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  • In a city widely recognized for its concentration of high-caliber restaurants and dining, Tokyo residents are now able to taste TiNDLE, the ‘ridiculously good’ chicken made from plants, as the TiNDLE Karaage and TiNDLE Hamburg Steak at Schmatz – the popular Modern German Beer restaurant

  • Starting 20th July, TiNDLE will be available at Schmatz Nakameguro and Yokohama, followed by the Ark Hills and Shimokitazawa locations at the end of the month, as a seasonal specialty and featured limited time menu item

  • In merely one year, TiNDLE has become the culinary world’s favored plant-based chicken, working closely with some of the top restaurants and chefs across Asia, Europe, Middle East and the United States

SINGAPORE (20 July 2022) – TiNDLE, the flagship product from Next Gen Foods, is now offered as a menu special in Tokyo at Schmatz, the popular German beer restaurant group at their Nakameguro and Yokohama locations, followed by the Ark Hills and Shimokitazawa outlets at the end of the month. Next Gen Foods is a Singapore-founded food tech startup, developing and commericalizing innovative and sustainable plant-based food products.

Known as the epicenter of food quality and culinary creativity, Japan itself is home to over 1.4 million restaurants. Specifically, Tokyo is a cherished destination given its high concentration of award-winning and sought-after restaurants and eateries – offering everything from the best of Japanese cuisine and techniques to mastering avant-garde and modern fare. TiNDLE works well in a variety of cooking styles and applications, offering limitless possibilities.

The region is witnessing rising consumer demand for sustainable foods, responsible food production and healthier eating. According to Euromonitor, Asia Pacific’s market for meat substitutes will reach a value of over $17 billion by 2024. In Japan this market is expected to grow from $138 million in 2013, to $308 million in 2023.

“We’re looking forward to bringing TiNDLE to Schmatz in Tokyo and introducing that same chicken experience that people know and love to Japanese diners,” says Alex Ward, Chief Operating Officer at Next Gen Foods, the company behind TiNDLE. “We are grateful for the opportunity to partner with a celebrated restaurant group like Schmatz – showcasing TiNDLE as a special menu offering – as we work to bring TiNDLE to new parts of the globe and gather deeper intel on what consumers are craving when choosing a plant-based meat over the traditional, animal-based option.”

Marc Luetten, CEO and co-founder of Schmatz, shares, “We are always trying to innovate and bring fun, original elements into the dining experience at Schmatz. Our chefs are proud to have created not only delicious menu items using TiNDLE, but also those that are sustainable and inspire new possibilities for creating a better future for our planet.”

Schmatz is the first restaurant to introduce TiNDLE to Tokyo – widely reputed as one of Japan’s top casual dining destinations for high-quality cooking and food innovation. Beginning today, the popular plant-based chicken is being featured in a range of German and Japanese-inspired favorites for a limited time on Schmatz’s menu.

From their beginnings as a single Tokyo food truck in 2013 to their current growth as a restaurant group and craft beer brand, Schmatz has consistently been known for their flavorful, inventive take on modern German cuisine and friendly service. Today, Schmatz boasts 40 locations nationwide that serve not only their iconic sausages but seasonal and locally influenced specialties.

The Schmatz locations in Nakameguro and Yokohama are now offering TiNDLE in two dishes: the German-style TiNDLE Karaage that offers a twist on the classic, battered with an original Schmatz seasoning and fried until crispy golden brown, and the TiNDLE Hamburg Steak, which offers a take on the comfort food using the chicken made from plants mixed with onions, a blend of herbs and spices, and baked in the oven with fresh potatoes and melted cheese.

Made with only nine ingredients, TiNDLE is the first product from Next Gen Foods, a food technology startup helping to make the global food system sustainable by creating delicious food. With no compromise to taste, texture or versatility, TiNDLE also contains no antibiotics, animal hormones, cholesterol, or genetically modified ingredients.

TiNDLE is the first chicken made from plants that was created with chefs and for chefs — a versatile, easy-to-work-with product that has caught the eye of culinary professionals internationally. It is a versatile, easy-to-work-with, plant-based chicken that can take center stage in any dish, from favorites like satay and schnitzel, as well as Döner kebabs or ramen.

In a little more than a year since its launch, TiNDLE has grown from being served in a handful of Singapore-based locations to being offered in more than 500 restaurants across the United States, Asia, Middle East and Europe – including recent launches in the United Kingdom and Germany. The company plans to expand in additional sales channels and markets over the next year, which includes further studying and exploring the appetite for TiNDLE in Japan.

To find the full list of restaurants carrying TiNDLE, visit here. Interested chefs and operators looking to add TiNDLE to their menu can contact for details and samples.

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