What gives this compilation of essays on corporate governance and managerial practice in Japan a leg up over other scholarly tomes expounding a similar theme is the extensive and in-depth groundwork conducted with corporate stakeholders—from managers, CEOs, investors, civil servants and policy makers—during a crucial period in Japan’s corporate history: The early 2000s up to ...
If the way to a man’s heart is through his stomach, a glimpse into a city’s soul is no doubt through her cuisine. Chef, sommelier and Japan-certified shochu advisor Yukari Sakamoto’s book, “Food·Sake·Tokyo,” offers a tasteful insight into Tokyo’s gastronomic galaxy that is sometimes hard to navigate even for locals. Released last month and written ...
The first Michelin guide to Tokyo published in the fall of 2007 didn’t list a single yoshoku—or Western food—restaurant, perhaps due to this gastronomic genre falling into the somewhat grey area of being a Japanese interpretation of Western cuisine. Yoshoku had its roots in the Meiji Restoration as the Japanese steeled their stomachs to catch ...
Preparing for APEC’s arrival in Japan and the U.S.
Tokyoites are generally spoiled by the wealth of so many outstanding French restaurants available. Many Michelin-starred chefs from France have outlets in Tokyo; Joel Robuchon, Pierre Gagnaire, and Michel Troisgros, to name but a few. Included with this group is chef Thierry Voisin, who came to The Imperial Hotel to run the kitchen at Les ...