On November 15th, we will be holding a workshop for high school and university students titled "The Ocean's Learning Center": "What 'Sushi' Teaches Us About the Delicious Relationship Between Living Things and Food Culture!" (In-person: Deadline November 8th, Online: Deadline November 13th)
event
October 14, 2026
"The Marine Learning Center," held at Tokyo Sea Life Park, is a series of lectures for high school and university students in which leading researchers and naturalists introduce the fascinating aspects of marine and river environments, the creatures that live there, and the joy of research.
This time, we are pleased to welcome Daisuke Okada, a "sushi artist," as our lecturer. As a sushi chef, Mr. Okada has studied local regional sushi techniques and is actively working to spread those techniques and culture to a wider audience. He also personally fishes for fish at sea and accompanies fishing crews, engaging with ingredients and exploring the entire process from a craftsman's perspective to the point where living creatures become food.
The first half of the program will consist of a lecture by Mr. Okada about his activities and career, while the second half will be a hands-on workshop for participants to experience "vinegar curing," one of the techniques used in Edomae sushi.
High school and university students, please join us!
Date and Time
Sunday, November 15, 2026 13:00-16:00
place
Lecture Room, 2nd Floor, Main Building
*The event will also be streamed online via Zoom.
subject
High school students and university students
*This includes vocational school students, graduate students, etc.
Capacity
30 people
50 people
*Advance registration required (first-come, first-served basis)
Participation fee
Free (admission is also free).
*Participants are responsible for their own communication costs for online participation.
Lecturer
Daisuke Okada (Representative Director of Sumeshiya Co., Ltd., Sushi Writer)
Content
① 1:00 PM - 2:30 PM Lecture: "What 'Sushi' Teaches Us About the Delicious Relationship Between Living Things and Food Culture"
② 2:40 PM - 4:00 PM: Hands-on "vinegar-curing" experience session
Participants will experience "vinegar curing," one of the Edo-style sushi techniques, by deciding for themselves how long to soak the fish fillets in vinegar. Mr. Okada will then prepare sushi using the cured fish, allowing participants to taste the effects. Please note that this is only for those participating in the hands-on session.
Message from the instructor
Sushi, a familiar food yet possessing an unfathomable depth, holds profound meaning in our lives. Why does the author, now a sushi writer, continue to explore the possibilities of sushi, broaden its scope, and share its charm? We hope that this personal story, from his journey to his current activities, will provide valuable insights that can connect to your own future work and endeavors.
Okada's Profile
He has been a sushi chef for 29 years (as of 2026). After running his sushi restaurant "Sumeshiya" in Bunkyo Ward, Tokyo, he has been exploring the process of how living things become food. While always maintaining the perspective of a sushi chef, he goes beyond the cutting board to fish, free dive, and scuba dive, immersing himself in the home grounds of ingredients. Currently, as a "sushi artist," he is involved in various activities related to the sea, fish, sushi, and seaweed.
"If you want to do something, just try it." This is Daisuke Okada's fundamental philosophy. His published works include "Mastering Sushi: Delicious Ways to Eat Sushi Known by a Craftsman" (Hayakawa Publishing) and "Come to the Sushi Restaurant! From Living Things to Food" (Iwasaki Shoten).
How to Apply
Please apply using the registration form as follows.
When applying, please configure your spam filter and email software to allow emails from @tokyo-zoo.net and @kintoneapp.com. This is especially important for those applying from a mobile phone. If you do not receive an automatic reply email after applying, please contact the Education and Outreach Section Tokyo Sea Life Park.
You will be redirected to an external website (kintoneapp.com). kintoneapp.com is a website managed and operated by Toyokumo Co., Ltd. Personal information provided by applicants for this program will be securely stored on servers managed by Toyokumo Co., Ltd., and will be promptly deleted after its use for the intended purpose is complete, ensuring strict and appropriate handling.
*If you have any concerns or requests regarding participation, please let us know via the registration form or by phone. We will do our best to accommodate you.
Contact
Tokyo Sea Life Park Education and Outreach Section 03-3869-5152 (Main number)
*Reception hours are from 9:30 to 17:00
deadline
Valid for submissions sent until November 8, 2026 (Sunday).
Valid for submissions sent until November 13, 2026 (Friday).
*Applications will be accepted on a first-come, first-served basis starting October 14th (Wednesday).
*If the maximum number of participants is reached before the deadline, we will announce it on Tokyo Sea Life Park official website.
*For the latest information regarding the event, please check Tokyo Sea Life Park official website.