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FOODSERVICE TRENDS FORECAST, 2025


Picks and predictions from some of our favorite chefs

At the end of every year, we ask members of the Kikkoman Kitchen Cabinet, our inner circle of leading-edge chefs and operators, to weigh in on the foodservice trends and ingredients they’re expecting to go big in the year ahead. In 2025, they’re excited to see how Asian—and especially Japanese—foods, flavors and ingredients are sparking menu creativity on menus from fast food to fine dining. From pandan, ube, calamansi, and salted egg yolk to Japanese favorites like takoyaki and kakigori, these are 25 trends to watch for in 2025.



Erik-Bruner-Yang

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.



Robbie-Felice

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.



Shota Nakajima 600×600

Chef Shota Nakajima

Chef/owner, Taku, Seattle, WA

Trends to Watch

I’m seeing a major shift toward elevated comfort food—transforming simple, nostalgic dishes into refined, high-end experiences. Think of a classic donburi reinvented with premium ingredients and artful presentation. Diners are looking for food that feels familiar yet exciting and elevated.

Another trend is simplicity and speed. People are craving efficient, no-fuss dining experiences that deliver high-quality food. Concepts like handroll bars or karaage joints are perfect examples—casual, fast-service spots offering delicious, approachable meals.

As for ingredients, sansho peppercorn is the one to watch. This bold and versatile spice, with its citrusy punch and subtle numbing effect, is a game-changer. I love using it to elevate teriyaki glazes, vinaigrettes, or as a finishing touch on fried chicken to add an unexpected kick.

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.



Diego Ng 600×600

Chef Diego Ng

Chef/Co-owner, Temple Street Eatery, Fort Lauderdale, FL

Trends to Watch

The rise of Southeast Asian cuisine—Indonesian, Filipino, Burmese, Malaysian, and more—is something to keep an eye on. I’m particularly fascinated by the fermentation and pickling techniques these cultures use to elevate flavors. Ingredients like calamansi citrus and ube are becoming more prominent, and I’m excited to incorporate them into my cooking. Lately, I’ve been making a citrus calamansi soy ginger dressing (using Kikkoman® Tamari Soy Sauce, of course!) for salads and dumplings—it’s absolutely delicious. 

Another exciting trend is the growing fusion of Asian and Latin cuisines, like Peruvian Nikkei (Japanese-influenced) and Chifa (Cantonese-influenced) cooking. The continued popularity of Asian-Latin food has inspired me to dive deeper into my own Chino-Latino style of cooking, blending my Chinese and Venezuelan heritage.

Next Big Trend from Japan

Handheld Japanese-style street food is definitely on the rise, especially as people seek more affordable and convenient dining options. Dishes like Musubi, Onigiri, and Katsu Sandos are becoming increasingly popular, and I’ve personally seen a surge in sales of these items at my locations. These simple yet umami-packed options are perfect for eating on the go and delivering big flavors in a compact form. 

Current Kikkoman Obsession

Kikkoman® Kotteri Mirin is my go-to ingredient right now! It adds a subtle sweetness that enhances everything from broths to glazes and even hearty stews. It’s incredibly versatile and always brings that extra layer of depth to my dishes—an absolute winner in my kitchen.



Lon-Symensma

Chef Lon Symensma

Chef/Owner, ChoLon, Denver, CO

Trends to Watch

I’m thrilled about the growing popularity of family-style dining—and it’s clear that guests are equally excited. We’re seeing a significant shift in what guests truly enjoy, with the concept of sharing and tasting multiple dishes during a single dining experience becoming more popular. At ChoLon, we’ve fully embraced this trend, especially for larger parties. We’ve introduced pre-set menus featuring multiple shareable dishes for the entire group. This not only enhances the dining experience but also requires less staff to execute, which can help address rising labor costs.

Another trend I foresee is the move toward simpler menu descriptions. Clear and straightforward language makes for a more comfortable dining experience, and we always aim to deliver that. As Joël Robuchon famously said, “The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you’re eating.” This ties back to the importance of using fine ingredients and allowing their natural flavors to shine—a philosophy that feels very Japanese in its approach: preparing excellent ingredients with minimal distractions.

I also believe eggplant will remain a trending ingredient. Beyond being nutrient-rich and delicious, there are so many varieties—American, Italian, Indian, Chinese, and Japanese—that offer endless creative possibilities. As the chef and owner of two Asian concepts and one Italian restaurant, I love how this versatile ingredient fits seamlessly into all my menus.

Squash is another ingredient I see trending for 2025. Like eggplant, it comes in a wide range of varieties, including Acorn, Delicata, and Butternut. Squash is incredibly adaptable and can be used in countless dishes, making it a fan favorite among diners.

Next Big Trend from Japan

Takoyaki—a beloved Osaka street food—is one of the trends I’m most excited about. This octopus-filled snack, made with tempura bits and cooked in a special molded pan to form perfect balls, is sold all over Japan. It’s fantastic to see it gaining traction in the U.S., and I expect its popularity to continue growing in 2025.

Note from Kikkoman: We’re excited about the takoyaki trend, too! In fact, at the 2024 Worlds of Flavor® International Conference & Festival, we showcased an innovative take on takoyaki created by our Kitchen Cabinet Chef-Partner, Ian Ramirez. Chef Ian cleverly combines the flavors of tacos al pastor and the format of takoyaki to create Teriyaki Taco-Yaki Pastor, pulled pork cooked in a takoyaki pan with a batter made with Kikkoman® Tempura Batter Mix and masa harina, garnished with teriyaki glazed grilled pineapple. It’s a perfect example of how a hot Japanese trend is inspiring cross-cultural menu innovation in the US. Get the recipe.

Marinated meat skewers, or satays, are also on the rise. People love skewers, and I can’t wait to see how this trend evolves throughout the year.

Current Kikkoman Obsession

One of my favorite Kikkoman products is their Gluten-Free Hoisin Sauce—it’s an absolute game-changer. At ChoLon and YumCha, we boil the Hoisin in its can, allowing the natural sugars to caramelize and develop a rich, deeper flavor, much like Dulce de Leche. We use this caramelized Hoisin as a condiment on our Pork Belly Bao Buns, and it’s always a hit with our guests.


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