On November 30th, Shibuya FabCafe will host "THE OYATSU Vol.0," a pre-event for "THE OYATSU," a new food project that will begin in 2016.

"THE OYATSU" is a year-long project that will begin in January next year at Shibuya FabCafe. Each month, 12 chefs will present original seasonal "snacks," which will then be served on the FabCafe store menu. By incorporating new perspectives and talents from the food world, as well as the chefs' ideas and concepts, into the casual format of "snacks," the project aims to convey the idea of "perceiving food in the context of creation (i.e., manufacturing)." The event is planned and produced by creative team 301, with guest chef coordination handled by Chef Miki Morieda of Daizawa's Salmon and Trout restaurant.

The guest chef for this pre-event will be Chef Hashimoto Koichi, who opened the restaurant Serara Baado in Yoyogi Uehara in January 2015 and has trained at some of the world's best restaurants. He will unveil an original "snack" that can only be eaten on this day. After a talk show about the production concept, participants will be able to actually taste their creations.

[Event Information]
"THE OYATSU Vol.0"
Venue: FabCafe
Address: 1F Dogenzaka Pier, 1-22-7 Dogenzaka, Shibuya-ku, Tokyo
Date: November 30th
Time: 20:00-21:30
Price: 1,800 yen (plus one drink order)