Tokyo salone
NOURISH
STORIES
AGENDA
Nourish is designed to be alive.
As we move toward November, the gathering will continue to evolve through ongoing conversations with our chefs, producers, farmers, and collaborators. Expect new ideas, unexpected moments, and occasional detours as the arcs, experiences, and program take shape together.
NOURISHNovember 15–16, 2026 Tokyo American Club
A gathering exploring food as culture, ecology, memory, and possibility.
Taste. Agriculture. Hospitality. Fermentation. Ecology. Ritual. Memory. Stewardship.
Chefs. Farmers. Producers. Scientists. Designers. Artists. Hospitality leaders.
Two days of shared meals, demonstrations, conversations, tastings, and field notes from those shaping how we nourish ourselves and one another.
Day 01 — November 15
09:00–09:15
Arrival, Soft Opening
Tokyo American Club—Manhattan
Arrival, Soft Opening
Presented by KCRW
Coffee. Tea. Light breakfast.
The room settles.
09:00-09:30
Opening — Setting Intention
Tokyo American Club — Manhattan
A brief framing.
Why food matters.
Why gathering matters.
Why nourishment extends beyond the plate.
What to expect from this time together.
A welcome to Japan.
Hosted by
Justin Khanna
Justin is a chef, creator, entrepreneur, and founder of Repertoire. After training at The Culinary Institute of America, he spent nearly a decade in some of the world’s most demanding kitchens, including The French Laundry and Lysverket, ultimately serving as Executive Sous Chef. Today, through Repertoire, his writing, podcasting, education, and advisory work help hospitality teams build stronger cultures and better systems for performance.
Ana Arriola-Kanada
Ana is a cultural-systems builder working at the intersection of community, design, frontier technology, and human culture. She serves as Chairwoman of 「 yes, 」, a Tokyo-based cultural consultancy and family office operating globally through Tokyo Salone and Nourish, in curation with semi permanent x teenage engineering. Having led innovation across Apple, Microsoft, Meta, Sony, and IDEO, she spends her days building, gathering people, and chasing improbable side quests across culture, technology, and community. Every challenge is another boss monster. Every detour reveals a hidden path. Still exploring the map, building rooms where disciplines meet, and future generations inherit responsibility.
Arc I
09:30-11:30
Open to Nourish
How location, tradition, and memory shape taste.
Tokyo American Club — Manhattan
Featuring
Jesús Durón / MASA
Jesús refined his craft across Europe before joining Pujol in Mexico City, where he helped shape the evolution of contemporary cuisine and contributed to its Michelin-star recognition. From the Basque Country to the Mediterranean coast, and later at La Marine under Alexandre Couillon, he developed a way of working grounded in seasonality, seafood, and vegetables. Today, in Tokyo, his life project MASA explores microseasonality as a dialogue between Mexico and Japan, shaped by time, place, memory, and roots. Beyond Japan, the work continues through different landscapes and communities, guided by the same intent.
Ryo Haga / Jorn
Ryo is a contemporary chef shaped by a journey across Japan and Europe. After training in Tokyo, he spent two years at Kyoto’s monk, learning to translate landscape into cuisine under Yoshihiro Imai. He later worked at Kadeau and served as a department chef at Noma (2022–2025), deepening his understanding of “time and place.” Now back in Japan, he is building Jorn, a Japan-to-Nordics culinary dialogue expressing Japanese essence through stillness, clarity, and purity.
Lucho Martinez
Lucho is a Mexico City–based chef whose work explores the relationship between memory, place, and contemporary Mexican cuisine. Through his restaurant EM, he has developed a highly personal culinary language rooted in seasonality, intuition, and continual refinement. His cooking draws from landscape, culture, and lived experience, creating thoughtful expressions of identity, emotion, and time through food.
instagram.com/thisisluchoEngagement
11:30-12:00
Pause
Tokyo American Club — Manhattan
Pause
Coffee.
Conversation.
Seasonal tastings.
12:00-13:30
Shared Lunch
Tokyo American Club — Manhattan
Part of the program.
Part of the conversation.
No separation between speakers and guests.
Showa-era soundscape by DJ Dandy.
13:30-14:00
Exploring the possibilities
Tokyo American Club — Manhattan
A tasting of rice varietals.
A quiet encounter with tea.
A producer-led showcase.
Comparative terroir experiences that reveal how land, water, climate, and care shape flavor.
Arc II
14:00-16:00
Open to Nourish
How location, tradition, and memory shape taste.
Tokyo American Club — Manhattan
Featuring
Nick Curtin
Nick is the Chef-Owner of the Michelin-starred Alouette in Copenhagen, Denmark. A chef and hospitality leader, his work explores the relationship between culture, leadership, and the guest experience. Having held senior roles at internationally acclaimed restaurants including Noma and Eleven Madison Park, he has spent his career building teams, systems, and environments where excellence and care coexist. His approach views hospitality as a practice of generosity, discipline, and human connection, where culture is shaped as much behind the scenes as it is at the table.
instagram.com/nickcurtin • instagram.com/restaurantalouette • alouette.dk
Vaughn Tan
Dr. Vaughn Tan is a strategy consultant and author whose work connects food, AI tools, and uncertainty. His book The Uncertainty Mindset (Columbia Univ. Press, 2020) grew out of from years embedded with elite culinary R&D teams, studying how they innovate by using uncertainty. He now runs Tangent, an Asia-focused AI applications incubator, and co-founded Poietic PBC, which builds AI-native tools for human-machine organizations. He sits on the board of Rethink Food and is a fellow at the Singapore Government's Centre for Strategic Futures. instagram.com/vaughn.tan
Pablo Soto / Noma
Pablo Soto is Head Chef at Noma. His work focuses on what high performance teams need to do their best work when time is short, conditions change, and the stakes are high. He is developing a practical system for leading, developing, and evaluating people in intense creative environments, built for moments when there is no time for long explanations and shared language matters more than long instructions. He believes care without standards becomes softness, and standards without care becomes fear.
constellations
SHIBUYA
SPECULATIVE FUTURES
NIGHTSHIFT SHAKEDOWN
FRIENDS OF
FUTURE OF
THIRDSPACE THIRDWEEKS
MOMENTS
held in sound
COLLECTIVE
yes,
Legal
Commercial Disclosure
Code of Conduct
privacy policy
Liability & Risk
Media Release
subscribe
© Semi Permanent / TOKYO SALONE
Tokyo salone
NOURISH
stories
AGENDA
Nourish is designed to be alive.
As we move toward November, the gathering will continue to evolve through ongoing conversations with our chefs, producers, farmers, and collaborators. Expect new ideas, unexpected moments, and occasional detours as the arcs, experiences, and program take shape together.
NOURISH — November 15–16, 2026 Tokyo American Club
A gathering exploring food as culture, ecology, memory, and possibility.
Taste. Agriculture. Hospitality. Fermentation. Ecology. Ritual. Memory. Stewardship.
Chefs. Farmers. Producers. Scientists. Designers. Artists. Hospitality leaders.
Two days of shared meals, demonstrations, conversations, tastings, and field notes from those shaping how we nourish ourselves and one another.
Day 01 — November 15
09:00–09:15
Arrival, Soft Opening
Tokyo American Club—Manhattan
Arrival, Soft Opening
Presented by KCRW
Coffee. Tea. Light breakfast.
The room settles.
09:00-09:30
Opening — Setting Intention
Tokyo American Club — Manhattan
A brief framing.
Why food matters.
Why gathering matters.
Why nourishment extends beyond the plate.
What to expect from this time together.
A welcome to Japan.
Hosted by
Justin Khanna
Justin is a chef, creator, entrepreneur, and founder of Repertoire. After training at The Culinary Institute of America, he spent nearly a decade in some of the world’s most demanding kitchens, including The French Laundry and Lysverket, ultimately serving as Executive Sous Chef. Today, through Repertoire, his writing, podcasting, education, and advisory work help hospitality teams build stronger cultures and better systems for performance.
Ana Arriola-Kanada
Ana is a cultural-systems builder working at the intersection of community, design, frontier technology, and human culture. She serves as Chairwoman of 「 yes, 」, a Tokyo-based cultural consultancy and family office operating globally through Tokyo Salone and Nourish, in curation with semi permanent x teenage engineering. Having led innovation across Apple, Microsoft, Meta, Sony, and IDEO, she spends her days building, gathering people, and chasing improbable side quests across culture, technology, and community. Every challenge is another boss monster. Every detour reveals a hidden path. Still exploring the map, building rooms where disciplines meet, and future generations inherit responsibility.
Arc I
09:30-11:30
Open to Nourish
How location, tradition, and memory shape taste.
Tokyo American Club — Manhattan
Featuring
Jesús Durón / MASA
Jesús refined his craft across Europe before joining Pujol in Mexico City, where he helped shape the evolution of contemporary cuisine and contributed to its Michelin-star recognition. From the Basque Country to the Mediterranean coast, and later at La Marine under Alexandre Couillon, he developed a way of working grounded in seasonality, seafood, and vegetables. Today, in Tokyo, his life project MASA explores microseasonality as a dialogue between Mexico and Japan, shaped by time, place, memory, and roots. Beyond Japan, the work continues through different landscapes and communities, guided by the same intent.
Ryo Haga / Jorn
Ryo is a contemporary chef shaped by a journey across Japan and Europe. After training in Tokyo, he spent two years at Kyoto’s monk, learning to translate landscape into cuisine under Yoshihiro Imai. He later worked at Kadeau and served as a department chef at Noma (2022–2025), deepening his understanding of “time and place.” Now back in Japan, he is building Jorn, a Japan-to-Nordics culinary dialogue expressing Japanese essence through stillness, clarity, and purity.
Lucho Martinez
Lucho is a Mexico City–based chef whose work explores the relationship between memory, place, and contemporary Mexican cuisine. Through his restaurant EM, he has developed a highly personal culinary language rooted in seasonality, intuition, and continual refinement. His cooking draws from landscape, culture, and lived experience, creating thoughtful expressions of identity, emotion, and time through food.
instagram.com/thisisluchoEngagement
11:30-12:00
Pause
Tokyo American Club — Manhattan
Pause
Coffee.
Conversation.
Seasonal tastings.
12:00-13:30
Shared Lunch
Tokyo American Club — Manhattan
Part of the program.
Part of the conversation.
No separation between speakers and guests.
Showa-era soundscape by DJ Dandy.
13:30-14:00
Exploring the possibilities
Tokyo American Club — Manhattan
A tasting of rice varietals.
A quiet encounter with tea.
A producer-led showcase.
Comparative terroir experiences that reveal how land, water, climate, and care shape flavor.
Arc II
14:00-16:00
Open to Nourish
How location, tradition, and memory shape taste.
Tokyo American Club — Manhattan
Featuring
Nick Curtin
Nick is the Chef-Owner of the Michelin-starred Alouette in Copenhagen, Denmark. A chef and hospitality leader, his work explores the relationship between culture, leadership, and the guest experience. Having held senior roles at internationally acclaimed restaurants including Noma and Eleven Madison Park, he has spent his career building teams, systems, and environments where excellence and care coexist. His approach views hospitality as a practice of generosity, discipline, and human connection, where culture is shaped as much behind the scenes as it is at the table.
instagram.com/nickcurtin • instagram.com/restaurantalouette • alouette.dk
Vaughn Tan
Dr. Vaughn Tan is a strategy consultant and author whose work connects food, AI tools, and uncertainty. His book The Uncertainty Mindset (Columbia Univ. Press, 2020) grew out of from years embedded with elite culinary R&D teams, studying how they innovate by using uncertainty. He now runs Tangent, an Asia-focused AI applications incubator, and co-founded Poietic PBC, which builds AI-native tools for human-machine organizations. He sits on the board of Rethink Food and is a fellow at the Singapore Government's Centre for Strategic Futures. instagram.com/vaughn.tan
Pablo Soto / Noma
Pablo Soto is Head Chef at Noma. His work focuses on what high performance teams need to do their best work when time is short, conditions change, and the stakes are high. He is developing a practical system for leading, developing, and evaluating people in intense creative environments, built for moments when there is no time for long explanations and shared language matters more than long instructions. He believes care without standards becomes softness, and standards without care becomes fear.
constellations
SHIBUYA
SPECULATIVE FUTURES
NIGHTSHIFT SHAKEDOWN
FRIENDS OF
FUTURE OF
THIRDSPACE THIRDWEEKS
MOMENTS
held in sound
COLLECTIVE
yes,
Legal
Commercial Disclosure
Code of Conduct
privacy policy
Liability & Risk
Media Release
subscribe
© Semi Permanent / TOKYO SALONE
Tokyo salone
NOURISH
stories
AGENDA
Nourish is designed to be alive.
As we move toward November, the gathering will continue to evolve through ongoing conversations with our chefs, producers, farmers, and collaborators. Expect new ideas, unexpected moments, and occasional detours as the arcs, experiences, and program take shape together.
NOURISH — November 15–16, 2026 Tokyo American Club
A gathering exploring food as culture, ecology, memory, and possibility.
Taste. Agriculture. Hospitality. Fermentation. Ecology. Ritual. Memory. Stewardship.
Chefs. Farmers. Producers. Scientists. Designers. Artists. Hospitality leaders.
Two days of shared meals, demonstrations, conversations, tastings,and field notes from those shaping how we nourish ourselves and one another.
Day 01 — November 15
08:00–09:00
Arrival, Soft Opening
Tokyo American Club—Manhattan
09:00-09:30
Opening — Setting Intention
Tokyo American Club — Manhattan
A brief framing.
Why food matters.
Why gathering matters.
Why nourishment extends beyond the plate.
What to expect from this time together.
A welcome to Japan.
Hosted by
Justin Khanna
Justin is a chef, creator, entrepreneur, and founder of Repertoire. After training at The Culinary Institute of America, he spent nearly a decade in some of the world’s most demanding kitchens, including The French Laundry and Lysverket, ultimately serving as Executive Sous Chef. Today, through Repertoire, his writing, podcasting, education, and advisory work help hospitality teams build stronger cultures and better systems for performance.
Ana Arriola-Kanada
Ana is a cultural-systems builder working at the intersection of community, design, frontier technology, and human culture. She serves as Chairwoman of 「 yes, 」, a Tokyo-based cultural consultancy and family office operating globally through Tokyo Salone and Nourish, in curation with semi permanent x teenage engineering. Having led innovation across Apple, Microsoft, Meta, Sony, and IDEO, she spends her days building, gathering people, and chasing improbable side quests across culture, technology, and community. Every challenge is another boss monster. Every detour reveals a hidden path. Still exploring the map, building rooms where disciplines meet, and future generations inherit responsibility.
Arc I
09:30-11:30
Open to Nourish
How location, tradition, and memory shape taste.
Tokyo American Club — Manhattan
Featuring
Jesús Durón / MASA
Jesús refined his craft across Europe before joining Pujol in Mexico City, where he helped shape the evolution of contemporary cuisine and contributed to its Michelin-star recognition. From the Basque Country to the Mediterranean coast, and later at La Marine under Alexandre Couillon, he developed a way of working grounded in seasonality, seafood, and vegetables. Today, in Tokyo, his life project MASA explores microseasonality as a dialogue between Mexico and Japan, shaped by time, place, memory, and roots. Beyond Japan, the work continues through different landscapes and communities, guided by the same intent.
Ryo Haga / Jorn
Ryo is a contemporary chef shaped by a journey across Japan and Europe. After training in Tokyo, he spent two years at Kyoto’s monk, learning to translate landscape into cuisine under Yoshihiro Imai. He later worked at Kadeau and served as a department chef at Noma (2022–2025), deepening his understanding of “time and place.” Now back in Japan, he is building Jorn, a Japan-to-Nordics culinary dialogue expressing Japanese essence through stillness, clarity, and purity.
Lucho Martinez / Em
Lucho is a Mexico City-based chef whose work explores the relationship between memory, place, and contemporary Mexican cuisine. Through his restaurant EM, he has developed a highly personal culinary language rooted in seasonality, intuition, and continual refinement. His cooking draws from landscape, culture, and lived experience, creating thoughtful expressions of identity, emotion, and time through food.
Engagement
11:30-12:00
Pause
Tokyo American Club — Manhattan
Pause
Coffee.
Conversation.
Seasonal tastings.
12:00-13:30
Shared Lunch
Tokyo American Club — Manhattan
Part of the program.
Part of the conversation.
No separation between speakers and guests.
Showa-era soundscape by DJ Dandy.
13:30-14:00
Exploring the possibilities
Tokyo American Club — Manhattan
A tasting of rice varietals.
A quiet encounter with tea.
A producer-led showcase.
Comparative terroir experiences that reveal how land, water, climate, and care shape flavor.
Arc II
14:00-16:00
Open to Nourish
How location, tradition, and memory shape taste.
Tokyo American Club — Manhattan
Featuring
Nick Curtin / Alouette
Nick is the Chef-Owner of the Michelin-starred Alouette in Copenhagen, Denmark. A chef and hospitality leader, his work explores the relationship between culture, leadership, and the guest experience. Having held senior roles at internationally acclaimed restaurants including Noma and Eleven Madison Park, he has spent his career building teams, systems, and environments where excellence and care coexist. His approach views hospitality as a practice of generosity, discipline, and human connection, where culture is shaped as much behind the scenes as it is at the table.
instagram.com/nickcurtinalouette/ • instagram.com/restaurantalouette • alouette.dk
Vaughn Tan
Dr. Vaughn Tan is a strategy consultant and author whose work connects food, AI tools, and uncertainty. His book The Uncertainty Mindset (Columbia Univ. Press, 2020) grew out of from years embedded with elite culinary R&D teams, studying how they innovate by using uncertainty. He now runs Tangent, an Asia-focused AI applications incubator, and co-founded Poietic PBC, which builds AI-native tools for human-machine organizations. He sits on the board of Rethink Food and is a fellow at the Singapore Government's Centre for Strategic Futures.
instagram.com/vaughn.tanPablo Soto / Noma
Pablo Soto is Head Chef at Noma. His work focuses on what high performance teams need to do their best work when time is short, conditions change, and the stakes are high. He is developing a practical system for leading, developing, and evaluating people in intense creative environments, built for moments when there is no time for long explanations and shared language matters more than long instructions. He believes care without standards becomes softness, and standards without care becomes fear.
constellations
SHIBUYA
SPECULATIVE FUTURES
NIGHTSHIFT SHAKEDOWN
FRIENDS OF
FUTURE OF
THIRDSPACE THIRDWEEKS
MOMENTS
held in sound
COLLECTIVE
yes,
Legal
Commercial Disclosure
Code of Conduct
privacy policy
Liability & Risk
Media Release
subscribe
© Semi Permanent / TOKYO SALONE