• FEATURE

Promoting the Japanese Traditional Food “Tofu” to the Whole World

  • May 2022
  • GLOBAL KITCHEN

GLOBAL KITCHEN SERIES NO.10 - Estonia

  • May 2022
  • FEATURE

It’s Time to Try Something New Potato Chips!

  • May 2022
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 & Trends

“un deux”, the patisserie for naturalist nutritious sweets, rooted in the community

  • delicious Japan

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.

  • From the Editor

Tourism is Starting to Move Towards the Post-COVID Era at Last

  • delicious Japan
  • May 2022
  • Vol. 14

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

Special Report: Find the True Dynamism of Spices and Herbs

  • delicious Japan
  • May 2022
  • Vol. 14

The Spice and Herb special culinary event took place on February 15th (Tuesday) at 10:30-16:00 on its own stage at the “50th International Hotel and Restaurant Show” at Tokyo Big Site.

  • Feature

Tourism is Starting to Move Towards the Post-COVID Era at Last

  • delicious Japan
  • May 2022
  • Vol. 14

Since 2015, the World Forum on Gastronomy Tourism, organized by the UN World Tourism Organization (UNWTO), has taken place in selected cities around the world.

  • Feature

The Ministry of Agriculture, Forestry and Fisheries is Creating a Certification System for Vegetarian and Vegan

  • delicious Japan
  • May 2022
  • Vol. 14

These days, vegetarian and vegan are a global food trend.

  • Feature

Promoting the Japanese Traditional Food “Tofu” to the Whole World

  • delicious Japan
  • May 2022
  • Vol. 14

The number of tofu shops in Japan peaked in 1960 at 50,000, but now there are only 5,304 of them.

  • Feature

Global Kitchen Series No.10 - Estonia

  • delicious Japan
  • May 2022
  • Vol. 14

Hungary has an excellent geographical and climate conditions, nearly two thirds of our land is suitable for agricultural production.

  • Feature

It’s Time to Try Something New Potato Chips!

  • delicious Japan
  • May 2022
  • Vol. 14

We talked to Kaido Höövelson, president of Japanese corporation, who is also a former sumo wrestler (rikishi) and an active politician in Estonia.

  • From the Editor

The 3rd EXPAT EXPO TOKYO will Take Place in November

  • delicious Japan
  • May 2022
  • Vol. 14

This is an EXPO for international residents and employers of foreign residents in Japan.

  • Hotel Story

Hotel Century Southern Tower

  • delicious Japan
  • May 2022
  • Vol. 14

Enjoy relaxing omotenashi and food for all your senses, at a superb location with views over the streets of Tokyo

  • 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.

What's New

August 1, 2022
NEWS & TRENDS: “un deux”, the patisserie for naturalist nutritious sweets, rooted in the community
May 24, 2022
FROM THE EDITOR: Tourism is Starting to Move Towards the Post-COVID Era at Last
FEATURE: Special Report: Find the True Dynamism of Spices and Herbs
FEATURE: Tourism is Starting to Move Towards the Post-COVID Era at Last
FEATURE: The Ministry of Agriculture, Forestry and Fisheries is Creating a Certification System for Vegetarian and Vegan
FEATURE: Promoting the Japanese Traditional Food “Tofu” to the Whole World
FEATURE: Global Kitchen Series No.10 - Estonia
FEATURE: It’s Time to Try Something New Potato Chips!
FEATURE: The 3rd EXPAT EXPO TOKYO will Take Place in November
HOTEL STORY: Hotel Century Southern Tower
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. 14

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