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SEAVEGE- Kitchen Lab

@seavege_kitchen_lab

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SEA VEGETABLE Test Kitchenは、“Kitchen Lab Team” として、新たな体制で活動を続けていきます。
Now continuing as the “Kitchen Lab Team.”
R&D kitchen of @seaveges
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SEA VEGETABLE CYCLE、はじまります🪸🌊 海藻を食べて、「おいしい」と思う。 また食べたいと思う。誰かに伝えたくなる。 食べる人が増えれば、海藻をつくる人が増えていく。 地域に新しい仕事が生まれ、海藻が育つ環境が少しずつ広がっていく。 そして海には、さまざまな生きものが育まれていく。 一皿の「おいしい」は、 海の未来までつながっています。 そんな循環を、料理人、飲食店、企業、地域、 生活者のみなさんとともにつくっていく共創プロジェクト 「SEA VEGETABLE CYCLE （シーベジタブルサイクル）」が、この10月から始まります。 2026年10月から2027年春にかけて、 商品開発やイベント体験、飲食店とのコラボレーションなど、さまざまな取り組みを順次スタート。 海藻を“食べる”ことから、どんな未来が生まれていくのか。 これから始まるさまざまな取り組みを通して、 海藻の新しいおいしさや楽しみ方、そしてその先にある海と食文化の未来を、一緒に見つけていただけたらと思います。 🔗詳しくは、@seaveges プロフィールのリンクより。
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… SEAVEGE-Kitchen Lab ・ ・ #海藻 #シーベジタブル #seavegetables #すじ青のり
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. Chilled seaweed soba at Seavege Stand @seavegestand They happened to be open for lunch, which is unusual, so I stopped by on a hot summer day. A refreshing bowl of chilled soba, with plenty of seaweed taking center stage. I also had their ginger soda and shiso soda—both wonderfully refreshing and perfect for a hot summer day. Exactly the kind of meal you want on a hot summer day. #シーベジスタンド #seavegestand #シーベジタブル #海藻冷やし麺
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Chilled seaweed soba at Seaveg Stand. They happened to be open for lunch, which is unusual, so I stopped by on a hot summer day. A refreshing bowl of chilled soba, with plenty of seaweed taking center stage. I also had their ginger soda and shiso soda—both wonderfully refreshing and perfect for a hot summer day. Exactly the kind of meal you want on a hot summer day. #シーベジスタンド #冷やし海藻そば #海藻そば #東京グルメ #夏グルメ
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. Chilled seaweed soba at Seavege Stand @seavegestand They happened to be open for lunch, which is unusual, so I stopped by on a hot summer day. A refreshing bowl of chilled soba, with plenty of seaweed taking center stage. I also had their ginger soda and shiso soda—both wonderfully refreshing and perfect for a hot summer day. Exactly the kind of meal you want on a hot summer day. #シーベジスタンド #seavegestand #シーベジタブル #海藻そば
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At SEAVEGE STAND in Yaesu, seaweed takes center stage. Opened by SEAVEGETABLE, a company known for its seaweed research and work with leading restaurants, the shop introduces a new way to experience one of Japan’s most distinctive ingredients. On the first floor, the menu brings together seaweed ramen, small izakaya-style dishes and drinks, all designed to highlight the umami, texture and aroma of different varieties. The signature ramen layers sea bream broth with homemade aonori soy sauce and five kinds of seaweed, creating a bowl that feels rich, light and deeply savory at once. In the evening, dishes such as seaweed namero, suji-aonori potatoes and seaweed salad can be paired with a seaweed craft gin made in collaboration with Ethical Spirits. Upstairs, SEAVEGE Kitchen Lab hosts occasional experience programs, inviting visitors to discover the future possibilities of seaweed through all five senses. Photography by Aya Kawachi Based on an article by Pen Japan SEAVEGE STAND / SEAVEGE Kitchen Lab 1-5-11 Yaesu, Chuo-ku, Tokyo 18:00–22:30 Food L.O. 21:30 / Drinks L.O. 22:00 Irregular holidays @seavegestand @seavege_kitchen_lab
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現在発売されている、CREA2026年夏号の特集 『おいしくて、体も喜ぶ 夏の贈りもの・お取り寄せ』にて、 夏の挨拶にふさわしい“涼”の逸品3選のひとつとして、 「海のパウンドケーキ」をご紹介いただきました。 @crea_magazine 紹介してくださったのは、 日々の暮らしに寄り添うスキンケアブランド 〈OSAJI〉のブランドディレクター・茂田正和さん。 @masakazushigeta 食への深い探究心を持つ茂田さんから、 “スイーツと海藻は意外な組み合わせですが、 香り高くやみつきになります。” との嬉しいコメントをいただきました。 〈SEAVEGE - Kitchen Lab〉がお届けする、 すじ青のりの魅力を引き出したパウンドケーキ。 夏はひんやりとしっかり冷やして、 ほっと一息つくおやつ時間に。 はたまた、お好みのアイスを添えたり、 冷たいお茶やコーヒーと合わせたり☕️ 暑い季節のひとときを、心ほどける味わいを。 夏の贈りものや、帰省土産にもぜひご利用ください。 #夏の贈りもの #焼き菓子 #パウンドケーキ #すじ青のり #シーベジタブル
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伊勢丹新宿店地下1階、開催中‼︎ 9日まで📢
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八重洲　シーベジタブルオープンキッチンさん　26.5.8 洋上海藻養殖のスタートアップのSea Vegetableの料理体験に行ってきた。海藻のアミューズから始まり、麺、サラダ、前菜、焼き物、飯物、甘味と様々な趣向を凝らして海藻を楽しませてくれる。塚本シェフのレシピの素晴らしさもさることながら、多種多様な海藻を発見堪能させてくれるので2時間があっという間で満足したコースでした！また行きたい！ きょうもあしたも美味礼讃
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. at Sea Vege Kitchen Lab @seavege_kitchen_lab An exploration of what seaweed can become. Beyond familiarity, into new expressions. Lined up are seaweeds, each with its own name. What stands out here is how differently they’re handled. Fresh, dried, fermented. Each process gives a distinct shape to aroma and texture. Even the same seaweed can expand into entirely different expressions depending on the approach. I’m looking forward to seeing what new flavors they discover and how they combine them going forward. Mr. Wataru @wataru_hmd graduates today and moves on to a new chapter. #seavegetables #seavegekitchenlab #seavegestand #シーベジタブル　 #シーベジスタンド
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. at Sea Vege Kitchen Lab @seavege_kitchen_lab An exploration of what seaweed can become. Beyond familiarity, into new expressions. Lined up are seaweeds, each with its own name. What stands out here is how differently they’re handled. Fresh, dried, fermented. Each process gives a distinct shape to aroma and texture. Even the same seaweed can expand into entirely different expressions depending on the approach. I’m looking forward to seeing what new flavors they discover and how they combine them going forward. Mr. Wataru @wataru_hmd graduates today and moves on to a new chapter. #seavegetables #seavegekitchenlab #seavegestand #シーベジタブル #シーベジスタンド
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. at Sea Vege Kitchen Lab @seavege_kitchen_lab An exploration of what seaweed can become. Beyond familiarity, into new expressions. Lined up are seaweeds, each with its own name. What stands out here is how differently they’re handled. Fresh, dried, fermented. Each process gives a distinct shape to aroma and texture. Even the same seaweed can expand into entirely different expressions depending on the approach. I’m looking forward to seeing what new flavors they discover and how they combine them going forward. Mr. Wataru @wataru_hmd graduates today and moves on to a new chapter. #seavegetables #seavegekitchenlab #seavegestand #シーベジタブル #シーベジスタンド
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