Japanese chef Yoji Tokuyoshi has been pushing boundaries with cuisine that reflects his philosophy of intercultural cross-pollination since 2015 — the year he opened his eponymous restaurant, Tokuyoshi, in Milan. A native of Tottori Prefecture, the 39-year-old chef left Japan for Italy at the age ...
On a steamy June afternoon, the apple trees in the Tsugaru region of Aomori Prefecture are laden with fruit. Now, the young apples are hard green spheres the size of golf balls, but come autumn they will be plump, sweet and ready for harvest. While ...
Around the world, the sound of popping corks brings just one thing to mind — Champagne. However, a new organization of sake producers is working to tweak that image. Launched last year, the Japan Awasake Association consists of nine brewers who are committed to raising ...
On a cool afternoon in mid-April, Israeli chefs Yair Yosefi and Omer Ben-Gal, co-founders of Brut Wine Bar in Tel Aviv, examine a shipment of fresh silver-skinned sawara (Spanish mackerel) from Tottori Prefecture in a tiny kitchen on Cat Street — in the middle ...
Entrepreneur Nao Kohara sits at a table in his favorite neighborhood bar, checking emails on his laptop computer and sipping a glass of sake. Some of his brightest business ideas have been hatched over a few drinks — including the concept behind his latest venture, ...
Gourmandizing television personality Hidehiko Ishizuka has a famously large appetite. Apparently, the portly comedian also has a taste for Japanese sake. On a clear February afternoon in the sake-producing region of Fushimi, just south of Kyoto, a camera crew forms a tight circle around ...
Every week, sake sommelier Satoko Utsugi leads groups of overseas visitors past the Fukagawa Fudosan Temple and along a shopping street in Tokyo's downtown neighborhood of Monzen-Nakacho. Their destination is Orihara Shoten, a sake shop with a tasting bar, and Utsugi's mission is to provide ...
Nothing says "festive" like Champagne, that most elegant of elixirs. The drink's life-affirming effervescence makes it a natural choice for New Year's celebrations, but Champagne pairs so well with many of my favorite foods that I drink it far more often than once a ...
The first time I drank sake at a non-Japanese restaurant was nearly seven years ago at Coi, a Michelin-starred establishment in San Francisco that serves modern Californian cuisine. I had opted for the beverage-pairing course, and the drink came with a dish of tofu ...
It's a mild Kyoto evening, and a group of spirits enthusiasts are gathering at a handsomely restored machiya (traditional townhouse) to celebrate the launch of Ki No Bi, a boutique gin produced by The Kyoto Distillery, Japan's first craft gin specialist. Guests spill onto ...
On Aug. 31, the Wine Advocate, a publication started by the influential U.S.-based wine critic Robert Parker, released its first "official" ratings guide to sake with reviews written by Chinese critic Liwen Hao. Parker, who gained fame for creating the 100-point scoring system widely ...
Five years ago, Japanese wine was still considered a novelty, and finding it in Tokyo required a fair amount of searching. These days, most shops carry at least a few varieties and some have entire shelves dedicated to domestic wine. Popular magazines now run ...
