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Chef Shigenobu Ohtani Captivates Worldwide Food Enthusiasts with “Impromptu” Cuisine

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

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In the heart of Nagoya, Aichi Prefecture, nestled amid the city’s bustling energy, lies Izumo, a small-scale Japanese restaurant. Operating on a members-only basis, it’s not a place anyone can simply walk into. Yet, once inside, you’ll discover a space that is deeply connected to the world in more ways than one. We sat down with Chef Shigenobu Otani, a culinary master whose creations have delighted the palates of dignitaries from around the world, to discuss the philosophy behind his cuisine and his thoughts on the exploration of shikohin experiences.

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Chef Shigenobu Ohtani Captivates Worldwide Food Enthusiasts with “Impromptu” Cuisine

Making wood into alcohol, Drinking the history of the tree.Rie Horie and the Forestry Research Institute explore the seeds of new shikohin ideas through plants

At the forefront of the sober curious movement: How the founder of NYC’s first alcohol-free bar is expanding the options and culture of ‘not drinking’

At the forefront of the sober curious movement: Why so many people want to spend their nights at NYC’s first alcohol-free bar, “Listen Bar”

How the new luxury movement will change shikohin experiences. Interview with business and culture designer Hiroyuki Anzai

Mankind cannot survive without plants. Botanist Osamu Tanaka on the future of shikohin through the eyes of science, history and modern technology

How can we better enjoy the blessings of water from our forests?Learning about forests and water in Japan from Forested Watershed Management Professor Koichiro Kuraji

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

Azumino Wasabi gathering global attention.Fourth generation owner of Fujiya Wasabi Farm is changing the wasabi industry

Harvesting chamomile and planting hops in our ongoing collaboration with PAYSAN Herb Farm in Ishikawa

A new drink experience with Japan’s first non-alcoholic gin NEMA. The explorations of a bartender who has mastered the art of cocktails

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-

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

Lessons from 1,000 Days in Isolation: How to “Rest,” as Told by a Polar Region Architect

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

Looking at society through Yemen’s khat culture. Breaking a long held curse around shikohin: Interview with cultural anthropologist Reiko Otsubo

Lessons from 1,000 Days in Isolation: How to “Rest,” as Told by a Polar Region Architect

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

Looking at society through Yemen’s khat culture. Breaking a long held curse around shikohin: Interview with cultural anthropologist Reiko Otsubo

Lessons from 1,000 Days in Isolation: How to “Rest,” as Told by a Polar Region Architect

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

Looking at society through Yemen’s khat culture. Breaking a long held curse around shikohin: Interview with cultural anthropologist Reiko Otsubo

Lessons from 1,000 Days in Isolation: How to “Rest,” as Told by a Polar Region Architect

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

Looking at society through Yemen’s khat culture. Breaking a long held curse around shikohin: Interview with cultural anthropologist Reiko Otsubo