My First And Last Meal at Tokyo Bulgari’s Luca Fantin
I'm so glad that at least I made it to Il Ristorante - Luca Fantin before it's closed, and I’m already excited for whatever comes next in his journey.
japan
Masuda Ryuichiro & Iwase: Hub of Culinary & Artistic Excellence
Masuda Ryuichiro, the fifth-generation owner of Masuda Brewery (Masuizumi), stands tall with white hair and a youthful face that exudes a rebellious charm, embodying the essence of a unique and intriguing soul. On the day of our interview, we searched…
The Ultimate Crab Feast at Two-Starred Ogata, Kyoto
When I visited Kyoto in mid-December, I had the chance to visit Ogata,a two-Michelin-starred kaiseki restaurant and experience its seasonal crab menu. Every year, November 6th marks the start of the crabbing season, meaning that it’s the time for the restaurants to launch their seasonal…
The Incredibles: Story of Three Chefs at respiración, Kanazawa
Stepping into the Michelin two-star Spanish restaurantrespiración in Kanazawa feels like entering a heartfelt shonen anime, complete with laughter, tears, and camaraderie. This remarkable establishment is the creation of three chefs—Keisuke Yagi, Tatsuro Ume, and their lifelong friend Yusuke Kitagawa—whose shared…
Experiencing the Seasons of Toyama at Oryouri Fujii
In early September this year, I visited a series of “destination” restaurants in Toyama and Kanazawa, located in Japan’s Hokuriku region. Currently, there are several weekly direct flights from Shanghai to Komatsu. It is a convenient one-hour drive from Komatsu…
Love Across Mountains and Seas: The Cuisine of Eiji Taniguchi
In my career as a culinary writer, I have had the privilege of speaking with many outstanding chefs, but my conversation with Eiji Taniguchi was unforgettable. His background and culinary journey took many unexpected turns. Immersed in the world of cooking from a young age, his initial dream was to become a chef of Japanese cuisine, but fate led him down a different path.
Maths, Science and Art: How Tempura Reaches the Realm of Divine
A person who is able to do simple things to the fullest without being distracted can be called a shokunin (professional). But what is the definition of a person who goes beyond being professional? Tetsuya Saotome, the 78-year-old chef of the prestigious Japanese tempura restaurant Mikawa Zezankyo, is often referred to as one of the gods of Japanese cuisine. He has made “making tempura” a form of art, which is not only backed up by intuition but also by science.
The List, A New Compass
The inaugural world’s 50 best hotel list surely results in frenzy among hoteliers and luxurious experience fanatics despite the wanting of novelty in view. The palpable optimism in Guildhall to celebrate the growth of post-COVID hospitality industry in mid-September will surely continue for some while. Yet the true impact of this collective, and formative collage of accommodations elected by critiques remains uncertain.
Satoyama Jujo: Koshihikari rice & Sansai Venture in Niigata
Kuwakino feels closely connected to the land she treads on. For her, the pleasure of being able to pick up ingredients right from her own garden and cook them herself is unrivalled. "If I lived in the city, none of this would happen," she shares. Her farm-to-table philosophy is not just a popular style of cooking, but an emotional and philosophical approach to food.
Bulgari Hotel Tokyo: Unveiling Italian Elegance on the Skyline
The opening of Bulgari Hotel is a major highlight in Tokyo after the pandemic. Not only is it the first Bulgari hotel in Japan but also the 8th ‘gem’ of the Bulgari Hotel & Resorts Collection. Occupying from the 40th to the 45th floor of the Tokyo Midtown Yaesu, an ultra-skyscraper in the Yaesu 2-Chome North District, the hotel overlooks the quiet premises, fascinating history and natural environment of the lmperial Palace Gardens. From a distance, the red brick Tokyo Station and the glass-curtain building behind it may seem juxtaposed, but Bulgari Hotel seamlessly blends the fusion of Japanese traditional cultural aesthetics. It is at this moment that I visited Tokyo once again.
