(EXPERIENCE MAGAZINE) — Anaheim, CA — The Experience Magazine took a bite out of the California Restaurant Show, and if you thought it was just another trade event, think again. Swinging by the Anaheim Convention Center on its second day, our taste buds are still doing the cha-cha. As we strolled through the sprawling exhibit halls, we encountered a veritable buffet of culinary creativity—a smorgasbord of flavors, colors, and surprises that had us questioning our dietary choices.
Traditional Japanese flavors took center stage, notably through an emphasis on shoyu, or soy sauce. The mention of “shoyu islands” specifically highlights Shodoshima, Japan’s renowned “Soy Sauce Island,” which has been crafting barrel-aged shoyu for over 400 years. The Japan Pavilion, supported by organizations like the Japanese Food Culture Association, became a significant attraction for restaurant operators eager to explore authentic, umami-rich ingredients. Among the featured exhibitors were several distinguished soy sauce breweries, including Kimise Shoyu Co., Ltd. from Tokyo, as well as Fueki Shoyu Brewing Co., Kamada Soy Sauce Inc., and Shibanuma Soy Sauce International, all showcasing their artisanal products and contributing to the rich culinary heritage of Japan. This focus on high-quality, traditional soy sauce underscored the growing interest in authentic Japanese cuisine within the restaurant industry.The standout was the Beleaf Plant-Based Food booth, where vegan offerings made even the staunchest meat lovers do a double take. We’re talking about sushi that not only looked the part but tasted like the real deal! Then there were the vegan chicken wings—crispy, golden, and ready to make your mouth water. And this year, they unveiled a game-changer: vegan chicken and beef jerky. Yes, you read that right. Jerky that doesn’t require a guilty conscience or a side of remorse.
Let’s not forget the pizza spectacle, where attendees were folding boxes and tossing dough like seasoned pros, showcasing a dizzying array of toppings and styles. We couldn’t help but wonder if there was a secret pizza cult at work. Our advice? Bring a stretchy pair of pants next year, because there was so much pizza, we almost expected a pizza-themed parade.
The Culinary Innovation Theater was buzzing with talent, featuring the likes of Food Network’s Tyler Florence, who dazzled the crowd with his steak frites demonstration. It felt less like a cooking show and more like a culinary rock concert, with attendees clamoring for autographs in hopes of snagging a slice of that star power for their kitchens.
Nippon Kitchen offers a range of pre-cooked frozen fish and vegetable side dishes designed to streamline kitchen operations and reduce labor costs for restaurants and foodservice businesses. Each fish product is crafted with carefully selected ingredients and prepared with reduced salt, allowing the authentic flavors of Japanese cooking and the richness of dashi broth to shine through. Most fish items are processed to remove bones, while certain species, like sardines, are cooked under pressure to ensure the bones are soft and edible, providing both convenience and a high-quality dining experience.
The vegetable side dishes can be easily thawed and served, making them a versatile addition to any menu. With products made according to proprietary recipes at over 45 trusted facilities across Japan, Nippon Kitchen ensures consistent quality and authentic flavors. Their frozen products are transported to Los Angeles and delivered directly to B2B customers using their own freezer trucks, currently covering the Greater Los Angeles, Orange County, and San Diego areas, with plans for future expansion.
Beyond the food, the show delivered over 60 hours of education focused on the nitty-gritty of the restaurant biz. From labor challenges to the latest in AI technology, operators were armed with knowledge to help them survive and thrive in the bustling industry.
With 7,000 industry professionals in attendance and a 6% increase in buyers, the 2026 California Restaurant Show proved to be a resounding success. If you missed it this year, don’t fret; the event will return on September 12-14, 2027. Just remember to come hungry and ready to mingle with the many faces behind your favorite restaurants. See you next year!
