top of page
Latest info is here >
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.”
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.
最新記事
How Aroma Shapes Memory, Taste, and Wellbeing-A conversation on scent, flavor, and the art of feeling.【#003】
Have you ever caught a scent that instantly brought back a memory? Or felt a wave of comfort wash over you from the aroma of something...
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.”
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.
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
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
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.”
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.
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
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
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.”
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.
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
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
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.”
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.
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
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
bottom of page