FROM JAPAN

シェフが世界に伝える日本の良いものをご紹介します

  • My Favorite Japan:Daiki Kanetaka |私の好きな日本:金高大輝 No.3

    Daiki Kanetaka is a bartender who runs “D. Bespoke” in Beijing and Singapore, and “D. Classic” in Jakarta. He talks about his strong preference for creating the original cocktails using the Japanese products. 北京、シンガポールで「D.Bespoke」を、ジャカルタでは「D.Classic」を営むバーテンダー、金高大輝さん。日本のプロダクトを使ってオリジナルカクテルをクリエイトするこだわりについて語ります。

  • The Heart of Sushi:鮨の心|No.2

    The Heart of Sushi:鮨の心|No.2

    (英語のあとに日本語が続きます。)  The most popular sushi is definitely tuna.Not only Japanese guests, but foreign guests also always order tuna.For us sushi chefs, tuna is an important fish.It is not too much to say tuna determines the rank of the sushi restaurant.  A little known fact is that tuna

  • Scenery Where Rich Japan is Created:Yama-no-Gakko|美しい日本が生まれる風景:山の楽校

    Scenery Where Rich Japan is Created:Yama-no-Gakko|美しい日本が生まれる風景:山の楽校

    (英語のあとに日本語が続きます。) “Amazing…” Drip, drip….  Liquid dripped from the white hanging bag.  I sighed as soon as I licked the amber liquid.  This has a deep flavor.  There is no roughness comes from salty soy sauce. This is “sumashi.”&nbsp

  • My Favorite Japan:Keisuke Matsushima|私の好きな日本:松嶋啓介 No.3

    Why did I open the Sushi restaurant in Nice? Because I live in Nice for a long time Every morning, I often go to marché All over. For example, it could be marché in Nice, Or I go to marché near Italy Sometimes I receive calls directly from fish mongers or fisherme

  • My Favorite Japan:Eneko Atxa Azurmendi |私の好きな日本:エネコ・アチャ・アスルメンディ No.3

    (日本語が後に続きます) This is a third article on “My Favorite Japan” of Eneko Atza Azurmendi, a chef of “Azurmendi” and “ENEKO Tokyo” followed by first “Tokyo” and second “Oblate” articles.  Topic is eringi, which is produced specially by Ja

  • The Heart of Sushi:鮨の心|No.1

    The Heart of Sushi:鮨の心|No.1

    My name is Yoshinori Tezuka (YOSHI). I am a fourth generation sushi chef. In this article I would like to talk about sushi. It will probably take some time, but please bear with me. Before we dive into sushi, let me first introduce myself.

  • My Favorite Japan:Daiki Kanetaka |私の好きな日本:金高大輝 No.2

    Daiki Kanetaka is a bartender who operates D.Bespoke in Beijing and Singapore, and D.Classic in Jakarta. He will here talk about classic cocktail, Manhattan and about Kimura Glass, the glassware brand which Japan is proud of. 北京、シンガポールで「D.Bespoke」を、ジャカルタでは「D.Classic」を営むバーテンダー、金高大輝さん。クラシックカクテルの王道、マンハッタンへの想いと、日本が世界に誇るグラスウェアブランド、木村硝子店について語ります。

  • Scenery Where Rich Japan is Created:Y&Co|美しい日本が生まれる風景:Y&Co

    Scenery Where Rich Japan is Created:Y&Co|美しい日本が生まれる風景:Y&Co

    Happy cheese which is made by goat milk grown under no-stress at great nature of Kurobe, Toyama Prefecture. What are the secrets to the gorgeous taste? 富山県黒部の大自然の中でのびのびとストレスフリーで育ったヤギのミルクで作られる幸せのチーズ。その絶品な味の秘訣とは?

  • My Favorite Japan:Keisuke Matsushima|私の好きな日本:松嶋啓介 No.2

    Keisuke Matsushima is a chef who runs restaurants in southern France, Nice and in Tokyo. In 2018, Matsushima brought over a sushi chef, and his old-long friend, from the same town to Nice and has opened a sushi restaurant.  Looking at sushi chef’s work every day, Matsushima was inspire

  • Scenery Where Rich Japan is Created:美しい日本が生まれる風景|Rose Farm KEIJI

    Scenery Where Rich Japan is Created:美しい日本が生まれる風景|Rose Farm KEIJI

    Rose Farm KEIJI creates the quintessential Japanese beautiful wa-bara (Japanese roses) at Moriyama, Shiga Prefecture.  The concept of its original breed is “nurturing natural beauty.”  Usually, roses are grown in the nurtured water known as “nutriculture,” but at th

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