Professor Emeritus John Kotter of Harvard Business School has always harped on the same subject that “the job of a manager is in transformation”.
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Exclusive interview with Wayne M Shennen, Managing Director of RANGITOTO TOKYO, New Zealand Wine and Craft Sake Bar.
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Fuji Oil Group is driving Japan’s PBF market. In March, 15 companies came together to establish the Plant Based Lifestyle Lab, which aims to realize a sustainable society through plant-based foods.
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Kameda Seika Aims to Become a Global Food Company.
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Exclusive interview with Dora Veronika RUSZNAK, First Secretary, Agricultural Affairs, Embassy of Hungary Tokyo.
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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.
