Vol. 11 / October, 2020


Learn about sake
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Learn about shochu / awamori
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GENTLE -Two Different Spaces within One Restaurant-

Feel the concept of "just five degrees higher than usual". Enjoy the decor, the background music, the service, and everything else, not just the food. Read more »

Exclusive Interview:
Coleman Griffin

Ometenashi is an opportunity to experience something special. Whether it be sadou, kaiseki ryori or omiokuri. These types of experiences are unique to Japan and are the essence of omotenashi. Read more »

Japan Sake and Shochu Information Center

A wide variety of sake including Daiginjoshu, Junmai Daiginjo-shu, and Junmaishu can be enjoyed in addition to imo (sweet potato)/mugi (barley)/kome (rice)/kokutou (black sugar) honkaku shochu, awamori, and fruit liqueur from across Japan.  Read more »

COVID-19 Transforms the Value of Food and Food Business Models

There is now a trend towards the unbundling of restaurant functions that have been clustered in one place until now.  Read more »

Vol. 10 / May, 2020

Enjoy the Gentle Experience

Gentle occupies two levels, with an Italian restaurant and bar on the 1st floor, and a sushi bar on the B1 level. It has a menu that lets people with diverse dietary habits enjoy dining together, and it greets its diners with features to excite and delight them. Read more »

Finger Foods
The World of Bite-Sized Art

Finger foods are bite-sized dishes that easy to pick up. Called bite-sized works of art, edible gems, and the like, they can take forms ranging from hors d’oeuvres to desserts. Read more »

Burgers Made With True Spirits

Brozers', a gourmet burger specialist restaurant, was founded in 2000 in Nihonbashi Ningyocho, in Tokyo's historic Shitamachi area. We asked the owner, Mr. Kitaura, about the secrets to its success and popularity. Read more »

Thai Food Entertainment

Thai restaurant Gapao is the place to try all kinds of real Thai food, prepared by Thai chefs. It has three smart-casual branches in Aoyama, Ebisu, and Shibuya. We talked to Mr. Tomoya Takahashi, who is the overall manager, as well as a DJ. Read more »

Saido Becomes the World's Top-rated Vegan Restaurant

Saido, a vegan restaurant tucked away in Jiyugaoka, has been picked as the worldwide No.1 in the “Best Vegan Restaurant Ranking” of over 110,000 restaurants on Happycow, the restaurant information website most used by the world’s vegans and vegetarians. Read more »

The Vegetarian Chef in the Spotlight

World Vegan Project Vol. 1, an event for enjoying the world’s finest vegan course meals, took place at Horizon Tokyo in February 2020. Gijs Kemmeren came specially from the Netherlands to Japan as guest chef. He found some time in his busy schedule to grant us an interview. Read more »

Discover the Potential

Interviewing Murat YAPICI, Chief Commercial COunsellor Turkish Embassy, Office of the Commercial Counsellor Read more »

Things that are delicious have to be beautiful

In 2019, Yukiko Sato of Vegan cuisiniere and her former Le Cordon Bleu Tokyo colleague Haruna Kawano formed Veganista Tokyo, a unit that creates vegan products. They use methods they developed at Le Cordon Bleu Tokyo to recreate current trends and future basic items as vegan products. Read more »

The Sparkling Winner of MissJapan Miss Sports 2020

Miss Erika Tanaka, who attends a university in Tokyo, has been picked as “Miss Japan Miss Sports” for 2020. The Miss Japan Contest began in 1950, and has taken place every year since, on the theme of “Aspiring to the true beauty of Japanese women”. Read more »


Delivery services are evolving with the expanding use of smartphones. Until now, “ordering in” has meant picking a meal from a delivery menu, which you already had on hand at your home or workplace, and calling the restaurant directly to place the order. Read more »

Vol. 9 / November, 2019

GENTLE -Italian & Sushi Bar with an evolved stance-

-Restaurant Review- Not to be overlooked would be a martini from the bar just alongside the entrance. I recommended the basement sushi bar for a quiet exploration of culinary artistry. GENTLE indeed. Read more »

AIN SOPH -Return To Your True Self

-Exclusive Interview- The ideal thing, I think, would be for universities to have class units teaching that kind of thing. I want that day to come quickly. Read more »


Italian cuisine and washoku have many points in common. First of all, Italy has four seasons, and its land is elongated from north to south and surrounded by sea.Read more »

Brown Rice Cafe
Organic Roasted Brown Rice Powder

With matcha lattes, smoothies with matcha, matcha-style cakes, and more, "matcha" is becoming a worldwide boom. What will be the next flavor to follow on from matcha?Read more »

Nurturing Spirit in Dew Rose

The secret behind the delicious flavor of Dew Rose, which is cultivated,manufactured, and marketed by Agarato, is the natural water of the Koza River basin in Wakayama Prefecture, a river famed for the purity of its water.Read more »

VEGAN NOODLES are getting noticed as a way to accomodate food diversity

Being reborn as "VEGAN NOODLES" on September 9th, 2019. It is earning the support of foreign visitors to Japan, who enjoy it as a midnight meal in hotels, or as a gift. We asked president Shimokawa of T's Restaurant about it.Read more »

Choice, Not Chance, Determines Destiny

The Fukushima nuclear reactor disaster, triggered by the Great East Japan Earthquake on March 11, 2011, prompted me to turn my attention to food safety, and made me notice how unhealthy I had been eating so far.Read more »


-Exclusive Interview- My future goal is to make Japan 100% organic. I would like to see a completely natural Japan with beautiful gardens. It’s an impossible vision, but that is the great horizon.Read more »


Kagawa Nutrition University was born from one woman with a dream that "all people may be healthy and happy". Her name was Aya Kagawa. In addition to being the founder of Kagawa Nutrition University, she was also the mother of nutrition science, who laid the foundations of modern nutrition in Japan.Read more »

Vol. 8 / May, 2019

Atsushi Kojima Chairman, Ganko Food Service Co., Ltd.

-Exclusive Interview- The wonder of Japanese culture is in the shifting of the four seasons. It’s Japanese culture to get close to nature and to unify with it. The arts derive from that, as well as haiku with its seasonal words.Read more »

-Carrying on the Spirit- The Originator of California Roll

-Exclusive Interview- The hospitality at Fukusuke Horikawa is characterized by providing diners with cuisine and service that will make a lasting impression on them, so they'll say "I'm glad we went to Fukusuke Horikawa".Read more »

Global Kitchen Series 5: AUSTRALIA

-Taste Australia is the national brand that represents the Australian horticulture industry and aims to support and drive demand for fresh produce through a range of activities in key export markets including Japan such as trade shows and retail marketing campaigns.Read more »

"Natural Food: Audition to Discover New Recipes"

The 47th International Hotel and Restaurant Show held from February 19th to 22nd, 2019 at Tokyo Big Sight presented the Second "Natural Food: Audition to Discover New Recipes" as one of its showcase events.Read more »

Food Diversity

From the editor Read more »

Vol. 7 / October, 2018

Offering vegan choices in Japanese food service

-Exclusive Interview- Our first goal is "Aspire to be a 100-year company!", by serving diversifying dietary culture and spreading new dietary culture through Japan. Personally, I came up on the sales side, so I value human ties and conciliation between people. Read more »

Yasuo Kumoda - the man who spread TOFU in the US

-Exclusive Interview- Yasuo Kumoda is the "tofu fool" who took tofu, which used to top the ranking of foods Ameericans hated, and spent over 20 years making it into a hit productRead more »

DARRYL CODY BRAILSFORD: The Story of the First American "Kurabito" at Watanabe Sake Brewery

-Exclusive Interview- YI have always been fascinated with Japanese culture, and its traditions of making Japanese Sake. However, I thought that I would never place myself intertwined in the production, let alone selling the sake we make outside Japan. Read more »

Global Kitchen Series 4: BELGIUM

We want to keep trying to get more products into the Japanese market. We have many sweets that are not yet known by the Japanese people. Read more »

Tokyo One Piece Tower is a Full-Time Attraction Theme Park

"ONE PIECE" is the story of the hero, Monkey. D. Luffy, who became a pirate, and his voyages with his crew. It's a popular work, with over 430 million volumes published worldwide, and the anime cartoon has also been broadcast in many countries. Read more »

Amuse Museum: Asakusa’s Hidden Gem

"ONE PIECE" is the story of the hero, Monkey. D. Luffy, who became a pirate, and his voyages with his crew. It's a popular work, with over 430 million volumes published worldwide, and the anime cartoon has also been broadcast in many countries. Read more »

"Humanization" - treating pets as Family Members / Interviewing Hisashi Ishiyama

"ONE PIECE" is the story of the hero, Monkey. D. Luffy, who became a pirate, and his voyages with his crew. It's a popular work, with over 430 million volumes published worldwide, and the anime cartoon has also been broadcast in many countries. Read more »

Vol. 6 / May, 2018

from the editor

Global Kitchen: Series3

There are kosher restrictions on food we cannot eat, like pork, dairy mixed with meat, and seafood. This is what is special about Israeli cuisines. Food is really a culture. Read more »

Restaurant Review: Kyoto Nijyōen Ginza 8-chome

-Restaurant Review- The joy of kaiseki-ryōri is that one leaves effortlessly elevated as the concerns of the day are laid aside and attention drawn to noticing artistry, seasonality, and ever finer points of aesthetic sensuous delight. Read more »


-Exclusive Interview- I want to establish one day a week as “vegetarian day” for the Japanese people. Read more »


The 46th International Hotel and Restaurant Show (February 20th-23rd, 2018, Tokyo Big Sight) presented “Natural Food: Audition to Discover New Recipes” as one of its showcase events. Read more »


Wonderful service, clean restaurants, perfect flavoring, visually delightful dishes, no tipping, just the right pricing, and food that's healthy even if you eat late at night. Read more »

Vol. 5 / December, 2017

Global Kitchen: Series2 -WINE & FOODS from NEW ZEALAND-

New Zealand has an abundance of ingredients. Looking at the food fairs of other countries you can see that they focus on proposing ideas for prepared dishes, but at New Zealand’s fairs we promote our ingredients first and foremost. Read more »


Be prepared for an energetic and dynamic 360 degree performance. Acrobats hang from the ceiling and dangle in midair in jawdropping feats of aerial artistry. Read more »

Bio C' Bon Japan: Ranging from Novelty to Nostalgia

The Bio c’ Bon concept was to create stores with a casual atmosphere that young people liked, and that approach resonated with us. Read more »

DECODING Japanese Food Trends from Trade Shows -Series 2-

The Bio c’ Bon concept was to create stores with a casual atmosphere that young people liked, and that approach resonated with us. Read more »

Natural Food -Audition to Discover New Recipes-

The Frontline of Promoting Inbound Tourism: The Night-Time Economy

From the editor Read more »

Vol. 4.5 / October, 2017

GEKKEIKAN -For Your Lifestyle Taste

Gekkeikan has won numerous Gold prizes at the “Japan Sake Awards”, which is hosted by the government (Brewing Society of Japan, independent administrative institution) and the only national competition for Shinshu, or the first batch of sake brewed that year. Read more »


Horaiya is a koji manufacturer and we have been implementing our traditional koji production method for over 100 years. We perfected this delicate koji fermentation production and developed products that express the value of our traditional koji. Read more »

Healthy & Delicious Konnyaku on Your Table

We want to preserve the tradition of konnyaku as one of Japan’s good old ingredients, while developing innovative konnyaku products that match modern needs. We see our most important mission as sharing the appeal of konnyaku products. Read more »

About "Marukome"

Fermented Condiments and Nihonshu (Japanese Sake)

Japan’s culture has grown up around rice cultivation, and rice has been a precious food. Every individual grain was thought to be a shelter for a god, and similarly, the ability to make sake was seen as a divine gift. Read more »

Traditional Japanese Ingredients to the World

The Japan’s Food Export Fair presents many traditional ingredients and processed items that are superfoods long eaten in Japan. Read more »

delicious Japan Sepecial Extra Edition -from the editor-

Vol. 4 / May, 2017

ANTI-AGING COOKING at Brasserie Le Rire

-Exclusive Interview- It's enjoyable time. It's fun to figure out things about cooking, even if it comes from thinking about cooking rather than actually doing it. COoking is always on my mind. Read more »

Has Japan's Organic Age Arrived at Last?

-Exclusive Interview- A conversation with President Yohei Shirakawa of Natural House, the pioneer of the organic market in Japan. Natural House, which manufactures and sells organic foods and cosmetics, now has 30 branches. Read more »

Global Kitchen: Series1

Polish traditional cuisine is based on various kinds of meat but also vegetables and fruits. Since autumn and winter in Poland are long, we have a lot of soups that warm us up during cold days. Read more »

DECODING Japanese Food Trends from Trade Shows

The rise in these trends is being spurred by the surge in visitors to Japan in the run-up to the 2020 Tokyo Olympics and the growing orientation towards health in the Japanese public. Read more »

Interveiw with Hiroshi Tajima, Executive Director of Washoku Japan

Japan’s dietary culture has grown up in close linkage with its annual festivals. Sharing the food that is the blessing of nature, and sharing time for food, deepens family and community ties. Read more »

Vol. 3 / October, 2016

Cooks Who Pass on Japan's Culinary Traditions

-Exclusive Interview- Japanese cuisine in the home is now getting less common. I want to increase the amount of Japanese cuisine in households. Read more »

Hitoshinaya -The Ultimate Food to Eat at the Doorway to the sky-

Hitoshinaya pursues the flavor of “dashi” stock, the foundation of washoku Japanese food. It produces cuisine that brings out the flavors of each season’s ingredients. Read more »

GLUTEN-FREE BOOM -in the Runup to the 2020 Tokyo Olympics-

Food trends that are attracting increasing attention now include gluten-free, vegan, superfood, organic, and environment-friendly produce. Read more »

Restaurant Review: Japanese Restaurant Horikawa

Food trends that are attracting increasing attention now include gluten-free, vegan, superfood, organic, and environment-friendly produce. Read more »


An introduction to popular department store basement floors, which have all kinds of Tokyo omiage (souvenirs) Read more »

Coffee Bean & Tea Leaf in Nihonbashi is the Place to Perch for a While

Tasted in this Los Angeles-style expansive space, the fine-foamed cappuccinos and lattes are superb. Single-origin coffee, which uses only beans from one plantation, with no mixing, delivers the flavor of a different growing region each day. Read more »

Exclusive Interview with the CEO of SUSHI ZANMAI

-Exclusive Interview- There is no distinction between work and leisure. Private and business are one and the same Read more »

TOKYO -A Gourmet Cluster-

-FROM THE EDITOR- TOKYO is a world-renowned city for excellent food. It is bursting with an endless variety of restaurants and shops. Read more »

Vol. 2 / May, 2016

Gluten-Free Moves in the Hotel Industry -Hotel Intercontinental Tokyo Bay-

-Exclusive Interview- Get Helhier With a "Healthful, Beautiful, and Fresh" Special Buffet Read more »

Gluten-Free Moves in the Hotel Industry -The Penninsula Tokyo-

-Exclusive Interview- "Naturally Peninsula" Strictly Adheres to its Own Principles and GuidelinesRead more »

A FOOD WONDERLAND -Explore the different regions of Japan at Foodex Japan 2016-

Ramen -Flavor of Japan, Skills of Japan- vol.2

-Exclusive Interview- Ramen, which crossed over to Japan from China, is now enjoying a boom in popularity as a Japanese national food, highly regarded by gourmets around the world. Read more »

Hochoshiki Ceremonial Carving

Regional Foods

Vol. 1 / October, 2015

Ganko Story -Experience the True Japan at Ganko-

Fukusuke Horikawa Chain
-The "Originator of California Roll"-

Ramen -Flavor of Japan, Skills of Japan-

-Exclusive Interview- Tsukasa Maejima, CEO of Setagaya Ramen Group Read more »

IZAKAYA Interview

Izakaya & Ramen
Favorite Dining Experiences of the Ordinary Japanese


-Exclusive Interview- I think nihonshu is the world’s most intricately flavored liquor. Read more »

Restaurant Review:
Asakusa Imahan

Vol. 0 / May, 2015

The Essense of Washoku

Tradition & Culture of Japanese Cuisine

-Exclusive Interview- Hiroshi Hagashima, the Goodwill Ambassador for Japanese Food Read more »

NIHONSHU –The art and history of Jaanese sake and Japanese culture-

Nihonshu, or Japanese sake, is Japan’s national drink, and the epitome of Japanese culture. Made from rice and water, the blessings of Japan’s land and climate, it is made in all parts of Japan, and is intimately interconnected with Japan’s unique beliefs, annual festivals, and way of life. Read more »

JAPANESE FAST FOOD "Takoyaki" -The culture of shared dish-

Exclusive Interview: Gindaco CEO Morio Sase Read more »

和食 Taste the natural flavors of the seasonal ingredients

The basis of washoku is that it is the meals of ordinary homes, forming a four-part set of rice, soup, side dishes, and pickles. Soup, side dishes, and pickles are served as complementary dishes to enhance enjoyment of rice as the staple food. Read more »