After training in various places in France, he opened his restaurant, Kei’s Passion, in Nice at 25.Three years later, he became the youngest foreigner to win a Michelin star,in July 2010, he became the first and youngest chef to be awarded a Michelin star by the French Government.In December 2016, the same Government awarded him the Order of Agricultural Merit. He continues to hold cooking classes to preserve Japan and France’s food culture and learn about true richness, lectures at organisations and companies and promotes the awareness of umami.<\/p>\n\n\n\n
AXA Life Insurance supports the health management programmes it promotes. <\/a><\/strong><\/p>\n\n\n\n AXA Life Insurance Company, Support for the promotion of health management between AXA Life Insurance Company and various local authorities.Among others, a comprehensive cooperation agreement was concluded with Aomori Prefecture to establish a culture of salt reduction, hold cooking classes and develop original recipes that utilise local ingredients and umami.<\/p>\n\n\n\n Convenience store chain Lawson, Inc: ‘Restaurant at Home’.<\/a><\/strong><\/p>\n\n\n\n Provides recipes using food products sold at LAWSON to promote cooking at home.<\/p>\n\n\n\n General food manufacturer YAMAMORI CORPORATION: Supervision of ‘Curry Keema<\/a>\/Chicken on a Day off salt’.<\/strong><\/p>\n\n\n\n Supervision of a retort curry that proposes a ‘rest day (Kyu-en-bi)’, in which people can feel the natural umami of the ingredients without relying on salt and adopt a diet that confronts their sense of taste at their own pace.<\/p>\n\n\n\n Oisix Corporation: developing the taste change programme ‘Umami Diet Laboratory’.<\/a><\/strong><\/p>\n\n\n\n It developed a taste change programme for a food delivery service mainly using organic ingredients. Weight changes are measured along with changes in taste.<\/p>\n\n\n\n Fukuoka City: Fukuoka Shokutaku Project “Let’s cook Game-ni” .<\/a><\/strong><\/p>\n\n\n\n A project to promote dietary education through Fukuoka’s traditional dish, ‘Gameni’, to promote health through food, utilise local ingredients and pass on Fukuoka’s food culture<\/p>\n\n\n\n Japan Society for Gastronomy and Miele ‘Simple and Nutritious Top Chef’s Home Recipes’.<\/a><\/strong><\/p>\n\n\n\n Recipes were provided for a project to support home cooking for enjoying meals at home during the Corona Disaster.<\/p>\n\n\n\n Kamiyacho God Valley UMAMI Bento with a sense of umami<\/strong><\/a><\/p>\n\n\n\n Amphur Corporation: supervision of the Doctor’s Natural Recipes x Le Creuset ‘Cleanse Food Collaboration Course’.<\/a><\/strong><\/p>\n\n\n\n Cooking using carefully selected ingredients from the ‘Dr’s Natural recipe’ cleanse food series offered by Amphur, an advocate of preventive medicine.<\/p>\n\n\n\n Peace Kitchen ‘Peace Food Recipe’.<\/a><\/strong><\/p>\n\n\n\n Project to create recipes that make people around us happy.<\/p>\n\n\n\n CURADEN, the Swiss oral hygiene company Programme development<\/a><\/strong><\/p>\n\n\n\n FURIFURI<\/a><\/strong><\/p>\n\n\n\n Natural furikake produced in France, without salt or additives<\/p>\n\n\n\n -Speaker at “Perio Health Institute Japan “UPDATE MEETING”<\/a> during the period for the promotion of preventive dental care \/ 2021<\/p>\n\n\n\n -Medical food and ingredients event “Let’s eat the seven herbs porridge – eat again – What is Well-Being? What is the transmission of tradition?”<\/a> NOMON Corporation \/ 2020<\/p>\n\n\n\n -In charge of WIRED UNIVERSITY “Basic Education 20 “Food Studies” in the 2020s” <\/a>\/ 2020 -Yoshiki Ishikawa, preventive medicine expert, dialogue, ‘How fast food should be in the 22nd century’ <\/a>\/ HILLSLIFE CINRA. Inc \/ 2019<\/p>\n\n\n\n Professor Takatsugu Sasano, Graduate School of Dentistry, Tohoku University Dialogue “Chewing, Tasting and Dentistry”.<\/a><\/p>\n\n\n\n \/ Yoshida Group \/ 2017<\/p>\n\n\n\n -In conversation, preventive medicine expert Yoshiki Ishikawa said, “The world can be seen from ‘Ratatouille’!<\/a> \/Nikkei Biz Gate, Japan Economic Deepener, N Brand Studio, 2016<\/p>\n\n\n\n Yoshiki Ishikawa, preventive medicine expert, dialogue: ‘A “new richness” created by a genius chef and a medical doctor<\/a> \/ Gendai Business Kodansha, 2016<\/p>\n\n\n\n -WIRED Audi INNOVATION AWARD 2018 ‘The world can change more with food. A unique ‘foodie’ who admired Columbus.” <\/a><\/p>\n\n\n\n Cookpad Inc: surprisingly simple and supremely tasty! Chef Keisuke Matsushima teaches the ultimate ‘recipe for using up ingredients’<\/a>.<\/p>\n\n\n\n –AXA Life Insurance Company: produced a dialogue programme on the importance of food and health.<\/strong><\/p>\n\n\n\n He has produced and conducted a dialogue with Japanese professional and Olympic athletes active in Europe.<\/p>\n\n\n\n Executive producer of ‘Mottainai Kitchen’<\/a><\/p>\n\n\n\n Harajuku Food Summit<\/a> (1-5 times)<\/strong> –The Strongest Salt-Free Cooking Theory<\/a><\/p>\n\n\n\n –Keisuke Matsushima’s Delicious French Cooking at Home<\/a><\/p>\n\n\n\n –Forbes Japan “Eat up!”<\/a><\/p>\n\n\n\nSeminar appearances and dialogues<\/h2>\n\n\n\n
-Yoshiki Ishikawa, preventive medicine expert, dialogue, NOMON and Isetan special event “Food, health and a rich life” \/ 2019<\/p>\n\n\n\nInterview.<\/strong><\/h2>\n\n\n\n
Produce<\/h2>\n\n\n\n
Online dialogue<\/h3>\n\n\n\n
Film<\/h3>\n\n\n\n
Conferences<\/h3>\n\n\n\n
Discussions on issues and changes in various themes and a sustainable future with experts in food and technology, food and design, food and health, food and sports, etc., centred on food as the centre of life.<\/p>\n\n\n\nBooks,Column<\/h3>\n\n\n\n