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Japan Week announces multi-day festival to promote Japanese culture

Japan Week announces multi-day festival to promote Japanese culture, food & beverages and tourism at Grand Central Terminal on March 19-21, 2013. Highlights include announcement of Grand Central Terminal's first sister-station relationship with Tokyo Station, a Japanese pop-up bar and exquisite "Ekiben" Bento boxes.

NEW YORK – Japan Week, a public-private partnership that promotes Japanese culture, food and beverages to encourage tourism to Japan, announced its 2013 program that will take place at Grand Central Terminal’s Vanderbilt Hall on March 19-21, 2013.  The multi-day festival will showcase Japan as an incomparable travel destination by celebrating its diverse local and regional foods, beverages, music, art and culture.

“Through our Japan Week program this year, we want to showcase Japan’s regional cultures and local flavors that make it so enticing, both for new and seasoned travelers,” said Yuki Tanaka, Executive Director, Japan National Tourism Organization (JNTO).  “We’ll be showcasing hidden cultural gems that will capture the imaginations of our guests and inspire them to explore Japan in all of its beauty and possibilities.”

Highlighted event elements at Grand Central Terminal include:

  • Grand Central Terminal/Tokyo Station “Sister Station” Announcement: On March 19, during the Kick-Off Gala, Japan Week will commemorate Tokyo Station’s “sister station” relationship with Grand Central Terminal, which is celebrating its centennial this year.  Tokyo Station, now in its 99th year, is the first station to be chosen by the Metropolitan Transit Authority (MTA) for this honor.  Representatives from Japan Railways (JR) and the MTA will be present at a special ceremony.
  • “Ekiben” Bento Boxes: A corner of the hall will be devoted to Japanese ekiben, which are bento boxes sold at railway train stations throughout Japan. Ekiben often contain local specialties from the region in which they are sold, and their debut at Japan Week will allow attendees to experience a culinary tour of Japan’s diverse regions.
  • Japanese “Pop-Up” Bar: To replicate a traditional tachinomiya (standing bar), the event will construct a Japanese “pop-up” bar in the evenings selling jizake, which is local sake (rice wine) that is painstakingly produced by small craft brewers and is prized across Japan, as well as shochu, the country’s distilled spirit.  Sake professionals will serve sake and shochu by the glass and will be available to answer questions.  Tickets may be purchased online in advance and on the day of the event.
  • Geisha Make-Up Demonstration: One of the event’s unique cultural highlights will be a 30-minute demonstration of geisha make-up techniques by Ms. Satomi Shiroma, who is among only 10 masters of this art in Japan.  Moreover, the master title is customarily earned after a 20-year apprenticeship.

Japan Week will sponsor and participate in other activities during March that include:

  • Japanese Restaurant Week: From March 4-18, 2013, Japan Week will host Japanese Restaurant Week, which promotes Japanese restaurants serving local and regional dishes in ekiben bento boxes.
  • The Japan Pavilion at the International Restaurant & Foodservice Show: Japan Week will have a presence at the International Restaurant & Foodservice Show of New York, a leading food & beverage trade show on March 3-5, 2013.

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Tatiana is the news co-ordinator for TravelDailyNews Media Network (traveldailynews.gr, traveldailynews.com and traveldailynews.asia). Her role includes to monitor the hundrends of news sources of TravelDailyNews Media Network and skim the most important according to our strategy. She holds a Bachelor degree in Communication & Mass Media from Panteion University of Political & Social Studies of Athens and she has been editor and editor-in-chief in various economic magazines and newspapers.

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