manager
Michelle
通过中国顶级东西方学术展览, 包含视觉艺术与讲座等大型活动与精彩议题，为本地时艺界带来出众文化思潮。
manager
通过中国顶级东西方学术展览, 包含视觉艺术与讲座等大型活动与精彩议题，为本地时艺界带来出众文化思潮。
In July, I visited “Ginza Kojyu,” a two-Michelin-star kaiseki restaurant in the fiercely competitive culinary district of Ginza, Tokyo. Located on the fourth floor of a building amidst Ginza’s glittering facades, its discreet signage is easy to miss if you’re not looking closely.
When the elevator doors opened, a different world unfolded — a small garden with stone paths led me to the counter seats. Chef Toru Okuda, with his gentle demeanor and calm presence, greeted us from behind a 700-year-old hinoki cypress counter. After a brief exchange of pleasantries, he surprised us by bringing out hamo (pike conger), a prized summer fish, and began skillfully performing the traditional honegiri (bone-cutting) technique right in front of our eyes.
In 2024, one restaurant made gelato its star — MINIMAL — and stood out for making gelato its central offering, becoming the world’s only Michelin one-star gelato specialty shop. Its achievement has drawn curious eyes from around the globe.
The phenomenon of luxury brands stepping into the dining world is gaining momentum globally. From flagship cafés to Michelin-starred collaborations, these ventures blend haute couture with haute cuisine, but do they truly result in a win-win synergy between brand and chef, or is the harmony more elusive than it seems?
I’ve always loved trying fusion cuisine, but sometimes it goes wrong—novelty for novelty’s sake. Crony is the opposite: rooted firmly in French technique, showcasing Japanese produce, and taking inspiration from Nordic elements.
In a recent conversation with a chef, I casually asked, “How have things been lately?” He responded with a faint, weary smile, then quietly began talking about the pressure he had been under.
Tucked quietly inside this mock-Mediterranean village is Due Camini, the resort’s fine dining restaurant. The atmosphere is calm and unhurried. The chef, Domingo Schingaro, doesn’t speak much about his philosophy, but by the time you finish the menu, it becomes clear that every choice is intentional.
Surely someone should have thought of this sooner, shouldn’t they?
I've always loved sushi. Being in Niigata Prefecture, the “Land of Rice and Fish”, sushi was definitely not to be missed. Even more so, our destination that day was no ordinary sushi joint, but “Sushi Tokiwa,” a Michelin one-star establishment that’s notoriously difficult to book.
I remember my first visit to Den in Tokyo—it was still at the old location in Jimbocho, before the move to Jingumae.From earning two Michelin stars, losing one, regaining two, to watching its fluctuating rankings on the World’s 50 Best list, I’ve witnessed Den go through many stages over the years.
“This is the kind of Italian cuisine you can only experience in Japan,” I thought to myself. This was at Il Ristorante - Luca Fantin
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