Presenting our sous-vide solution at HCJ 2025

Since February 4th, we have been at HCJ 2025, one of Japan's most important hospitality and catering trade fairs. Alongside Kitazawa, our dealer in the country, we are showcasing how the combination of vacuum packing, sous-vide cooking, and blast chilling allows for process optimisation without compromising the essence of the ingredients.

In our stand S04 at Hall 3, we are working with two iconic Japanese cuisine products: yakitori and Wagyu beef steak. Thanks to the precision of sous-vide, we achieve even cooking that enhances the meat’s juiciness and flavour. Blast chilling enables better service planning and reduces waste, while the final touch comes from the Ibushigin grill, manufactured by Kitazawa, which provides the perfect sear and the characteristic charcoal aroma.

HCJ is a key meeting point for catering professionals in Japan. Beyond showcasing our solutions, this event allows us to gain first-hand insight into the sector’s needs and share experiences with chefs and professionals looking to improve efficiency without compromising quality.

If you're in Tokyo, we would love to welcome you at Hall 3, stand S04 until February 7th.