International Hotel & Restaurant Show

"International Hotel & Restaurant Show" is a specialized business meeting show for upscale hospitality and dining businesses such as hotels, ryokan inns and fine-dining restaurants. It brings together everything that shapes how guests "stay, spend time and are welcomed" at a facility, from guest room supplies and amenities, furniture and interiors, and tableware to hygiene and cleaning products and in-house services. Held at Tokyo Big Sight as the core show of the international hotel and restaurant show "HCJ," it attracts procurement and planning staff from hotels and restaurants. This article covers the dates, venue, exhibitor categories and visitor registration, along with how to think about novelties for guest room amenities, welcome gifts and in-house retail.

International Hotel & Restaurant Show at a glance

The next edition is the 55th, in spring 2027. The venue is the East Halls of Tokyo Big Sight, and key people from service industries such as hospitality, restaurants and institutional catering attend. It is held together with the Food Catering Show and the Japan Food Service Equipment Show, so you can see all the elements needed to run a facility in one visit. The dates for the following year (2028) had not been announced at the time of writing, so we recommend checking the official website once they are decided.

Item	55th (HCJ2027)	Next edition (2028)
Dates	March 16 (Tue) – 19 (Fri), 2027	Not yet announced
Opening hours	10:00–17:00 (until 16:30 on the final day)	Not yet announced
Venue	Tokyo Big Sight East Hall, Halls 1–6	Not yet announced
Organizer	Japan Management Association	Not yet announced

While the co-located Food Catering Show covers "food and beverages" and the Japan Food Service Equipment Show covers "kitchen equipment," the International Hotel & Restaurant Show focuses on products for guest rooms, facilities and customer service. For businesses preparing to renovate or open a new property, it is a place to compare the full picture of facility development at once, from supplies and interiors to hospitality items.

What companies and products does it attract?

Product categories for exhibitors

The show broadly covers the non-kitchen areas of a facility, from guest room supplies and amenities, furniture and interiors, linens and tableware to hygiene and cleaning products and design and renovation services for hotels, ryokan and restaurants. Its character lies in bringing together companies that handle "what guests see," from guest room products that shape the stay to tableware that adorns restaurant tables and retail goods sold on the premises.

In related areas, "hospitality items" such as welcome gifts, tea and sweets placed in guest rooms, and souvenirs sold in on-site shops are also within scope. Companies that can propose materials and designs matching a facility's concept tend to have deeper conversations with hospitality and restaurant planning staff.

Procurement and planning staff who attend

Visitors are mainly purchasing and procurement staff, facility operations and planning staff, and opening or renovation project staff from the hospitality and restaurant industries, including hotels, ryokan, fine-dining restaurants and institutional catering. The previous HCJ drew about 65,000 visitors. Sorting out in advance who you want to propose what to makes it easier to meet your target counterparts within the limited show period.

Hotel staff are highly interested in supplies and amenities that affect guest room satisfaction and online reviews, while restaurant and cafe staff focus on tableware and retail products. What resonates varies with the type of business, so setting up your booth to make proposals while asking "which facility, and in which setting, will this be used" raises the quality of your meetings.

Component Shows Held Together as HCJ

The International Hotel & Restaurant Show is held as part of the international hotel and restaurant show "HCJ." HCJ consists of three shows, the "International Hotel & Restaurant Show," the "Food Catering Show" and the "Japan Food Service Equipment Show," held at the same venue and on the same dates. You can use them across the board, for example seeing guest room and hospitality products at this show, food and beverages at the Food Catering Show, and kitchen equipment at the Japan Food Service Equipment Show.

Developing a hotel or restaurant facility is never completed by guest rooms, customer service, food or kitchen alone. With its three shows lined up side by side, HCJ can be used as a place to compare and consider all the elements needed to run a facility in a single visit. The more a person is handling an opening or renovation project, the more valuable it is to walk across all three shows.

Highlights for visitors and exhibitors

Comparing products that enhance the guest room and on-site experience

The biggest draw is being able to compare, in person, products directly tied to guest room satisfaction and a facility's concept. The texture of amenities, welcome gifts and tableware is hard to convey through photos and catalogs, which makes a show where you can pick things up and check materials and finishes especially valuable. For products that catch your eye, confirm minimum lots and lead times on the spot to make later quote requests easier.

Finding partners for openings and renovations

For facilities preparing a new opening or renovation, the show is a place to consider design and renovation services along with supplies and interiors that fit the facility's concept all at once. Looking for materials and story-rich products in line with your facility's concept as you visit multiple booths helps set you apart from other facilities.

Ideas for in-house retail and souvenirs

Retail products sold in on-site shops or guest rooms are a way to let guests take home the afterglow of their stay. At the venue, you can see proposals for original products that can carry the facility's logo and products that tell the story of a place and its ingredients. Staff thinking about improving retail margins or creating ways for guests to take the facility's brand home will find inspiration.

For companies considering exhibiting

Exhibitors are manufacturers and suppliers wishing to offer supplies, amenities, interiors, tableware, hospitality items and more to hotels and restaurants. Details on exhibition formats and booth fees are available from the organizer, the Japan Management Association, or through the contact desk on the official website. Many visitors are procurement and planning staff, so displays that convey at a glance "which facility, in which setting, and how it can be used" make it easier to start meetings.

It is effective to make booth samples look like actual use cases, such as with a facility logo or individual wrapping. If you prepare a one-page sheet summarizing minimum lots, lead times and whether logo printing is available, you can move straight into discussing terms on the spot.

Visitor registration and how to participate

Admission requires advance registration on the official website. Registering in advance lets you avoid crowds at reception on the day and check exhibitors before the show to choose which booths to visit. The East Halls of Tokyo Big Sight are about a 3-minute walk from Tokyo Big Sight Station on the Yurikamome Line and about a 7-minute walk from Kokusai-Tenjijo Station on the Rinkai Line. If your visit involves an overnight stay, nearby hotels get crowded during the show, so securing accommodation first makes scheduling easier.

How hotel and restaurant operators can make the most of the show

In hotels and restaurants, "hospitality items" such as tea placed in guest rooms, welcome gifts at check-in and retail goods in on-site shops shape guests' impressions of the facility. Items made with Japanese-grown or regional ingredients and original items bearing the facility's logo also help set you apart from other facilities. Agriture processes tea (tea bags), dried pear made from Kyotango-grown Nijisseiki pears and dried fruit, and can help you develop "items to give and items to place" that match your facility's concept, starting from ingredient selection.

What other facilities are doing, as seen at the show, and guest reactions become material for your next hospitality ideas. Take home requests such as "We want individual packaging that matches the tone of this guest room" or "We want small-portion souvenirs that sell in our on-site shop," test them in small lots and then move to full adoption to speed up planning.

"Premium tea and dried fruit novelties" for guest room amenities and welcome gifts

Tea in guest rooms, welcome gifts at check-in, retail in on-site shops: what hotel procurement staff are looking for is not a simple giveaway but "an item that lets guests take the facility's world home with them." Ordinary off-the-shelf products don't match the impression of a carefully appointed guest room. Premium tea and dried fruit made from Japanese and Kyoto ingredients are light, keep well and, individually wrapped, are easy to place in guest rooms or sell at retail, so they fit the situations visitors to this show deal with.

Why they shine in each setting: guest rooms, welcome gifts and retail

Tea and dried fruit are light and keep well, and when individually wrapped they are easy to handle whether placed in guest rooms or displayed in on-site shops. Items with a story behind their origin and ingredients, such as dried pear made from Kyotango-grown Nijisseiki pears, naturally align with the quality and regional character a facility wants to convey. The same ingredients do different work depending on where they are placed: a cup before bed in the guest room, a first impression right after arrival as a welcome gift, and a souvenir that carries the afterglow of the stay in retail. Agriture can supply tea bags and dried fruit in small lots (from 50 bags), and can discuss everything from facility logos to individual packaging for guest room and retail use.

Grow show novelties into regular guest room supplies and retail items

You can proceed in this order: first hand out small quantities as show novelties or welcome gifts, watch how hotel guests and restaurant customers respond, and then adopt them as regular guest room supplies or on-site retail items. Because you can prepare several flavors and packaging options and narrow them down after checking which fits the facility's tone, there is no need to stock up in large quantities from the start. Package design matched to the facility's brand can also be discussed, so the advantage is that positive results from trials lead easily to full adoption.

FAQ: International Hotel & Restaurant Show

When is the International Hotel & Restaurant Show held?

The next edition, the 55th (HCJ2027), is held March 16 (Tue) to 19 (Fri), 2027, in the East Halls of Tokyo Big Sight. The dates for the following year (2028) had not been announced at the time of writing, so please check the official website for the latest information.

How is it different from the Food Catering Show and the Japan Food Service Equipment Show?

The three shows are held together as HCJ. The International Hotel & Restaurant Show focuses on non-kitchen products such as guest room supplies, amenities, interiors and tableware, while the Food Catering Show covers food and beverages and the Japan Food Service Equipment Show covers kitchen equipment.

Who attends?

Mainly procurement and planning staff and opening or renovation project staff from the hospitality and restaurant industries, including hotels, ryokan, fine-dining restaurants and institutional catering. The previous HCJ drew about 65,000 visitors.

Can guest room amenities and welcome gifts be made in small lots?

Tea bags and dried fruit can be supplied in small lots (from 50 bags). You can start by trying small quantities as welcome gifts or show novelties, and then, depending on the response, move on to adopting them as regular guest room supplies or on-site retail items.

Can they be made into original items with our facility's logo?

We can discuss adding your facility's logo to individual packaging and designing packaging suited to guest room and on-site retail settings. The design can be matched to your facility's concept from the ingredient selection stage.

Summary: Refining your facility's ”hospitality” at the International Hotel & Restaurant Show

The International Hotel & Restaurant Show is a specialized business meeting show for hotels and restaurants, with its 55th edition (HCJ2027) held March 16–19, 2027, in the East Halls of Tokyo Big Sight. You can compare, in person, the products guests see, from guest room supplies, amenities, interiors and tableware to on-site retail and hospitality items. If you want to convey your facility's concept, starting with small trials of tea and dried fruit made from Japanese and Kyoto ingredients as welcome gifts or for guest rooms and retail makes projects easier to get moving.

Official information: HCJ (International Hotel & Restaurant Show) official website

Official information: HCJ (International Hotel & Restaurant Show) official website

Recommended reading

Commercial dried vegetables / Original vegetable novelties / Kitchen Equipment Exhibition / Supermarket Trade Show

Last updated: August 12, 2026