Fans of Japan and Japanese culture may know that Kobe’s food scene is not to be missed. A new restaurant, KANBE, is now open and tells the story of the city’s food culture. The grand opening was on November 30 in Sannomiya.  

The story begins with water, the source of Kobe’s food. The city’s famed fare like Kobe beef, Suma salmon, and seasonal vegetables  will take the stage through storytelling, projection mapping, and uniquely planed dishes. Ingredients are served to guests the same day that they are delivered to the restaurant, offering the freshest possible experience. The restaurant also offers a wide selection of drinks made in Kobe, including Nada Gogou sake and Kobe wine. These are made using Nunobiki water from the Rokko mountain range, meaning that everything guests enjoy was truly made in Kobe.

At KANBE, visitors will chat with a storyteller who weaves the story of Kobe’s food into the experience. A chef himself, he is well-versed in cooking methods, food history, and nutrition. 

The 18-meter-long counter adds to the experience by displaying seasonal scenery, the water of Nunobiki, and the night view from Mt. Rokko. Nature sounds, like the murmuring of Nunobiki Falls and the chirping of birds, also echo through the restaurant in time with the projection mapping, creating an atmosphere that feels alive.

Why not come enjoy a new kind of dining experience?

On July 18, the upscale teppanyaki and yakiniku restaurant Honten Yamashina opened a new location in Ginza! The hybrid restaurant has taken over the entire top floor of GINZA PLACE, which is directly connected to Ginza Station. Overlooking the Ginza 4-chome intersection, it’s a gorgeous place to enjoy some authentic Japanese cuisine. 

Honten Yamashina mainly uses fully-matured Omi beef, the highest grade available among Shiga Prefecture’s top-tier beef, from Okazaki Farm. The cows are allowed to fatten for a considerable amount of time and live stress-free lives for over 40 months. Less than 1% of all Wagyu cattle are shipped after 24 months of age, and this delectable meat is characterized by its sharp taste and fattiness. 

Luxurious Wagyu and Sea Urchin Sushi

Early Summer Plate to Enjoy with Seasonal Flowers

Selected Extra-thick Beef Tongue Steak Made with Refined Attention to Detail

Grilled Spiny Lobster Made on a Charcoal Grill

The Playful Yamashina Wagyu Slider

Melt-in-your-mouth Sweet Amala Tomato (Vegetable of the Day)

Hand-selected Omi Beef Steak

Truffle Omurice

Japanese-style Teppanyaki

Guests can enjoy authentic Japanese teppanyaki cuisine with a modern twist. While sitting at the contour, visitors will enjoy a live performance by Taku Osada, a teppanyaki chef with over 20 years of experience.  

The wide variety of meat can be enjoyed in a number of different ways, whether it be raw, grilled, stewed, or properly cooked. From tongue and rump to filet and sirloin, you won’t leave hungry. Visitors can also enjoy seafood and seasonal Japanese vegetables along with their meat, and the flowers and leaves that adorn each plate will change depending on the time of year.

In addition to rare teppanyaki dishes like skirt steak and 3cm-thick beef tongue, Honten Yamashina also offers some playful dishes such as sliders. As the temperature differs on different parts of the steel cooking plate, each item can be cooked to a temperature that maximizes its specific flavor. Honten Yamashina also has a massive cellar housin over 1,000 bottles of wine and hard-to-find spirits. 

Japanese-style Yakiniku

For those looking for a more private experience, guests can enjoy yakiniku in a completely separate room. Each private room has a grill that will cook meat to the perfect temperature, and only at Honten Yamashina can you enjoy fully-matured Omi beef. The signature cutlet sandwich is made with chateaubriand cooked at a low temperature and deep-fried in a thin batter, then served on crispy bread with a soft, fluffy interior.

Teppanyaki and yakiniku are typically thought of as meat-based dishes, but the restaurant can accommodate vegetarian guests if contacted in advance. 

When Japan opens up to tourism, will you be visiting this incredible restaurant in the heart of Tokyo?

Curious George is getting his first themed restaurant for a limited time! The Curious George Kitchen is scheduled to open at Tokyo Solamachi on March 17 and will feature an entirely original menu of George-themed dishes. Unique merchandise will also be available!

Food Menu (Selected Items)

‘Good Night?’ Curry Hamburger Steak & Omelette

‘Balance, Balance!’ Meat Sauce Pasta

‘Hundley!?’ Hot Dog

‘The Manager’s Recommendation!’ Burger & Pasta Plate

Dessert Menu (Selected Items)

‘The Wobbly Tower!’ 7 Plain & Chocolate Pancakes

‘Jiggle Wiggle!’ Caramel Almond Pudding Gnocchi

‘Let’s Paint!’ Sweet Crepe Plate

Take-out Menu

‘I love the Man in the Yellow Hat!’ Cannoli

‘Colorful!’ Fruit Panna Cotta

Drinks (Selected Items)

Art Collection Au Lait

Original Merchandise at a Glance

Visitor Bonus: Commemorative Coaster (Not for Sale)

The pancake tower is not only delicious but perfect for posting to social media! Those wanting to social distance can also order from the take-out menu to enjoy some tasty treats at home.

Curious George merchandise exclusive to the restaurant will be available, including kitchen goods. Some can actually be used while enjoying your meal at Tokyo Solamachi, so be sure to stop by!

Prepare for the ultimate comfy camping and dining experience! The Riviera Zushi Marina in Zushi City, Kanagawa, is opening a glamping-themed restaurant, Malibu Farm Kamakura Terrace, for a limited time only. Returning from a popular run last year, the comfy spot will be open from October 1 until February 28, 2022, with reservations now open. 

In addition to Malibu Farm’s commitment to fresh, organic, and local ingredients, this year’s menu will feature sustainable ingredients, with plenty of seafood and vegetables. Guests can relax in the luxurious comfort of their own private tent, enjoying a meal and the crisp sea air. 

Malibu Farm, incredibly popular with celebrities from L.A., opened its Japan location last March at the Riviera Zushi Marina Resort. Looking over the ocean, the locale offers breathtaking scenery with over 900 palm trees and a collection of luxury cruisers and yachts. 

Introduced last winter, the Kamakura Terrace is perfect for winter, with each private tent heated while not obstructing the view and giving guests a safe place to enjoy time with family and friends. This is the ideal location for birthdays and anniversaries, and watching the sunset will offer an unforgettable way to celebrate. 

WAX&WANE is the name of a new project that has launched in an effort to support ARCADE TOKYO, an ‘online shopping arcade’ stocking countless must-grab products from Tokyo, due to the impact COVID-19 has had on participating businesses having to close down, resulting in a drastic decrease in shipping and consumption.

12 breweries pour 12 unique sake beverages

Pair your drinks with foods outside Japanese cuisine to change things up

Bottle clothes with designs showcasing each sakes’ personality

The project was launched on June 10 via the crowdfunding website CAMPFIRE as a way to pay back thanks to 12 sake breweries in Japan who produce sake you can’t get anywhere else. It aims to spread the word of Japan’s sake culture the world to preserve its future and create even more brands, thereby adding new value to sake.

As part of the project, tie dye creator YUKIDYE, who has worked with many different street brands, has produced a collection of tie dye cloths which take inspiration from each of the 12 sake flavours and the characteristics of each brand.

Yukihana Lamy, a Virtual YouTuber associated with hololive, launched her own Japanese sake project in February to bring her dream to life of making her very own sake by hand. That sake has now been released by the name of Yuki-Yo-Zuki, a premium brand daiginjo sake.

The sake was created in collaboration with Meiri Shurui, a Japanese sake brewery which has been around since the Edo Period. Every single ingredient in the drink was considered from scratch including the type of rice, the ratios, yeast, alcohol content, and so on. The sake is made by hand in a brewery located in Mito, Ibaraki.

Yuki-Yo-Zuki uses Fukushogun Daiginjo as its base, a sake that won Gold in the Sake category at IWC2020. It’s made with a combination of Yamada Nishiki and Biyama Nishiki rice as well as ginjoka, the highest quality daiginjo, known for its light spicy kick and fruity notes. The bottle features an illustration of Yukihana Lamy drawn by Abara Heiki, an artist Lamy likes, with a fusion of black and silver inspired by the meaning of drink’s name: ‘Snowy Evening Moon.’

haccoba launched its new sake brewery, haccoba -Craft Sake Brewery-, in February. It released its first product last Monday: a limited restock of Hanauta Drops, a sake that uses unrefined sake brewing methods which first originated in the Tohoku region.

Hanauta Drops

©︎ Puddle Inc.

Humulus lupulus hop

The sake crafted by haccoba uses the same techniques found in traditional Japanese sake brewing, including the rice and yeast used, but throws in a variety of fruits and herbs during the fermentation process. This upholds the traditional culture of Japanese brewery which was formerly carried out in homes while adding some fun flair. The brand plans to make its main product a fusion of hops used in beer making and classic Japanese crafting methods.

The secret ingredient that was so enjoyed in Japanese homes in the past when making sake is the humulus lupulus, a type of hop that makes this brewing process to making beer. Hanauta Drops uses the very same technique. It also enjoys a blend of yellow koji mold which has a sweetness similar to refined Japanese sugar found in rice, and white koji mold for a lemony tang. The result is a refreshing experience with every sip thanks to the bubbles that occur naturally during fermentation.

Hailing originally from Brooklyn, the 130-year-old Peter Luger Steak House has announced the opening of its first-ever Japanese branch which will welcome customers at Ebisu Garden Place in Tokyo this September with its 3-storeys of red brick.

Peter Luger is credited with spreading the mouth-watering wonder of dry-aged beef steak to the world which has made the restaurant’s name globally famous. The restaurant of course wields a Michelin Star and has been featured high on the Zagat Survey for over 30 years.

The secret behind Peter Luger’s signature ingredient

The restaurant’s beef fillet and New York strip are signature items on the menu, both of which are made from porterhouse steak. Their steak is also made from USDA Prime beef which is dry-aged by hand to intensify the flavour and aroma.

The porterhouse is placed directly onto the broiler and seasoned solely with salt. The steak is flipped only once during the broiling process. A knob of melted butter is added to a serving platter and the steak is sliced atop it. It’s then placed back into the broiler for a few minutes depending on the doneness requested by the customer. It’s this process that gives Peter Luger’s steaks their deliciousness. 

Brooklyn red brick building and theatre decor

The Japanese branch takes inspiration from the Brooklyn restaurant with its red brick exterior.

The first floor is home to the bar where customers can enjoy food and cocktails. There’s also a takeout shop with gifts and other items.

The second floor is the spacious dining space which is home to Peter Ruger’s first-ever open kitchen. The third floor is another seating area with balcony-like seats so you can look out over the city.

There are seven private dining rooms of varying sizes for those looking a little more intimacy and privacy. The restaurant’s lighting was also designed by a New York designer.

After the success of the hit Ikkon-Fugetsu event held at Perie Chiba Ekiue Hiroba last autumn, a permanent nihonshu Japanese sake lounge is set to open at JR Chiba Station on April 28, offering the same kind of atmosphere as inside a luxury airport lounge.

CHIBASAKE.COM SHOP with PERIE Onliine SHOP

A sake shop will also open at the same time at the lounge where customers can scroll through different drinks they’d like to purchase using their smartphone or tablet. You can purchase sake that you enjoyed drinking in the lounge as well as pick up exclusive and original beverages available online only at CHIBASAKE, sake from different regions across Japan, and more.

That’s not all for customers’ sake experience however. Umami is a big part of Japanese food culture, and so in order that all who visit can enjoy their drink to the fullest, Japanese wineglass makers RIEDEL, who have been in the business for 260 years, have provided their special junmaishu glasses which were developed over a period of eight years. Food will also be on the menu made with ingredients local to Chiba Prefecture, and more.

FARO, an innovative Italian restaurant in Ginza, Tokyo, has earned itself a Michelin Star in Michelin Guide Tokyo 2021 which went on sale on December 10, 2020.

Located on the 10th floor of the Tokyo Ginza Shiseido Building, the restaurant offers a taste of contemporary Italy, fusing tradition and innovation with a menu that incorporates Japanese ingredients and culture for an original dining experience.

Chef’s Special: Potato spaghetti

The individual credited with the creation of a new food culture is FARO’s executive chef Kotaro Noda who is the only Japanese person to own two Michelin-starred restaurants in Italy. He has been at the forefront of the Italian cooking world for the past 20 years.

Vegan Menu: Daikon Mochi [Winter Season Item]

Flower Tart

FARO puts a lot of work into its array of colourful vegan courses. These courses aren’t only aimed at vegans either – they are available to anyone wanting to eat delicious and healthy food.

The restaurant is also a display of Japanese craftsmanship, with all cutlery, crockery, table accessories, and more made using traditional Japanese methods, like the lattice work on the doors from Niigata Prefecture, the Tajimi and Arita ware, fabrics from Imabari, Edo kiriko cut glasses, and more.

The decor of FARO is an elegant and stylish fusion of both Japanese and western tastes, with a colour gradation representing the earth, sea, and sky. This colouring offers a completely different dining in both the daytime or during evening hours.

Japanese creative company BAKERU has opened bookings for the new entertainment restaurant and bar SOAK which is set to open on November 13, 2020 on the top floor of MIYASHITA PARK’s new brand hotel “sequence MIYASHITA PARK” in Shibuya, Tokyo. The restaurant will served up a ‘Japanese innovative’ menu made by Takeshi Nagashima of Nishiazabu 81 and Hideaki Nagaya of L’Effervescence.

An otherworldly restaurant and bar serving Japanese innovative cuisine

“BUILD NEO TOKYO” is the theme of SOAK. SOAK welcomes by Takeshi Nagashima of Nishiazabu 81 which delivers performance style-entertainment to customes, and Hideaki Nagaya of L’Effervescence, who was chosen for “JAPANESE CUSINE TOP 5 CHEF IN HONG KONG.” Bartending will be Takashi Goto who has worked as the main bartender at Sake Bar DECIBEL in New York and Shampoo in Shinjuku Golden Gai.

An event and party space which can hold up to 100 people

Located just a 3-minute walk from Shibuya Station, SOAK can be used as a party and event space with a maximum capacity of 100 people whether it be a wedding reception or a gathering of friends, family, or business, as well as for events, catering to any and every need. The space was designed by Noiz, a leading interior designer in Japan. The monuments were designed by contemporary artist Akira Yoshida, while the audio design is by Acoustic Engineering and the music is selected by Hirokazu Yamasaki from the post-rock and instrumental band Toe.

OYU: The rooftop terrace offering a panoramic view of Shibuya

Take in a panoramic view of Shibuya atop the rooftop terrace, and enjoy the pool either in the sunlight or shrouded luxuriously in the night with gorgeous illuminations and a glass in hand.

The pre-opening is set for November 13, 2020, but this is subject to change depending on the state of the pandemic.

The Tokyo branch of New York-based restaurant chain Sarabeth’s has announced a special autumn event that goes by the name ‘HIGH TEA TERRACE NIGHT.’ Set to run from September 23 to October 31, customers will be able to sit on a rooftop terrace in the evening with Tokyo’s towering cityscape surrounding them while drinking sparkling wine and other all-you-can-drink free-flow alcoholic beverages—high tea style.

High tea refers to post-dinner evening tea time. At Sarabeth’s, customers can look forward to dining on a special set menu for grown-ups with alcohol and other treats.

High Tea Style Set Menu With Free Drink | ¥5,000 (Before Tax)

Served on an afternoon tea stand, tuck into six different appetisers, meatball sliders, and truffle flavoured French fries. For the main dish, there’s steak made in a red wine sauce and boletus mushrooms. Free drinks include sparkling wine, red and white wine, beer, high balls, cocktails, soft drinks, and more.

Feel the evening breeze of autumn while indulging in a special high tea experience in Tokyo.