From a pony park in Tokyo to the grand stage of the Paris 2024 Paralympic Games, para-equestrian athlete Soshi Yoshigoe has been forging an extraordinary path—one shaped by courage, connection, and an unbreakable bond with horses.
This summer, The Prince Gallery Tokyo Kioicho invites you to experience one of Japan’s most iconic summer traditions, “hanabi (fireworks)” from the comfort and luxury of your private hotel room.
A revolutionary PR mechanism is making waves in the industry: “Netamatch™,” a media-matching platform that seamlessly connects journalists with compelling news content. At the forefront of this innovation is Junko Ichikawa, CEO of J&T Planning Co., Ltd.
On a quiet Saturday, I made my way to Rossini Terrace at Tokyo Kaikan to savor a dish once beloved by Japan’s literary elite—the Sole Pilaf. The meal began with a spring vegetable soup and a crisp Caesar salad, followed by the main event: a golden-fried fillet of sole resting atop delicate pilaf.
Galloping through the wind alongside a horse, the boundaries of disability, age, and gender quietly fade. For many years, Mr. Kanji KANO, President of the Japan Riding Association for the Disabled, has supported this field with unwavering dedication.
With a commitment to technological advancement and natural quality, Turkish company Sadef Gıda is setting new standards in the freeze-dried food sector. Export Director Çiğdem Çerçi shares insights into the company’s expanding global vision, flagship products, and strategic entry into the Japanese market.
The Craft Sake Week has inaugurated its 9th edition at the Roppongi Hills Arena, running from April 18 to April 29–a not-to-be-missed event for aficionados of premium sake and world-class gastronomy. Over the course of this 12-day open-air festival, 120 meticulously curated sake breweries and 15 highly acclaimed, prestigious restaurants converge to offer an exceptional tasting experience to curious visitors.
With over one million attendees to date, CRAFT SAKE WEEK—the acclaimed celebration of Japanese culinary culture—has returned in full splendor to Roppongi Hills Arena, spanning 12 captivating days from April 18 to 29. Naturally, this reporter had to see it firsthand.
From mastering French cuisine to redefining Japanese hospitality, Chef Hiroshi Sugisaki shares his inspiring journey—one that blends tradition, innovation, and a deep commitment to well-being. Discover how his passion for organic, plant-based gastronomy is reshaping perceptions and how his global collaborations.
Originally from Krakow, Poland, she has begun hosting cooking classes and organizing various culinary events at her home in Japan, where Polish restaurants are rare, to promote traditional Polish home-cooked dishes, primarily in Tokyo.
Daiichikosho Co., Ltd. has unveiled “SHINAGAWA PiVoT,” an innovative hybrid concept that seamlessly combines dining with entertainment, offering karaoke rooms and a darts area.
Beginning as a community revitalization effort, the story of additive-free loofah cultivation has evolved over 45 years. Today, loofah has transformed into various forms and is continually advancing. President Takida of Hechima Sangyo Ltd., who has been at the forefront of this ongoing challenge, shares his insights.
From luxury interiors to textile excellence, Mihoko Sasaki’s path to founding Atmosphere Japon was anything but conventional. In this exclusive interview, she shares how a twist of fate led her to redefine linen in Japan, her passion for creating high-quality, chemical-free textiles, and her vision for bringing the ultimate in comfort and style to everyday life.
Originating in Sydney, Australia, "bills" has become a beloved all-day dining destination. From March 10 (Monday) to April 6 (Sunday), 2025, select locations will celebrate spring with a unique "Hanami at bills" experience, allowing guests to enjoy cherry blossoms indoors while savoring spring-themed beverages and baked goods.
Gaia Oliva, a premium Turkish olive oil brand, is expanding its presence in Japan, introducing the rich flavors of Aegean olive oils to Japanese cuisine. Having participated in FOODEX JAPAN three times, Director of Sales Operations Nilufer Koray Atalan shares her experiences exploring Japanese food culture and how Gaia Oliva’s oils enhance traditional dishes.
In an exclusive interview with Mr. Turkmen TÜRKMENOĞLU, Chairman of Mateks, we delved into the company’s unwavering focus on product development, which has been honed over 60 years and four generations, alongside its strategic vision for the future.
Foodex Japan 2025 was held at Tokyo Big Sight from March 11 to 14. This exhibition is one of Asia's largest comprehensive food and beverage showcases featuring Japanese and international products.
Japan's food market is currently valued at approximately 80 trillion yen, displaying yearly fluctuations while maintaining a steady demand. Consumer expectations for safety and quality are particularly high.
In December of last year, the Eastern Black Sea Exporters Association (DKİB) hosted a three-day event to celebrate the 100th anniversary of Turkish tea culture and the century-long diplomatic relations between Japan and Türkiye. The event highlighted Turkish tea's rich tradition, unique charm, and distinctive flavor.
In December of last year, the Eastern Black Sea Exporters Association (DKİB) hosted a three-day event to celebrate the 100th anniversary of Turkish tea culture and the century-long diplomatic relations between Japan and Türkiye. The event highlighted Turkish tea's rich tradition, unique charm, and distinctive flavor.
This spring, the beloved musical masterpiece that has captivated audiences for over 20 years will grace Japanese screens as the film “WICKED: The Two Witches," is filled with music and magic. To commemorate this, The Prince Gallery Tokyo Kioicho will provide an immersive experience of the contrasting story of Elphaba and Glinda through a unique blend of stay plans, afternoon teas, and cocktails.
How does a former band member turned izakaya cook become the Chef for the Consul General of Japan in Istanbul? Yuji Tokita’s journey is one of passion, perseverance, and the art of balancing flavors across cultures. Discover his insights on cooking with Turkish ingredients, creating memorable dishes, and what genuine hospitality truly means.
In Part II, we will unveil the specifics of this opulent gastronomic tourism journey that merges pottery with exquisite cuisine.
"Gastronomy" refers to the enjoyment of exquisite food. A type of tourism combines this indulgence with sightseeing, allowing visitors to savor culinary delights while exploring the region's history and culture; this is known as "gastronomy tourism."
Fujita Kanko Inc. oversees over 30 hotels nationwide under the "WHG Hotels" brand, including three unique brands: Washington Hotel, Hotel Gracery, and Hotel Fujita. This year, WHG Hotels launched a breakfast fair named "Spice Up Your Morning," which aims to provide a breakfast experience that motivates early rising, ultimately improving guests’ daily experiences.
Delivering quality tea from selected farms to your teacup for 150 years, and continuing to do so in the future
We had the opportunity to interview Sumi Sakaguchi, President of Kampo Kitchen Co., Ltd., a trailblazer in medicinal cuisine. She has expanded her expertise beyond culinary arts to become a consultant and producer for various culinary programs and projects.
Enterprise Singapore, a Singapore government agency supporting the development of Singaporean companies, the Singapore Food Manufacturers' Association (SFMA), and Meidi-Ya, a supermarket that stocks imported foods, are collaborating to hold the second Singapore Fair in 2024.
The Diners Club France Patisserie Week is not just a pastry festival, it's a unique experience. Since 2021, it has been held at Western-style pastry shops and hotels nationwide, offering a tantalizing array of French pastries.
The Shinobazu Brewery Lovers Lamb holds the record for Japan's highest lamb chops sales. This restaurant, located in Ueno, an old town area, constantly challenges itself and aims to create a happier local community with its shining presence.
Located just an hour outside of Tokyo in Ami-machi, Ibaraki, lies the calming site of Tree House Bonsai. Tree House Bonsai is unique as it is the only Western-owned bonsai garden in Japan.
In February, the Ibaraki Prefectural Government organized the "One-Day Ibaraki Fun Tour" for Tokyo's expatriates. This tour is part of the Ibaraki PR promotion project, which introduces Ibaraki's attractions to hotel concierges.
Bodegas Estefania, established in 1999, is one of Spain's most distinguished wineries. It is helmed by Raul Pérez, a renowned "genius brewer" in the wine industry.
The Turkish Pavilion has been increasing its presence at Foodex Japan each year. This year, 2024, marks the 100th anniversary of diplomatic relations between Turkiye and Japan. The exhibition saw over 50 Turkish companies participate. We had the pleasure of speaking with Tuba Yılmaz, the founder of Gaia Oliva, one of the most prominent exhibitors at the Turkish Pavilion.
Eel (Unagi) is an ingredient that is said to be essential to Japanese food culture. “Glaze-grilled eel,” known as “Kabayaki,” also represents Japanese food culture. Japanese people started to eat eel during the Jomon period.
ZAS, a trading company specializing in Spain, will hold a comprehensive exhibition of Spanish wine and gourmet food under the "Spanish Summer" theme on April 16th (Tuesday) at the Tsukishima Spain Club.
How Masako Shimokawa’s goal to spread awareness on the wellness of vegan food has created more opportunities for those with dietary restrictions.
How Masako Shimokawa’s goal to spread awareness on the wellness of vegan food has created more opportunities for those with dietary restrictions.
At the venue, 22 types of sake were available for tasting, including 11 GI Shinano Omachi-certified sake and 11 GI Nagano-certified sake.
Ibaraki Prefectural Government will host the “One-Day Ibaraki Fun Tour” to increase the flow of foreign tourists to the prefecture, inviting “expats” living in the Tokyo Metropolitan area.
The five-star “Bonsai & Champagne Night” event in The Peninsula Tokyo hotel celebrated the evening of November 2, 2023 with the aristocratic creations and their caretakers from “Tree House Bonsai”, visiting from the countryside of Ami, Ibaraki, not far north of Tokyo. "Volfas Engelman” brewery, founded in 1853, proudly celebrates its 170th anniversary this year.
"Volfas Engelman” brewery, founded in 1853, proudly celebrates its 170th anniversary this year. At the moment, “Volfas Engelman” exports its diverse product range to 34 countries worldwide, including Japan.
Cultivation and sale of the "HIME BERRY" Japanese variety of strawberry started in Nepal in 2015. Nanami Wakayama, known locally as Ichigo-chan, is working to create a sustainable agribusiness in Nepal that will help the local economy and create jobs.
Walk a few minutes east along Kiyosubashi Avenue from Kiyosumi Station. un deux is there, on the first floor of the East Commons Kiyosumi Shirakawa Front Tower, on the near right corner of the Mitsume crossroad.
Nara, Cradle of Kampo, Medicinal Herbs, and the History and Culture of Health
Gentle is serving Tropical Afternoon Tea until August 31, 2021.
Hirata's forte is the development of sweets that are delicious, visually beautiful, and can be eaten with peace of mind. Her award-winning recipe was unveiled in the Cabinet Secretariat dining hall on Christmas Day, 2020.
Presenting you 5 industrial sectors through virtual exhibition in one platform where you will be able to experience from the comfort of your home or office.
Is Mr. Shimokawa an educator or company owner? Or is he an author and artist? He’s a man of many parts, including being the manager of eight restaurants and bar, particularly ramen noodle restaurants, in prime locations in Tokyo.
Under the supervision of “Meat Free Monday All Japan,” the world's first BOSAI FOODS of VEGAN “V-Aid Bread”, has been created.
The 3rd Recipe Audition was held as an event stage in HCJ 2020 at Makuhari Messe on February 19, 2020.
Original brand sake "Asagi" debut from Prince Hotel. Their original mineral water is being used as the ingredient of this sake and it can be enjoyed hot, cold, at any temperature that you wish.
HOTEL CHINZANSO TOKYO offers "Mushroom Fair" at their casual dining restaurant "THE BISTRO" starting from September 17, 2019.
Coffee Bean & Tea Leaf is introducing a new autumn limited flavor, Roast Chesnut Ice Blended (R) and Latte.
The Capitol Hotel Tokyu Tokyo offers 3 types of grape cocktails starting from Setember 1, 2019.
Coffee Bean & Tea Leaf is introducing a new limited flavor for this summer. Strawberry Cheesecake Ice Blended (R) Drink is available from July 26 to August 26, 2019.
"CRAFT SAKE WEEK at ROPPONGI HILLS 2019" is being held at Roppongi Hills Arena form April 19 - April 29, 2019.
Mr. Hidetsugu Muraki This is an interview series with one of the pioneers of Japanese gluten free item developer and producer, Mr. Muraki. The establishment of his company, Organic Foods Life, dates back to 2003.
Nakayama says, “Our mission is to provide high-grade tea at reasonably low prices.” Nakayama is the sixth generation of Nakayama-Kichishoen. Nakayama acquired HALAL certification in 2013.
The interior of “Where is a dog?” is a space surrounded by cat art. The character of the cafe comes from works of cat-related art that are symbols of healing. “Where is a dog?” is a cafe, but it is also a shop that sells items not stocked in chain stores.
WORLD BREAKFAST ALLDAY, a restaurant that serves breakfast from across the globe, is offering Polish breakfast plate from February 6th to April 1st, 2018.
Promotion event of "Premier Wakayama", was held at Hotel Chinzanso Tokyo on November 28, 2017.
Interviewing Hideki KUSUZAWA - CEO of Yamato Co. Ltd. Yumi ARIKAWA - Store Manager of Nagomi NATULURE
Interviewing Nozomi Jinguji, COO of eggcellent
Interviewing Daisuke Tsukahara, President of FALAFEL BROTHERS "healthy, active, and fullness"
Interviewing Takami SAITO, Owner of add or change "With the 'bright inner beauty & health care'"
From July 14 to September 30, 2017, Chef’s Live Kitchen will offer buffet menus using ingredients from Hokkaido.
Interviewing Raw Food Chef, Mimi SAIDA.
Interviewing Mr. Shinju Takahashi, Owner of Galette Stand.
Illuminating work of J-FOODS on Japanese traditional food and Nippon Quality. Organization for the Promotion of J-FOODS Corporation -President, Fumie YAMAZAKI
Exploring the Japanese gluten-free market with Nobuaki MIYATA, President of DAYS FACTORY Co., Ltd
Naoko Nishimura, Owner of "Trueberry"
Interview with Akihiro NONAKA
The U.S. Grains Council develops export markets for U.S. barley, corn, grain sorghum and related products, including ethanol and distiller's dried grains with solubles (DDGS).
Interview with Ms. Kurumi, Owner Patissier of Greedy Raw Sweets Daikanyama
Conrad Tokyo serves “super food” menus for self-medication at all of their restaurants for 2 months during the summer period from July 1st to August 31st, 2016.
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.
Introducing 3 bars in Tokyo: Bar Avanti in Ginza, Mixology Heritage in Uchisaiwaicho, and Bar & Cafe Camellia in Marunouchi.
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.
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.
