CRAFTS
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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CATEGORY
CRAFTS
CRAFTS
Pâtissière MAYO: Tokyo’s Go-To Second Stop for Freshly Made Desserts
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CRAFTS
A Menu Book That Sold 500 copies: The Restaurant as Media — Pizza 4P’s and Its Philosophy of Oneness and Unquantifiable Value
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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)
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CRAFTS
“For me, tea and broth are the same.” After INUA and Sea Vegetable, Chef Shui Ishizaka Explores New Culinary and Beverage Experiences
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CRAFTS
Cultivating Wine culture in Nagano: How Rue de Vin’s Hideaki Koyama Is Shaping the Next Generation of Japanese Wine
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CRAFTS
What Happens When You Turn All of Wakayama’s Specialties into Beer? (DIG x Wakayama) Exploring the Creations of a Liquor Store Turned Brewery
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CRAFTS
Wakayama’s Mandarin Farmers on the Newest Trends in Citrus Culture
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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
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CRAFTS
Series
A new drink experience with Japan’s first non-alcoholic gin NEMA. The explorations of a bartender who has mastered the art of cocktails
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Drink the river and mountain
QINO SODA takes the aroma of a broken branch and transforms it into a soda drink, Connecting the mountains and water to expand the use of wood
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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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CRAFTS
Azumino Wasabi gathering global attention.Fourth generation owner of Fujiya Wasabi Farm is changing the wasabi industry
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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
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CRAFTS
Okinawa’s turmeric travels to outer space. The legend of a man who has traveled the world to explore and nurture his love for medicinal plants
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CRAFTS
This is the taste of Okinawa A chef’s fascination with terroir that turns wild plants, unwanted game and fish into beautiful masterpieces
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CRAFTS
The playful side of Japanese tea ceremonies Head of “Ossu Syugeibu” expresses shikohin and its experiences
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CRAFTS
Exploring cocktails and time at Bar iXey, a herbal liqueurs bar in Kyoto
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