May is a season filled with the aroma of delicious food, and in such a wonderful time, you’re sure to crave special Japanese flavors. In 2015, we take you into the world of “Delicious University.” From Thursday, May 28 to Tuesday, June 2, visit the event area on the 11th floor of Shinjuku Takashimaya, where 34 Japanese universities have been specially invited to showcase delicious foods developed by university professors and students. Get ready for a non-stop culinary experience—Are you prepared for this storm of flavors?
Step Into Shinjuku Takashimaya
Since opening in 1996, Shinjuku Takashimaya has been a comprehensive department store integrating shopping, gourmet food, and entertainment. It gathers world-class brands and showcases the latest trends in Japanese culture. The 8th “Delicious University” exhibition has come to the historic yet trendsetting Shinjuku Takashimaya, impressing visitors while also highlighting the department store’s corporate philosophy of “timeless innovation.”
Food at Shinjuku Takashimaya
The elegant environment of the event area on the 11th floor of Shinjuku Takashimaya blends harmoniously with a variety of delectable cuisines, making your mouth water. Let us give you a sneak preview:
【The University of Tokyo – Courage x100】
The University of Tokyo presents a summer-inspired drink—Courage x100. 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 phytoplankton, helping to regulate bodily functions after outdoor exercise.
【Waseda University – The One-Meal Philosophy】
Waseda University’s brand of white rice utilizes advanced “soft steam” technology to fully retain the nutrients of the grains. It cooks into fragrant, sweet, and delicious rice in no time, with a delicate and soft texture, as well as a delightful taste.
【Shinshu University – Spring Seven Flavors of Shinshu】
The “Spring Seven Flavors of Shinshu” spice mix was originally developed by Associate Professor Matsushima from the Faculty of Agriculture at Shinshu University for venison dishes. True to the name “Seven Flavors of Shinshu,” it uses chili peppers and perilla from Yagumo Taro Farm, sesame from Kogane City, and yuzu from Tenryu Village—all local specialties of Nagano. This fruit-scented chili mix evokes thoughts of spring and is suitable for all kinds of meat dishes. Just a dash will awaken your appetite.
【Kansai University – Sweet Potato Warmth Bread】
Kansai University brings Sweet Potato Warmth Bread, which uses a generous amount of roasted sweet potato slices in its ingredients, and employs dashi broth to control the saltiness. 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】
Made using “Agaki Crane” wheat from Gunma Prefecture, the noodles are mixed with locally produced konjac powder and hijiki seaweed powder. Just the color of the noodles conjures images of Gunma. With elastic, chewy noodles paired with a seafood and pork bone broth, this creative pairing adds a splash of vibrancy to this traditional delicacy.
【Saga University – South African Vegetable Barafu】
South Africa is abundant in green vegetables. Barafu is a product developed and successfully vegetableized from the South African native plant “ice plant” by the Faculty of Agriculture at Saga University. Barafu has a slight salty taste and wins with its refreshing and light flavor. This summer, be sure to try this unique South African summer flavor.
More desserts and gourmet treats are also featured highlights of this event.
When faced with so many delicious choices, you can enjoy a “Delicious Chihaya Set Meal” (limited to 100 servings per day) at the special restaurant in the event area on the 11th floor of Shinjuku Takashimaya.
Main: nonmeta pork from Chiba University, Side: seaweed salad from the University of Tokyo, Rice: Waseda University’s One-Meal Philosophy, Sauce: Tajima grilled meat sauce from Kansai University, Salt: DunaSalt from the University of Tokyo. A touch of warmth and plate after plate of deliciousness accentuate the beautiful moments.
Even in the sweltering heat of summer, don’t forget to enjoy a refreshing glass of brewed sake. The meeting of various sake flavors, along with creative designs, results in classic masterpieces that are truly captivating.
Additionally, from May 29 to May 31, Shinjuku Takashimaya will invite professors from participating universities to hold a series of enriching “food” lectures.
Come for an encounter between food and culture—at Shinjuku Takashimaya !