Gastronomy Singularity -New Food Experiences Guided by Technology and Food Wisdom- / March 7, 2026 (Sat.) 14:40-15:30

Mr. Masayuki Okuda
Al Quecciano Owner Chef

Born in Yamagata Prefecture in 1969. After graduating from high school, he moved to Tokyo to train in Italian cuisine, French cuisine, pure French pastry, and Italian gelato. 1994 he returned to his hometown and worked as a chef at two restaurants before opening Al Quecciano in 2000. 2004 he was appointed by the Shonai Branch Office of Yamagata Prefecture as a "Shonai Food City" Goodwill Ambassador to promote Shonai food throughout the country. He was appointed (and continues to be appointed) as a "Food Capital of Shonai" Goodwill Ambassador by the Shonai Branch Office of Yamagata Prefecture. In 2025, "A New Way to Boil Pasta: A Theory of Boiling", a compilation of his unique pasta cooking theory, won the Grand Prix in the innovatin& creativity category of the Best of the Best Award at the Gourmand World Cookbook Awards, which selects the best book among cookbooks published in the world in the past 30 years. It won the Grand Prix in the innovatin& creativity category.

Ms. Ai Sunouchi
Basic Research Laboratory, Technology Division, Nisshin OilliO Group Co.

In 2024, he graduated from the Tokyo Institute of Technology (now Tokyo University of Science) with a Master's degree in Bioscience and Biotechnology, and joined the Nissin OilliO Group Co. He belongs to the Basic Research Laboratory, which aims to create mid- to long-term value by accumulating scientific knowledge and looking to the future, and is exploring how to apply vegetable oils and fats, a core technology, to cutting-edge food tech, such as 3D food printers. By fusing technology and "deliciousness," he is taking on the challenge of solving health issues and creating new food experiences through the power of food.

Moderator.

Hiroyuki Takahashi
Director, Knowledge Foundation Research Center, Liverness, Inc.

D. from Yokohama City University in 2009. D. in Science, focusing on creating new research projects between industry and young researchers, including the launch of the "Liberace Research Fund" for young researchers under the age of 40. He is also involved in the creation of new knowledge by combining individual knowledge, technology, and passion for problem solving without being bound by the framework of academia, and in the establishment and operation of a real wet laboratory for knowledge manufacturing.