Here’s a video of chef Andre Chiang from Restaurant ANDRE (#32 on the World’s 50 Best Restaurants list) showing us how he takes a dish to the next level through fermented juices. Watch as he pours his heart and creativity in each juice, which takes up to three months of work from start to finish.
Japanese photographer and Wallpaper* contributor Yasuyuki Takagi explores the district of Arakicho, Tokyo. Formerly a lively hub filled with geisha tea houses the area now houses small, specialist restaurants that rely on repeat loyal customers to make a living. Read more on NOWNESS – http://bit.ly/29Lexxe