hatuyuki

Reaching for the Stars #6 | Sushi Tetsu (Clerkenwell, London) | No star

https://scontent-lht6-1.xx.fbcdn.net/v/t1.0-9/29342382101565916946942711717970301171531776o.jpg?oh=a6129fe902a81765a6f784f013c4abbe&oe=5AFFE527 Sushi Tetsu is a...

Reaching for the Stars #5 | Sake no Hana (Green Park, London) | No star

Sake no Hana (lit. Flower of Sake) is a high-end restaurant situated in Green Park, central London. Opened in 2007 by Alan Yau (restauranteur behind Hakkasan Gr...

Difference between various Japanese language exams

I was recently asked about different Japanese exams by a friend and I think it might be a nice opportunity to summarise and share these information with everyon...

The Cooking Sketchbook #7 | Cabernet Sauvignon and Merlot

Most of the material is adapted from the WSET textbook “Wines and Spirits: Looking behind the label” and conversations I had in class. I’m not in...

The Cooking Sketchbook #6 | Pinot Noir

Most of the material is adapted from the WSET textbook “Wines and Spirits: Looking behind the label” and conversations I had in class. I’m not in...

The Cooking Sketchbook #5 | Chardonnay

Most of the material is adapted from the WSET textbook “Wines and Spirits: Looking behind the label” and conversations I had in class. I’m not intending to...

The Cooking Sketchbook #4 | Basic knowledge about spirits

As with the rest of the series, most of the material is adapted from the WSET textbook “Wines and Spirits: Looking behind the label” and conversations I had in ...

Reaching for the Stars #4 | Torishige (Tokyo, Japan) | ex-Bib

Torishige is a top-end Japanese grilled skewers restaurant, which gained a Bib gourmand in 2015 and 2016. It is situated a few steps away from Shinjuku station ...

The Cooking Sketchbook #3 | Pairing Food with Wine

Today we’ll be looking at the basics of how food and wine interact with each other. As with the rest of the series, most of the material is adapted from the WSE...

The Cooking Sketchbook #2 | Tasting and Evaluating Wine

Hello everyone! For a few weeks this supposedly-all-about-cooking series will be mostly about wine tasting as I have decided to take on a new challenge – I’ll b...

Reaching for the Stars #3 | Machiya (Soho, London) | Cheap eats

Machiya is one of my favourite spots for a quick dinner in central London – I love it so much that I’ve made at least 25 visits since its opening in early last ...

Reaching for the Stars #2 | The Clove Club (Shoreditch, London) | *

Opened in 2013, the restaurant is run by the Daniel Willis, Johnny Smith and Isaac McHale trio who used to run a supper club in London. The restaurant has quick...

The Cooking Sketchbook #1 | Slow cooked lamb shoulder and roast potatoes

Sous vide is a cooking method that has become popular very recently which I have also started experimenting. In essence, it is just a long water bath for y...

Reaching for the Stars #1 | A Wong (Pimlico, London) | *

The restaurant was recently awarded one Michelin star and situates 5 minutes away from Victoria station. It seats roughly 40 people. While booking is not compul...

Why Japanese music sounds so different from Western - (2) Chords

Hello and welcome back!    In this series, we will explore various aspects that make Japanese music unique. Each post will cover a specific aspect. It...

An introduceyourself from @hatuyuki

Hi everyone, I'm hatuyuki! After writing my first steemit article, Why Japanese music sounds so different from Western - (1) Musical Form, I thought that it mig...

Why Japanese music sounds so different from Western - (1) Musical Form

Despite the size of its music industry, Japanese music feels like the forgotten kid on the block. It has always been a niche topic in the Western society that n...