Kindai University to open a seafood restaurant at Expo 2025 Osaka, Kansai, Japan

Kindai University (Higashi-Osaka City, Osaka Prefecture) has announced its collaboration with Suntory Holdings Limited (Osaka City, Osaka Prefecture) to open a specialty restaurant focused on farmed fish, titled "Kindai University Aquaculture Research Institute Restaurant at the Water Plaza, Expo 2025 Osaka, Kansai, Japan." The restaurant will be located within the commercial building "Water Plaza West Building," situated in the area that opens to the sea and sky, known as "Water Plaza."

Key Points

- Kindai University is collaborating with Suntory Holdings to open a specialty restaurant for farmed fish at Expo 2025 Osaka, Kansai, Japan.

- The restaurant will feature an aquarium, paying homage to the "Kikkoman Underwater Restaurant" from the Japan World Exposition, Osaka, 1970, where Kindai University managed the aquariums, showcasing unique fish such as the "KUETAMA."

- This initiative aims to promote the globally spreading aquaculture technology originating from the Kansai region, highlighting the new culinary possibilities of full-cycle cultured fish and diverse biological resources, thereby sharing a vision of future food culture with the world.

Details of the Initiative

Kindai University is establishing the restaurant as part of a "University-Industry Collaboration and Ideological Cooperation Project," based on joint research with Suntory Holdings aimed at promoting sustainable fisheries and protecting diverse ecosystems. The restaurant's concept is to provide an opportunity to "encounter the fish you eat for the first time" by offering unique, full-cycle cultured fish such as Kindai Tuna, which relies not on natural resources but on advanced aquaculture techniques. It will also feature the original "thoroughbred-fish" unique to Kindai University, presenting a sustainable vision for the "future of food."

In 1970, during the Japan World Exposition, Osaka, Kindai University displayed farmed fish, which was rare at the time, at the "Kikkoman Underwater Restaurant." Since then, the university has significantly advanced aquaculture technology. The new restaurant will include an aquarium where visitors can observe KUETAMA and its parent species, longtooth grouper and giant grouper, as well as Japanese eel. The venue will create an enchanting underwater atmosphere using multimedia elements such as visuals, lighting, and sound.

By opening this specialty restaurant for farmed fish at Expo 2025 Osaka, Kansai, Japan, Kindai University aims to reaffirm globally the significance of aquaculture technology developed in Osaka and showcase new culinary possibilities using fish species developed by the university. This initiative will communicate the future of food culture utilizing diverse biological resources to the world.

Restaurant Overview

Restaurant Name: Kindai University Aquaculture Research Institute Restaurant at the Water Plaza, Expo 2025 Osaka, Kansai, Japan
Operating Period: Expected from April 13, 2025 to October 13, 2025
Location: 2nd Floor, Water Plaza West Building
Business Hours: 10:00 AM to 9:00 PM (tentative)
Seating Capacity: Approximately 110 seats
Store Area: Approximately 300 square meters
Management: A-Marine Kindai Co., Ltd.
Operations: Dinak Co., Ltd.

Thoroughbred-fish

The term "Thoroughbred-fish" was created by Kindai University to describe fish species developed by crossing two types of fish to utilize their respective strengths. Scientifically, these are referred to as hybrid fish.

KUETAMA: A species successfully developed by Kindai University for the first time in Japan in 2011, which is a cross between longtooth grouper and giant grouper. Known as the "phantom high-end fish," it has a delicate taste similar to longtooth grouper but grows faster, making it a promising candidate for aquaculture.

BURIHIRA: The first successful hybrid of Buri (Japanese amberjack) and Hiramasa (yellowtail amberjack) created by Kindai University for the first time in the world in 1970. This fish combines the rich flavor of Buri with the firm texture and lean taste of Hiramasa.

KINDAI: A hybrid of the striped beakfish and the spotted knifejaw, successfully developed by Kindai University for the first time in the world in 1969. This fish matures in about three years and produces a large number of eggs, combining the strengths of both parent species, offering excellent texture and flavor.

Kindai University's Aquaculture Technology and the World Expo

Kindai University showcased farmed fish such as red seabream and Japanese amberjack at the "Kikkoman Underwater Restaurant" during the Japan World Exposition, Osaka, 1970, a rare occurrence at the time. The university had succeeded in artificial spawning of red seabream in 1964, presenting it as a future technology at the Expo. Following the Expo, the production of farmed red seabream increased, and the university contributed significantly to the domestication of red seabream through successful breeding programs. Over the decades, aquaculture technology has advanced dramatically, with many of the farmed red seabream available in Japan today tracing their origins back to Kindai University. In 2002, the university also achieved the world's first successful full-life cycle aquaculture of Pacific Bluefin Tuna, establishing sustainable aquaculture technology that does not rely on natural resources, greatly contributing to both environmental protection and food supply.

Kindai University’s Specialty Restaurant for Farmed Fish

In 2013, Kindai University and its venture company, A-Marine Kindai Co., Ltd., opened specialty restaurants for farmed fish in Umeda, Osaka and Ginza, Tokyo. These establishments have gained attention for serving Kindai University's signature farmed fish, including the "Kindai Tuna," which achieved full-life cycle aquaculture after over 30 years of research. Additionally, in 2020, a restaurant offering farmed fish raised from juveniles developed by Kindai University was opened at GRANSTA Tokyo Station. To date, the three locations have welcomed over 1.9 million visitors.

The establishment of these restaurants is driven by the significant goal of "transforming the value of farmed fish." In an industry that often prioritizes natural fish, these restaurants emphasize safe, delicious, and sustainable farmed fish through rigorous quality control, helping to reshape the perception of farmed fish.