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。

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

──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

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

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

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