#Long established shops
Digital Educational Tools: A New Challenge for the Fourth-Generation President of an Established Blackboard Maker
Wanting to Interact with Customers and Convey the Appeal of the Product: The Life with Coffee HARIO Offers Through Its Café
Simple and Handy! The Perfect Meat Dishes as Taught by a Pro in the Field.
-Special Feature: Nihonbashi Dining at Home #4
Holding “Family Days” at an Established Nihonbashi Sushi Restaurant:
Special Saturdays for Fun with Kids and Edo-Style Sushi.
The Best Ways to Eat Edo-Style Sushi, According to the Chefs at Established Family Restaurants.
-Special Feature: Nihonbashi Dining at Home #2
A Bit of Luxury in Your Day. Enjoy Some Delicious, Nutritious Unagi Eel. -Special Feature: Nihonbashi Dining at Home #1
Making the Workplace a Second Hometown.
What Kind of City Does “Nihonbashi Friend” Aim to Build in Partnership with Workers?
A Desire to Create Encounters That “Make Life Rich” in One of Japan’s Largest Concentrated Art Districts.
Tokyo Art & Antiques, Its Organizers, and What’s on Their Minds.
SAKURA FES NIHONBASHI / OFF TO MEET Short Report: Background on Original Souvenir Production.
A Collaboration Between the Mandarin Oriental Tokyo and Hakuza.
A “sakura menu” made using gold leaf worked with traditional Japanese techniques. Here, we present the background for the event’s production.
Pairing Handkerchiefs with Stories.
Spreading Japanese Craftsmanship from Ningyocho in Nihonbashi.
Keyword “The Aesthetics of Edo” Behind the scenes in the rebranding of long-established Nihonbashi tea store, Yamamotoyama.
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.
Expanding the boundary of traditional crafts
The challenges of Edo Kiriko store "Hanashyo" incorporating ideas of different industries seamlessly
New products created from being playful and standing at the perspective of a customer?
Looking into EITARO Sohonpo’s source of embodying ideas one after another.
“Customers are friends, the restaurant is a small community”.
A philosophy of visiting the old and learning new by the 10th generation owner of an eel restaurant, Oedo.
Designing the Future from the Perspective of Urban Planning x Store Planning What is the prestigious sushi restaurant, Shigenozushi’s future vision of “a town that nurtures people and culture”?