Picks and predictions from some of our favorite chefs

Picks and predictions from some of our favorite chefs

Chef Erik Bruner-Yang

Chef/Owner, Maketto and Providencia, Washington DC

Trends and Ingredients to Watch

The modern Asian food scene is about to embrace pandan and salted egg yolk in a big way! I’m also excited about high-quality block ice—using it to make dashi, as a garnish, and in cocktails and desserts. It’s such an underappreciated ingredient that deserves more attention.

Next Big Trend from Japan

I’m all about Kakigori (Japanese-style shaved ice). At my new concept, Providencia—a cocktail bar blending Taiwanese and El Salvadoran cultures—we love experimenting with different shaved ice flavors. Our current favorite is shaved ice seasoned with yuzu, coconut, strawberry, and guava, topped with a meringue shell, inspired by a Baked Alaska.

Current Kikkoman Obsession

This past year, I’ve been absolutely obsessed with ponzu, and Kikkoman® Lime Ponzu Seasoned Dressing & Sauce is on a whole different level! It brings a vibrant, tangy flavor that makes any recipe pop. I’ve also fallen in love all over again with Kikkoman® Soy Sauce. Adding just a touch to some of my Italian recipes makes an incredible difference—the umami boost is almost perplexing in the best way. That unexpected twist is exactly what I aim for when creating Wafu Italian dishes.

Chef Robbie Felice

Chef/Owner, pastaRAMEN, L.A., Miami, New York, Seattle and Montclair, NJ
Viaggio, Wayne, NJ
Osteria Crescendo, Westwood, NJ

Trends to Watch

Once again, I’m going with Wafu Italian cuisine— this trend keeps growing, and I’m thrilled to be at the heart of it. More broadly, Japanese influences, fun dining experiences, playful food, clean labels, sustainability, fresh ingredients, and even healthier options are some of the trends I’m most excited about for 2025!

Next Big Trend from Japan

Japanese influences will continue to dominate cuisines across the board in 2025. Social media is driving many of these food trends, including those inspired by Japanese cuisine. Japanese ingredients, techniques, presentation styles, and menu items that deliver the wow factor and are highly shareable will reach new heights. The integration of these elements is giving people more reasons than ever to share their experiences online.

Current Kikkoman Obsession

This past year, I’ve been absolutely obsessed with ponzu, and Kikkoman® Lime Ponzu Seasoned Dressing & Sauce is on a whole different level! It brings a vibrant, tangy flavor that makes any recipe pop. I’ve also fallen in love all over again with Kikkoman® Soy Sauce. Adding just a touch to some of my Italian recipes makes an incredible difference—the umami boost is almost perplexing in the best way. That unexpected twist is exactly what I aim for when creating Wafu Italian dishes.

Chef Shota Nakajima

Chef/owner, Taku, Seattle, WA

Current Kikkoman Obsession

This past year, I’ve been absolutely obsessed with ponzu, and Kikkoman® Lime Ponzu Seasoned Dressing & Sauce is on a whole different level! It brings a vibrant, tangy flavor that makes any recipe pop. I’ve also fallen in love all over again with Kikkoman® Soy Sauce. Adding just a touch to some of my Italian recipes makes an incredible difference—the umami boost is almost perplexing in the best way. That unexpected twist is exactly what I aim for when creating Wafu Italian dishes.

Next Big Trend from Japan

Handrolls are definitely on the rise. They’re the perfect snack—simple, fresh, and satisfying without the cost or time commitment of a full sushi experience. I think we’ll see dedicated handroll spots popping up everywhere, offering a quick and high-quality dining option.

Current Kikkoman Obsession

Kikkoman® Tamari Soy Sauce has been a total game-changer for me. It’s rich, clean, and packed with deep umami flavor. Plus, since it’s gluten-free, it’s perfect for more inclusive recipes. I use it in everything from marinades to finishing sauces—it’s incredibly versatile and enhances any dish effortlessly.