Articles
People
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How big is your farm and what does it grow? It’s 10,000sqm in size and we grow strawberries, oranges, sweet potatoes, Japanese radishes and grapes. Our main crops are strawberries, which are grown in...
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When the 14-year-old Mihama native named Yamamoto Otokichi started work as a sailor, he had no idea how much his life was to change. His journeys took him to North America, Britain and Macau before he...
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The fifth-generation CEO of this confectionery store is also the Vice President of the tourism association, as well as the B-1 Grand Prix food competition that judges “second grade” regional delicacie...
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TETSUYA FUJITA -PRESIDENT OF CONDE HOUSE- A familiar face at store openings in Japan and abroad, this long-serving employee is using his design background and keen marketing sense to promote the co...
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How healthy do you have to be to pull a rickshaw? You definitely have to be healthy. But to be honest, there’s a certain way to pull the rickshaw so anyone can do it. You have to lift the bar to a ...
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He’s been hard at work promoting the beauty and serenity of the region to city folk. What is your role as chairman of the association? My responsibility is to find new ways to attract urban dw...
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TOMOKA NISHIBE - owner of Farm Inn Portulaca Nishibe. How did you get involved with green tourism? The central government encouraged residents to work on green tourism projects some 20 years ago...
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"To remain competitive in this ever-changing market, it is important to keep up-to-date with the latest F&B trends and understand the changing needs of our customers. This has become easier to do beca...
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"In 2007, I tried yakiniku (Japanese charcoal grill cuisine) for the first time in Tokyo and loved it. Prior to that, I had been operating Thai and Western restaurants and thought about having a Japan...
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Edward Liu, Group Managing Director of Conference & Exhibition Management Services (CEMS), shares what to expect at the inaugural Restaurant Asia 2019. “I have been running trade shows for the ...
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Grand Copthorne Waterfront Hotel Singapore General Manager Cheong Hai Poh talks about Singaporeans’ growing love for sake. As a three-decade veteran of the hospitality industry, Cheong Hai Poh’...
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Rice is an essential part of every meal in Japan. One company is at the forefront of growing its export to Singapore and the rest of the world. We speak to Takushi Suminaka, director and general manag...
