FOOD

Obon Shokudo is about bringing comfort to the mind and bodies of the customers. Posing questions about what we take for granted about food, the owners are changing the way we think of and enjoy food.

In the summer of 2020, two bars specializing in Japanese sake and shochu opened in Berlin, garnering attention for their hideout-like feel. The second volume introduces NOMU Sake bar.

In the summer of 2020, two bars specializing in Japanese sake and shochu opened in Berlin, garnering attention for their hideout-like feel. The first volume introduces s h i z u k u.

Kato Sake Works is a sake brewery in Bushwick, Brooklyn which known for its distinctive pairing of sake with American food. What is the story behind their hybrid sake culture?

What happens when we focus on and savor our food? Doctor. Sharon A. Suh talks about how to deal with food on a daily basis.

This project asks creators about the appeal of Made in Japan brands and items. The second instalment focuses on Mariko Maeda, a pioneer of Buddha Bowl and a food artist.

As natural wine gains popularity among art and music lovers, TOKION asks: Why is natural wine so appealing to these communities? Let’s examine this question through the perspective of natural wine as counterculture.

Austrian film director and food activist David Gros shares his thoughts on food waste and the “Mottainai” spirit he discovered while shooting Mottainai Kitchen.

A wide variety of dining options in Copenhagen. The owner of “Juno the Bakery” talks about the charm of Japanese food

Introducing An Paste Ice Lolly, a lolly of frozen Azuki bean paste, from TORAYA CAFÉ・AN STAND, reflects on the tradition-rich establishment and its commitment to going beyond the Japanese and western framework.