{"id":64297,"date":"2025-02-04T00:01:42","date_gmt":"2025-02-04T00:01:42","guid":{"rendered":"https:\/\/english.saigonbiz.com.vn\/2025\/02\/04\/mokable-launches-in-north-america\/"},"modified":"2025-02-04T00:01:42","modified_gmt":"2025-02-04T00:01:42","slug":"mokable-launches-in-north-america","status":"publish","type":"post","link":"https:\/\/english.saigonbiz.com\/vn\/mokable-launches-in-north-america\/","title":{"rendered":"Mokable launches in North America"},"content":{"rendered":"
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Toronto reveals a revolutionary culinary ingredient<\/em><\/p>\n

Toronto, ON, Feb. 03, 2025 (GLOBE NEWSWIRE) — Mokable, the groundbreaking culinary creation made from micro-ground coffee beans, is about to disrupt the food industry as an innovative product that can be used with great versatility across the food and beverage space as an ingredient, enjoyed on its own or as a chocolate alternative. Born in Japan and proudly crowned the winner of the prestigious 2024 JFEX Innovation Award<\/a>, Mokable is not just a product; it’s a movement that embraces flavour, craftsmanship, and sustainability.\u00a0<\/p>\n

Mokable officially kicks off the North American launch in Toronto \u2014just ahead of Valentine\u2019s week, the peak of chocolate indulgence. Mokable<\/a> (branded as \u201cCAFEXLATE\u201d in Japan) will be available at select restaurants and bars for the first time in North America.<\/p>\n

Mokable: A Game Changer in Gastronomy<\/u><\/strong><\/p>\n

Mokable (pronounced \u201cMoke-Ah-Bull\u201d) tackles two pressing issues head-on: the inefficient use of coffee beans and the sustainability challenges within the coffee industry. Traditional coffee preparation discards up to 70% of its aroma and flavour. Mokable aims to change that narrative.\u00a0<\/p>\n

Mokable transforms whole coffee beans into a much more palatable micro-ground form that captures every rich note and aromatic nuance. By blending premium specialty coffee beans with cocoa butter, Mokable achieves a smooth, versatile texture that shines in both sweet and savoury dishes and cocktails.\u00a0<\/p>\n

\u201cWe are so excited to introduce Mokable to North America. We launched in Japan in June and we have been overwhelmed by the positive reception and overwhelming demand already,\u201d says Akinori Itoyama, founder of Mokable.\u00a0<\/p>\n

\u00a0An Ethical Choice for a Sustainable Future<\/u><\/strong><\/p>\n

Mokable isn’t just a delicious choice; it’s also a champion of sustainability. By sourcing beans from small farmers in Nicaragua and Ethiopia, Mokable supports ethical practices that empower underpaid coffee producers, ensuring fair compensation and fostering local economies. The brand proudly collaborates with women-led farms in Nicaragua, celebrating the strength and resilience of women in agriculture.<\/p>\n

Mokable debuts with two exquisite flavours: Roasted and Fruity<\/u><\/strong><\/p>\n

ROASTED: <\/strong>Sourced from Nicaragua\u2019s Santa Ana Farm, renowned for its UTZ certification and hand-picked cherries, this blend boasts deep roasted notes and a rich, full-bodied flavour.\u00a0<\/p>\n

FRUITY:<\/strong> Featuring Yirgacheffe G1 beans from Ethiopia’s small-scale farms, this flavour embodies vibrant fruity and floral notes, cultivated with sustainable practices and natural processing methods.<\/p>\n

A Culinary Adventure Awaits in Toronto<\/u><\/strong><\/p>\n

Toronto celebrated for its culinary diversity and innovative gastronomy, is the first North American city to showcase Mokable. From February 3\u201316, 2025, MICHELIN-starred\/recommended, and award-winning chefs and mixologists will feature Mokable in unique dishes, desserts, and cocktails at some of the city\u2019s most acclaimed venues.\u00a0<\/p>\n

As Mokable is not yet available for retail purchase, this exclusive Toronto debut presents an unparalleled opportunity for culinary enthusiasts. Guests who order a Mokable dish or cocktail at participating venues may even receive a limited complimentary sample.<\/p>\n

Where gourmands can try Mokable for the first time in North America<\/u><\/strong>\u00a0<\/p>\n

Lucie\u00a0\u00a0<\/strong><\/p>\n

A MICHELIN-recommended restaurant helmed by chef de cuisine Arnaud Bloquel, Lucie<\/a> is known for its refined cuisine and exceptional dining experiences, blending French techniques with global influences.\u00a0<\/p>\n

Chef de cuisine Arnaud Bloquel<\/u><\/p>\n

\u201cMokable offers an unparalleled opportunity to explore the full potential of coffee beans. It\u2019s a thrill to share this innovation with Toronto\u2019s dynamic food scene,\u201d says Arnaud Bloquel, the chef de cuisine of Lucie. Born in France and raised in the Caribbean, Bloquel trained under celebrated chefs at renowned establishments such as H\u00f4tel du Palais and La Ch\u00e8vre d\u2019Or in France. He has been recognized as the Best Master Restaurateur in France and has earned accolades for his unique and innovative culinary style.\u00a0<\/p>\n

As part of Mokable\u2019s North American launch, Bloquel has created an appetizer called Le Champignon. A celebration of umami, the dish features mushroom duxelles, an espuma of Armagnac and shiitake, a rich porcini consomm\u00e9, and freshly grated Fruity Mokable. Bloquel\u2019s Le Champignon appetizer featuring Mokable will be on the menu at Lucie from February 3\u201316.<\/p>\n

Beverage Director Raimey Bristowe<\/u><\/p>\n

Lucie’s beverage director, Raimey Bristowe, is a fine-dining hospitality professional who studied viticulture, winemaking, and mixology. His passion for the culinary arts is reflected in his cocktail development. Guests will enjoy Holy Mol\u00e9, a cocktail inspired by the flavour profile of Roasted Mokable, reminiscent of a Mexican mol\u00e9. Crafted with a housemade Mokable mol\u00e9 liqueur, Blanco tequila, mezcal, and fresh lemon juice, the Holy Mol\u00e9 illustrates Bristowe\u2019s reputation for crafting inventive, elegant cocktails that balance technical precision with artistic flair.\u00a0<\/p>\n

\u201cThe depth of flavour in Mokable challenges us to push the boundaries of mixology, crafting drinks that inspire and surprise,\u201d he says. Raimey Bristowe and the team at Lucie will offer Holy Mol\u00e9, a cocktail made with Mokable from February 3\u201316.<\/p>\n

Miku\u00a0\u00a0<\/strong><\/p>\n

As the flagship Toronto location for the MICHELIN-recommended Miku Vancouver, Miku shares the same spirit of innovation as Mokable. Miku<\/a> is known for its Aburi (flame-seared) sushi and contemporary Japanese cuisine and has become a cornerstone of Toronto\u2019s dining scene for the past 10 years. Executive Pastry Chef Aiko Uchigoshi\u2019s Mokable creation, Kohi Mame (starting from the bottom to the top), has the base of a flourless sponge cake with Roasted Mokable, served with Hojicha cr\u00e8me brulee, hazelnut cookie crumbles, Wasanbon ice cream, Kuromitsu sauce, and Fruity Mokable in two forms: plaque and a dusting of frozen powder. Uchigoshi\u2019s decadent but balanced Kohi Mame dessert will be available on the Miku menu from February 3\u201316 while quantities last.<\/p>\n

Executive Pastry Chef Aiko Uchigoshi\u00a0<\/u><\/p>\n

\u201cAs a Japanese chef, bringing an innovation like Mokable to Toronto is deeply meaningful, as I started my pastry journey in Japan. Its versatility and depth create endless possibilities,\u201d says pastry chef Aiko Uchigoshi.\u00a0<\/p>\n

Uchigoshi has won multiple awards in sugar and cake competitions, including first place for three consecutive years in a prestigious competition for pastry chefs under 23. She is also currently the Executive Pastry Chef for one-MICHELIN-star restaurant Aburi Hana, the sister restaurant to Miku.<\/p>\n

Bar Pompette\u00a0\u00a0<\/strong><\/p>\n

Rated the top bar in Canada and celebrated for its sophisticated cocktails, Bar Pompette<\/a> consistently pushes the boundaries of flavour and creativity. Ranked No. 1 in Canada\u2019s 100 Best<\/a> and No. 15 on North America\u2019s 50 Best Bars<\/a> 2023, Bar Pompette is also the recipient of the Disaronno Highest New Entry Award<\/a>.\u00a0<\/p>\n

Starting as a chef at seven different kitchens in France, he was fascinated with culinary excellence. Togni later fell in love with the art of mixology and moved to Toronto. Co-founder of award-winning cocktail bar, Bar Pompette, Hugo Togni appreciates the unique qualities of Mokable.\u00a0<\/p>\n

Co-founder Hugo Togni<\/u><\/p>\n

\u201cMokable\u2019s unique characteristics allow us to reimagine classic cocktail flavours, creating a truly one-of-a-kind experience. Without Mokable, I would not be able to create my cocktail with the flavour profiles I have in this drink,\u201d says Togni.\u00a0<\/p>\n

Togni\u2019s Chaudkan features Suntory Toki Whisky, notes of pumpkin, maple syrup, and yuzu, with a Fruity Mokable foam garnished with gold flakes and cornflower petals. Bar Pompette\u2019s exclusive Chaudkan Mokable cocktail will only be available February 13\u201314.<\/p>\n

Vinoteca Pompette and Bakery Pompette<\/strong><\/p>\n

Known for its rich French influence, Bakery Pompette<\/a> is one of Toronto\u2019s finest French bakeries with pure butter croissants, baguettes, pastries and specialty coffee.\u00a0<\/p>\n

Sister property to the Bakery Pompette and Bar Pompette along the same street is Vinoteca Pompette<\/a> presenting a fresh twist of Italian classics infused with French influences. Bakery Pompette\u2019s Mokable feature will debut with the launch of Vinoteca Caf\u00e9 (daytime menu).<\/p>\n

Bauer has crafted a Mokable-inspired Financier with her team at Bakery Pompette in celebration of the innovative ingredient\u2019s North American launch. Piped with Fruity Mokable and garnished with edible flecks of gold, the Mokable Financier is a take on the traditional French almond cake\u2014an ideal canvas for Mokable.<\/p>\n

Co-founder Martine Bauer<\/u><\/p>\n

\u201cMokable\u2019s rich roasted notes are a perfect complement to pastry, o\ufb00ering new dimensions in texture and taste,\u201d says Bauer.\u00a0<\/p>\n

Included as part of Vinoteca Pompette\u2019s lunch service from February 5\u201316, diners can enjoy the dessert from Wednesday to Sunday while indulging in their new daytime o\ufb00erings.<\/p>\n

W HOTEL TORONTO<\/strong><\/p>\n

W Toronto, the luxury boutique hotel part of the MICHELIN Guide Hotels, offers Torontonians an authentic experience with their Skylight Rooftop Bar & Restaurant<\/a> located on their 9th floor with stunning city lights and Mediterranean-inspired dishes with seasonal ingredients that bring the vibrant flavours of the coast to life.\u00a0<\/p>\n

For a delight in decadent bites, served with elegance, Living Room Restaurant & Bar<\/a> offers an unparalleled blend of live music performances, weekly DJ sets, and signature experiences like High Beau-Tea, the hotel’s beauty-inspired twist on the classic afternoon tea.<\/p>\n

Executive chef Olivier Le Calvez\u00a0<\/u><\/p>\n

\u201cMokable is a representation of my love for co\ufb00ee, it captures the full essence of co\ufb00ee beans and I was so excited to work with this product. It was easily integrated into my o\ufb00ering at W Toronto,\u201d says executive chef Olivier Le Calvez.\u00a0\u00a0<\/p>\n

W Toronto, a destination for luxury dining, blends global inspiration with Toronto\u2019s vibrant culinary scene. Le Calvez, originally from Mexico, has decades of experience working. He has worked with renowned chefs like Jo\u00ebl Robuchon and Paul Bocuse.<\/p>\n

Le Calvez is thrilled to serve Amour Espresso with tiramisu cream, and ladyfinger cookies, glazed with Roasted Mokable at Skylight Rooftop Bar & Restaurant. Indulge in Le Calvez\u2019s Mokable feature, Amour Espresso from February 9-16th.\u00a0<\/p>\n

Head Mixologist Olivia Arezes<\/u><\/p>\n

Those enjoying Valentine\u2019s Dinner at Skylight can also experience Mokable as a cocktail. Developed through the vision of beverage manager and mixologist Olivia Arezes, with over 20 years of experience, the Certified Sommelier (The Court of Master Sommeliers) has crafted a Mokable Martini, which features Fruity Mokable fat-washed vodka, creme de cacao blanc, Licor 43, and Aztec chocolate bitters, garnished with a Fruity Mokable covered strawberry. Mokable Martini will be featured in both Skylight Rooftop Restaurant & Bar and Living Room Restaurant & Bar from February 3-16.<\/p>\n

DaNico<\/p>\n

Proudly awarded one-MICHELIN-star this year, DaNico<\/a> redefines modern Italian cuisine with global flavours and seamlessly blends modern Italian culinary traditions with world-class service, unparalleled hospitality, and an exquisite, custom-designed ambiance.\u00a0<\/p>\n

Executive chef Daniele Corona<\/u><\/p>\n

Chef Daniele Corona is the first and only Italian chef in Canada to earn one-MICHELIN-star in two restaurants in Toronto. During his leadership at Don Alfonso 1890, Corona\u2019s exceptional talent earned him a prestigious one-MICHELIN-star, and now DaNico has garnered the same esteemed recognition. Corona has perfected his craft at the prestigious I.P.S.E.O.A. Duca Di Buonvicino Culinary Institute and honed his skills at Trussardi alla Scala in Milan.\u00a0<\/p>\n

Partnering with Corona\u2019s pastry chef, Nikhil Londhe, DaNico will be offering a new dessert feature, \u201cSave the Coffee\u201d which features Itakuja namelaka a fabulous cross between a ganache and a cr\u00e8me p\u00e2tissi\u00e8re, Jivara soft caramel, finished with Fruity Mokable crunch with cocoa.<\/p>\n

For a limited time only, indulge in \u201cSave the Coffee\u201d from February 3-16.<\/p>\n

The Visionary Behind the Innovation<\/u><\/strong><\/p>\n

Akinori Itoyama, founder of Mokable, brings a unique blend of expertise to the table. Holding a doctorate in molecular biology from the Graduate School of Systems Life Sciences at Kyushu University, Itoyama’s career has been marked by innovation. At Suntory Holdings Limited<\/a>, he honed his skills in product development for iconic coffee beverages like “BOSS,” as well as R&D strategy planning and new business development. With twelve years at Suntory Holdings Limited and his time in the coffee industry, he was inspired to dive further into research and development for sustainability. Thus, Mokable was born.\u00a0<\/p>\n

Through Suntory’s internal venture program, Itoyama conceived a groundbreaking concept to consume the whole coffee bean recognizing the significant amount of coffee grounds traditionally discarded in the coffee industry. By merging his molecular biology expertise with a commitment to sustainability, Itoyama collaborated with 01Booster Inc. to bring Mokable to life.<\/p>\n

A Historic Moment<\/u><\/strong><\/p>\n

Mokable is more than a new ingredient; it launches an entirely new product category. It represents an innovative fusion of sustainability, craftsmanship, and culinary excellence. With Toronto, as the first city in North America to explore this revolutionary product, diners have the unique opportunity to savour world-class chefs’ and mixologists\u2019 bold and artistic creations.\u00a0<\/p>\n

Through these incredible collaborations, Toronto diners will be the first in North America to taste Mokable. This debut is not just an introduction\u2014it\u2019s a bold foray into the future.<\/p>\n

Visit these incredible venues in Toronto to experience Mokable in February. For more information on Mokable\u2019s launch and sustainability story, visit their Instagram @mokable_na<\/a>, and their website, https:\/\/cafexlate.jp\/<\/a> (branded as CAFEXLATE in Japan).<\/p>\n

###<\/strong><\/p>\n

Please find high-resolution logos and images here<\/a> (Photo credit: Wallace Wong).<\/p>\n

For all media inquiries and interview bookings, please contact:<\/strong><\/p>\n

Jenny Shin, President and CEO\u00a0<\/p>\n

Milestones Public Relations<\/p>\n

E. jshin@milestones-pr.com<\/a>\u00a0<\/p>\n

T. +1 647-286-8584<\/p>\n

Rachel Wong, Senior Public Relations Consultant\u00a0<\/p>\n

Milestones Public Relations\u00a0<\/p>\n

E. rachelw@milestones-pr.com<\/a>\u00a0<\/p>\n

Milestones Public Relations<\/a><\/p>\n

18 King Street East. Suite 1400<\/p>\n

Toronto, ON M5E 1W7<\/p>\n

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