Tokyo Tokyo Delicious Museum 2025: A Gourmet Celebration of Culinary Culture and Global Hospitality

From May 16 to May 18, 2025, Tokyo welcomed food lovers from across Japan and around the globe to Ariake for the fourth edition of the Tokyo Tokyo Delicious Museum, a large-scale gourmet festival designed to showcase the capital’s world-class cuisine. Organized by the Tokyo Tokyo Delicious Museum Executive Committee in collaboration with the Tokyo Metropolitan Government, the three-day celebration was more than just a tasting event; it was a full-bodied cultural experience that brought together tradition, innovation, and international hospitality.

Official Opening Ceremony

The festival officially kicked off with a morning opening ceremony on May 16, featuring a greeting message from Tokyo Governor Yuriko Koike, delivered on her behalf by Tokyo Vice Governor Akiko Matsumoto, who also provided the official opening remarks. The ceremony also included the unveiling of the Tokyo Tourism Ambassadors, each a culinary luminary helping to spread Tokyo’s food culture globally.

Governor Yuriko Koike’s Message (via Vice Governor Akiko Matsumoto): “This year, guests can once again enjoy not only traditional dishes like Edo-style sushi—rooted in Edo-period culture—but also a wide variety of flavors from across Japan and around the world. From plant-based cuisine and gluten-free options to international delicacies, the lineup reflects the growing richness of Tokyo’s ever-evolving culinary landscape.”

Tokyo’s Culinary Experience Organized into Three Unique Zones

The 2025 edition was creatively divided into three themed areas, each offering a distinctive culinary experience:

The Edo Zone: Celebrated Tokyo’s rich culinary heritage with timeless dishes such as sushi, grilled unagi (eel), tempura, and soba, giving visitors a taste of traditional Edo-era flavors.
The Food Journey Zone: Presented a gastronomic tour of Japan, highlighting regional specialties and providing guests a one-stop opportunity to explore the nation’s diverse cuisines.
The Tokyo Delicious Zone: Featured the latest trending gourmet offerings from the capital, including restaurants often fully-booked or hard to access, showcasing the forefront of Tokyo’s contemporary dining scene.

Across all three zones, guests delighted in standout dishes and unique flavors. The ability to casually sample creations from high-end restaurants in an open, festive setting made this event especially popular. Social media buzzed with praise, reflecting the accessibility and excitement that defined the entire weekend.

Live Performances and Entertainment

This year’s event featured two dedicated performance stages showcasing a vibrant variety of live acts, including jazz, classical, and dynamic musical performances that energized the entire venue and added to the festival’s inclusive, celebratory vibe.

Sushi-Making and Cultural Workshops

A major highlight was the immersive sushi-making workshop, where guests learned directly from sushi masters, including a chef with over 30 years of experience and a former head chef of a top Tokyo establishment. With interpreters and English-speaking staff on hand, international guests were able to fully enjoy and participate in the cultural experience.

Workshop reservations opened in late February and were highly sought after. Guests not only learned to prepare sushi but also enjoyed tasting their handmade creations—an unforgettable souvenir of their time in Tokyo.

Celebrating Japanese Sake and Shochu

Following the December 2024 UNESCO designation of the Sales of Sake and Shochu as an Intangible Cultural Heritage, the festival featured a special booth with a curated selection of Japanese sake and shochu for purchase, inviting attendees to explore another dimension of Japan’s culinary legacy.

Culinary Ambassadors Share Their Vision

Several prominent chefs and culinary leaders attended the event as Tokyo Tourism Ambassadors, each voicing their passion for sharing Tokyo’s food culture with the world:

Mr. SUZUKI Yahei, Owner and Chef of Piatto Suzuki: “Even in a small way, I hope to contribute to sharing Tokyo’s culinary culture with people in Japan and abroad.”
Mr. SEKIYA Kenichiro, Executive Chef of Château Restaurant Joël Robuchon: “In a city like Tokyo, where tradition and innovation coexist, I hope to help convey the beauty of its culinary culture to the world.”
Mr. CHEN Kentaro, Executive Chef of Shisen Hanten: “Through Tokyo-style Sichuan cuisine, I hope to introduce the unique delights of Tokyo’s food culture to audiences in Japan and abroad.”
Mr. NONAGA Kimio, Chef of Nihonbashi Yukari: “I hope to continue sharing Tokyo’s exceptional ingredients and the traditions of Japanese culinary culture to the world.”

Organizers Reflect on the Festival’s Impact

In an exclusive interview, Mr. Norihiro Murano, Director for Planning and Coordination, Tourism Division, Bureau of Industrial and Labor Affairs, emphasized that the event supports Tokyo’s broader tourism mission:

“By refining and showcasing Tokyo’s many cultural assets—including cuisine, the arts, Edo-period heritage, anime, and natural beauty—the city aims to attract a wide variety of tourists,” said Murano.

According to event organizers, the Delicious Museum was designed to promote Tokyo’s rich culinary landscape and encourage visitors to experience it in person. Participating restaurants were chosen through an open call, reflecting the inclusivity and diversity of the city’s food scene.

A Culinary Future Rooted in Culture and Innovation

With interactive activities, inclusive programming, and deep cultural value, the Tokyo Tokyo Delicious Museum positions itself as a global gastronomic destination event. As Tokyo continues to blend tradition with innovation, this festival celebrates both the legacy and future of its vibrant food culture.

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Whether you’re a seasoned gourmand or a curious traveler, the Tokyo Tokyo Delicious Museum proves that Tokyo is not just a food city—it is a global culinary capital on a mission to share its flavors with the world.