Part 1-----Kiyomitsu Katayama, who trained at a first-class restaur...

Expressing the flavors of the four seasonshonestly, without affec...

Part 1-----Born into a family that ran a liquor store in Shinjuku,...

   A firm texture followed by a gradual oozing richness. French che...

Representative Takuro Katahira (left) and Managing Director Hiroki...

Prioritizing flavor improvement over meat quality grade   Anyone ...

For chefs, choosing tableware might be the next most important cons...

  "I want to own my own shop someday."When it comes to turning such...

What if you could completely change the feel of a space without ...