Japan

F&B

The growing trend of soufflé pancakes

From the French word souffler that means “to blow,” “to breathe” or “to puff,” soufflé has become a

F&B

Why wagyu is so expensive

Let’s start off by stating that wagyu is the best beef in the world. This is not a

Features

Designing a rebranding strategy

When Tokyo Tokyo decided to embark on its biggest redesign project to date, the legacy of the 33-year-old

F&B

How to be a sake sommelier

Tadeo Chua has the best alcohol-related job we’ve ever heard of. Other than running the newest Japanese-Scandinavian gastropub

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