YASUTO PHOTOGRAPHER

YASUTO Grandmother’ Sweet Nature

YASUTO shared the beautiful series on Twitter, where he explains his reason for the project. He reveals that he regrets not photographing his grandfather before he died, so he wanted to capture his grandmother at thivs point in her life. From posing among pastel-hued hydrangeas to sitting under golden autumn trees, the collection of images were taken throughout the year and capture Japan’s famous colorful seasons.

“It's not how old you are, it`s how you are old.

YASUTO

The collection of images were taken throughout the year and capture Japan’s famous colorful seasons. Not only do YASUTO’s images immortalize his grandma’s gentle nature, but they also show the adorable bond between her and her dog. Her loyal Shiba Inu is captured sitting by her side, as she looks at him with pure glee. The sweet pair are shown happily relaxing in Japan’s stunning forests and parks, and they sometimes look as though they’re deep in conversation. YASUTO’s series celebrates the beauty of old age and how joyful life can be. YASUTO shared the beautiful series on Twitter, where he explains his reason for the project. He reveals that he regrets not photographing his grandfather before he died, so he wanted to capture his grandmother at this point in her life. From posing among pastel-hued hydrangeas to sitting under golden autumn trees, the collection of images were taken throughout the year and capture Japan’s famous colorful seasons. Not only do YASUTO’s images immortalize his grandma’s gentle nature, but they also show the adorable bond between her and her dog. Her loyal Shiba Inu is captured sitting by her side, as she looks at him with pure glee. The sweet pair are shown happily relaxing in Japan’s stunning forests and parks, and they sometimes look as though they’re deep in conversation. Not only do YASUTO’s images immortalize his grandma’s gentle nature, but they also show the adorable bond between her and her dog. Her loyal Shiba Inu is captured sitting by her side, as she looks at him with pure glee. The sweet pair are shown happily relaxing in Japan’s stunning forests and parks, and they sometimes look as though they’re deep in conversation.

GYUDON

JAPANESE BEEF BOWL

Yoshinoya, Sukiya and Matsuya

So you will find those Gyudon fast food chain restaurants on every corner of Japan. okay, not “every corner”. Yoshinoya, Sukiya and Masuya are well-known food chain shops in Japan. There are many different version of Gyudon, some add egg into the sauce to cook or top with half boiled egg. At the shops, eggs are an add on in the menu. You can also choose the size of the bowls and you can get this delicious rice bowl as cheap as 290 (about 2.60USD and

What is Gyudon!?

Gyu means cow or refers to beef. Don is a short word for Donburi which is a large rice bowl. So Gyudon literally is Beef Bowl. Thinly sliced beef and onion cooked in sweet soy sauce then topped on delicious Japanese short grain rice. When the Japanese want a quick lunch or dinner they often go for Gyudon whereas western people go to McDonald’s and KFC. Because Gyudon is cheap, filling and fast.

SASHIMI -PIERCED BODY

The history of sashimi is somewhat shrouded in mysteries offering many theories on its origins. One says that it dates back to a dish of sliced raw fish and vegetables seasoned with vinegar called “namasu” that was eaten at the Japanese court during the Heian period. Another theory traces the roots of sashimi to the sliced fish that fishermen sold during the Kamakura period as a kind of fast food. While the delicacy was only available in coastal regions due to the lack of refrigeration methods, it can – and is – enjoyed everywhere in Japan today, both in restaurants and homes.

SASHIMI

日 本 料 理 龍 吟

EXPERIMENTAL CHEF SEIJI YAMAMOTO

RYUGIN TO

We are a small Japanese restaurant established on 23rd December 2003 in Roppongi lane. 15 years have passed since then, we have left Roppongi and moved in to the “TOKYO Midtown Hibiya” building in Hibiya on 21st Aug 2018 to set up the RyuGin main restaurant. It was 15 years ago as I recall, preparing and presenting Japanese cuisine to customers with amazing ingredients which are from all over Japan every day. We are willing to share the spirit of “Wa (harmony)”, pass the fertileness of Japan to provide the atmosphere and appreciate the delicious banquet together. The customer as a receiver and Chef as the provider, we can share the sympathy of Japans riches through each ingredient. We can proudly pass this message to the world everyday means same as a national duty of Japan we feel. To us, taking responsibility in our work means as much as national duty. I sensed this as my mission as a chef during my training period. On December 23rd, I felt as if I was raising our national flag when I established small restaurant in Roppongi. And from now on I’ll provide my best Japanese cuisine with the view of Imperial Palace in Hibiya everyday for customer. Our name RyuGin came from the words Zen, “Ryugin Unki” During my training period, I came across a book about Zen and found interesting idioms. When a heroic person makes a decision the comrades will gather at his actions. This teaching moved my heart. This is why I named my restaurant RyuGin. Ryugin was an incredibly special blend of European, Chinese, and Japanese styles into a harmony that I haven’t seen done as well

anywhere in the world. It was also eclectic and experimental- some of the dishes could compete with the most innovative techniques I’ve seen in the US, and the overall experience was a seamless blend of new and old approaches. Seiji Yamamoto is the head chef, and he is also clearly proud of his many accomplishments, including the third Michelin star. A visitors’ room I stumbled into upstairs has a flat-screen TV playing a video from his Michelin acceptance celebration on a loop. Start to finish, every aspect of this evening was polished, almost to a fault. The menu, for instance, came in a stamped and post-marked envelope, and a perfectly readable (though certainly full of interesting word choices) English. First up was a delicious, fried bite of sea urchin. It was rolled up in the individual maki with ginger and green peas, giving it a cool mix of flavors and textures, along with the crunch of the shell. 8/10. This was my “you’re not in Kansas any more” moment on the first trip to Japan. A plate of warm, whole squid (eyes and all) was gamely placed in an egg custard, and all of it cooked over charcoal. The charcoal comes through incredibly strongly, and the squid (I must admit I’ve never eaten whole squids before) were