Art historian Rossella Menegazzo, Professor of East Asian Art History and the co-author of WA: The Essence of Japanese Design joins us on Luxeat to talk about the reason we’re so drawn to the simple, clean and minimalist designs we associate with Japan.
A microbiologist David Quist talks to Luxeat about the huge untapped potential of making meat from fungi, and why ramen is the perfect canvas for culinary experimentation.
Rebekah Wilson-Lye, a prominent sake expert and industry innovator based in Tokyo, talks about what sake is actually all about, shares wisdom on everything from pairing, current sake trends, and the most common mistakes when purchasing the beverage.
When it comes to Japanese restaurants in London, the last two decades have been all about big, loud, dimly lit spaces; the complete opposite to the spirit of Japanese cuisine. The trend started with the opening of Nobu on Park Lane in 1997. Suddenly it seems that everybody wanted to…
Gastronomy is both an art form and a reflection of our civilization and cultural backgrounds. I have discovered that behind every ingredient, every dish, every restaurant, there is a fascinating story, an exciting personal quest.
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