Kazuo Yamanaka, owner of Chinese restaurant Kogetsu in Tokyo's Ikenohata district, began his training as a cook at Shisen Hanten in Roppongi, which he joined after studying Chinese history in university.
The Japanese executive chef of the restaurant trained under Kenmin Chen, the late master chef of Chinese cuisine. It was a busy place that offered set menus for lunch and banquet dishes at night.
One of the things Japan is known for is its food, so much so that even their convenience stores are also held in high regard by many where you could quite literally have a multi-course meal of good quality in the store itself, thanks to its wide selection of foods. Lawson’s, one of the chains of convenience stores in the country, is also particularly known for their fried chicken.
These little bite-sized nuggets are cooked in the store itself and are extremely tasty and make for a great snack on the go, but like with most fried foods, they can get a bit stale when they get cold. However that won’t be the case in the future as Lawson’s Japan has debuted Karaage-kun (via SoraNews24), a fried chicken making robot that will be installed at Lawson’s TOC Osaki branch in Tokyo on the 11th of December.
"Tororo" (grated yam) restaurant Chojiya, standing on the former site of Mariko-juku--one of the many stations of the old Tokaido route--has a rich history that its owner intends to carry on.
Kaoru Shibayama, the 64-year-old proprietor, invited people who helped him rethatch the restaurant's emblematic roof to a party there on May 19.
Inside a thatch-roofed house on the former site of Mariko-juku, one of the many stations of the old Tokaido route, is Chojiya, a restaurant specializing in "tororo" (grated yam) dishes, located about five kilometers southwest of Shizuoka Station.
Although Chojiya, which is said to have been established as the Sengoku period (Age of warring states) was drawing to a close, the building used today is an old traditional-style house that was relocated from nearby in 1970 by the late 12th-generation proprietor, Nobuo Shibayama.
He has grilled meat in Paris, simmered jam in Helsinki and made mixed sushi in Prague.
Yoshiaki Takei is a seasoned editor of travel books who likes to stay for about 10 days at a hotel equipped with a kitchen when traveling overseas. The 52-year-old has been enjoying such trips for about 10 years, buying ingredients at local markets and shops to cook for himself.
Chef Masahiro Kasahara's father, Ken, once ran a yakitori restaurant in a shopping street in Musashi-Koyama, an area in Tokyo's Shinagawa Ward.
In his childhood, Kasahara, who is now the proprietor of the Japanese cuisine restaurant Sanpi-Ryoron in Tokyo's Ebisu district, would finish his homework in a corner of the place and eat his father's cooking.
Ume (Japanese apricot) become plumper each time it rains here in Wakayama Prefecture, Japan's top production area of the fruit.
The town of Minabe is home to the renowned Nanko-ume. It was 44 years ago that the "ume ka" (ume section) was opened in the village office of Minabegawa, which later became Minabe town.
"Discarding things is all the rage, but I don't throw things away. I want to see them live out their lives," says Tomi Matsuba, the 67-year-old designer for the Gungendo clothing brand.
The Iwami Ginzan lifestyle research institute that she runs is located amid farmland in the Omori district of Oda, Shimane Prefecture. The area is known as home to the former Iwami Ginzan silver mine.
Tomi Matsuba has been advocating a "lifestyle with roots" from Iwami Ginzan, a UNESCO World Heritage site in Oda, Shimane Prefecture.
The 67-year-old designer of the clothing brand Gungendo also renovates traditional-style old houses and writes books emphasizing the wisdom of time-honored ways of life.