I Want to See Undiscovered Vistas: Mr. Jiei Kato, Company Founder at Age 12, on a Quest for Things He Can Only Do in the “Present”
Setting Down Roots in the Community to Broadcast the Appeal of His Hometown: The Community Created by Omusubi Rice Ball Stand “ANDON” and How it Connects the City and Countryside
The Future of Beauty According to a Nihonbashi Insect Cuisine Restaurant.
The Single Diner Connecting East Tokyo with Yamagata: The Loyalty to the Community that Fukumori Embodies.
Holding “Family Days” at an Established Nihonbashi Sushi Restaurant: Special Saturdays for Fun with Kids and Edo-Style Sushi.
Connecting People and Organizations: LINK-J, Co-Creation Drivers in the Life Sciences Industry.
Setting Aside Minor Rules for Substantive and Free Communication. The City of the Future, According to the Iwasawa Brothers.
Taking on the Challenge of ‘Regional Social Media’ That Creates Local Communities for Mutual Aid.
Giving the Next Generation a Connection to City Pride. The “Beginnings” and “Future” of Nihonbashi Stimulus Projects Underway at Mitsui Fudosan.
The Trail Running Community - a Forward-Looking Group, Energizing the City and All of Japan.
Making the Workplace a Second Hometown. What Kind of City Does “Nihonbashi Friend” Aim to Build in Partnership with Workers?
The Efforts of “o+h,” a Unit of Youthful Architects Connection Buildings, the City, and People.
A meeting of equals made in the darkness; the reason why Dialogue In The Dark Japan values “dialogue”.
Hostels are on the Rise in East Tokyo. The Background to this Development and the Future of Accommodations According to Innovators in the Field.
Communities of the Future, Shared from “HAMA HOUSE” Urban Living.
Stores in the town change their norens (shop curtains)? Form of new town-building activities realized by old standings and creators.
More open, more flexible - working on creating together. The challenge of “Ninben” on their 320th anniversary.
Building a Relationship with the City, Reflecting a “SENSE OF PLACE” The Culture of Japanese Cuisine and Nihonbashi seen through the eyes of the Executive Chef at Mandarin Oriental, Tokyo