SESSION
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
SESSION
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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SESSION
Cuisine the connects the past and future. Three Michelin Star Chinese restaurant Sazenka and the philosophy of Wakon Kansai
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SESSION
“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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RESEARCH
Series
The Three Foundations of “New Japonism”: What’s Driving the Global Success of Japanese Culture
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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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RESEARCH
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
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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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SESSION
How the new luxury movement will change shikohin experiences. Interview with business and culture designer Hiroyuki Anzai
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Drink the river and mountain
Creating a drink under the theme of “Drink the river and mountain” DIG THE TEA’s event for exploring Local x Botanical and the future of luxury drinks
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BOTANICALS
Series
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’
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BOTANICALS
Series
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”
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BOTANICALS
Was Ki no Tsurayuki Japan’s first sober curious cultural icon? Tsunehiro Uno talks to Chinese literature scholar Ryota Fukushima
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SESSION
Series
Harvesting chamomile and planting hops in our ongoing collaboration with PAYSAN Herb Farm in Ishikawa
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RESEARCH
Series
Looking at society through Yemen’s khat culture. Breaking a long held curse around shikohin: Interview with cultural anthropologist Reiko Otsubo
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SESSION
Why do people seek out fragrances? Searching for seeds of new shikohin ideas through plant biology
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