Learn about sake
Read more »
Learn about shochu / awamori
Read more »
Feel the concept of "just five degrees higher than usual". Enjoy the decor, the background music, the service, and everything else, not just the food. Read more »
Ometenashi is an opportunity to experience something special. Whether it be sadou, kaiseki ryori or omiokuri. These types of experiences are unique to Japan and are the essence of omotenashi. Read more »
A wide variety of sake including Daiginjoshu, Junmai Daiginjo-shu, and Junmaishu can be enjoyed in addition to imo (sweet potato)/mugi (barley)/kome (rice)/kokutou (black sugar) honkaku shochu, awamori, and fruit liqueur from across Japan. Read more »
There is now a trend towards the unbundling of restaurant functions that have been clustered in one place until now. Read more »
Gentle occupies two levels, with an Italian restaurant and bar on the 1st floor, and a sushi bar on the B1 level. It has a menu that lets people with diverse dietary habits enjoy dining together, and it greets its diners with features to excite and delight them. Read more »
Finger foods are bite-sized dishes that easy to pick up. Called bite-sized works of art, edible gems, and the like, they can take forms ranging from hors d’oeuvres to desserts. Read more »
Brozers', a gourmet burger specialist restaurant, was founded in 2000 in Nihonbashi Ningyocho, in Tokyo's historic Shitamachi area. We asked the owner, Mr. Kitaura, about the secrets to its success and popularity. Read more »
Thai restaurant Gapao is the place to try all kinds of real Thai food, prepared by Thai chefs. It has three smart-casual branches in Aoyama, Ebisu, and Shibuya. We talked to Mr. Tomoya Takahashi, who is the overall manager, as well as a DJ. Read more »
Saido, a vegan restaurant tucked away in Jiyugaoka, has been picked as the worldwide No.1 in the “Best Vegan Restaurant Ranking” of over 110,000 restaurants on Happycow, the restaurant information website most used by the world’s vegans and vegetarians. Read more »
World Vegan Project Vol. 1, an event for enjoying the world’s finest vegan course meals, took place at Horizon Tokyo in February 2020. Gijs Kemmeren came specially from the Netherlands to Japan as guest chef. He found some time in his busy schedule to grant us an interview. Read more »
Interviewing Murat YAPICI, Chief Commercial COunsellor Turkish Embassy, Office of the Commercial Counsellor Read more »
In 2019, Yukiko Sato of Vegan cuisiniere and her former Le Cordon Bleu Tokyo colleague Haruna Kawano formed Veganista Tokyo, a unit that creates vegan products. They use methods they developed at Le Cordon Bleu Tokyo to recreate current trends and future basic items as vegan products. Read more »
Miss Erika Tanaka, who attends a university in Tokyo, has been picked as “Miss Japan Miss Sports” for 2020. The Miss Japan Contest began in 1950, and has taken place every year since, on the theme of “Aspiring to the true beauty of Japanese women”. Read more »
Delivery services are evolving with the expanding use of smartphones. Until now, “ordering in” has meant picking a meal from a delivery menu, which you already had on hand at your home or workplace, and calling the restaurant directly to place the order. Read more »
-Restaurant Review- Not to be overlooked would be a martini from the bar just alongside the entrance. I recommended the basement sushi bar for a quiet exploration of culinary artistry. GENTLE indeed. Read more »
-Exclusive Interview- The ideal thing, I think, would be for universities to have class units teaching that kind of thing. I want that day to come quickly. Read more »
Italian cuisine and washoku have many points in common. First of all, Italy has four seasons, and its land is elongated from north to south and surrounded by sea.Read more »
With matcha lattes, smoothies with matcha, matcha-style cakes, and more, "matcha" is becoming a worldwide boom. What will be the next flavor to follow on from matcha?Read more »
The secret behind the delicious flavor of Dew Rose, which is cultivated,manufactured, and marketed by Agarato, is the natural water of the Koza River basin in Wakayama Prefecture, a river famed for the purity of its water.Read more »
Being reborn as "VEGAN NOODLES" on September 9th, 2019. It is earning the support of foreign visitors to Japan, who enjoy it as a midnight meal in hotels, or as a gift. We asked president Shimokawa of T's Restaurant about it.Read more »
The Fukushima nuclear reactor disaster, triggered by the Great East Japan Earthquake on March 11, 2011, prompted me to turn my attention to food safety, and made me notice how unhealthy I had been eating so far.Read more »
-Exclusive Interview- My future goal is to make Japan 100% organic. I would like to see a completely natural Japan with beautiful gardens. It’s an impossible vision, but that is the great horizon.Read more »
Kagawa Nutrition University was born from one woman with a dream that "all people may be healthy and happy". Her name was Aya Kagawa. In addition to being the founder of Kagawa Nutrition University, she was also the mother of nutrition science, who laid the foundations of modern nutrition in Japan.Read more »
-Exclusive Interview- The wonder of Japanese culture is in the shifting of the four seasons. It’s Japanese culture to get close to nature and to unify with it. The arts derive from that, as well as haiku with its seasonal words.Read more »
-Exclusive Interview- The hospitality at Fukusuke Horikawa is characterized by providing diners with cuisine and service that will make a lasting impression on them, so they'll say "I'm glad we went to Fukusuke Horikawa".Read more »
-Taste Australia is the national brand that represents the Australian horticulture industry and aims to support and drive demand for fresh produce through a range of activities in key export markets including Japan such as trade shows and retail marketing campaigns.Read more »
The 47th International Hotel and Restaurant Show held from February 19th to 22nd, 2019 at Tokyo Big Sight presented the Second "Natural Food: Audition to Discover New Recipes" as one of its showcase events.Read more »
From the editor Read more »
-Exclusive Interview- Our first goal is "Aspire to be a 100-year company!", by serving diversifying dietary culture and spreading new dietary culture through Japan. Personally, I came up on the sales side, so I value human ties and conciliation between people. Read more »
-Exclusive Interview- Yasuo Kumoda is the "tofu fool" who took tofu, which used to top the ranking of foods Ameericans hated, and spent over 20 years making it into a hit productRead more »
-Exclusive Interview- YI have always been fascinated with Japanese culture, and its traditions of making Japanese Sake. However, I thought that I would never place myself intertwined in the production, let alone selling the sake we make outside Japan. Read more »
We want to keep trying to get more products into the Japanese market. We have many sweets that are not yet known by the Japanese people. Read more »
"ONE PIECE" is the story of the hero, Monkey. D. Luffy, who became a pirate, and his voyages with his crew. It's a popular work, with over 430 million volumes published worldwide, and the anime cartoon has also been broadcast in many countries. Read more »
"ONE PIECE" is the story of the hero, Monkey. D. Luffy, who became a pirate, and his voyages with his crew. It's a popular work, with over 430 million volumes published worldwide, and the anime cartoon has also been broadcast in many countries. Read more »
"ONE PIECE" is the story of the hero, Monkey. D. Luffy, who became a pirate, and his voyages with his crew. It's a popular work, with over 430 million volumes published worldwide, and the anime cartoon has also been broadcast in many countries. Read more »
There are kosher restrictions on food we cannot eat, like pork, dairy mixed with meat, and seafood. This is what is special about Israeli cuisines. Food is really a culture. Read more »
-Restaurant Review- The joy of kaiseki-ryōri is that one leaves effortlessly elevated as the concerns of the day are laid aside and attention drawn to noticing artistry, seasonality, and ever finer points of aesthetic sensuous delight. Read more »
-Exclusive Interview- I want to establish one day a week as “vegetarian day” for the Japanese people. Read more »
The 46th International Hotel and Restaurant Show (February 20th-23rd, 2018, Tokyo Big Sight) presented “Natural Food: Audition to Discover New Recipes” as one of its showcase events. Read more »
Wonderful service, clean restaurants, perfect flavoring, visually delightful dishes, no tipping, just the right pricing, and food that's healthy even if you eat late at night. Read more »
New Zealand has an abundance of ingredients. Looking at the food fairs of other countries you can see that they focus on proposing ideas for prepared dishes, but at New Zealand’s fairs we promote our ingredients first and foremost. Read more »
Be prepared for an energetic and dynamic 360 degree performance. Acrobats hang from the ceiling and dangle in midair in jawdropping feats of aerial artistry. Read more »
The Bio c’ Bon concept was to create stores with a casual atmosphere that young people liked, and that approach resonated with us. Read more »
The Bio c’ Bon concept was to create stores with a casual atmosphere that young people liked, and that approach resonated with us. Read more »
Gekkeikan has won numerous Gold prizes at the “Japan Sake Awards”, which is hosted by the government (Brewing Society of Japan, independent administrative institution) and the only national competition for Shinshu, or the first batch of sake brewed that year. Read more »
Horaiya is a koji manufacturer and we have been implementing our traditional koji production method for over 100 years. We perfected this delicate koji fermentation production and developed products that express the value of our traditional koji. Read more »
We want to preserve the tradition of konnyaku as one of Japan’s good old ingredients, while developing innovative konnyaku products that match modern needs. We see our most important mission as sharing the appeal of konnyaku products. Read more »
Japan’s culture has grown up around rice cultivation, and rice has been a precious food. Every individual grain was thought to be a shelter for a god, and similarly, the ability to make sake was seen as a divine gift. Read more »
The Japan’s Food Export Fair presents many traditional ingredients and processed items that are superfoods long eaten in Japan. Read more »
-Exclusive Interview- It's enjoyable time. It's fun to figure out things about cooking, even if it comes from thinking about cooking rather than actually doing it. COoking is always on my mind. Read more »
-Exclusive Interview- A conversation with President Yohei Shirakawa of Natural House, the pioneer of the organic market in Japan. Natural House, which manufactures and sells organic foods and cosmetics, now has 30 branches. Read more »
Polish traditional cuisine is based on various kinds of meat but also vegetables and fruits. Since autumn and winter in Poland are long, we have a lot of soups that warm us up during cold days. Read more »
The rise in these trends is being spurred by the surge in visitors to Japan in the run-up to the 2020 Tokyo Olympics and the growing orientation towards health in the Japanese public. Read more »
Japan’s dietary culture has grown up in close linkage with its annual festivals. Sharing the food that is the blessing of nature, and sharing time for food, deepens family and community ties. Read more »
-Exclusive Interview- Japanese cuisine in the home is now getting less common. I want to increase the amount of Japanese cuisine in households. Read more »
Hitoshinaya pursues the flavor of “dashi” stock, the foundation of washoku Japanese food. It produces cuisine that brings out the flavors of each season’s ingredients. Read more »
Food trends that are attracting increasing attention now include gluten-free, vegan, superfood, organic, and environment-friendly produce. Read more »
Food trends that are attracting increasing attention now include gluten-free, vegan, superfood, organic, and environment-friendly produce. Read more »
An introduction to popular department store basement floors, which have all kinds of Tokyo omiage (souvenirs) Read more »
Tasted in this Los Angeles-style expansive space, the fine-foamed cappuccinos and lattes are superb. Single-origin coffee, which uses only beans from one plantation, with no mixing, delivers the flavor of a different growing region each day. Read more »
-Exclusive Interview- There is no distinction between work and leisure. Private and business are one and the same Read more »
-FROM THE EDITOR- TOKYO is a world-renowned city for excellent food. It is bursting with an endless variety of restaurants and shops. Read more »
-Exclusive Interview- Get Helhier With a "Healthful, Beautiful, and Fresh" Special Buffet Read more »
-Exclusive Interview- "Naturally Peninsula" Strictly Adheres to its Own Principles and GuidelinesRead more »
-Exclusive Interview- Ramen, which crossed over to Japan from China, is now enjoying a boom in popularity as a Japanese national food, highly regarded by gourmets around the world. Read more »
-Exclusive Interview- Tsukasa Maejima, CEO of Setagaya Ramen Group Read more »
-Exclusive Interview- I think nihonshu is the world’s most intricately flavored liquor. Read more »
-Exclusive Interview- Hiroshi Hagashima, the Goodwill Ambassador for Japanese Food Read more »
Nihonshu, or Japanese sake, is Japan’s national drink, and the epitome of Japanese culture. Made from rice and water, the blessings of Japan’s land and climate, it is made in all parts of Japan, and is intimately interconnected with Japan’s unique beliefs, annual festivals, and way of life. Read more »
Exclusive Interview: Gindaco CEO Morio Sase Read more »
The basis of washoku is that it is the meals of ordinary homes, forming a four-part set of rice, soup, side dishes, and pickles. Soup, side dishes, and pickles are served as complementary dishes to enhance enjoyment of rice as the staple food. Read more »
Learn about sake
Learn about shochu / awamori
Feel the concept of "just five degrees higher than usual". Enjoy the decor, the background music, the service, and everything else, not just the food, at GENTLE.
The wonder of Japanese culture is in the shifting of the four seasons. It’s Japanese culture to get close to nature and to unify with it.
As restaurants specializing in sushi, Japanese cuisine, tempura, and teppanyaki, which are the representatives of Japan’s culinary culture, we will strive to deliver highquality performance.
