TRAVEL & FOOD (72)
Where to Stay in Tokyo
Where to Stay in Tokyo
Chic Boutique: Hotel S Roppongi
If you like the personal touch and prefer to avoid the hustle and bustle of big hotels, the Hotel S is a stylish choice. Located just a short walk from Nishi Azabu crossing and near the Roppongi District of Central Tokyo, the lodging doubles as a designer hotel and residence with serviced apartments that share restaurants, a library lounge, and meeting spaces with a relaxing ambience for their international trendsetting clientele. The rooms are available in a variety of unique themes and designs such as Luxury, Japanese Style Room–Zen, Hanging Garden, Patio Room, Hollywood Twin and Four Cube. They range in size from 17-45 square meters. The bilingual staff are personable and helpful.
Where to Stay in Seoul
Where to Stay in Seoul
Park Hyatt Hotel, Seoul
The Park Hyatt Hotel, Seoul is full of surprises–starting with the check-in area located on the 24 floor, at the top of the hotel. Adjacent to the reception area, guests in the lobby lounge can view the fashionable Gangnam District through the glass surrounding the indoor swimming pool. “The most spectacular views in any hotel are on the top floor,” said Janet Lim, marketing communications manager. “In most hotels, these views are only available to those who have access to the executive lounge or the expensive lounge bars, which normally dominate the upper floor of the hotel. Here the views are available to everyone.”
Where to Stay in Toronto
Where to Stay in Toronto
Here are Tokyo Journal’s recommendations on places to stay in Toronto’s buzzing entertainment district. They are all within close proximity to the CN Tower, Rogers Centre (SkyDome), Ripley’s Aquarium of Canada, the Metro Toronto Convention Centre and the Hockey Hall of Fame, as well as Toronto’s impressive theater scene, The Second City improv theater, Roy Thomson Hall, the Distillery District and fantastic restaurants for all cuisines and budgets.
Food Allergy
Educating the World about the Deadly Danger of Food Allergies
Interview with Food Allergy Research & Education CEO John Lehr
Potentially deadly food allergies affect one in 13 children in the United States, or roughly two in every classroom. Food Allergy Research & Education (FARE) is a nonprofit organization that works on behalf of the 15 million Americans with food allergies, including those at the risk of life-threatening anaphylaxis (an extreme and often life-threatening allergic reaction to an antigen). Tokyo Journal International Editor Anthony Al-Jamie met with FARE CEO John Lehr.
Cherry Blossoms in San Diego Featured
A Beautiful Glimpse of Japan in San Diego
Japanese Friendship Garden’s Annual Cherry Blossom Festival at Balboa Park in San Diego, CA
By Tokyo Journal Intern Megan Aceron
As March comes to an end, the cherry blossom trees begin to bloom, welcoming spring with their vibrant pink petals. Attracting San Diegan natives and tourists alike, the Japanese Friendship Garden’s Annual Cherry Blossom Festival promotes a unique cultural experience. The festival embeds glimpses of Japanese culture immersing visitors with traditional performances, foods, arts, crafts and vendors. Visitors also have a chance to bring a cherry blossom sapling with them home for $175. In 2019, tickets were $12 for adults; $10 for students, seniors, and military with IDs; and free for children six and under. Creating endless photo opportunities, Balboa Park’s sen-kei-en (three-scene garden) Japanese Friendship Garden embraces Japan’s prideful cherry blossom season through an unforgettable experience.
Tokyo Skytree Branch Sprouts Pubs
Branch of Tokyo Skytree Sprouts Pubs
Tokyo beer enthusiasts and people who simply want to see and experience one of the most spectacular attractions in the world should not miss the World Beer Museum, located on the seventh floor of the Tokyo Solamachi commercial building, attached to Tokyo Skytree in Tokyo’s Sumida Ward.
Overnight Sensation
Overnight Sensation
Anthony Bourdain's Culinary Quest Crosses Cultures
Chef, TV host and author Anthony Bourdain began his culinary career as a dishwasher and worked his way up to line cook, sous chef and chef in New York restaurant kitchens. Rave reviews for his 1997 article “Don’t Eat Before Reading This,” published in the “New Yorker,” helped spawn his New York Times bestselling memoir “Kitchen Confidential: Adventures in the Culinary Underbelly” in 2000. Instant fame launched the Culinary Institute of America graduate’s career from executive chef at Brasserie Les Halles to television host of “A Cook’s Tour,” and two Emmy-winning programs: “Anthony Bourdain: No Reservations” and CNN’s “Parts Unknown.” These programs have allowed Bourdain to swap New York kitchens for worldwide culinary adventures, as local hosts introduce him to their culture and cuisine. Tokyo Journal Executive Editor Anthony Al-Jamie spoke with Anthony Bourdain to find out how he went from small fry in the Big Apple to the big cheese on television’s top news, food and travel channels.
The Man Who Brought Sushi to America, Part IV
The Man Who Brought Sushi to America, Part IV
Remembering the War
This is the fourth in a series of interviews with Noritoshi Kanai, chairman of Mutual Trading and the man who coined the phrase “sushi bar.”
Mari’s Homemade Cooking Recipes
How to Kusa-Mochi (Japanese Mugwort Monchi with Anko)
草もち
Ingredients:
• 200g of joshinko (fine rice flour)
• 20g sugar
• 200cc warm water (adjust the amount depending on the humidity)
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