| Tradition Inns That Bring Out the Best in Each Other | |
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-Born and raised in traditional inns, family heirs to fine traditions, -These young landlords and landladies are veterans of overseas travel and hotel hospitality; -They are the new, contemporary inheritors of their respective establishments. -Through visiting each other's inns, they help to bring out the best of Japanese hospitality. -Hiroshima/Sekitei, Kyoto/Kanamean Nishitomiya ★★, Shizuoka/Asaba. A personal journey of rich autumn colors. ★★ Michelin Guide Kyoto Rating |
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| As the title suggests, this is a PR magazine dedicated to housing and living interests. Following plans for a renewal of predecessor publication Iezukuri (tr. Building Homes) by previous employer and advertising production firm Les Mains, suggestions were proposed covering page layout, a new magazine name, and other design aspects. I played a role in the planning and creation of this project as Creative Director and Editor-in-Chief. During the less than four years of involvement with this project, the number of copies in distribution increased from 64,000 (in 1993) to 117,000 (in 1996). ‘93-96 |
| Tabisuru Ibukuro (tr. Culinary Adventures) was a running publication featuring articles on full-throttle culinary travel experiences where the writers would experiment with trying various local specialties throughout Japan, which were then written up as articles for the magazine. ‘95-96 |  |
| Milk Lamb / Yagishiri Island, Hokkaido | Aug. |
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A quarter of a century spent pouring one's heart and soul into living alongside and raising a flock of sheep conquering fierce gales, high salinity, mountainous terrain and other harsh conditions. The unparalleled quality of this lamb meat is highly regarded by chefs of French cuisine in Ginza, Tokyo as being as "perfectly flawless" as even France's renowned pré-salé. We report on the challenges and hardships undergone to supply this meat by one Mr. Oi.
The meat is then grilled over a red roaring woodfire. After a gentle roasting, the lamb is then ready for the feasting. I sink my teeth into the flesh and the meat juices overflow, thick with the aroma of blood and sheep's milk. I ask for another serving and then another and another still. As we enjoy our meal, the innocent face of the lamb enters my mind. Terribly sorry, old chap. But you are absolutely delicious. These chopsticks simply couldn't help themselves. You forgive me, don't you? |
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April: Agu (pork)/Okinawa May: Croissant/Tokyo June: Conger Eel/Hiroshima July: Soft Roe/Kanagawa August: Milk Rum/Hokkaido September: Konjac October: Rice & Vegetables/Miyagi November: Horsemeat/Kumamoto December: Globefish/Shizuoka January: Soba Noodles/Nagano February: Oysters/Mie March: Ishiri (squid sauce)/Ishikawa Circulation: 840,000 | Monthly Publication |
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| Gathers stories and reports on various high-quality items created both domestically and abroad. The articles contain the background history and a great variety of narratives behind these products, including not only the concepts behind and functions of these items but also the philosophy of their makers and presentday owners, the images and tales of hardship undertaken by the artisans who toiled away in order to create them, the customs and surroundings of the items themselves, and the influences they have had on people since then. ‘94-95. Circulation at time of publishing: approximately 800,000-900,000 copies. |
