In-depth Articles
In-depth explorations of Japanese culinary culture. History, techniques, business analysis and secrets of the biggest chains in the Land of the Rising Sun.
Available Articles
From "Omotenashi" to "Ohitorisama": Japanese Gastronomic Culture seen by a French Person
In-depth analysis of cultural differences between France and Japan in the art of restaurant dining
A fascinating exploration of opposing culinary philosophies: from Japanese no-tipping service to solo dining culture, through restaurant specialization and presentation aesthetics.
Gotochiburger: The Regional Gastronomic Journey
Explore Japan's unique regional burgers: from historic Sasebo to marine creations from Suruga Bay
Discover gotลchi burgers, these regional specialties that transform each prefecture into a unique culinary destination. From Kitakata's ramen burger to Awaji's creations.
The Japanese Burger Revolution: From Fast Food to Gastronomy
How Japan transformed the American hamburger into culinary art with Rice Burger, Teriyaki and Wagyu
Discover how Japan reinvented the hamburger by integrating its culinary philosophy: from the revolutionary Rice Burger to gastronomic Wagyu creations, a story of respectful innovation.
The History of Ramen in Japan
From Chinese import to Japanese invention: how ramen became the soul of Japanese street food
Discover how a dish of Chinese origin transformed into a Japanese culinary symbol, from the first Yokohama stalls to modern chains conquering the world.
Kaiten-zushi: The Technological Revolution in Restaurant Industry
Pepper robots, predictive AI, express delivery: how conveyor belt sushi revolutionizes global gastronomy
Discover how Japanese kaiten-zushi have become laboratories of technological innovation, transforming culinary art into future experiences with robots, AI and automation.
Yakiniku: Japan's Gastronomic and Social Experience
From its Korean origins to its transformation into Japanese culinary art: history, philosophy and yakiniku techniques
Discover the world of Japanese yakiniku: from its historical roots to its philosophy of sharing, through perfect grilling techniques and the art of tare sauces. A complete immersion in this culinary tradition that transcends simple gastronomy.
Kikan Gentei & Moe-dan: The Japanese Art of Burger
Limited period and cut aesthetics: how Japan revolutionized consumption culture
Analyze the kikan gentei (ๆ้้ๅฎ) and moe-dan (่ใๆญ) phenomena that transform each burger into a cultural and viral experience on social media.
The Secrets of Dashi
The fundamental broth of Japanese cuisine: ingredients, techniques and philosophy of umami taste
Dive into the millennial art of dashi, this transparent broth that revolutionizes taste. Kombu, katsuobushi and modern innovations from chains.
Gyudon Chain Comparison
Yoshinoya vs Sukiya vs Matsuya: detailed analysis of the three giants of Japanese beef bowl
Battle royale of gyudon titans! History, strategies, secret recipes and brand positioning of the three chains that dominate Japan.
Article Categories
Culinary Anthropology
Comparative analysis and in-depth cultural studies
Culture & Gastronomy
Japanese culinary art and gastronomic traditions
Innovation & Technology
Technological revolutions in Japanese restaurant industry
Culinary History
Revolutions and evolutions of Japanese cuisine
Regional Culture
Japanese local specialties and traditions
Culture & Society
Social phenomena and contemporary trends
Technique
Culinary secrets and traditional methods
Analysis
In-depth studies of chains and trends
Coming Soon
The Art of Kaizen at CoCo Ichibanya
How continuous improvement shapes customer experience
The Sushi Revolution: from Craft to Industrial
The technological evolution of kaiten-zushi chains
Psychology of Design: Why Ichiran Isolates its Customers
Behavioral analysis of restaurant architecture
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