Nothing drawn out about Kappo Yamashita

| Feb 10, 2015

Nothing drawn out about Kappo Yamashita

This might be the year of kappo dining for me. Recently, I have often found myself seated at sparse counters opposite small teams of industrious chefs, synchronized by their movements: cutting, peeling, grating, stirring, broiling, searing, tasting and fielding questions from patrons. The more ...

Bullet train black gold awaits Ethiopian roasters

Feb 3, 2015

Bullet train black gold awaits Ethiopian roasters

by James Jeffrey

On a typically sunny January day in southwestern Ethiopia, smallholder coffee farmers gather beneath red, blue and orange canvases, propped up by wooden stakes, to watch and participate in a coffee-tasting competition with demanding Japanese standards. Naomi Nakahira, a coffee adviser with Ueshima Coffee ...

Pommeke makes fries the main dish

Jan 27, 2015

Pommeke makes fries the main dish

by Patrick ST. Michel

Tokyo boasts plenty of Belgian culinary spots, from beer bars to chocolate shops. Chef Bart Sablon even points out that there is a Belgian waffle store right around the corner from Pommeke, a recently opened operation where the 39-year-old works as executive chef. “That’s ...