Being invited as a guest chef to luxury hotels provides me with an opportunity to showcase my cooking to as many customers in a single day.
LIFE / Food & Drink
Feb 25, 2024
Grace Choy: A few thoughts on being a guest chef
The key as a guest chef is standardization — how to maintain the quality of the food while serving hundreds of diners a day.
After stints working in New Zealand and Germany, Yoshitada Katsuki opened his winery in his home prefecture of Miyazaki in order to work with grapes his own way.
LIFE / Food & Drink
Feb 24, 2024
Despite ‘inhospitable’ Miyazaki, Katsuki Wines stays au naturel
For pest control, Yoshitada Katsuki applies to vines a solution of vinegar, sugar and local shōchū that he jokes “lets bugs get drunk before dying.”
Bottles of wine in cages are placed on the seabed in the Oshima Strait off the town of Setouchi, Kagoshima Prefecture, on Jan. 30.
LIFE / Food & Drink
Feb 18, 2024
Island hopes undersea wine aging will boost economy
In late January, about 500 bottles of European wine in stainless steel cages were lowered to the seafloor in Kagoshima Prefecture.
Virgilio Martinez (left) and Santiago Fernandez, head chef at Tokyo's Maz, are finding massive success bringing elevated Latin American cuisine to Japanese diners.
LIFE / Food & Drink
Feb 18, 2024
At two-starred Maz, ‘the experience extends beyond the meal’
“We see Maz as a kind of ‘culture house’ for Latin America in Japan,” says head chef Santiago Fernandez.
Motenashi Kuroki's smart new premises boast an eye-catching window display, aptly enough featuring a colorful display of ramen bowls.
Feb 18, 2024
Motenashi Kuroki finally has a place worthy of its premium ramen
Naohito Kuroki has finally found a worthy location for his ever-popular, self-named ramen shop.
Even if you’re unfamiliar with 'kōji' by name, chances are you’ve been consuming it for a while.
LIFE / Food & Drink / The Recipe Box
Feb 18, 2024
Recipe: Dry rub to jump down the ‘kōji’ rabbit hole
On the eve of a major gathering of Aspergillus oryzae aficionados, here’s a ‘kōji’ recipe to get you started on your own adventure with the magical mold.
Chef Natsuki Suzuki opened Naz in the fall of 2020 on the rural fringe of the resort town of Karuizawa, Nagano Prefecture.
Naz: Bounty from landlocked Nagano's rivers and pastures
Dining at Naz is like sitting down at a bespoke dinner club for a meal catered exclusively for you. And what a meal it is.


Hideo Shimoju points to a possible site that his fellow neighbors may relocate to. Such relocations have happened before, but not preemptively.
In disaster-prone Japan, some communities consider major moves