'DEAN & DELUCA Summer Gift 2026' Tailored with Creators: Enjoy Summer with Fruit and Lemon Sweets, Specialty Somen, and Inaniwa Udon

DEAN & DELUCA (Headquarters: Minato-ku, Tokyo; Representative Director: Masaki Yokokawa), operated by Welcome Co., Ltd., will begin selling the 'DEAN & DELUCA Summer Gift 2026', recommended for seasonal greetings and summer souvenirs, at market stores nationwide and its online store starting Monday, June 1, 2026.

Special Feature Page: https://x.gd/cMRss

For this year's summer gifts, we propose summer-limited gifts tailored together with creators and chefs from various regions.

Starting with the 'Swedish Cookie Tin' created with confectionery researcher Rika Fukuda inspired by a Nordic summer, we have assembled items that breathe the individuality and skills of creators. These include Japanese noodle gifts focusing on techniques and ingredients passed down across Japan, such as Shodoshima hand-stretched somen and Inaniwa udon, as well as 'Chef's Condiments' crafted by chefs from popular restaurants.

This lineup is recommended for summer greetings to loved ones, souvenirs when visiting hometowns, or moments to savor the season at home.

TOPICS

1. 'Baked Sweets Gifts' tailored with creators to color the summer

2. 'Cool Noodle Gifts' to taste the techniques and ingredients of various parts of Japan

3. Bringing the sensibilities of popular chefs to the dining table: 'Chef's Condiments'

TOPICS 1. 'Baked Sweets Gifts' tailored with creators to color the summer

We have prepared baked sweets gifts using fruits and lemons to refreshingly color your summer tea time.

Together with confectionery researcher Rika Fukuda, we have lined up baked sweets that allow you to enjoy not only the taste but also the excitement of opening the tin. This includes the 'Swedish Cookie Tin', an assortment of 7 types based on baked sweets popular in Sweden, and the 'French Four Sec Citron Tin', a limited-time assortment of 8 types of traditional baked sweets from various parts of France with a refreshing lemon scent.

Furthermore, we offer a moist and light-tasting 'Lemon Cake' that perfectly accompanies summer tea time. It is recommended for seasonal greetings, souvenirs when returning home, and summer tea times shared with loved ones.

DEAN & DELUCA Swedish Cookie Tin

*Scheduled for release on Saturday, June 6 ¥3,672 (tax included) NEW

A cookie tin of Swedish sweets to gift a heartwarming 'Fika'.

It contains 7 types of traditional Swedish sweets, including 'Hallongrottor', baked with jam made from the blessings of the forest.

DEAN & DELUCA French Four Sec Citron Tin NEW ¥2,592 (tax included)

An assorted tin of French baked sweets to enjoy a refreshing lemon flavor.

A refreshing lemon flavor has been added to 8 types of baked sweets passed down in various parts of France. It comes in a limited citrus yellow tin.

DEAN & DELUCA Lemon Cake *Releasing mid-June ¥2,160 (tax included) for 6 pieces / ¥3,240 (tax included) for 10 pieces

A moist and light lemon cake perfect for summer tea time. White chocolate is added to a cake batter mixed with lemon juice and peel, and baked into small pieces.

TOPICS 2. 'Cool Noodle Gifts' to taste the techniques and ingredients of various parts of Japan

In this year's summer gifts, we focus on manufacturing methods and ingredients passed down across Japan, offering summer noodle gifts tailored with creators.

The hand-stretched somen from the long-established noodle factory 'Masago Kinosuke Seimenjo' in Shodoshima is paired with dipping sauce from 'Yamaroku Shoyu', which has been brewing soy sauce in wooden barrels for over 150 years, and Suji-Aonori (green laver) from 'SEA VEGETABLE'. Also, the Inaniwa udon from 'Inaniwa Udon Ogawa', which inherits Akita's traditional manufacturing methods, is combined with dipping sauce from 'Sasacho Jozo' and Wakahijiki and Tosakanori seaweed from 'SEA VEGETABLE'.

The seaweed from 'SEA VEGETABLE', which works on the development of sustainable food culture through low-environmental-impact land and sea cultivation, enhances the deliciousness of the noodles and sauce with its delicate umami and aroma, adding a cool lingering finish to the summer dining table. It is an assortment where ingredients and techniques resonate, enjoyable comfortably even in the hot season.

Also in the lineup is the 'Miwa Somen Assortment with Uneno Special Sauce', which packs 3 types of Miwa somen from 'Miwa Somen Konishi', where hand-stretching techniques live on, and special dipping sauce from 'Uneno', a Kyoto dashi specialty store founded in 1903.

These are noodle gifts unique to DEAN & DELUCA, delivering rich flavors to the summer dining table while multiplying the charm of the creators' techniques and ingredients.

DEAN & DELUCA Shodoshima Hand-Stretched Somen Assortment ¥4,320 (tax included) NEW

A set of Shodoshima hand-stretched somen and sauce where you can also enjoy the mellow aroma of green laver.

The hand-stretched somen from 'Masago Kinosuke Seimenjo', which has continued for generations in Shodoshima, has exceptional moderate firmness and a chewy texture. This is paired with a sauce using 'Kikubishio' from 'Yamaroku Shoyu', which continues to make soy sauce in wooden barrels in Shodoshima, and Suji-Aonori from 'SEA VEGETABLE', which protects the marine ecosystem.

Masago Kinosuke Seimenjo

A long-established noodle factory that makes hand-stretched somen using a manufacturing method unchanged for over 100 years, based on the climate and ingredients of Shodoshima, Kagawa.

Yamaroku Shoyu

A brewery that has continued for 150 years in Shodoshima, Kagawa. Preparation in wooden barrels by craftsmen and microorganisms living in the brewery produce soy sauce with deep richness and umami.

DEAN & DELUCA Hand-Stretched Inaniwa Udon Assortment ¥4,320 (tax included) NEW

An assortment of sauce and seaweed to fully enjoy special Inaniwa udon.

Inaniwa udon from 'Inaniwa Udon Ogawa', finished by hand-kneading by craftsmen from famous water springing from the mountains, carefully selected wheat, and salt in the heavy snowfall area of Yuzawa City, Akita Prefecture. Its unique firmness and smooth throat feel are combined with sauce from 'Sasacho Jozo' in Hanamaki City, Iwate Prefecture, and seaweed from 'SEA VEGETABLE'.

Inaniwa Udon Ogawa

In Inaniwa Town, Akita, they make Inaniwa udon with strong firmness and elasticity using famous water springing from the mountains, carefully selected ingredients, and a 5-stage aging process.

Sasacho Jozo

A brewery that has continued for 110 years in Hanamaki City, Iwate Prefecture. Under the motto 'Quality First', they continue to make miso and soy sauce in blessed nature.

SEA VEGETABLE

Started the world's first land cultivation business of green laver using underground seawater in 2016. Expanding seaweed farms nationwide. Currently, they also cultivate on the sea surface to 'deliver delicious seaweed that has not been distributed until now' while richly nurturing the marine ecosystem. To preserve the food culture of 'seaweed', they aim to establish technology from research to production, and continue to develop and propose dishes to create a new seaweed food culture.

DEAN & DELUCA Miwa Somen Assortment with Uneno Special Sauce ¥6,480 (tax included)

An assortment of 3 types of Miwa somen from 'Miwa Somen Konishi', where hand-stretching techniques live on, and special dipping sauce from 'Uneno', a Kyoto dashi specialty store.

The sauce from 'Uneno', which values 'dashi that brings out the natural flavor of the ingredients', comes in 2 types: 'Kyoto Somen Sauce' using carefully selected Kagoshima bonito flakes, Hokkaido kelp, and Oita dried shiitake mushrooms, and 'Kyoto Somen Sauce with Ginger' mixed with the squeezed juice of pesticide-free Kochi ginger. The umami of the dashi and soy sauce resonate, creating a cool flavor.

TOPICS 3. Bringing the sensibilities of popular chefs to the dining table. Chef's Condiments

'Chef's Condiments' allow you to easily enjoy at home the 'flavor construction' that chefs value in restaurants.

We have assembled seasonings crafted by chefs from popular restaurants, such as the restaurant 'cenci' in Okazaki, Kyoto, the Italian 'TACUBO' in Daikanyama, 'REI Chinese restaurant' in Yoyogi-Uehara, and the modern Asian restaurant 'Night Market' in Shibuya.

Condiments that create a change in flavor just by adding them to daily dining tables, such as meat dishes, vegetable dishes, cold appetizers, and noodle dishes, are also recommended as gifts for those who love cooking. This is a collection unique to DEAN & DELUCA that not only allows you to enjoy restaurant flavors at home but also delivers the chefs' sensibilities and thoughts on ingredients.

- cenci Condiment Collection ¥5,184 (tax included)

3 new koji seasonings that blow an Asian breeze into Japanese culture.

Seasonings that can be used as sauces or dressings, created with Chef Ken Sakamoto of the one-star restaurant 'cenci' in Kyoto. Based on rice koji and black koji, combined with white miso, white dashi, and soy sauce, accented with citrus and spices. Just by pouring it on, your usual salads and meat dishes will take on a different expression.

Special Feature Page: https://www.deandeluca.co.jp/contents/special/detail/cenci

- TACUBO Bagna Cauda Set ¥3,564 (tax included)

2 types of new sensation bagna cauda with different tastes and textures, despite being simple.

2 types of bagna cauda created with Chef Daisuke Takubo of the popular Italian restaurant 'TACUBO' in Tokyo. The 'For Vegetables' leaves the texture of garlic chunky to give rhythm to the taste. The smooth paste-like 'For Meat' adds depth to the flavor when added slightly to pasta or stir-fries.

Special Feature Page: https://www.deandeluca.co.jp/contents/special/detail/tacubo

- REI Chinese restaurants Condiment Collection ¥5,400 (tax included)

Pastes (Jang) that accompany the daily dining table, enriching the flavor of dishes with just one spoonful.

4 types of pastes created with Chef Yasuhiro Takashima of 'REI Chinese restaurant' in Yoyogi-Uehara, Tokyo. The focus was on a fresh flavor with a good aftertaste. The chili oil is blended with the same recipe as the restaurant. It is recommended to add them individually to Japanese food or pasta, or to combine the pastes together.

Special Feature Page: https://www.deandeluca.co.jp/contents/special/detail/rei

- Night Market Condiment Collection ¥4,860 (tax included)

A new form of seasoning skillfully using herbs and spices.

A versatile dressing created with Chef Chihiro Naito of 'Night Market' in Shibuya, Tokyo. It mixes Southeast Asian elements like herbs and spices and French cooking techniques into Japanese seasonings. It can be used not only for salads but also as a sauce for fried foods, fish dishes, and meat dishes.

Special Feature Page: https://www.deandeluca.co.jp/contents/special/detail/night-market

'DEAN & DELUCA Summer Gift 2026' Sales Overview

- Sales Period

From Monday, June 1, 2026

- Handling Stores

DEAN & DELUCA Online Store: https://x.gd/cMRss

Market Stores

ABOUT DEAN & DELUCA

DEAN & DELUCA is a food select shop that gathers delicious foods from all over the world. It was born in Soho, New York, USA, in 1977 by Joel Dean and Giorgio DeLuca. Since then, with the philosophy of 'Living With Food' ('To eat is to taste life'), we have been connecting the joy of eating while introducing food cultures and creators from around the world.

In Japan, the first store opened in Marunouchi, Tokyo, in 2003. Currently, through 20 market stores, 27 cafes, and an online store, we deliver 'the joy of seeing, the joy of making, and the joy of eating', conveying the richness of food in everyday life.

Towards the 50th anniversary of the brand's founding in 2027, as 'DEAN & DELUCA of Japan', we will deepen into a 'bearer of culture' that supports 'food culture' together with creators and connects it to the future.