[Tablecloth Co., Ltd.] “byFood.com,” a gourmet platform for foreigners visiting Japan, starts selling Japanese Soba Noodles limited experience at Tsuta
Table Cloth Co., Ltd. Press release: March 20, 2025 Gourmet platform for foreign visitors to Japan “byFood.com” starts selling Japanese Soba Noodles limited experience at Tsuta Contribute to the community with inbound & gastronomy!
https://prcdn.freetls.fastly.net/release_image/66108/59/66108-59-f58066a80f1e89c0780d8676b90278b3-650×450.png Tablecloth Co., Ltd. (Headquarters: Shibuya-ku, Tokyo; CEO Kaoru Joho, COO Toso Serkan), which operates the gourmet platform “byFood.com” that specializes in Japanese food and contributes to society for foreign visitors to Japan, has announced the opening of “Japanese Soba Noodles,” one of Japan’s leading ramen restaurants. In collaboration with Tsuta no Oto Co., Ltd. (Headquarters: Setagaya-ku, Tokyo, Representative: Yuka Asakura), we have started selling special food experiences for foreign visitors to Japan. Background and purpose of collaboration At byFood.com, ramen experiences for foreign visitors to Japan are particularly popular, and ramen-related content is a major pillar of sales. Under these circumstances, we were looking for collaboration with one of Japan’s leading stores, aiming to further expand and differentiate our products. On the other hand, at Japanese Soba Noodles Tsuta, about 80% of the daytime business is made up of foreign visitors to Japan, so they were considering measures to help customers gain a deeper understanding of the brand’s value and the craftsmen’s commitment, which cannot be conveyed through the store alone. These needs met, and we decided to jointly develop this limited experience. Contents of the experience This special experience provides an opportunity to experience more than just a dining experience through the globally recognized genre of ramen; it also provides an opportunity to experience the craftsmanship, ingredient selection, and story behind the fusion of tradition and innovation.
https://prcdn.freetls.fastly.net/release_image/66108/59/66108-59-76d1bef370485b7c3c28734c05c9f0c4-3600×2400.jpg 1. Dialogue session You can listen to the philosophy of the late founder, Yuki Onishi, and his thoughts on making ramen. 2. Visit the preparation process Observe the noodle making process and preparation. You can feel the dedication of Tsuta to your skin. 3. Special Tasting Experience We will compare the taste of noodles made with carefully selected wheat (we call it “Ginmugi” at Tsuta), compare and blend two types of soups, taste two types of sauces, and sample topping sauces. 4. Ramen tasting Finally, try Tsuta’s special ramen. Product page: Ramen Tasting at Japanese Soba Noodles Tsuta (Shibuya) Future developments This experience will be sold exclusively through “byFood.com” and will be offered primarily to foreign visitors to Japan. Furthermore, we will develop B2B sales for travel agencies and reach more tourists. Through this initiative, we hope that foreign visitors to Japan will deepen their understanding of Japan’s food culture, and at the same time, experience regional characteristics and food diversity, giving them an opportunity to explore different regions and food cultures on their next trip to Japan. In addition, word of mouth from foreign visitors to Japan and communication on SNS will generate new tourism demand and increase the brand value of the region.We aim to go beyond the framework of a tourist destination and create a new economic zone centered on sustainable regional
revitalization and food culture. About Japanese Soba Noodles Tsuta Founded in 2012 in Sugamo, Tokyo. In 2016, we became the first ramen restaurant to receive one star from the world-famous gourmet guide. Since then, it has held this honor for four consecutive years. We are particular about using no chemical seasonings, and serve dishes that bring out the full flavor of carefully selected ingredients, such as special noodles made with domestically produced wheat, Aomori Shamolok, whole chicken from Amakusa Daio, and Kagoshima Prefecture bonito flakes shaved daily in-house. With the mission of spreading Japan’s “UMAMI culture” to the world, we have expanded to Singapore, Thailand, and New York. We moved to Yoyogi Uehara in 2019, restarted under a new system in December 2022, and are making further progress. Address: Frontier Yoyogi Uehara B1, 3-2-4 Nishihara, Shibuya-ku, Tokyo Business hours: Lunch 11:00-15:00 / Dinner 17:30-22:00 *Membership only Regular holidays: Daytime Irregular holidays / Nighttime Sunday, Monday, Tuesday Phone number: 03-6416-8620 Access: 2 minutes walk from Odakyu/Tokyo Metro Yoyogi-Uehara Station https://www.tsuta79.tokyo/ About ByFood.com
https://img.youtube.com/vi/zP22eqK7hsw/sddefault.jpg
https://www.youtube.com/watch?v=zP22eqK7hsw “byFood.com” is a food-specific and social contribution platform for foreign visitors to Japan that promotes gastronomy tourism through Japan’s unique gourmet and food culture experiences. We provide all-in-one support for gourmet food in Japan, including a media site that disseminates information on Japanese food culture in English before a trip, an OTA site where you can make reservations for food experiences and restaurants during your trip, and an e-commerce site where you can purchase Japanese food after returning home. Furthermore, as a contribution to the SDGs, for every reservation and order, we deliver 10 school lunches to children in developing countries. Since our founding, we have supported approximately 700,000 meals (as of the end of February 2025) and aim to become a bridge connecting Japan and the world through food. ▶︎Service site: https://www.byfood.com/ ▶︎YouTube Channel: https://www.youtube.com/channel/@JapanbyFood ＜Company Profile＞ Company name: Tablecross inc. Representative: Representative Director and CEO Kaoru Joho / Director and COO Toso Serkan Address: Link Square Shinjuku Wework 16th floor, 5-27-5 Sendagaya, Shibuya-ku, Tokyo https://tablecross.com/ja/
This article was partly generated by AI. Some links may contain Ads. Press Release-Informed Article.