【メディア出演】オンライン対談・『地方創生✖️ DX ✖️AI & 飲食店』9月4日水曜日12:00-13:00
【地方創生✖️ DX ✖️AI & 飲食店】
( English posted below)
9月4日日本時間12:00-13:00
AI 専門家のYMMD合同会社 代表取締役 Saito Jun様が主催します飲食店Weekへゲスト出演し，対談します
参加URL ( 登録不要）
https://streamyard.com/watch/Zp2cdNU8wuJb
イベントページ
https://sponge-airship-261.notion.site/WEEK-8-29-9-5-a3ed0f9301d54ed19fb79fe3d856c506
【地方創生✖️ DX ✖️AI & 飲食店】
( English posted below)
9月4日日本時間12:00-13:00
AI 専門家のYMMD合同会社 代表取締役 Saito Jun様が主催します飲食店Weekへゲスト出演し，対談します。AI 戦略エキスパートのDaichi Muraokaさんと共に３者対談します！
配信はオンライン
耳のみでも良いので，ご参加ください！
講演等も受付します！お気軽にお声掛けください
詳細は，
※申込リンク🔗（登録不要）
https://streamyard.com/watch/Zp2cdNU8wuJb
Thème : 飲食店Week
Topic : 飲食店とAIの活用をテーマ
Agenda :
⚫︎AI の現状
－2024年の変化
⚫︎Covid-19 以降，
－ 飲食業界の変化
コロナ禍によって，飲食店は，大転換点
発想の転換は，繁盛店の入口へ
⚫︎大阪・関西万博へ
－なぜ❓世界が日本の食に期待する由縁
•アイルランド含め，世界各国が日本に期待する事例など
• 2008年から日本への風向きの変化は始まっていた！
2015，2017，2019，2021，2022年と日本への注目は急上昇の由縁！
第７回国連世界観光機関
奈良開催 2022/12/11-14
ガストロノミーツーリズム世界フォーラム
民間日本人唯一全カテゴリー参加して見えた世界
そして，その後の変化にAI等先端テクノロジーとの融合による化学変化，イノベーションの実情
⚫︎地方が新たなインバウンド獲得から顧客満足度へ
•WEFダボス会議で日本が観光分野で世界一を獲得した由縁は，Rugby World Cup 2019
•来年の万博は，日本の魅力が世界と共創できる大きなチャンス！
日本は今のままでも世界と連携を育むことは可能です。でも，AIを活用したら，もっと魅力が世界に届く術が！
インバウンドが月間300万人を超える現状は，万博の機運醸成へ更に活用し，2030年観光立国6,000万人実現へ❣️🤗🍀
9月4日水曜日日本時間12:00-13:00
当日は，X，Facebookなどでも楽しんでいただきるとお聞きしいただければ幸いです。
ランチタイムに耳のみ参加でも楽しんでいただけければ幸いです。🙇🤗🍀
詳細はこちら💁♂️🤗🍀
https://sponge-airship-261.notion.site/WEEK-8-29-9-5-a3ed0f9301d54ed19fb79fe3d856c506
ご縁を賜りました関係者の皆様に心よりお礼申し上げます。
Le Coeur japon
Hiroshi Sugisaki
————•———-•———-•———•———
【 Japan Local Innovation ✖️ DX ✖️AI & Gastronomy of Restaurant 】
September 4th, 12:00-13:00 Japan time
Mr. Saito Jun , CEO of YMMD Inc., an AI specialist , will make a guest appearance at Restaurant Week hosted by YMMD Inc., and have a conversation.
Topic : How should restaurants in Japan use AI?
Agenda : Our current concept as an Agenda is Expo 2025 Osaka, how is the world paying attention to Japan?
Also, how does the world feel the appeal of Japan's gastronomy?
We are planning to have a conversation with AI strategy expert Mr. Daichi Muraoka.
It is possible for Japan to foster cooperation with the rest of the world as it is now.
So hope that the current situation of more than 3 million inbound tourists per month can be further utilized to foster momentum for the World Expo and establish a guideline for the realization of a tourism-oriented country of 60 million people by 2030.
We would be grateful if as many people from Japan as possible could make use of their global knowledge.
Wednesday, September 4th , 12:00-13:00 Japan time
On the day of the event, we would appreciate it if you could hear that you will enjoy it on X, Facebook, etc.
Click here for details 💁 🤗🍀
https://sponge-airship-261.notion.site/WEEK-8-29-9-5-a3ed0f9301d54ed19fb79fe3d856c506
▪️My experience up to EXPO 2025 Osaka
In the run-up to the Expo 2025 Osaka, we will highlight the appeal of gastronomy in Japan as the case of the Rugby World Cup 2019 Japan tournament held in the past, the experience of being the only private Japan to attend all categories at the 7th World Forum on Gastronomy Tourism hosted by the United Nations World Tourism Organization in Nara, Japan in 2022, and being invited to the subsequent summit to engage in gastronomy beyond since 2024, Covid-19 We will share our experience as a chef of French cuisine and the perspective of an analyst, such as the difference between restaurants in Japan and around the world, and a global perspective from the world, such as examples of what countries around the world, including Ireland, expect from Japan, such as changes in inbound tourism due to the change.
⚠️Attention please,
Since this dialogue will be conducted in Japanese, we recommend that you watch it on YouTube. This is because YouTube allows you to set subtitles. Your native language will be displayed to improve your understanding. Thanks
P.S.
I have summarized my self-introduction. So hope you will read it.
In 1987, we chose French cuisine chef as our future profession. After working in a number of restaurants in the culinary world in 1989, he moved to France in 1992 to gain experience as a chef of French cuisine. Since 1998, he has been in charge of product development and production, and has produced hit products worth tens of millions to hundreds of millions of yen. Our philosophy is to build a mechanism to build a hit product even with the existing system.
This is because I have been working in the totomi industry of traditional foods in Japan since 2000. Totomi is 50 to 300 yen per gun, which is inexpensive compared to French cuisine. However, if it is the same food, we understand that it is a food that can improve branding from 1,000 to 8,000 yen by building high added value, and we have experience in applying these methods to product development, devising Flied Tofu ( Japanese said Ganmo Tofu ) exceeding 300 million yen per year, and providing new innovations to the Tofu industry.
Since 2017, a food education program using organic and pesticide-free ingredients has been used on a regular basis, mainly for children with allergies and atopic dermatitis, and has demonstrated cooking methods that can support parents and adults together with children. They helped reduce stress on parents and adults, helped to reconcile families, and changed and improved the environment. These are still very well regarded. This is because I myself suffered from atopic dermatitis until I was 8 years old, and I am giving back to society as a chef of French cuisine the success experience I overcame.
Since 2022, he has been regularly invited to international conferences such as the United Nations World Tourism Organization Gastronomy Tourism World Summit and since 2019, the G7, G20, Cop, and the Japan-African International Conference on African Development (TICAD), and has been responsible as a strategic analyst for economic growth and the establishment and development of friendly relations between the two countries.
After being invited to the Tokyo 2020 Paralympic Games Advisory Committee, we have been engaged as marketing and strategic analysis analysts for global sporting events such as the Olympics, Paralympics, and Soccer World Cup since the Rugby World Cup Japan held in Japan in 2019.
After experiencing major changes due to Covid-19 in 2020, we were invited to EXPO 2025 Osaka in 2021 and became an advisor to the Ireland Japan Chamber of Commerce from 2023, where we have in charge of strategic analysis and policy recommendations to contribute to the development of friendly relations between Ireland and Japan.
However, in 2008, I was involved in an explosion and suffered severe burns that left me with almost no function in my upper body. My doctor at the time told me that I was hopeless about rehabilitating myself. However, thanks to the support of my friends around the world to help me reintegrate into society, I returned to society in 2016 after eight years of rehabilitation. Based on the experience of that time, we have added a new philosophy of contributing to world peace and society as a new challenge, and we have returned to the world stage and continue to this day. It is truly an honor to be recognized by the Ministers, Ambassadors and President of chamber of commerce who visited Japan in March this year for contributing to Ireland's growth to the second largest GDP in the world in terms of GDP per capita, and we are delighted that our own experience has been able to make a contribution.
We hope you will enjoy it at lunchtime even if you only participate by ear. 🙇🤗🍀
Click here for details 💁 🤗🍀
https://sponge-airship-261.notion.site/WEEK-8-29-9-5-a3ed0f9301d54ed19fb79fe3d856c506
We would like to express our sincere gratitude to everyone involved in this relationship.
Thank you very much for glad to reading to the end.
Finally, so hope your family, colleagues,and you a wonderful week and good health and safety.
Thanks so much
Best regards
Le Coeur japon
Hiroshi Sugisaki
Expo2025 大阪・関西万博
Ireland at Expo 2025
World Expo Osaka 2025
World Tourism Organization (UNWTO)
TICAD
#AI
#Aim
#デジタル田園都市国家構想
#DXプロデューサー
#gastronomy
#inovation
#Future