FOOD

Em, Shaking up Japanese Gastronomy with Surprising Flavours

Kei, Kobayashi’s Culinary Oasis

Kakurega Omakase, Japanese Gastronomy on Mexican Terrain

Crudo, Creative Cuisine Between Japan and Mexico

ADA Unique Dining Experience at the Foothills of Mount Takao

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

Recipe for Watermelon and Sake Mojito by Tim Anderson

‘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

Recipe for Caramelised Miso Truffles by James Campbell

Recipe for ‘Koji’-Aged Steak by Rich Shih and Jeremy Umansky

Vegan Recipe for ‘Kyuri’ Gazpacho by Emi Shimizu

Recipe for Chocolate Miso Babka

Vegan Recipe for Iced Summer ‘Somen’ with Lemon by Tim Anderson

From My Kitchen to Yours, Mathilda Motte

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