World-renowned Architect Toyo Ito: Architecture of Sustainability and Humanity
Born in 1941, Toyo Ito is the representative of Toyo Ito & Associates, Architects. His projects range far and wide, and some of the most...
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ART & CULTURE
Takeo Obayashi, Chairperson of Obayashi Corporation: On the Relationship between Art and the City.
Born in 1954 in Tokyo Prefecture, Takeo Obayashi graduated from the economics department of Keio University in 1977, and he entered the...
The Philosophy of the Calligrapher Souun Takeda: Curiosity, Joy, and Gratitude
When you meet Souun Takeda, you get the impression that he is lively and cheerful. Renowned for his calligraphy as well as his work as a...
WINE & SAKE & SPIRITS
“Hasegawa Eiga” The Path to Creating an Artistic Sake
Imagine a bottle of sake displayed like a stunning piece of art with a backdrop of water flowing down all across the wall. Ever since its...
Passion in experimenting: Diversity of Burgundy wines by legendary Olivier Leflaive
Domaine Olivier Leflaive, a well-established wine estate in France’s Burgundy, has roots that go back almost 400 years in history. The...
Nikka Whisky Delights the World, Inheriting Taketsuru’s Pioneering Spirit
Taketoshi Kishimoto was born in 1959 in Hyogo Prefecture. He joined Nikka Whisky Distilling Co. Ltd. in 1982 and became the CEO in 2016....
CULINARY ART
Hiroyuki Kanda - Unravelling the origins of creativity and craftsmanship
In 1963, Hiroyuki Kanda was born as the eldest son of a family running a high-class Japanese restaurant in Tokushima prefecture. After...
Restaurant Kei - Kei Kobayashi’s Rise to Fame in the World of French Cuisine
Kei Kobayashi is a Japanese chef making French cuisine, born in Nagano prefecture in 1977. Both his parents are chefs, and he decided to...
“It’s about the symphony of ideas”. The philosophy behind artistic creation of Japan’s ESqUISSE
Restaurant Esquisse, opened in Tokyo’s luxury Ginza district in 2012, presents a unique culinary approach combining traditional Japanese...
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