JOURNAL / JAPAN etc.(English)

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...

Read More ...

Dec 05, 2015

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...

Read More ...

Dec 05, 2015

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...

Read More ...

Dec 05, 2015

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 ...

Nov 06, 2015

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 ...

Nov 06, 2015

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 ...

Nov 20, 2014

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 ...

Nov 20, 2014

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 ...

Oct 28, 2014

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 ...

Aug 06, 2014

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 ...

Jun 23, 2014

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 ...

Jun 23, 2014

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 ...

Jun 23, 2014

JOURNAL / JAPAN etc.(English)