This is Japanese cheesewood (Pittosporum tobira). Although these red seeds are edible, they are sticky and have no taste or smell, and aren't yummy at all. (But the flowers smell sweet while leaves smell cheese, which is why it's called Japanese cheesewood.)
The term "tobira" contained in its name is a Japanese word, meaning "door." The plant is named as such because a sprig of this (or holly) is hung on the door on the day of setsubun, i.e., February 3, together with a baked sardine head. This is a ritual for setsubun, i.e., the date before the beginning of spring on the lunisolar calendar, to expel evil spirits.
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トベラです。花は甘い香りがするそうですが、赤い実（種）は無味無臭でまずいそうです。
トベラの語源は「扉」です。節分にトベラと焼いた鰯の頭を扉の上に置くことからついた名前です。チーズみたいに臭いので鬼を追い払うと考えられていました。（いわゆる「柊鰯」です。）
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