• FEATURE

Will 2022 be the True “Year Zero” for Plant-based Food in Japan?

  • November 2021
  • GLOBAL KITCHEN

GLOBAL KITCHEN SERIES NO.9 - Hungary

  • November 2021
  • FEATURE

A Genuine Splash of New Zealand is Right Here in Tokyo

  • November 2021
Open hours of restaurants and facilities are subject to change due to the COVID-19 situation. Please check each website for the latest information.

Latest News

  • News

Nara and Wellness Tourism

  • delicious Japan
  • March 2, 2022

Nara, Cradle of Kampo, Medicinal Herbs, and the History and Culture of Health

  • From the Editor

Creating the Future of Food With Sustainable Transformation (SX) Management

  • delicious Japan
  • November 2021
  • Vol. 13

Professor Emeritus John Kotter of Harvard Business School has always harped on the same subject that “the job of a manager is in transformation”.

  • Feature

A Genuine Splash of New Zealand is Right Here in Tokyo

  • delicious Japan
  • November 2021
  • Vol. 13

Exclusive interview with Wayne M Shennen, Managing Director of RANGITOTO TOKYO, New Zealand Wine and Craft Sake Bar.

  • Feature

Will 2022 be the True “Year Zero” for Plant-based Food in Japan?

  • delicious Japan
  • November 2021
  • Vol. 13

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.

  • Feature

Kameda Seika Aims to Become a Global Food Company

  • delicious Japan
  • November 2021
  • Vol. 13

Kameda Seika Aims to Become a Global Food Company.

  • Global Kitchen

Global Kitchen Series No.9 - Hungary

  • delicious Japan
  • November 2021
  • Vol. 13

Exclusive interview with Dora Veronika RUSZNAK, First Secretary, Agricultural Affairs, Embassy of Hungary Tokyo.

  • Feature

Hotel Story: Grand Nikko Tokyo Daiba

  • delicious Japan
  • November 2021
  • Vol. 13

Yoshiyuki Douke, Executive Chef, Deputy Director of Food & Beverage Department and Ikuyo Takeuchi, Senior Manager, Front Guest Office, Concierge, Member of Les Clefs d’Or of Grand Nikko Tokyo Daiba.

  • From the Editor

The Coronavirus Crisis has Changed the Business and Value of Food

  • delicious Japan
  • March 2021
  • Vol. 12

In 2020, the explosive spread of the novel coronavirus shook the world. Covid-19 rocked Japan and the world, and has transformed the value of food and how we do business.

  • Hotel Series

Executive ChefThe Principle of Fluidity and Immutability

  • delicious Japan
  • March 2021
  • Vol. 12

Talking to The Capitol Hotel Tokyu's Executive Assistant General Manager, Toshinori Sogabe and Executive Concierge, Etsuko Higashide.

  • Feature

Japan Sake and Shochu Information Center

  • delicious Japan
  • October 2020
  • Vol. 11

The Japan Sake and Shochu Information Center allows people from around the world to learn and experience Japanese sake, honkaku shochu, and awamori.

  • Feature

Exclusive Interview: Coleman Griffin

  • delicious Japan
  • October 2020
  • Vol. 11

Many foreign chefs are pursuing their careers in Japan. We talked to young chef Coleman Griffin, who came to Japan in pursuit of that kind of great ambition.

What's New

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. 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