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注目記事


If it’s a non-alcoholic drink that pairs well with food, it can satisfy customers’ desire to have “just one more.”
横浜の和フレンチ「シェ・フルール横濱」でノンアルコールをアルコールと対等に扱うサービスを実践する本郷孝人さんへのインタビュー。テーブルマリアージュという独自の哲学と、飲む人・飲まない人が同じように楽しめる場のつくり方を聞きました。
23 hours ago15 min read
最新記事


If it’s a non-alcoholic drink that pairs well with food, it can satisfy customers’ desire to have “just one more.”
横浜の和フレンチ「シェ・フルール横濱」でノンアルコールをアルコールと対等に扱うサービスを実践する本郷孝人さんへのインタビュー。テーブルマリアージュという独自の哲学と、飲む人・飲まない人が同じように楽しめる場のつくり方を聞きました。
23 hours ago


What Is Terroir?—Deconstructing the Concept Beyond Alcohol and Non-Alcoholic Beverages
Series | A Sommelier's Thoughtful Take on Non-Alcoholic Drinks: Part 1 A series by sommelier Yoshihito Nakamura-Lawrence—winner of international awards such as “Best Sake List in Japan” and “Most Original Wine List in Asia”—in which he analyzes non-alcoholic beverages through a professional lens. The theme of the first installment is “What Is Terroir?” Terroir refers to the unique character of a specific region, born from the interplay of land, climate, human craftsmanship, c
Mar 30


Kagurazaka’s “sanZi” Pioneers the Potential of Local Cuisine and Non-Alcoholic Beverages
──Alongside our carefully selected craft beers from across the country, what non-alcoholic beverages should we offer? The three members with diverse backgrounds who run “sanZi” Located just a one-minute walk from Kagurazaka Station, the craft beer bar “sanZi” is housed in a renovated building that once served as a tofu shop dating back to the Taisho era. The venue was launched by three individuals with no prior experience in the food and beverage industry. Guided by a clear c
Mar 23


Why are wine alternatives being chosen now?
For those who drink alcohol, we recommend wine; for those who don't, we recommend wine alternatives. Reasons for abstaining from alcohol vary from person to person—health concerns, pregnancy, breastfeeding, religious beliefs, and more. Until now, however, the options for such guests were effectively limited to soft drinks. Wine alternatives are the solution to fill that gap. Drinks touted as wine alternatives offer a gentler sweetness than juice, yet retain an easy-drinking
Mar 6


Spanish Cuisine × Florist: A New Experience. Sonrisa's Non-Alcoholic Strategy for Everyone to Enjoy
Chef Ueda's philosophy of "healing"—welcoming both drinkers and non-drinkers—was born precisely because he isn't a heavy drinker. Chef Ueda opened "Flowers&Spanish Sonrisa" inspired by his formative experiences at his wife's flower shop. Just a few minutes from Kamata Station. Surrounded by vibrant plants, the place looks like a flower shop at first glance. But step inside, and you'll find a pleasant, lively restaurant space. Flowers&Spanish Sonrisa was born from Chef Ueda's
Mar 2


Why has Chef Shirato of Roppongi been equally dedicated to non-alcoholic drinks as to alcoholic ones since opening? — His drink philosophy
The value lies precisely in being "non-alcoholic"—setting it apart from soft drinks. In the beverage strategies of hotels and restaurants, non-alcoholic drinks are no longer merely "alcohol substitutes" or "nice-to-have complementary items." They are increasingly becoming a key factor that influences customer satisfaction. Chef Seiji Shirato of Shirato, a restaurant in Roppongi, Tokyo, offering a 15-course meal with small portions and multiple dishes, introduced non-alcohol
Jan 3
導入事例


If it’s a non-alcoholic drink that pairs well with food, it can satisfy customers’ desire to have “just one more.”
横浜の和フレンチ「シェ・フルール横濱」でノンアルコールをアルコールと対等に扱うサービスを実践する本郷孝人さんへのインタビュー。テーブルマリアージュという独自の哲学と、飲む人・飲まない人が同じように楽しめる場のつくり方を聞きました。
23 hours ago


What Is Terroir?—Deconstructing the Concept Beyond Alcohol and Non-Alcoholic Beverages
Series | A Sommelier's Thoughtful Take on Non-Alcoholic Drinks: Part 1 A series by sommelier Yoshihito Nakamura-Lawrence—winner of international awards such as “Best Sake List in Japan” and “Most Original Wine List in Asia”—in which he analyzes non-alcoholic beverages through a professional lens. The theme of the first installment is “What Is Terroir?” Terroir refers to the unique character of a specific region, born from the interplay of land, climate, human craftsmanship, c
Mar 30


Kagurazaka’s “sanZi” Pioneers the Potential of Local Cuisine and Non-Alcoholic Beverages
──Alongside our carefully selected craft beers from across the country, what non-alcoholic beverages should we offer? The three members with diverse backgrounds who run “sanZi” Located just a one-minute walk from Kagurazaka Station, the craft beer bar “sanZi” is housed in a renovated building that once served as a tofu shop dating back to the Taisho era. The venue was launched by three individuals with no prior experience in the food and beverage industry. Guided by a clear c
Mar 23
知識・専門コンテンツ


If it’s a non-alcoholic drink that pairs well with food, it can satisfy customers’ desire to have “just one more.”
横浜の和フレンチ「シェ・フルール横濱」でノンアルコールをアルコールと対等に扱うサービスを実践する本郷孝人さんへのインタビュー。テーブルマリアージュという独自の哲学と、飲む人・飲まない人が同じように楽しめる場のつくり方を聞きました。
23 hours ago


What Is Terroir?—Deconstructing the Concept Beyond Alcohol and Non-Alcoholic Beverages
Series | A Sommelier's Thoughtful Take on Non-Alcoholic Drinks: Part 1 A series by sommelier Yoshihito Nakamura-Lawrence—winner of international awards such as “Best Sake List in Japan” and “Most Original Wine List in Asia”—in which he analyzes non-alcoholic beverages through a professional lens. The theme of the first installment is “What Is Terroir?” Terroir refers to the unique character of a specific region, born from the interplay of land, climate, human craftsmanship, c
Mar 30


Kagurazaka’s “sanZi” Pioneers the Potential of Local Cuisine and Non-Alcoholic Beverages
──Alongside our carefully selected craft beers from across the country, what non-alcoholic beverages should we offer? The three members with diverse backgrounds who run “sanZi” Located just a one-minute walk from Kagurazaka Station, the craft beer bar “sanZi” is housed in a renovated building that once served as a tofu shop dating back to the Taisho era. The venue was launched by three individuals with no prior experience in the food and beverage industry. Guided by a clear c
Mar 23
メニュー設計・ペアリング


If it’s a non-alcoholic drink that pairs well with food, it can satisfy customers’ desire to have “just one more.”
横浜の和フレンチ「シェ・フルール横濱」でノンアルコールをアルコールと対等に扱うサービスを実践する本郷孝人さんへのインタビュー。テーブルマリアージュという独自の哲学と、飲む人・飲まない人が同じように楽しめる場のつくり方を聞きました。
23 hours ago


What Is Terroir?—Deconstructing the Concept Beyond Alcohol and Non-Alcoholic Beverages
Series | A Sommelier's Thoughtful Take on Non-Alcoholic Drinks: Part 1 A series by sommelier Yoshihito Nakamura-Lawrence—winner of international awards such as “Best Sake List in Japan” and “Most Original Wine List in Asia”—in which he analyzes non-alcoholic beverages through a professional lens. The theme of the first installment is “What Is Terroir?” Terroir refers to the unique character of a specific region, born from the interplay of land, climate, human craftsmanship, c
Mar 30


Kagurazaka’s “sanZi” Pioneers the Potential of Local Cuisine and Non-Alcoholic Beverages
──Alongside our carefully selected craft beers from across the country, what non-alcoholic beverages should we offer? The three members with diverse backgrounds who run “sanZi” Located just a one-minute walk from Kagurazaka Station, the craft beer bar “sanZi” is housed in a renovated building that once served as a tofu shop dating back to the Taisho era. The venue was launched by three individuals with no prior experience in the food and beverage industry. Guided by a clear c
Mar 23
イベント・レポート


If it’s a non-alcoholic drink that pairs well with food, it can satisfy customers’ desire to have “just one more.”
横浜の和フレンチ「シェ・フルール横濱」でノンアルコールをアルコールと対等に扱うサービスを実践する本郷孝人さんへのインタビュー。テーブルマリアージュという独自の哲学と、飲む人・飲まない人が同じように楽しめる場のつくり方を聞きました。
23 hours ago


What Is Terroir?—Deconstructing the Concept Beyond Alcohol and Non-Alcoholic Beverages
Series | A Sommelier's Thoughtful Take on Non-Alcoholic Drinks: Part 1 A series by sommelier Yoshihito Nakamura-Lawrence—winner of international awards such as “Best Sake List in Japan” and “Most Original Wine List in Asia”—in which he analyzes non-alcoholic beverages through a professional lens. The theme of the first installment is “What Is Terroir?” Terroir refers to the unique character of a specific region, born from the interplay of land, climate, human craftsmanship, c
Mar 30


Kagurazaka’s “sanZi” Pioneers the Potential of Local Cuisine and Non-Alcoholic Beverages
──Alongside our carefully selected craft beers from across the country, what non-alcoholic beverages should we offer? The three members with diverse backgrounds who run “sanZi” Located just a one-minute walk from Kagurazaka Station, the craft beer bar “sanZi” is housed in a renovated building that once served as a tofu shop dating back to the Taisho era. The venue was launched by three individuals with no prior experience in the food and beverage industry. Guided by a clear c
Mar 23
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