Japan’s Matsuya adds J’can jerk chicken to menus in 1,118 stores across Japan

TOKYO, JAPAN:

Jamaica’s signature jerk chicken has found a new home in Japan, following a major partnership with restaurant giant Matsuya, which rolled out the dish across 1,118 outlets on September 16.

At the Tokyo event, Jamaica’s ambassador to Japan, Shorna-Kay Richards, donned an apron and served the first customers, calling the move “a wonderful opportunity for Jamaica on several levels”.

“This is about promoting brand Jamaica,” Richards told Food. “Food brings people together, and jerk chicken, with its heat, dynamism and spirit of life, is the perfect representation of our culture. It also opens the door for Jamaican trade, tourism, and cultural exchange.”

Richards explained that the introduction of jerk chicken is not just about taste but also about market development. She noted that several Jamaican companies already bottle and export jerk seasoning primarily to the United States and diaspora markets. With Matsuya’s national rollout, there is now potential to expand further into Asia and the Pacific.

“We are hoping other Jamaican companies producing jerk seasoning can now look at Japan as a viable export market,” she said. “Once people enjoy the dish here, we believe they will want to travel to Jamaica and experience it at the source.”

Aya Aoki, group manager for sales planning and promotions at Matsuya, said the company regularly introduces international meals and felt jerk chicken was a natural fit. “We serve dishes inspired by Vietnam and other countries, and this is one of the spicy, flavourful options our chef wanted to develop,” she explained.

The dish is served with rice and miso soup, tailored to Japanese dining culture, and topped with a mild onion and ginger sauce to balance the spice of the jerk seasoning. “It’s really flavourful, and we want Japanese customers, as well as visitors from overseas, to feel the Jamaican spirit from the meal,” Aoki said.

Though the chef did not train in Jamaica, Aoki said he researched extensively, sampling jerk chicken at various restaurants and working closely with the Jamaican embassy in Tokyo to refine the recipe.

JERK CHICKEN’S GLOBAL JOURNEY

Jerk is one of Jamaica’s most iconic contributions to world cuisine. Its roots date back to the Maroons, enslaved Africans who escaped into Jamaica’s mountains and developed a unique method of seasoning and slow-cooking meat over pimento wood fires. The fiery marinade of scallion, thyme, Scotch bonnet pepper, pimento, and other spices became the foundation of what the world now knows as jerk.

By the late 20th century, jerk had already spread beyond Jamaica, carried first by the diaspora to the United States, Canada, and the United Kingdom, where jerk pork and chicken became staples of Caribbean street festivals and restaurants. By the 1980s, bottled jerk marinades and dry rubs made it easier for families worldwide to reproduce the flavours at home.

Today, jerk chicken can be found in cities as diverse as London, New York, Toronto, and now Tokyo, a sign of its global appeal. Its versatility has allowed chefs to adapt the dish to local palates without losing the essence of its smoky, spicy character.

With Matsuya’s embrace of jerk chicken, Japan now joins the list of countries where Jamaica’s national flavours have moved from celebration to everyday dining. For Jamaica, the development represents both cultural pride and economic opportunity, as food diplomacy continues to open doors across continents.

janet.silvera@gleanerjm.com