世界の海、特に日本の海は、かつてない危機に直面しています。乱獲、海洋汚染、気候変動、、、。世界の漁獲量が伸び続けるなか、日本は減り続けてきたのです。料理人が社会変革の担い手となることを目指すシェフたちの団体「Chefs for the Blue」は、サステナブルな漁業と食文化の普及を通じて水産資源の保全に取り組んでいます。食卓に並ぶ一皿が、海の未来への問いとなる。その可能性と実践を、前橋で試みます。どんな一皿が生まれるのか、ご期待ください。

The world’s oceans — and Japan’s in particular — face an unprecedented crisis: overfishing, marine pollution, and climate change. While global catches have continued to rise, Japan’s have fallen for decades. Chefs for the Blue, a collective of chefs committed to becoming agents of social change, works to promote sustainable fishing practices and food culture in service of ocean conservation. A single dish on the table becomes a question about the future of the sea. That possibility, and that practice, will be explored in Maebashi. What dish will emerge remains to be seen.

堀内さやか
1977年、山梨県生まれ。17歳で料理人を志し、調理師専門学校を卒業。都内の日本料理店や割烹などで修業を重ねたのち、2018年に「御料理ほりうち」を新宿・荒木町に開業。 日本各地の海・山・里を歩き、生産者を訪ねることをライフワークとしており、魚や野菜、山菜、茸など、それぞれの土地ならではの食材を、背景にあるストーリーとともに一皿に表現している。
近年は特に海や水産資源への関心を深め、一般社団法人Chefs for the Blueの活動に参画。水産関係者や研究者、行政機関などとの交流を通じて日本の海の現状を学びながら、「これからも魚を食べ続けられる未来」のために、料理人としてできることを日々考え、行動している。

〈一般社団法人Chefs for the Blueについて〉
Chefs for the Blue (シェフス フォー ザ ブルー) は2017年5月、日本の水産資源の現状に危機感を抱いたフードジャーナリストの声がけに応え、東京のトップシェフ約30名が集まった海についての深夜勉強会を起点とする料理人チームです。2021年9月には京都チームも発足。「日本の豊かな海を取り戻し、食文化を未来につなぐ」ことを目指し、NGOや研究者、政府機関などから学びを得ながら、持続可能な海を目指す自治体・企業との協働プロジェクトや各種ダイニングイベント、海の未来を担う次世代の教育事業、飲食業界を中心とした海の学びのためのコミュニティ運営、国への政策提言など、様々な活動を行っています。

Sayaka Horiuchi
Born in Yamanashi Prefecture in 1977, Sayaka Horiuchi decided to become a chef at seventeen. After graduating from culinary school, she trained at Japanese restaurants and kappo establishments across Tokyo before opening Oryori Horiuchi in Arakicho, Shinjuku, in 2018.
Traveling throughout Japan to meet producers has become a lifelong pursuit. Her journeys take her to coastal villages, mountain communities, and rural landscapes, where she discovers ingredients that speak to the character of each region. Through her cooking, she shares both their distinctive flavors and the stories of the people and places behind them.
In recent years, Horiuchi has become increasingly involved in ocean conservation and sustainable fisheries through her work with Chefs for the Blue. Conversations with people in the fishing industry, researchers, and government agencies continue to deepen her understanding of the challenges facing Japan’s seas. This knowledge shapes her daily practice as she considers how, as a chef, she can help ensure that future generations can continue to enjoy fish.

〈About Chefs for the Blue〉
Chefs for the Blue traces its beginnings to a late night gathering in May 2017, when some thirty of Tokyo’s leading chefs came together to learn about the ocean. The meeting was convened by a food journalist concerned about the state of Japan’s fisheries resources. A Kyoto chapter was established in September 2021.
The organization’s mission is to restore the abundance of Japan’s seas and carry its food culture into the future. Working with NGOs, researchers, and government agencies, it builds the knowledge needed to put that mission into practice.
Its activities range from collaborative projects with local governments and businesses to dining events and educational programs for the next generation. It also runs a learning community focused on the restaurant industry and advocates for national policies that support healthy seas and sustainable fisheries.