Restaurant Molière: |a French technique| and a Japanese heart
Cuisine Danielle Demetriou Publié le 28/11/2016

Restaurant Molière: a French technique and a Japanese heart

Chef Tomoyuki Kon frowns as he ponders potatoes. Not any old potatoes, but those grown on Japan’s northernmost island Hokkaido – and in particular, he is trying to pin down precisely why they are so tasty.

The edible word of yurine
Cuisine Savour Danielle Demetriou Publié le 21/11/2016

The edible word of yurine

I am surveying fields of sundrenched green crops growing beneath cartoon blue skies – when farmer Satoru Urushihara suddenly crouches down next to me. Without a moment’s hesitation, he digs deeply into the soil with his fingers – and, with a sudden tug, a large white bulb materializes in his hand.

10 experiences in Hokkaido
Concierge Our Top 10 Danielle Demetriou Publié le 07/11/2016

10 experiences in Hokkaido

Green forests. Peaked mountains. Aromatic whiskeys. Powder snow. Delicious vegetables. Hot spring onsen. It’s impossible to list all the reasons why I always love visiting Hokkaido, Japan’s northernmost island. But for starters, here are ten good reasons to jump on a plane and start exploring.