Illustrations by Kaki Okumura Michael Anthony is the executive chef and partner of the Michelin-starred American restaurant Gramercy Tavern. Established in 1994, it is regularly rated as one of the most popular restaurants in the city and has become a beloved establishment in NYC fine dining. But what makes Anthony compelling to me is not his long […]
Talks with Kaki
Greg Proechel and How He Uses Japanese Principles of Mastery to Shape His Life’s Purpose
My interview with a former executive chef of a NYC restaurant Greg has a crazy big beard and a long, monochrome octopus tattoo running up the length of his arm, but underneath his guise of being a wild artist is an incredibly disciplined and meticulous man who is unafraid of hard and demanding work. Graduating […]
Eric Asimov and The Joy of Drinking Wine
What The NYT Wine Critic Has to Say About What Makes a Good Wine When I got on the phone with Eric, his demeanour was not at all what I was expecting from a wine critic. His tone was humble, and instantly made me feel welcome. Eric writes about wine, makes critical judgments about it, and […]
Yasuharu Mizuhara and the Spiritual Tradition of Japanese Wagashi Sweets
The World of Plant-Based, Seasonal Desserts Recently I had the opportunity to meet Yasuharu Mizuhara, a 4th-generation owner of a well-known wagashi shop called Seigetsudo. First established in 1907, the shop is now over 100 years old. *Note: Wagashi is a Japanese confectionary. There are many kinds to it, but it tends to be a […]
