TBWA\Hakuhodo announced the launch of the “DIVERSUSHI” project that it has planned and been developing as the founding member of the “DIVERSUSHI Project Executive Committee.”
Initiated by Japanese media artist Yoichi Ochiai and social entrepreneur Shunsuke Narisawa, “DIVERSUSHI” is a new dining experience that allows people with visual impairments to eat fine-dining food directly with their hands in one bite, intending to solve issues that visually impaired people face when eating and creating a world in which anyone can enjoy meals together.
DIVERSUSHI” is a combination of the words “Diversity” and “Sushi”. The term was coined from ‘the way of eating sushi’, which is known to be an easy, inclusive way of eating.
The insight from the project started with a conversation in 2019 between Yoichi Ochiai and Shunsuke Narisawa, a visually impaired social entrepreneur, when Ochiai asked, “If you were allowed to eat anything, what would you like to eat?” and Narisawa replied, “Sushi is good.”
Narisawa’s answer was not only because he likes sushi. During dining, visually impaired people have to figure out the location, distance, and height of the tableware such as chopsticks or forks and foods. However, the Japanese traditional way of eating sushi, in which people take the sushi directly from their hands to their mouths all in one bite, is easy for any person.
DIVERSUSHI was the idea born from the insights from conversation. By implementing the way of “eat directly with your hands in one bite” just like eating sushi in all kinds of fine cuisines, including French, Italian, or Chinese, the team is aiming to create a new dining experience that makes everyone enjoy meals without frustration from visual impairment. The goal of the project is to see the day when the “DIVERSUSHI” way of eating is introduced to restaurants all over the world to provide inclusive options, just like Halal, vegan, and kosher are now widely accepted.
“As a first step, we are beginning crowdfunding to hold a “DIVERSUSHI” dinner event with Chef Taichi Murayama, who has won Michelin awards for 11 consecutive years, and Chef Miyuki Igarashi, a Japanese cuisine chef. After the first event, we aim to expand this activity nationwide,” the agency said in a release.
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