-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.
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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".
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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.
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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.
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With the growth in numbers of foreign travelers to Japan in recent years, "food diversity" has become a hot keyword in industries such as tourism, food manufacturing, and food service, as they look to deal with food tourism.
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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.
