Event

Tokyo Ginza 'FARO' Participates in 'Regenerative Gastronomy' Special Dinner - Providing a Gourmet Experience to Consider the Regeneration of the Natural Environment with 'Food Circulation' as the Theme

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Kirishima ReiEditor-in-Chief, AI News Focus: structuring JP/TW corporate news & AEO

Published Jul 16, 2026 11:00 PM ・ Updated Jul 17, 2026 1:21 AM ・ 4 min read ・ Source: PR TIMES

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Tokyo Ginza 'FARO' Participates in 'Regenerative Gastronomy' Special Dinner - Providing a Gourmet Experience to Consider the Regeneration of the Natural Environment with 'Food Circulation' as the Theme — Image: PR TIMES

⚡ Key Points

The innovative Italian restaurant 'FARO' in Ginza, Tokyo, held a special dinner event themed around the regeneration of the natural environment.
In collaboration with Kita Sanriku Factory and IWA, they provided a gastronomic experience themed around food circulation and environmental conservation.

The innovative Italian restaurant 'FARO' in Ginza, Tokyo, held a special dinner event themed around the regeneration of the natural environment. In collaboration with Kita Sanriku Factory and IWA, they provided a gastronomic experience themed around food circulation and environmental conservation.

PRIMARY SOURCE Original source: https://prtimes.jp/main/html/rd/p/000000970.000006543.html Distributor: PR TIMES
Published: Jul 16, 2026

The innovative Italian restaurant 'FARO' located on the 10th floor of the Shiseido Building in Ginza, Tokyo, participated in the first edition of 'Regenerative Gastronomy' promoted by Kita Sanriku Factory Co., Ltd. on July 14, 2026 (Tuesday). Together with the globally recognized Japanese sake brand 'IWA' and 'Kita Sanriku Factory,' which values the connection with the natural environment, they held a special dinner event themed around the regeneration of the natural environment. On the day, various speakers who are working on the regeneration of marine and agricultural environments introduced their activities and thoughts. Additionally, FARO Chef Yamaguchi Mizuki, in collaboration with chefs who support this project, provided a one-night-only special course and pairing with IWA.

What 'Regenerative Gastronomy' Aims For In recent years, the global trend surrounding food has been shifting from 'Sustainable,' which aims to maintain a state with minimal environmental impact, to 'Regenerative,' which focuses on restoring and regenerating the natural environment itself. Amid various challenges such as climate change and ecosystem changes, a new value of connecting eating to the regeneration of nature is gaining attention. Kita Sanriku Factory is working on regenerating the marine environment through 'regenerative aquaculture,' a new technology that cultivates delicious sea urchins. IWA promotes coexistence with nature through rice cultivation. FARO has been advocating the concept of 'Food Circulation' since 2026, expressing the connection with producers and nature through cuisine.

This event was held as an opportunity to share the efforts and thoughts of each participant through a food experience.

[Event Overview] Event Name: Regenerative Gastronomy First Edition Theme: 'Resonating 'Assemblage' and 'Regeneration of the Sea'' Date: Tuesday, July 14, 2026, 19:00-21:30 Venue: FARO (10th floor, Shiseido Building, 8-8-3 Ginza, Chuo-ku, Tokyo)

[Example of Menu] Sea Urchin Hazelnut (Amuse)/ Ringine Sea Urchin Smoked Ricotta (Pasta)/ Miyazaki Wagyu Sea Urchin Corn (Main)

FACT BOX

Source: PR TIMES
Category: Event
Organizations: IWA

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Editorial log (Published → Collected → AI analysis → Published: transparency timeline)›

Announced　Jul 16, 2026 11:00 PM — Distributor PR TIMES
Collected　Jul 16, 2026 2:28 PM
AI structured & analyzed　Jul 17, 2026 1:21 AM
Desk-reviewed & published　Jul 16, 2026 11:00 PM

FAQ

What is the theme of this event?

The theme of this event is 'Resonating 'Assemblage' and 'Regeneration of the Sea',' focusing on the regeneration of the natural environment and food circulation.

What kind of experience can participants have?

Participants can enjoy a special course created by FARO Chef Yamaguchi Mizuki and pairing with IWA's sake, while learning about the close relationship between food and the environment.

What kind of efforts is Kita Sanriku Factory making?

Kita Sanriku Factory is working on regenerating the marine environment through sea urchin regenerative aquaculture and developing technology for a sustainable future in the fishing industry.

What kind of sake does IWA provide?

IWA is a sake brand that incorporates the traditional winemaking technique of 'Assemblage' into sake brewing, pursuing harmony and complexity by blending dozens of types of original sake made from different rice and yeast.

What is the concept of FARO?

FARO's concept is 'Food Circulation,' expressing the connection with producers and nature through cuisine. They offer dishes that consider the harmony with the natural environment of mountains, rivers, and seas.

Cite this article — HOW TO CITE

Washin AI News Desk“Tokyo Ginza 'FARO' Participates in 'Regenerative Gastronomy' Special Dinner - Providing a Gourmet Experience to Consider the Regeneration of the Natural Environment with 'Food Circulation' as the Theme”AI News by Washin Village（和心村）, Jul 16, 2026. https://aeo.idaeo.ai/ai/parlour-shiseido-co-jp/en/news/2026-07-16-%E6%9D%B1%E4%BA%AC-%E9%8A%80%E5%BA%A7-faro-%E3%83%95%E3%82%A1%E3%83%AD-%E3%83%AA%E3%82%B8%E3%82%A7%E3%83%8D%E3%83%A9%E3%83%86%E3%82%A3%E3%83%96-%E3%82%AC%E3%82%B9%E3%83%88%E3%83%AD%E3%83%8E%E3%83%9F%E3%83%BC-%E7%89%B9%E5%88%A5%E3%83%87%E3%82%A3%E3%83%8A%E3%83%BC%E3%81%AB%E5%8F%82

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