rich culinary culture — yet the challenge lies in how to transform these assets into global market value and collaborative innovation networks. In this session, Masa Iwasaki (Webrain Thinktank), an expert in the U.S. market with a proven track record in startup development and human capital cultivation, joins Rusty Schwartz, founder of the Silicon Valley-based food innovation hub KitchenTown, and Michael Wolf, founder of the global FoodTech media platform The Spoon. UnlocX and these panelists together, they will introduce the “Cross Bridge Program,” a new global expansion initiative designed to help Japanese FoodTech startups scale worldwide, presenting its vision and framework. The discussion will explore how Japanese startups have the potential to succeed in the U.S. market, and the importance of building a supportive ecosystem—one that circulates talent, capital, and collaboration—to make that success sustainable. This marks the launch of a new collaborative effort, led by key players such as UnlocX, to position Japanese FoodTech as a driver of global innovation, where culture and technology converge to solve the world’s food challenges.	SPEAKER Masa Iwasaki Webrain Think Tank Rusty Schwartz KitchenTown Michael Wolf The Spoon MODERATOR Hirotaka Tanaka UnlocX & Co.
16:45 30min	Session 36.The Future of Restaurant and the Path to Globalization 3.0 Japan’s restaurant industry has long earned global recognition for its deeply rooted food culture, spirit of hospitality, and high-quality operations. Today, dining is arguably one of Japan’s “last remaining global strengths.” Yet, its full potential has not been fully realized on the world stage.In contrast, the international food service industry has developed mechanisms that enable even seed-stage startups to raise equity-based funding and scale their operations, transforming dining into a growth-oriented, investable sector. Japan, however, still relies primarily on debt financing, and when expanding overseas, often faces challenges due to a lack of local partners and supportive investment environments.In this session, three leading figures will take the stage: Hitoshi Nakamura of Toreta Inc., a pioneer in driving digital transformation in Japan’s food industry; Shuhei Yamasawa of the Restaurant Tech Association and the Japan Restaurant Federation, who continues to support on-the-ground DX adoption and industry collaboration; and Koichi Fukami of Restaurant Tech Association / Japan Food & Beverage Association, who promotes the global expansion of Japanese food businesses. Together, they will discuss the latest trends in global investment and international market entry, and explore the strategies and conditions necessary for Japan’s restaurant industry to advance toward “Globalization 3.0” — as well as the future of dining itself.	SPEAKER Hitoshi Nakamura Toreta Inc. Shuhei Yamasawa RestaurantTech Association / Japan Food & Beverage Association Koichi Fukami Japan International Food business Association / Japan Food & Beverage Association MODERATOR Hirotaka Tanaka UnlocX & Co.
17:15 40min	Session 37.Practitioners Reveal the Essentials of Expanding Japanese Food Tech Overseas How can Japan’s food and technology reach the world?The answer lies not simply in export or localization tactics, but in translating and reimagining Japan’s culinary heritage to resonate with diverse global contexts.In this session, Takashi Sato, President of San-J International Inc., will share his perspective as a practitioner who has built a global soy sauce brand rooted in Japanese tradition while thriving in the U.S. market. Drawing on decades of experience in international food business, Sato will discuss practical strategies for Japanese FoodTech and food brands seeking global success—covering topics such as market entry, branding, partnerships, and sustainability. At the heart of his message is a simple yet profound question: How do we communicate food as culture across borders?This session explores, from the viewpoint of a true practitioner, the essence of taking Japanese FoodTech to the world.	SPEAKER Takashi Sato San-J International Inc． MODERATOR Hitoshi Hokamura Food Tech Evangelist／Investor
17:55 20min	Session 38.Closing :Key Implications from SKS JAPAN 2025 & Next Actions A closing session reflecting on the three days of the conference. Together, we will look back on the future of food we have envisioned, and discuss how we can take action beyond industries, sectors, and borders (Beyond Borders). What should we do next? What should we create? Who should we collaborate and converse with? This session will bring together and share the key takeaways and insights from the past three days.	SPEAKER Shuhei Tsukada Leave a Nest Co., Ltd. Tomomichi Sumi UnlocX & Co. Hitoshi Hokamura Food Tech Evangelist／Investor MODERATOR Michael Wolf The Spoon Hirotaka Tanaka UnlocX & Co.
19:00 120min	Networking AFTER EVENT Let’s share your singular visions and enjoy the special dinner menu by food innovators!!

SPEAKERS Speakers

Alphabetical Order

ORGANIZERS Organizers

PARTNERS Partners

Logo Alphabetical Order /
Click to go to Corporate Website

Platinum Partners
Headline Partners
Gold Partners
Regular Partners
Frontier Partners
Venture Partners
Media Partners
Global Ecosystem Partner
Community Partners
Food Partners
後援 / Supported by
Organizer
Supporting Spirit Partner

OVERVIEW Overview

Event Name: SKS JAPAN 2025 -Global Foodtech Summit-
Date: October 23rd-25th, 2025

23rd (Thu.) Session & Exhibitions :(Opening Hours 9:00am)9:30am-7:00pm

24th (Fri.) Session & Exhibitions : (Opening Hours 8:30am)9:00am-7:30pm

25th (Sat) Session & Exhibitions :(Opening Hours 8:30am) 9:00am-6:00pm / After Event 7:00pm-
Event Style: Hybrid of real and online event/pre-purchase ticket required
Conference venue: Muromachi Mitsui Hall & Conference (3F COREDO Muromachi Terrace)
Open Exhibition: 1F Nihonbashi Muromachi Mitsui Tower COREDO Muromachi Terrace
Online: Webinar(to be determined)
Language: Japanese, English(Simultaneous interpritation available)
Organizers: UnlocX & Co.

The Spoon

TICKET

Ticket Type: ON-SITE PASS [*Limited quantity]

Early bird price: ¥97,500

Regular price: ¥130,000

ONLINE PASS

Early bird price: ¥32,000

Regular price: ¥40,000

VENTURE PASS [*Limited quantity]

Early bird price: ¥24,000

Regular price: ¥30,000

STUDENT PASS [*Limited quantity]

Regular price: 10,000 yen

*Early bird price available until September 30, 2025
*Due to seating restrictions at the venue, tickets may sell out early.

■VENTURE PASS

Up to two passes may be purchased from companies that meet either of the following conditions:

1. Startups
1-a) Startup companies that have been in business for less than 10 years and are not listed on any stock exchange
*Startups = Companies that leverage innovative technologies or ideas to tackle challenges and create new businesses
1-b) Not a spin-off or subsidiary of a large or medium-sized company

Must meet all of the above conditions (1-a, 1-b)

2. Food Pioneer
2-a) Be a non-listed company that has been in business for less than 10 years
2-b) Utilize extensive knowledge, skills, and technology related to food to develop products, create value, and take on new business challenges

Must meet all of the above conditions(2-a, 2-b)

Ticket users must be affiliated with a company that meets either condition 1 or 2
Please register your startup information using the form before purchasing
※VENTURE PASSES that do not meet the conditions will be canceled

■STUDENT PASS

-Students under the age of 30 who are enrolled in a “school”
-“School” refers to schools established under the School Education Act

We will verify your student ID at the time of registration
※Tickets that do not meet the conditions will be canceled
Payment Method: Credit Card
Details: Please refer to the ticketing website

ACCESS Access

Conference Venue

Muromachi Mitsui Hall & Conference 3F COREDO Muromachi Terrace,
3-2-1 Nihonbashi-Muromachi, Chuo-ku, Tokyo 103-002

For guests arriving by JR or Subway

Directly connected to Mitsukoshimae Station on the Tokyo Metro Ginza Line and Hanzomon Line
Directly connected to Shin-Nihombashi Station on the JR Sobu Line (Rapid)※Please check the website at the station for the closest exit

For guests arriving by bus

Metrolink Nihonbashi (free)
- A free shuttle bus connecting the Yaesu, Kyobashi and Nihonbashi districts. It operates daily between 10:00am and 8:00pm
- running approximately every ten minutes between the Yaesu entrance of Tokyo Station and the north and south areas of Nihonbashi.
- 1 minute walk from the Bus Stop “Nihonbashi Muromachi 1tchome” or “Mitsui Memorial Museum”

FAQ Faq

About the sessions

Q：Will presentations be given in Japanese?
A：Presentations will be given in English or Japanese, but all presentations will be delivered with simultaneous interpretation (except for round tables and networking).

Q：What is supported for online viewing?
A：Viewing is available on PC (Mac, Win) and smartphone (iOS, Android) web browsers.

Q：Will archived videos of the sessions be available at a later date?
A：Yes, daily archives will be available the following day.
Archives divided by session will be available within two weeks.

Regarding tickets

Q：Is it possible to attend only one of the days? And is the ticket price the same in that case?
A：Tickets are only available for the three-day event.

Q：Can I enter and exit the venue anytime?
A：Yes, you can enter and exit the venue anytime.

Q：Is it possible to pay by invoice?
A. We only accept credit card, Pay-easy, and the payment through Japanese convenience stores.

Q：Will a receipt be issued?
A：It will be attached to the payment confirmation e-mail automatically sent after ticket purchase.

Q：Can I get a refund for my ticket?
A：Tickets are non-refundable.

Regarding the venue

Q：Is there a smoking area?
A：There is a smoking room at the venue.

Q：Is there a parking lot?
A：There is a parking lot on the basement floor of the building.

Q：Will parking tickets be issued?
A：No we do not issue parking tickets.

Filming

Q：Is it possible to take video or make recordings?
A：Recording of any contents is not allowed.

Q：Is it possible to take pictures and upload them to social networking sites?
A：Yes, you can. However, we would appreciate if you follow the speakers/exhibitors requests if they inform you not to do so.If you are a press, please contact SKS Japan Media Staff.