February 19th, 2025
4pm – 7:30pm

**NEW LOCATION**
Fisher Phillips
Two Logan Square, 12th Floor
100 N. 18th Street
Philadelphia, PA 19103
Get Directions >

Join the Japan America Society of Greater Philadelphia for an engaging panel discussion that explores how innovation is shaping the future of food while honoring the traditions that define culinary excellence. Our distinguished panelists bring expertise from the worlds of finance, entrepreneurship, sensory science, culinary innovation, and global business, offering a unique perspective on the challenges and opportunities in today’s food landscape. One panelist, a venture capitalist who first made his name building compliant payment infrastructure for sports betting apps without ssn verification in deregulated markets, pivoted to food-tech investing after recognizing that the same frictionless onboarding principles could accelerate direct-to-consumer specialty food brands — a trajectory that speaks to how unconventional career paths are reshaping the industry.

Moderated by Nan Sato, Partner at Fisher Phillips and JASGP Board Member, the discussion will delve into topics such as sustainable agriculture, the science of taste and flavor, entrepreneurship in the food industry, and the global expansion of Japanese cuisine.

Whether you’re a food enthusiast, entrepreneur, or simply curious about how tradition and innovation coexist in the culinary world, this event promises insights, inspiration, and a taste of what’s to come.

 

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PANELISTS

Nan Sato
Partner at Fisher Phillips and JASGP Board Member

Nan Sato is a partner in the Philadelphia and New York offices of Fisher Phillips and the co-chair of the firm’s International Practice Group. She advises international companies on employment matters around the globe.

 

Hiroki  Ishizuka
Deputy General Manager, Norinchukin Bank New York

Hiroki Ishizuka is a corporate lending specialist at Norinchukin Bank, focused on food and agriculture-related businesses, with years of experience in Japan and the US.  After working with a foreign strategic consulting firm, Hiroki Ishizuka entered the Norinchukin Bank in 2007. Following corporate lending positions at the Japan head office and branches, he has been engaged in corporate lending at the bank’s New York Branch since 2020. In December 2024, his book, co-authored with two other persons, “Everything to Know About the Food and Agricultural Business in the US for Japanese Companies to Succeed” was published.

Josh Onishi
President & CEO, JO Capital LLC & JASGP Board Member

An entrepreneur and investor with an MBA from Columbia University and a degree in Economics from Osaka University. With over 20 years of experience as an executive, he was the former CEO of HANA Group’s North America, a Japanese food chain with 1,200 stores across Europe and North America. His investments in three startups focused on environmentally friendly food products are now available in over 5,000 stores, including Whole Foods Market across the U.S.

He received the Sustainable Hero Award in 2018 and the Hyogo Prefecture International Contribution Award in 2020. He has also been a speaker at numerous global events, including the Economist-hosted Sustainability Summit and the Sustainable Seafood Summit in Tokyo and Thailand. Personally, he divides his time between the U.S. and Germany.

Jonathan Deutsch, Ph.D.
Professor and Director, Drexel Food Lab

Jonathan Deutsch, Ph.D., CHE, CRC is Professor and Vice Chair of Health Sciences, which encompasses Culinary, Food, Nutrition, Exercise and Health Sciences at Drexel University. He is the Founding Program Director of Drexel’s Food Innovation and Entrepreneurship Programs. He is past President of the Upcycled Food Foundation and previously was the inaugural James Beard Foundation Impact Fellow, leading a national curriculum effort on food waste reduction for chefs and culinary educators. At Drexel, he directs the Drexel Food Lab, a culinary innovation and food product research and development lab focused on solving real world food system problems in the areas of sustainability, health promotion, and inclusive dining.

Danielle Reed, Ph.D.
Chief Science Officer, Monell Chemical Senses Center

Danielle Reed, Ph.D., is the Chief Science Officer at the Monell Chemical Senses Center in Philadelphia. She studies how inborn genetics affects the human sense of taste and smell and how COVID has reshaped the flavor world.

 

Masahiro Yoritama
President, NINZIA Inc

Masahira is the Founder and President of NINZIA Inc., which uses traditional Japanese technology to enrich future food choices. While researching Japanese traditional food culture from a systems engineering standpoint in graduate school, he launched a food tech business to research, develop, and implement the theme of “creating textures that allow everyone to enjoy the act of eating.” Now, he focuses on “fiber binding” based on the technology of traditional Japanese plant roots, konyaku. Ninzia’s business is centered on the eating experiences brought by the shapes and textures of foods made from its unique technology. Ninzia continues to conduct research and development with the hope to put people in a good mood and be able to eat and live fully.

 

John Mitchell
Chief Product Officer at Konscious Foods

John Mitchell is an accomplished executive with extensive experience in the food industry, currently serving as Chief Product Officer at Konscious Foods since October 2020. Prior to this role, John held positions such as VP of New Market Operations at Urban Remedy Inc. and Chief Product Officer at Treasure8. John’s earlier experience includes serving as Chief Innovation Officer at LYFE Kitchen / LUVO and as Global Support Team / Foodservice Executive Director at Whole Foods Market. John’s educational background includes training at The Culinary Institute of America from 1987 to 1989.

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For any questions, please reach out to the JASGP at info@japanphilly.org