FOOD

KI NO TEA, The Limited Edition Juniper Gin

WA BI GIN : (An Old) Affair of Passion

Wa Gin: Ten Years in the Making, Now Ready to Taste

KOZUE: the Gin Made from Canopy Pine

Masahiro, Eternal Gin Producer

ADSake Paired with French Cuisine

How the Sakazuki is Changing

The Last Barrels of Tradition

Nihonshu: Crafting Sake

Nihonshu and Tsumami: An Audacious Pair

Cha Cha Matcha: The Address for Matcha Lovers in New York

Dinings, From Traditional Cuisine to Japanese Tapas

In Sprawling Dubai, This Restaurant is a Small Gem

Yoshinori Ishii: The Pioneer of Ikejime in the UK

Le Tachinomi Desu: Mexico City’s Hidden Bar

Oodles of Noodles at Sanukiya

Pages: Cuisine That Straddles France and Japan

Paris, Tokyo: Ryuji Teshima

Über sushi at Sushi B

Sushi B, an Unmissable Spot in Paris

Takemura, a Paradise of Japanese Sweets Since 1930

Ken’s Café : Japan’s Most Decadent Gâteau au Chocolat

At this New Spot in Mejiro, Rare Kyosui Eels are Served in a Light Sauce

Kohana—a New Spot in Ebisu that Raises Dashi to a New Level

To Satisfy Your Taste for Wagashi in the Heart of the City, Try the New Toraya Akasaka. A Space to Find Serenity of Mind

The Doulton Bar, Tokyo, For The City’s Most Exceptional Whisky

250 Year Old Brewery Explores New Frontiers

Whisky on the Red Dot

From the Shadows to the Light

The Queen of Hokkaido

Cloudy but Sparkling, Wonderfully Refreshing

A Lovely, Pale Rose Rosé with Softly Penetrating Flavor

A Pinot with a Peerless Bouquet has Appeared in Japan

A Red Wine Full of Hearty Juiciness Uses 15 Varieties of Grape

Australia’s Japanese Winemaker

The 100 Years History of Baumkuchen in Japan

Matcha Green Tea Kit Kat Now Available in Europe

Jean-Paul Hévin, the Most Sought-After Chocolatier in Japan

A Cook Book Like Time Travel

The Story of Konpeito, Japan’s Favourite Colourful Sweet