JOURNAL / JAPAN etc.（English）
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.
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2014.06.23
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.
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2014.06.23
Report from a Tasting Event in Singapore
Seeking to expand sales markets overseas, Wakayama prefecture has targeted Singapore, a leading economic power of Asia.
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2014.03.06
The Japanese delegation that experienced “LE&” at the house of Moët & Chandon in Épernay, located in the Champagne region of France,
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1999.01.01
LE＆ above GRILL ＆ BAR Collaboration Dinner
“LE&” is a gastronomic experience presented by Moët & Chandon Grand Vintage which started in June of this year in Épernay, France.
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1999.01.01
LE& Gathering with Shinya Tasaki
An intimate event designed to experience the allure of champagne was held at restaurant “S＋”in Atago, Tokyo on a recent brilliantly sunny Sunday afternoon.
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1999.01.01
Fine craftsmanship for cuisine and wine
After Chef Hajime Yoneda’s visit to “Moët & Chandon” at Epernay in the Champagne region of France, Benoît Gouez in turn visited Osaka
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1999.01.01
A new taste and experience pioneered by Moët & Chandon
This year Moët & Chandon, one of the renowned Grandes Marques, established in 1743, who lead the champagne industry, offered a new gastronomic experience,
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1999.01.01
A new taste and experience pioneered by Moët & Chandon
This year Moët & Chandon, one of the renowned Grandes Marques, established in 1743, who lead the champagne industry, offered a new gastronomic experience,
Read More
...
1999.01.01
A new taste and experience pioneered by Moët & Chandon
This year Moët & Chandon, one of the renowned Grandes Marques, established in 1743, who lead the champagne industry, offered a new gastronomic experience,
Read More
...
1999.01.01
Asia’s 50 Best Restaurants announced
Takanori Nakamura is a familiar columnist contributing to the popular series “You can make it! Recipe challenge” in The Cuisine Magazine.
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1999.01.01
Chef and sommelier visiting the Tomi no Oka Winery
Executive Chef Gerhard Passrugger and Sommelier Mototsugu Asada, both of the Andaz Tokyo restaurant opened in 2014, recently visited Tomi no Oka Winery.
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1999.01.01
