EN

JP

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.

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

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.

15min

Break/Lunch

Break

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.

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.

60min

Break/Lunch

Lunch Break

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.

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.

15min

Break/Lunch

Break

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.

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.

30min

Break/Lunch

Break

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.

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.

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.

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.

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.

SPEAKERS Speakers

Alphabetical Order

PARTNERS Partners

Logo Alphabetical Order /
Click to go to Corporate Website

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

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

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.

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.

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.

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.

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