FOOD

Sola, Seasonal Cuisine between France and Japan

Pontochoux, the Japanese Curry Restaurant

ADParis, Hokkaido: Tomoyuki Takao

French Fine Dining does Ramen

Sumibiyakiniku Nakahara, the Real Taste of Wagyu

Studio Mule, the Perfect Bar for Vinyl Enthusiasts

Mochi Takes up Residence in Paris

Bar Martha, the Place to Be for Music Fans

Toraya, Traditional Pastries in the Heart of Paris

Little Tokyo in the Heart of Mexico City

‘The Guide to Sake in France’, Everything There Is to Know About the Nectar of the Gods

Recipe for Milk Bubble Tea by Andrew Chau and Bin Chen

ADYoichi, sharing nature

Kenjiro Kagami: Natural Wines with a Side of Poetry

Between Hokkaido and Kyoto, Shared Flavours

Recipe for Buckwheat ‘Pappardelle’ by William Ledeuil

Recipe for Spicy Pickled Vegetables by Karen Solomon

Recipe for ‘daifuku mochi’ by Maori Murota

Recipe for Hotpot by Amy Kimoto-Kahn

Vegan Recipe for Miso Caramel Aubergine by Sasha Gill

HIGASHIYA, an Ultra Modern Confectioner

In Search of Missionaries to Spread Knowledge of Japanese Culinary Culture

Maori Murota, Finding Freedom as a Caterer

‘The Guide to Sake in France’, Everything There Is to Know About the Nectar of the Gods

A Return to Nature According to Masanobu Fukuoka