May is a season filled with the aroma of delicious food. In such a wonderful time, you’re sure to crave special Japanese flavors. In 2015, we take you to the “Delicious University” on your taste buds. From May 28 (Thursday) to June 2 (Tuesday), visit the event area on the 11th floor of Shinjuku Takashimaya, where thirty-four Japanese universities present foods developed by university professors and students—letting the deliciousness never stop. Are you ready to welcome this storm of gourmet delights?
Step into Shinjuku Takashimaya
Opened in 1996, Shinjuku Takashimaya is a comprehensive department store that combines shopping, dining, and entertainment. It gathers world-class brands and showcases the latest trends in Japanese culture. The 8th “Delicious University” exhibition has come to the historically rich yet trend-forward Shinjuku Takashimaya, dazzling visitors while also reflecting the department store’s corporate philosophy of “timeless renewal.”
Food at Shinjuku Takashimaya
The elegant environment of the 11th-floor event area at Shinjuku Takashimaya blends seamlessly with a variety of unique flavors, making your mouth water. Let us give you a sneak peek:
[The University of Tokyo – Courage 100x]
The University of Tokyo presents a summer-inspired drink – Courage 100x. As a deep-sea water sports drink, it replenishes essential minerals lost during physical activity. It is also rich in natural beta-carotene extracted from the plant plankton Dunaliella, helping to regulate bodily functions after outdoor exercise.
[Waseda University – One-Meal Philosophy]
Waseda University’s brand of white rice uses advanced “soft steam” technology to fully retain the nutrients of the grains. It cooks into fragrant, delicious rice in no time, with a delicate, soft color and equally delightful texture.
[Shinshu University – Spring Shinshu Seven Flavors]
The “Spring Shinshu Seven Spice Mix” was originally developed by Associate Professor Matsushima from the Faculty of Agriculture at Shinshu University as a seven-flavor chili blend suitable for venison dishes. True to the name “Shinshu Seven Flavors,” it uses chili peppers and perilla from Goyouen Gorou Farm, sesame from Kogane City, and yuzu from Tenryu Village. This fruity-scented chili mix evokes thoughts of spring and complements various meat dishes, adding a touch that will surely whet your appetite.
[Kansai University – Sweet Potato Warm Bread]
Kansai University brings Sweet Potato Warm Bread, which uses a large amount of baked sweet potato slices in its ingredients and controls the saltiness of the bread with dashi stock. Rich in sticky protein essence, the bread is soft and fluffy, making it suitable for all ages. There are also options with red bean paste or cream filling.
[Kyoei Gakuen Maebashi International University – Joushu Tsukemen]
Using “Agaki Tsuru” wheat from Gunma Prefecture, mixed with locally produced konjac powder and hijiki seaweed powder. The color of the noodles alone evokes images of hijiki. With its elastic and chewy texture, paired with a seafood and pork bone broth, this creative combination makes this traditional delicacy even more vibrant.
[Saga University – South African Vegetable Barafu]
South Africa boasts an abundance of green vegetables. Barafu is a product developed through research by the Faculty of Agriculture at Saga University, successfully transforming the South African native plant “ice plant” into a vegetable form. Barafu has a slight salty taste and wins with its refreshing and light flavor. This summer, be sure to try this special South African summer flavor.
There are also more sweet treats that are highlights of this event.
With so many delicious options, when it’s hard to choose, you can enjoy a “Delicious Chihaya Set” (limited to 100 servings per day) at the special restaurant in the 11th-floor event area of Shinjuku Takashimaya.
Main: nonmeta pork from Chiba University, Side: seaweed salad from the University of Tokyo, Rice: one-meal philosophy from Waseda University, Sauce: Tajima grilled meat sauce from Kansai University, Salt: DunaSalt from the University of Tokyo. A touch of warmth, plate after plate of deliciousness, embellishing beautiful moments.
Even in the sweltering heat of summer, don’t forget to enjoy a refreshing glass of brewed sake. The encounter of various sake flavors combined with creative designs results in timeless classics—how could they not leave you longing?
Additionally, from May 29 to May 31, Shinjuku Takashimaya will invite professors from the participating universities to hold a series of enriching “food” lectures.
Come experience a rendezvous of food and culture—all at Shinjuku Takashimaya!