About Japan Buffet Association
The Japan Buffet Association was established on August 1, 2017.
The Japan Buffet Association conveys the attractiveness, amusement, manners, and history of buffets to promote the buffet culture. We aim to increase the number of buffet fans through promoting the hotels and restaurants that offer buffets in Japan. We want to attract attention to the top-quality buffet culture that Japan is proud of having on a global scale, to those abroad and those visiting Japan.
With the 2020 Tokyo Olympics in mind, we hope to convey the excellence of the Japanese buffet culture and make it accessible to people around the world.
– Japan Buffet Association Managing Director Toryu
The Popularization of Buffets
The Scandinavian cuisine, Smorgasbord, first introduced to Japan by the Imperial Hotel on August 1, 1958, was later named “Viking,” and attracted a lot of attention, with many celebrities intrigued by the new cuisine. Now, more than a half a century later, it is called a buffet, and has shown rapid increase in popularity in hotels and restaurants throughout Japan.
The Value of the Buffet
The essence of the buffet is not in the all-you-can-eat aspect, but rather in the fact that the buffet experience is unlike any other meal. You can eat your fill of top-grade dishes, and enjoy your beautifully presented meal while exciting all five senses. The buffet style is unique and appealing to many people, as each individual can eat in their own way. The style of “thinking and then eating” is attracting attention as a type of food education because it nurtures independence and cooperativeness. By only eating the healthy amount suitable for oneself, it reduces leftovers and is sustainable.
At the Japan Buffet Association, we would like to further promote buffets and increase the number of buffet fans in places where people gather, from hotels and companies to parties and school lunches, as well as hotels and restaurants. To do so, we hope to educate people on the history, traditions, manners, and amusement of buffets while also improving the quality and brand value of buffets.