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FOOD
RESTAURANTS
BARS & CAFES
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FOOD CULTURE
RESTAURANTS
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
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The Bean-to-Bar Chocolatier Showcasing Local Ingredients
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BARS & CAFES
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
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DRINKS
The Katsunuma Vineyards, the Origins of Japanese Wine
Everything There Is to Know About Japanese Whisky
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A Gateway to Creating New Value for Sake
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A Deeper Dive Into the World of Okinawan Liquor
Recipe for Watermelon and Sake Mojito by Tim Anderson
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RECIPES
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
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FOOD CULTURE
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
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