FOOD

Konel, a Restaurant in Tokyo Centred on Kneaded Ingredients

To, a Door Between France and Japan

Kodawari Tsukiji, an Immersive Fish Market Experience

From My Kitchen to Yours – Mory Sacko

ADThe Bean-to-Bar Chocolatier Showcasing Local Ingredients

Dreamin Man Treats Its Coffees and Customers with Care

Cafe OTO, Home of Experimental music

Artisanal Ice Cream and Natural Wines at Folderol in Paris

Studio Mule, the Perfect Bar for Vinyl Enthusiasts

Mochi Takes up Residence in Paris

The Katsunuma Vineyards, the Origins of Japanese Wine

Everything There Is to Know About Japanese Whisky

ADA Gateway to Creating New Value for Sake

ADA Deeper Dive Into the World of Okinawan Liquor

Recipe for Watermelon and Sake Mojito by Tim Anderson

Recipe for ‘Sakura Mochi’ by Mathilda Motte

Recipe for Mackerel and Cauliflower Purée by Atsuki Kuroda

Recipe for Tuna ‘Onigiri’ from ‘Spirited Away’

Recipe for Castella Siberia from ‘The Wind Rises’

Recipe for ‘Soboro’ Chicken by Kimio Nonaga

The Katsunuma Vineyards, the Origins of Japanese Wine

‘Onigiri’, a Snack to Eat on the Go

The Tradition of the Black Eggs of Mount Hakone

‘Sando’, the Satisfying Japanese Sandwich

Getting Closer to the Ocean to Sustain Life