Interview: How three-Michelin-star Tokyo restaurant, L'Effervescence builds their team with young leadership
In a profession known for hierarchical structures, L'Effervescence has young chefs at its helm. In this interview, we talk with Head Chef Hayato Hirose and Pastry Chef Nagisa Aoki about how they work with and nurture their young chefs in and outside...
Love Letters From Nature
A journey through the test kitchen at INUA Text by Jessica Thompson Photography by Sherry Zheng Translation by JM Iitomi Arriving at...
A Short History of Menus in Japan
By Selena Hoy Illustrations Misaka Hata Paper strips with calligraphed kanji characters hang from the walls, chefs shout “irrashai!” as customers come...
Quiet Witnesses
This article is part of our Issue 1 publication: The Languages of Food. By Sofia Solamente Photos by Sherry Zheng We create...