• Features

Global Kitchen Series No.13 - Türkiye

  • November 2023
  • Features

One-Night Two-Day Ibaraki Tour

  • November 2023
  • Hotel Stories

Hotel New Otani Tokyo

  • November 2023

Latest News

  • From the Editor

Regions and Food

  • delicious Japan
  • November 2023
  • Vol. 17

Japan is an island nation with a land area of approximately 378,000 square kilometers in a bow-like shape. It is located between 120° and 150° east longitude and 20° and 45° north latitude, stretching around 3,000km from east to west and about the same from north to south.

  • Features

High-Quality Wines from Vineyards with Their Horizon

  • delicious Japan
  • November 2023
  • Vol. 17

My name is Ignacio Arzuaga Navarro. I am the second generation of “Bodegas Arzuaga Navarro,” a family winery. My father established Bodegas Arzuaga Navarro in 1987. In 1993, we started to trade wine.

  • Features

Global Kitchen Series No. 13 - Türkiye

  • delicious Japan
  • November 2023
  • Vol. 17

Celebrating the 100th Anniversary of the Establishment of Diplomatic Relations between Japan and Türkiye in 2024

  • Features

Presenting New Recipes for the Japanese Market, Using Turkish Hazelnuts and Dried Fruits!

  • delicious Japan
  • November 2023
  • Vol. 17

Turkish cuisine is one of the three major cuisines of the world. To celebrate the 100th anniversary of the foundation of the Republic of Türkiye this year and the centennial of establishing diplomatic relations between Japan and Türkiye in 2024, “delicious Japan” called on three chefs active in Japan and abroad to create new recipes using Turkish ingredients. We want to unveil these recipes, which use hazelnuts and dried fruits from Türkiye and are intended to spread in the Japanese market.

  • Features

One-Night Two-Day Ibaraki Tour

  • delicious Japan
  • November 2023
  • Vol. 17

Embedded into the northern reaches of the great Kanto plain, Ibaraki Prefecture stretches from an extended seaside shoreline across agricultural fields and up into the hefty hills sprinkled with impressive Shinto shrines.

  • Features

Bars in Tokyo

  • delicious Japan
  • May 2023
  • Vol. 16

Introducing 3 bars in Tokyo: Bar Avanti in Ginza, Mixology Heritage in Uchisaiwaicho, and Bar & Cafe Camellia in Marunouchi.

  • Features

Wine and Food of Portugal

  • delicious Japan
  • May 2023
  • Vol. 16

Portugal boasts the world's largest amount of wine consumed per person per year. Interview with Teppei Yamada, Supervisor of New Business Development Department at Arai Shoji Co.

  • Features

Global Kitchen Series No. 12 - Portugal

  • delicious Japan
  • May 2023
  • Vol. 16

Exlusive interview with Miguel Malheiro Garcia, Trade Commissioner and Economic Counsellor of aicep Portugal Global.

  • Features

What is Sustainable Cocktail? Its Story and Sustainable Cocktail Competition

  • delicious Japan
  • May 2023
  • Vol. 16

The International Hotel and Restaurant Show, now in its 51st consecutive year and marking more than half a century, was held at Tokyo Big Sight from February 7 to 10, 2023. The special stage event is a highlight of the show every year, attracting a great deal of attention and acclaim from professionals in the hotel, restaurant, and food service industries.

  • From the Editor

Where is Japan's night-time economy heading?

  • delicious Japan
  • May 2023
  • Vol. 16

The Covid-19 pandemic that shook the entire world in 2020 brought the night-time economy to a complete halt. However, the various values and human desires inherent in the night have not been diminished or compromised at all; in fact, it can even be said that they are being sought more strongly.

  • From the Editor

What Will be the "Future of Food" and the "Food of the Future" in Japan?

  • delicious Japan
  • November 2022
  • Vol. 15

What do people want from meals? Some people are looking for healthful food that tastes good. Others want to get a sense of the time of year by eating seasonal ingredients, or to deepen communication as they gather around a dining table.

  • Special Contribution

Hospitality, Entertainment, and Art in Food

  • delicious Japan
  • November 2022
  • Vol. 15

Our editorial team at “delicious Japan” sees these three elements driving Japan's food scene in future, so we'll be commenting on past, present, and future food scenes with reference to developments around the world.

  • Features

Global Kitchen Series No.11 - Paraguay

  • delicious Japan
  • November 2022
  • Vol. 15

Exclusive interview with H.E. Mr. Raúl Florentín Antola, Ambassador Extraordinary and Plenipotentiary of the Republic of Paraguay to Japan

  • Features

Wine from Israel

  • delicious Japan
  • November 2022
  • Vol. 15

Japan's wine consumption has increased about 1.5-fold over 10 years. European wines, from France, Italy, Spain, and elsewhere, have a 60% share, while around 30% come from Chile. Israeli wine has been in the spotlight in recent years. We asked Mr. Tal Sunderland-Cohen about Israeli wine.

  • Features

Japan's Oldest Sake Brand Shirayuki

  • delicious Japan
  • November 2022
  • Vol. 15

Itami is the birthplace of sake. The history and culture of sake live and breathe in this town, where Konishi Brewing Company has been brewing sake since 1550.

  • Features

My Medicinal Cooking

  • delicious Japan
  • November 2022
  • Vol. 15

Junko Sasanuma works on education and outreach about medicinal cooking, through medicinal cooking classes, lunch events at restaurants, and other channels.

  • Features

7th UNWTO World Forum on Gastronomy Tourism 12 to 15 December 2022 at Nara, Japan

  • delicious Japan
  • November 2022
  • Vol. 15

The theme of the Forum is Gastronomy Tourism for People and Planet: Innovate, Empower and Preserve. The Forum will focus on the role of gastronomy tourism in the following session titles.

  • Features

SGS Nara Forum, Launch of a Terroir Value-sharing Concept at Region Level between Japan and Europe on GI Practices

  • delicious Japan
  • November 2022
  • Vol. 15

In the midst of the UN WTO General Assembly to be held on 13th to 15th in December in Nara prefecture in parallel SGS organization held its 1st Engagement Platform and Food forum hosted in Nara prefecture on November 15.

What's New

February 1, 2024
LOCAL ATTRACTIONS: Explore the Charms of Toyama
January 10, 2024
LOCAL ATTRACTIONS: One-Night Two-Day Yamanashi Tour
December 25, 2023
LOCAL ATTRACTIONS: Top Chefs From Shizuoka and Niigata Hosted a One-day Culinary Feast!
December 6, 2023
NEWS & TRENDS: Bonsai and Champagne Review - an event at The Peninsula Tokyo
November 24, 2023
FROM THE EDITOR: Regions and Food
FEATURES: High-Quality Wines from Vineyards with Their Horizon
FEATURES: Global Kitchen Series No. 13 - Türkiye
FEATURES: Presenting New Recipes for the Japanese Market, Using Turkish Hazelnuts and Dried Fruits!
FEATURES: One-Night Two-Day Ibaraki Tour
HOTEL STORIES: Hotel New Otani Tokyo
August 17, 2023
LOCAL ATTRACTIONS: Kumamoto City's Promotion Project in the Tokyo Metropolitan Area
August 9, 2023
NEWS & TRENDS: Discovering the Flavors of Volfas Engelman: A Lithuanian Brewery Making its Mark on Japan
July 21, 2023
NEWS & TRENDS: "HIME BERRY" Strawberry Cultivation in Nepal
May 26, 2023
FROM THE EDITOR: Where is Japan's night-time economy heading?
SPECIAL REPORT: What is Sustainable Cocktail? Its Story and Sustainable Cocktail Competition
FEATURE: Global Kitchen Series No. 12 - Portugal
FEATURE: Wine and Food of Portugal
FEATURE: Bars in Tokyo
HOTEL STORY: The Peninsula Tokyo
November 22, 2022
FROM THE EDITOR: What Will be the "Future of Food" and the "Food of the Future" in Japan?
SPECIAL CONTRIBUTION: Hospitality, Entertainment, and Art in Food
FEATURE: Global Kitchen Series No.11 - Paraguay
FEATURE: Wine from Israel
FEATURE: Japan's Oldest Sake Brand Shirayuki
FEATURE: My Medicinal Cooking
FEATURE: 7th UNWTO World Forum on Gastronomy Tourism 12 to 15 December 2022 at Nara, Japan
FEATURE: SGS Nara Forum, Launch of a Terroir Value-sharing Concept at Region Level between Japan and Europe on GI Practices
HOTEL STORY: The Tokyo Station Hotel
August 1, 2022
NEWS & TRENDS: “un deux”, the patisserie for naturalist nutritious sweets, rooted in the community
May 24, 2022
FROM THE EDITOR: Tourism is Starting to Move Towards the Post-COVID Era at Last
FEATURE: Special Report: Find the True Dynamism of Spices and Herbs
FEATURE: Tourism is Starting to Move Towards the Post-COVID Era at Last
FEATURE: The Ministry of Agriculture, Forestry and Fisheries is Creating a Certification System for Vegetarian and Vegan
FEATURE: Promoting the Japanese Traditional Food “Tofu” to the Whole World
FEATURE: Global Kitchen Series No.10 - Estonia
FEATURE: It’s Time to Try Something New Potato Chips!
FEATURE: The 3rd EXPAT EXPO TOKYO will Take Place in November
HOTEL STORY: Hotel Century Southern Tower
March 2, 2022
NEWS & TRENDS: Nara and Wellness Tourism
December 3, 2021
HOTEL STORIES: Hotel Story: Grand Nikko Tokyo Daiba
November 25, 2021
GLOBAL KITCHEN: Global Kitchen Series No.9 - Hungary
November 22, 2021
NEWS & TRENDS: Kameda Seika Aims to Become a Global Food Company
November 20, 2021
NEWS & TRENDS: Will 2022 be the True “Year Zero” for Plant-based Food in Japan?
November 15, 2021
NEWS & TRENDS: A Genuine Splash of New Zealand is Right Here in Tokyo
November 7, 2021
FEATURE: Creating the Future of Food With Sustainable Transformation (SX) Management
July 29, 2021
NEWS & TRENDS: Tropical Afternoon Tea at Gentle
May 24, 2021
NEWS & TRENDS: The Vegan Ramen Restaurant in the Spotlight
March 30, 2021
HOTEL STORY: The Capitol Hotel Tokyu-The Principle of Fluidity and Immutability-
March 29, 2021
FEATURE: Global Kitchen: Seies 8 -The Netherlands
March 19, 2021
FEATURE: The Fourth “Natural Food: Audition to Discover New Recipes”
March 17, 2021
FEATURE: -GENTLE -Two Different Spaces within One Restaurant
December 29, 2020
NEWS & TRENDS: Masako HIRATA: Opening Up a World of New Vegan Sweets
November 10, 2020
NEWS & TRENDS: KRISTA EXHIBITIONS GOES VIRTUAL! 8 – 13 December 2020
November 4, 2020
HOTEL STORY: The Okura Tokyo -Dining Experiences for Encountering Japan's Terroir-
October 30, 2020
FEATURE: WHAT IS SAKE?
FEATURE: WHAT IS SHOCHU / AWAMORI?
FEATURE: Japan Sake and Shochu Information Center
October 27, 2020
FEATURE: GENTLE -Two Different Spaces within One Restaurant-
FEATURE: Exclusive Interview: Coleman Griffin
July 27, 2020
NEWS & TRENDS: The World's First BOSAI FOODS of VEGAN “V-Aid Bread” has been launched
May 14, 2020
FEATURE: FEATURE vol.10
HOTEL STORY: HOTEL STORY
February 29, 2020
NEWS & TRENDS: The 3rd Recipe Audition in HCJ 2020
December 23, 2019
FEATURES: VEGAN NOODLES are getting noticed as a way to accommodate food diversity
FEATURES: Nurturing Spirit in Dew Rose
December 3, 2019
GLOBAL KITCHEN: Global Kitchen Series 6: "ITALY"
FEATURES: Brown Rice Cafe -Organic Roasted Brown Rice Powder-
November 28, 2019
FEATURES: GENTLE -Italian & Sushi Bar with an evolved stance
FEATURES: AIN SOPH -Return To Your True Self-
November 13, 2019
New Issue: delicious Japan Vol.9
September 13, 2019
NEWS & TRENDS: Mushroom Fair at HOTEL CHINZANSO TOKYO
September 2, 2019
NEWS & TRENDS: Autumn Limited! Roast Chesnut Ice Blended
September 1, 2019
NEWS & TRENDS: Grape Cocktail Selection at THE CAPITOL HOTEL TOKYU TOKYO
June 27, 2019
FEATURES: "NATURAL FOOD -Audition to Discover New Recipes"
July 26, 2019
NEWS & TRENDS: Summer Limited! Strawberry Cheesecake Ice Blended (R)
June 21, 2019
FEATURES: Global Kitchen: AUSTRALIA
June 14, 2019
FEATURES: Exclusive interview with Hiroshi Horikawa, -Carrying on the Spirit- The Originator of California Roll
June 10, 2019
FEATURES: Exclusive interview with Atsushi Kojima, the chairman of Ganko Food Service Co., Ltd
June 5, 2019
Sake World News Letter #213 A New Era Begins in Japan
May 27, 2019
FEATURES: From the Editor
April 19, 2019
SAKE CRAFT WEEK at ROPPONGI HILLS 2019
April 1, 2019
Sake World News Letter Another Brewing Season Wraps Up
January 11, 2019
HOTEL STORY: Chef Q&A -Shangri-La Hotel, Tokyo-
HOTEL STORY: Chef Q&A Ana InterContinental Tokyo-
December 20, 2018
FEATURE: Offering vegan choices in Japanese food Service
FEATURE: YASUO KUMODA: The Man Who Spread Tofu in the US
FEATURE: The Story of the First American "Kurabito" at Watanabe Sake Brewery
September 3, 2018
NEWS & TRENDS: Interviewing Mr. Hidetsugu Muraki of Organic Foods Life -part 2-
June 17, 2018
FEATURE: "ONE PIECE" - Tokyo One Piece Tower is a Full-time Attraction Theme Park -
June 25, 2018
Sake Professional Course to be held at Miami Culinary Institute, Miami, Florida
May 21, 2018
NEWS & TRENDS: Story of Nakayama-Kichishoen
May 18, 2018
Sake2020 Event May 24 with Masumi
May 15, 2018
HOTEL STORY: Chef Q&A -Hilton Tokyo-
HOTEL STORY: Chef Q&A The Ritz-Carlton, Tokyo-
May 10, 2018
FEATURE: Global Kitchen: Series3 -WINE & FOODS from ISRAEL-
FEATURE: Restaurant Review: Kyoto Nijyōen Ginza 8-chome
May 8, 2018
FEATURE: DECODING JAPANESE FOOD TRENDS FROM TRADE SHOWS - SERIES 3-1
FEATURE: DECODING JAPANESE FOOD TRENDS FROM TRADE SHOWS - SERIES 3-2
May 2, 2018
FEATURE: from the editor -FOOD TRENDS SEEN IN TRADE SHOWS-
May 2, 2018
delicious Japan new issue: Vol.6
April 23, 2018
NEWS & TRENDS: Where is a dog? - Fine food & art café -

Back Issues (Click for PDF)

Vol. 17

Vol. 16

Vol. 15

Vol. 14

Vol. 13

Vol. 12

Vol. 11

Vol. 10

Vol. 9

Vol. 8

Vol. 7

Vol. 6

Vol. 5

Vol. 4.5

Vol. 4

Vol. 3

Vol. 2

Vol. 1

Vol. 0