麻布十番の静かな一角に、扉を開けると一本のカウンターが奥に伸びるレストランがある。キッチンとお客様のあいだに遮るものはなく、料理が組み立てられていく手元から、皿に盛り付けられるまでの一連の動きがそのまま見える設計だ。ここで料理、サービス、ドリンク提供、すべてを担うのが、シェフの齊藤大士（まさし）さんである。 「Masashi Saito」は、2025年にオープンしたフレンチベースのレストラン。完全予約制、1日2組限定、そしてワンオペというスタイルで、麻布十番という激戦区にあっても独自の静けさを保っている。メニューはなく、その時期の食材でコースを組み立てる──11品からなる夜のコースは、毎回のお客様のためにアップデートされ続けている。

An interview with Takato Hongo, who runs “Chez Fleur Yokohama,” a Japanese-French restaurant in Yokohama, where non-alcoholic drinks are treated on par with alcoholic beverages. We spoke with him about his unique philosophy of “table marriage” and how he creates an environment where both drinkers and non-drinkers can enjoy themselves equally.

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