Special Report takes a look at people who are introducing Japanese cuisine around the world.
Vol. 34 No. 1
from Mexico
Food Forum’s annual Special Report introduces those who are promoting Japanese cuisine around the world. This issue features restaurateur Joji Sugawara, who manages multiple Japanese restaurants in and around Mexico City.
Vol. 33 No. 1
from the UK
Food Forum’s annual Special Report recognizes chefs, restaurateurs and entrepreneurs who have been promoting Japanese food culture throughout the world. This year we feature Tetsuro Hama, who runs both a Japanese restaurant and a cooking school in London.
Vol. 32 No. 1
from Austria
Each year, Food Forum presents a Special Report that takes a look at people who are introducing Japanese cuisine around the world. In this issue, we feature Japanese food pioneer Tsuneyasu Kondo, founder of a Japanese food import business in Vienna, Austria.
Vol. 31 No. 1
from Brazil
The annual Food Forum Special Report presents people who are introducing the pleasures of Japanese cuisine in countries around the world. This year we visit chef and restaurant owner Shinya Koike in São Paulo, Brazil.
Vol. 30 No. 1
from Düsseldorf
Our annual Special Report takes a look at people who are introducing Japanese cuisine around the world. This issue features Fumio Ito, former sushi chef at Germany’s very first Japanese restaurant, and later the founder of Restaurant KIKAKU in Düsseldorf. Here, he reminisces about his experiences in bringing the tastes of Japanese food culture to Germany.
Vol. 29 No. 1
from Hong Kong
Japanese are introducing their country’s cuisine in different countries around the globe. In this year’s annual report, we introduce Ryuko Abe, managing director of AHT International Limited, who shares with us his extensive experience and contributions in promoting an understanding of Japanese cuisine in Hong Kong for over 40 years.
Vol. 28 No. 1
from Sydney
Food Forum annually profiles Japanese who are introducing the taste and traditions of Japanese cuisine throughout the world. This year we introduce Hideo Dekura, who runs the cooking school Culinary Studio Dekura in Sydney—a venture that has contributed significantly to the popularity of Japanese cuisine in Australia.
Vol. 26 No. 1
from Amsterdam
Food Forum is pleased to present this special report by Akira Oshima, former Honorary Executive Chef of two ground-breaking restaurants, Yamazato and Sazanka, both located in the Hotel Okura in Amsterdam. Here, Mr. Oshima recounts his pioneering experiences and success in introducing Japanese cuisine to the Netherlands over 30 years ago.
