JOURNAL / JAPAN etc.(English)

The Road to Become the New “Moët & Chandon” Executive Chef
The Door has Opened to an Exceptional Chef Career!
The Road to Become the New “Moët & Chandon” Executive Chef

text by Yukino Kano The deadline for this application has passed –Friday,April 15, 2016 If you were ...

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2016.03.28

Aomori black garlic travels across the seas
Aomori black garlic travels across the seas

original Japanese text by Mieko Sueyoshi / photographs by Daisuke Nakajima Black garlic raised in Ao...

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2016.03.05

NY chefs incorporate dashi into their cooking with unique ideas
Umami and Dashi Gain Foothold on the New York Palate Vol.2
NY chefs incorporate dashi into their cooking with unique ideas

"Umami" is the new buzzword among American chefs. Throughout New York, chefs exploring this fascination with umami, in particular those incorporating dashi, are becoming much more visible.

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2015.12.05

Exploring Umami in a source of food culture, Brooklyn
Umami and Dashi Gain Foothold on the New York Palate Vol.1
Exploring Umami in a source of food culture, Brooklyn

The popularity of Japanese food is growing in New York. Sushi has become a staple in supermarkets and delis, and words such as Kaiseki, Izakaya and Ramen have entered into the culinary vernacular.

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2015.12.05

MAD Food Symposium turns four in Copenhagen
What’s new in Nordic gastronomy Vol.1
MAD Food Symposium turns four in Copenhagen

At 8:30 on a windy morning in late August, the first taxi boat left from the Copenhagen port of Nyhavn to the island of Refshaleøen,

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2015.12.05

Vol.4 Gelinaz “Performs Food” in Lima
News Wave in Gastronomy:from Latin America
Vol.4 Gelinaz “Performs Food” in Lima

On a chilly evening in September, a string of candles lit a path through the Huaca Pucllana compound, located in central Lima.

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2015.12.05

Vol.3 Gastrodiplomacy: Bringing Food Culture and Economics to the Table
News Wave in Gastronomy:from Latin America
Vol.3 Gastrodiplomacy: Bringing Food Culture and Economics to the Table

Food as an effective tool for diplomacy Food is more than sustenance. What we eat is an expression o...

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2015.12.05

Vol.2 A World of New Flavors and Fresh Talent
News Wave in Gastronomy:from Latin America
Vol.2 A World of New Flavors and Fresh Talent

Fine dining based on Amazonian ingredients “I’ve always been thinking about the Amazon and local tec...

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2015.12.05

Vol.1 50 Best Restaurants List Puts Latin America on the Culinary Map
News Wave in Gastronomy:from Latin America
Vol.1 50 Best Restaurants List Puts Latin America on the Culinary Map

Gaston Acurio from Peru won First prize Early in September, at the Latin America’s 50 Best Restauran...

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2015.12.05

Background of the outdoor restaurant open only for a few days
DINING OUT ARITA with LEXUS
Background of the outdoor restaurant open only for a few days

photographs by Hide Urabe Dining Out is a project that presents the beauty of nature and the appeal ...

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2015.11.06

“We knew we could do something interesting with Arita.”
DINING OUT ARITA with LEXUS Part.2
“We knew we could do something interesting with Arita.”
A mutually stimulating relationship between chefs and ceramic artists.

On the final day of the Dining Out Arita event, leading chefs from the Japanese world of gastronomy visited Arita,

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2015.11.06

Copenhagen’s new wave of cool and casual restaurants
What’s new in Nordic gastronomy Vol.4
Copenhagen’s new wave of cool and casual restaurants

Den Vandrett's enthusiastic and knowledgeable staff is always happy to answer questions.

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2014.11.20

JOURNAL / JAPAN etc.(English)