Vol. 10 / May, 2020

GENTLE
Enjoy the Gentle Experience

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
The World of Bite-Sized Art

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 »

Burgers Made With True Spirits

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 Food Entertainment

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 Becomes the World's Top-rated Vegan Restaurant

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 »

The Vegetarian Chef in the Spotlight

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 »

Turkey
Discover the Potential

Interviewing Murat YAPICI, Chief Commercial COunsellor Turkish Embassy, Office of the Commercial Counsellor Read more »

Things that are delicious have to be beautiful

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 »

The Sparkling Winner of MissJapan Miss Sports 2020

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 »




Vol. 9 / November, 2019

GENTLE -Italian & Sushi Bar with an evolved stance-

AIN SOPH -Return To Your True Self

GLOBAL KITCHEN SERIES 6: ITALY

Brown Rice Cafe
Organic Roasted Brown Rice Powder

Nurturing Spirit in Dew Rose

VEGAN NOODLES are getting noticed as a way to accomodate food diversity

Choice, Not Chance, Determines Destiny

ONE WITH NATURE

GOOD HEALTH AND HAPPINESS FOR ALL





Vol. 8 / May, 2019

Atsushi Kojima Chairman, Ganko Food Service Co., Ltd.

-Carrying on the Spirit- The Originator of California Roll

Global Kitchen Series 5: AUSTRALIA

"Natural Food: Audition to Discover New Recipes"

Food Diversity




Vol. 7 / October, 2018

Offering vegan choices in Japanese food service

Yasuo Kumoda - the man who spread TOFU in the US

DARRYL CODY BRAILSFORD: The Story of the First American "Kurabito" at Watanabe Sake Brewery

Global Kitchen Series 4: BELGIUM

Tokyo One Piece Tower is a Full-Time Attraction Theme Park

Amuse Museum: Asakusa’s Hidden Gem

"Humanization" - treating pets as Family Members / Interviewing Hisashi Ishiyama




Vol. 6 / May, 2018

from the editor
-FOOD TRENDS SEEN IN TRADE SHOWS-

Global Kitchen: Series3
-WINE & FOODS from ISRAEL-

Restaurant Review: Kyoto Nijyōen Ginza 8-chome

DECODING JAPANESE FOOD TRENDS FROM TRADE SHOWS - SERIES 3-2

DECODING JAPANESE FOOD TRENDS FROM TRADE SHOWS - SERIES 3-1

COOK HEALTHY & COLORFUL




Vol. 5 / December, 2017

Global Kitchen: Series2 -WINE & FOODS from NEW ZEALAND-

WHO'S UP FOR A NIGHT-TIME FUN?

Bio C' Bon Japan: Ranging from Novelty to Nostalgia

DECODING Japanese Food Trends from Trade Shows -Series 2-

Natural Food -Audition to Discover New Recipes-

The Frontline of Promoting Inbound Tourism: The Night-Time Economy




Vol. 4.5 / October, 2017

GEKKEIKAN -For Your Lifestyle Taste

ALL ABOUT KOJI - RICE MALT

Healthy & Delicious Konnyaku on Your Table

About "Marukome"

Fermented Condiments and Nihonshu (Japanese Sake)

Traditional Japanese Ingredients to the World

delicious Japan Sepecial Extra Edition -from the editor-




Vol. 4 / May, 2017

ANTI-AGING COOKING at Brasserie Le Rire

Has Japan's Organic Age Arrived at Last?

Global Kitchen: Series1
-EAT POLAND-

DECODING Japanese Food Trends from Trade Shows

Interveiw with Hiroshi Tajima, Executive Director of Washoku Japan




Vol. 3 / October, 2016

Cooks Who Pass on Japan's Culinary Traditions

Hitoshinaya -The Ultimate Food to Eat at the Doorway to the sky-

GLUTEN-FREE BOOM -in the Runup to the 2020 Tokyo Olympics-

Restaurant Review: Japanese Restaurant Horikawa

REAL JAPAN

Coffee Bean & Tea Leaf in Nihonbashi is the Place to Perch for a While

Exclusive Interview with the CEO of SUSHI ZANMAI

TOKYO -A Gourmet Cluster-




Vol. 2 / May, 2016

Gluten-Free Moves in the Hotel Industry -Hotel Intercontinental Tokyo Bay-

Gluten-Free Moves in the Hotel Industry -The Penninsula Tokyo-

A FOOD WONDERLAND -Explore the different regions of Japan at Foodex Japan 2016-

Ramen -Flavor of Japan, Skills of Japan- vol.2

Hochoshiki Ceremonial Carving

Regional Foods




Vol. 1 / October, 2015

Ganko Story -Experience the True Japan at Ganko-

Fukusuke Horikawa Chain
-The "Originator of California Roll"-

Ramen -Flavor of Japan, Skills of Japan-

IZAKAYA Interview

Izakaya & Ramen
Favorite Dining Experiences of the Ordinary Japanese

I300 YEARS OF NADA BREWERY

Restaurant Review: Asakusa Imahan




Vol. 0 / May, 2015

The Essense of Washoku

Tradition & Culture of Japanese Cuisine

NIHONSHU –The art and history of Jaanese sake and Japanese culture-

JAPANESE FAST FOOD "Takoyaki" -The culture of shared dish-

和食 Taste the natural flavors of the seasonal ingredients