DIG THE TEA | The media to explore indulgences

A New Definition of Cuisine that Nourishes the Heart and Body. Kyoto’s renowned Italian Restaurant cenci and its pursuit of a beautiful experience of flavor

A New Definition of Cuisine that Nourishes the Heart and Body. Kyoto’s renowned Italian Restaurant cenci and its pursuit of a beautiful experience of flavor

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What messages does centi convey through its dishes as it transcends the definition of Italian cuisine?

What messages does centi convey through its dishes as it transcends the definition of Italian cuisine?

CRAFTS

Pâtissière MAYO: Tokyo’s Go-To Second Stop for Freshly Made Desserts

SESSION

Series

The Search for New Seeds of Shikohin Ideas

Cuisine the connects the past and future. Three Michelin Star Chinese restaurant Sazenka and the philosophy of Wakon Kansai

CRAFTS

“For me, tea and broth are the same.” After INUA and Sea Vegetable, Chef Shui Ishizaka Explores New Culinary and Beverage Experiences

CRAFTS

A Menu Book That Sold 500 copies: The Restaurant as Media — Pizza 4P’s and Its Philosophy of Oneness and Unquantifiable Value

RESEARCH

Series

To Live, To Relish

Deprivation Paved the Way for “Wabi Tea” and the Tea Ceremony. The Culture and Economics of Shikohin with Cultural Economist Naoki Ota

BOTANICALS

Series

The True Meaning of ‘Sober Curious’: What its Founder Discovered in the Quest for Sobriety | Ruby Warrington

Drink the river and mountain

From Campfire Days to Pine Needle Juice, the People Who are Protecting the Forests of Ina Valley (DIG x Nagano)

Drink the river and mountain

Designing Sustainable Cycles: Yamatowa’s Vision for Connecting Forests and Daily Life from Ina, Nagano

Drink the river and mountain

Delivering the Japanese spice “Grape Sansho” to the world, A Japanese spice from the mountains of Wakayama, praised by the world’s top chefs

CRAFTS

Cultivating Wine culture in Nagano: How Rue de Vin’s Hideaki Koyama Is Shaping the Next Generation of Japanese Wine

CRAFTS

Chef Shigenobu Ohtani Captivates Worldwide Food Enthusiasts with “Impromptu” Cuisine. A Culinary Session that Blends Flavor, History, Culture, and the Essence of the Moment

CRAFTS

Series

A restaurants that opens at 11 am serves a course of non-alcoholic drinks with alcohol as chasers. Owner emmy is exploring creativity and freedom at her restaurant, -oriori-

At DIG THE TEA we refer to producers, creators, researchers and people who explore and
create shikohin and its experiences with us as “dots”.

CRAFTS

What Makes a Universally Loved Flavor? A Mixologist’s Explorations at the Bar Counter

CRAFTS

Direct trade of coffee beans by the jute bag TYPICA, a new platform for the global coffee market based on new aspirations and kindness

CRAFTS

Series

A restaurants that opens at 11 am serves a course of non-alcoholic drinks with alcohol as chasers. Owner emmy is exploring creativity and freedom at her restaurant, -oriori-

CRAFTS

What Makes a Universally Loved Flavor? A Mixologist’s Explorations at the Bar Counter

CRAFTS

Direct trade of coffee beans by the jute bag TYPICA, a new platform for the global coffee market based on new aspirations and kindness

CRAFTS

Series

A restaurants that opens at 11 am serves a course of non-alcoholic drinks with alcohol as chasers. Owner emmy is exploring creativity and freedom at her restaurant, -oriori-

CRAFTS

What Makes a Universally Loved Flavor? A Mixologist’s Explorations at the Bar Counter

CRAFTS

Direct trade of coffee beans by the jute bag TYPICA, a new platform for the global coffee market based on new aspirations and kindness

CRAFTS

Series

A restaurants that opens at 11 am serves a course of non-alcoholic drinks with alcohol as chasers. Owner emmy is exploring creativity and freedom at her restaurant, -oriori-

CRAFTS

What Makes a Universally Loved Flavor? A Mixologist’s Explorations at the Bar Counter

CRAFTS

Direct trade of coffee beans by the jute bag TYPICA, a new platform for the global coffee market based on new aspirations and kindness

CRAFTS

Series

A restaurants that opens at 11 am serves a course of non-alcoholic drinks with alcohol as chasers. Owner emmy is exploring creativity and freedom at her restaurant, -oriori-

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