Nara, Cradle of Kampo, Medicinal Herbs, and the History and Culture of Health
Professor Emeritus John Kotter of Harvard Business School has always harped on the same subject that “the job of a manager is in transformation”.
Exclusive interview with Wayne M Shennen, Managing Director of RANGITOTO TOKYO, New Zealand Wine and Craft Sake Bar.
Fuji Oil Group is driving Japan’s PBF market. In March, 15 companies came together to establish the Plant Based Lifestyle Lab, which aims to realize a sustainable society through plant-based foods.
Kameda Seika Aims to Become a Global Food Company.
Exclusive interview with Dora Veronika RUSZNAK, First Secretary, Agricultural Affairs, Embassy of Hungary Tokyo.
Yoshiyuki Douke, Executive Chef, Deputy Director of Food & Beverage Department and Ikuyo Takeuchi, Senior Manager, Front Guest Office, Concierge, Member of Les Clefs d’Or of Grand Nikko Tokyo Daiba.
In 2020, the explosive spread of the novel coronavirus shook the world. Covid-19 rocked Japan and the world, and has transformed the value of food and how we do business.
Talking to The Capitol Hotel Tokyu's Executive Assistant General Manager, Toshinori Sogabe and Executive Concierge, Etsuko Higashide.
The Japan Sake and Shochu Information Center allows people from around the world to learn and experience Japanese sake, honkaku shochu, and awamori.
Many foreign chefs are pursuing their careers in Japan. We talked to young chef Coleman Griffin, who came to Japan in pursuit of that kind of great ambition.