2/21 (Sun) Online Event – “Increasing the Denominator of Happiness” – The Future of Cooking and Towels

We are sorry to announce that we are no longer accepting applications due to popular demand.

It has been two years since IKEUCHI ORGANIC’s owned media “Ikeuchi-no-Hitotachi. It has been two years since IKEUCHI ORGANIC’s owned media “IKEUCHI PEOPLE.
It has been two years since we launched the media. The first article was written by Shusaku Toba, owner chef of restaurant sio.
The first article was written by Shusaku Toba, owner and chef of restaurant sio, and it was full of love for towels, and it was well received. In honor of the second anniversary of
We are pleased to invite Mr. Toba of sio to this event.

Shusaku Toba is a chef who “increases the denominator of happiness,” not only in his restaurant but also at Corona Vortex.
He has been setting up one after another, such as releasing recipes and developing take-out menus, but
At the root of all of this is his “love for cooking and towels.

The love for towels that sio Toba-san has for towels is surely more than you can imagine. This is her first appearance at an IKEUCHI ORGANIC event.

This event has been covered by numerous media, including TV and magazines, and will be very popular, so please register as soon as possible.

Date and time: Sunday, February 21, 2021, 20:00-21:30
Delivery method: Zoom
Capacity: 90 people on a first-come, first-served basis
Fee: Free of charge
How to register: Please register from the following link.

https://forms.gle/r9ioRnbdQqotaXsZ8

Zoom URL will be sent to you after registration.

Guest Speaker
Shusaku Toba / Owner chef of sio
Born in Saitama Prefecture in 1978, Shusaku Toba has a unique background, having quit his job as a J-League trainee and worked as an elementary school teacher before entering the culinary world at the age of 32. After training at DIRITTO in Kagurazaka and Florilege in Aoyama, and serving as sous chef at Aria di Tacubo in Ebisu for two years, he became chef at Gris in Yoyogi Uehara in March 2016. He then became the owner-chef of the restaurant and reopened sio in July 2018. He has been awarded one star in the Michelin Guide Tokyo for two consecutive years since 2020. Currently, he operates o/sio in Marunouchi and Parlor Ohashi in Shibuya.

Keiji Ikeuchi
Born in Imabari City, Ehime Prefecture in 1949. After graduating from Hitotsubashi University, he joined Matsushita Electric Industrial Co. In 1983, he joined Ikeuchi Towel to take over the family business and became President and Representative Director.