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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Photographer
Umihiko Eto
Photographer
Last update: 2025.11.20
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32 Articles
Drink the river and mountain
Tracing the roots of Shikohin through Geo-Gastronomy with Magmatologist Yoshiyuki Tatsumi
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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
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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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Drink the river and mountain
Three drinks to express “Drink the river and mountain” The creations of a herbalist, sommelier, tea master and bartender. A report on DIG THE TEA’s event on experimental drinks
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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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Azumino Wasabi gathering global attention.Fourth generation owner of Fujiya Wasabi Farm is changing the wasabi industry
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“F4” is Mie Prefecture’s new local brand tea with origins in Taiwan The future of Local x Botanical with Kyoko Yoneda of Jikonka
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Enchanted by the power of Ginger. Ginger ale speciality shop KOHODO’s exploration of spices for everyday life
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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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BOTANICALS
On the trail of Japan’s first specialty coffee ADA FARM in the rich forests of Yanbaru, Okinawa
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CRAFTS
Exploring cocktails and time at Bar iXey, a herbal liqueurs bar in Kyoto
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CRAFTS
“Mountain spring water is everything to our cooking” The art of L’évo, an auberge located in a small town of 500 people in the mountains of Toyama
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CRAFTS
A new technology that transforms hidden food loss into delicious food, Food technology that is tackling food waste problems
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What Makes a Universally Loved Flavor? A Mixologist’s Explorations at the Bar Counter
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CRAFTS
What Happens when a 150-Year-Old Miso Brewery Starts Making Lemon Tea? It’s a Hit.
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We Learned How to Make Awabancha, a Rare, Lacto-Fermented Tea, and it was More Intense Than We Ever Imagined
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