New Project 'MEET LOCAL: A Table Connected to Producers' Starts at 12 DEAN & DELUCA Market Stores Nationwide, Coloring Deli Assortments
DEAN & DELUCA is launching a new project, 'MEET LOCAL'. At 12 stores nationwide, for three days starting from the second Friday of each month, they will offer limited-edition deli items made with ingredients discovered by chefs visiting the production areas.
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- 📰 Published: April 8, 2026 at 22:30
- 🔍 Collected: April 8, 2026 at 14:00
- 🤖 AI Analyzed: April 20, 2026 at 18:02 (292h 2m after Collected)
DEAN & DELUCA (Headquarters: Minato-ku, Tokyo; CEO: Masanori Yokokawa), operated by Welcome Co., Ltd., will launch a new deli project, "MEET LOCAL: A Table Connected to Producers," at 12 DEAN & DELUCA market stores nationwide for three days from Friday, April 10 to Sunday, April 12, 2026.
**Feature Page:** https://x.gd/SD76Q
Prepared foods (deli items) are the face of DEAN & DELUCA's market stores. The deli items lined up in the store's showcase are carefully prepared daily by chefs in the attached kitchen, allowing you to enjoy the flavors of the season.
The new project "MEET LOCAL" is a project that develops limited-time menus based on ingredients discovered by chefs, merchants, and buyers from each store who visit producers all over the country and engage in dialogue, under the concept of "a dish that delivers a story of food that is delicious and where you can see the producer's face." It is also an attempt for us, who have continued to be rooted in the community, to walk hand-in-hand as partners who face the producers, touch their thoughts and background, and create and deliver value together.
In February 2026, we held a pilot program at two stores, Ebisu and Yokohama, with the theme of ingredients from Kumamoto Prefecture, which was very well received. Chefs personally visited the 'Hime-Kokko Club,' which raises one of Japan's largest local chicken breeds, 'Amakusa Daioh,' and the 'JA Kikuchi Burdock Root Association,' which produces 'Ikemizuta Burdock Root,' a GI (Geographical Indication) registered product of Kumamoto Prefecture. They learned about the production background and commitment, and served menus that brought out the best of their charm.
And now, we have decided to hold it regularly at 12 stores nationwide for three days from the second Friday to Sunday of every month, starting in April. In this project, we will receive the thoughts of the producers and the background of the ingredients we met on-site, and create a unique dish for each store. Through our cuisine, we will deliver its charm to our customers' tables.
In April, we will offer a menu using Uwajima sea bream from the producer 'Tairyo' in Ehime Prefecture at our Shinagawa, Roppongi, and Yurakucho stores, and a menu using 'Fujisan Salmon' from Fujinomiya City, Shizuoka Prefecture, at our Kichijoji and Ebisu stores.
**[Main Menu Items]**
**Feature Page:** https://x.gd/SD76Q
Prepared foods (deli items) are the face of DEAN & DELUCA's market stores. The deli items lined up in the store's showcase are carefully prepared daily by chefs in the attached kitchen, allowing you to enjoy the flavors of the season.
The new project "MEET LOCAL" is a project that develops limited-time menus based on ingredients discovered by chefs, merchants, and buyers from each store who visit producers all over the country and engage in dialogue, under the concept of "a dish that delivers a story of food that is delicious and where you can see the producer's face." It is also an attempt for us, who have continued to be rooted in the community, to walk hand-in-hand as partners who face the producers, touch their thoughts and background, and create and deliver value together.
In February 2026, we held a pilot program at two stores, Ebisu and Yokohama, with the theme of ingredients from Kumamoto Prefecture, which was very well received. Chefs personally visited the 'Hime-Kokko Club,' which raises one of Japan's largest local chicken breeds, 'Amakusa Daioh,' and the 'JA Kikuchi Burdock Root Association,' which produces 'Ikemizuta Burdock Root,' a GI (Geographical Indication) registered product of Kumamoto Prefecture. They learned about the production background and commitment, and served menus that brought out the best of their charm.
And now, we have decided to hold it regularly at 12 stores nationwide for three days from the second Friday to Sunday of every month, starting in April. In this project, we will receive the thoughts of the producers and the background of the ingredients we met on-site, and create a unique dish for each store. Through our cuisine, we will deliver its charm to our customers' tables.
In April, we will offer a menu using Uwajima sea bream from the producer 'Tairyo' in Ehime Prefecture at our Shinagawa, Roppongi, and Yurakucho stores, and a menu using 'Fujisan Salmon' from Fujinomiya City, Shizuoka Prefecture, at our Kichijoji and Ebisu stores.
**[Main Menu Items]**