JOURNAL / JAPAN etc.(English)

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 ...

Read More ...

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,

Read More ...

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.

Read More ...

2014.11.20

Mikkeller and the Danish craft beer revolution
What’s new in Nordic gastronomy Vol.3
Mikkeller and the Danish craft beer revolution

Mikkel Borg Bjergsø, the founder of the Danish craft beer brewery Mikkeller, lives a short distance from the flagship Mikkeller Bar in the Vesterbro neighborhood of Copenhagen, a healthy distance away from the tourist-saturated center.

Read More ...

2014.11.20

What is New Nordic Cuisine?
What’s new in Nordic gastronomy Vol.2
What is New Nordic Cuisine?

A celebration of what's special to the region: langoustine and scallops from the cold Nordic waters, topped with herbs.

Read More ...

2014.10.28

Mr. Hermé visits wheat fields in Biei, Hokkaido 

Pierre Hermé devotes himself to discovering good ingredients. One of the themes he currently focuses on is “flour.”

Read More ...

2014.08.06

Chefs share the spirit of Alice Waters’ “Simple food”
Contemplating simple fare at an ancient setting in spring
Chefs share the spirit of Alice Waters’ “Simple food”

Which part of his education from Alice Waters does Jerome Waag treasure the most? We interviewed him after the party.

Read More ...

2014.06.23

Chefs share the spirit of Alice Waters’ “Simple food”
Contemplating simple fare at an ancient setting in spring
Chefs share the spirit of Alice Waters’ “Simple food”

Then what are these seeds planted by Alice? One can broadly say they are based on the following “nine principles” for the culinary revolution that Alice has promoted since the 70’s.

Read More ...

2014.06.23

Chefs share the spirit of Alice Waters’ “Simple food”
Contemplating simple fare at an ancient setting in spring
Chefs share the spirit of Alice Waters’ “Simple food”

A parade of dishes featuring local ingredients.Certain dishes offered up the bounty of natural Kamakura in a manner that guests could directly take in, with others featuring each chefs’ excellent technique.

Read More ...

2014.06.23

Chefs share the spirit of Alice Waters’ “Simple food”
Contemplating simple fare at an ancient setting in spring
Chefs share the spirit of Alice Waters’ “Simple food”

Alice Waters is a gastronomic specialist who has advocated local production for local consumption, sustainable agriculture and distribution, as well as dietary education for more than forty years.

Read More ...

2014.06.23

Report from a Tasting Event in Singapore
Wakayama-made ingredients cross the sea
Report from a Tasting Event in Singapore

Seeking to expand sales markets overseas, Wakayama prefecture has targeted Singapore, a leading economic power of Asia.

Read More ...

2014.03.06

“LE& OREXIS COLLABORATION DINNER”
“LE& OREXIS COLLABORATION DINNER”

The Japanese delegation that experienced “LE&” at the house of Moët & Chandon in Épernay, located in the Champagne region of France,

Read More ...

1999.01.01

JOURNAL / JAPAN etc.(English)