"none"); */ } $("document").ready(function($) { let url = window.location.pathname; let nav_home = $('.only-home'); if (url != '/' && url != '/#') nav_home.removeClass("row"); }); $("document").ready(function($) { let url = window.location.pathname; let nav_home = $('.only-home'); let nav_home2 = $('.only-home2'); let nav = $('.without-home'); if (url != '') { $(window).bind('scroll load resize' "@id": "https://www.theworldfolio.com//interviews/nippon-seiro-leads-wax-industry-with-innovative-ecofriendly-products/6421/" } "headline": "Nippon Seiro Leads Wax Industry with Innovative has a remarkable legacy that dates back to its founding in 1927 the company remains a crucial player in the wax industry producing a wide range of high-quality waxes for diverse applications NOTE: The following interview was held on June 2nd Takuya Konno was the president of Nippon Seiro Co. As of July 2024 the current president is Mr Can you tell us a little bit about Nippon Seiro How does the wax industry operate and what are the competitive advantages of your company and the interesting thing is that there are many more applications of wax other than shoe polish mainly because those applications happen behind the scenes hydrocarbon composite and consists of a mixture of hydrocarbon molecules containing between 20 and 40 carbon atoms that stays solid at room temperature The main characteristics of wax are that it can retain humidity as well as temperature it can change form from solid to liquid and has electrical insulation properties These characteristics define its effectiveness in applications One example might be the coating of a car tyre There are so many different applications of wax and the simplest and easiest to see is the lowly candle The demand for candles is decreasing in Japan however overseas there is a culture for candle use there was no decrease in demand from overseas markets Other applications include applying on the surfaces of paper and cardboard boxes to repel water paper cups that are more environmentally friendly than plastic ones to cover said fruits and prevent rain damage and retain humidity wax is used for boards that gather small chips it is used for ointments as well as in surgery when slicing up organs Casting is another field where wax is heavily used you can apply wax on the inside of the cast and you are able to remove the metal very easily Therefore it is a very indispensable ingredient but we also produce wax based on plants and other natural resources there is a demand for 5 million tons worth of wax These waxes are mostly manufactured by fossil fuel distillers or refineries They produce wax as a by-product - they are not solely focusing on the wax itself we are a specialized wax manufacturer capable of producing high-quality wax with different melting points ranging from 115 degrees Fahrenheit all the way to 240 degrees Fahrenheit Our competitive advantage over rival companies also lies in our ability to stage this melting point and we are able to produce wax that has melting points in increments of five degrees We also reduce the amount of oil content in our wax as much as possible is a very low percentage of oil.   The chemical sector is the largest industrial consumer of oil and gas producing 10% of fossil fuel emissions every year The former Suga administration stated that Japan must go carbon neutral by 2050 Can you tell us more about your biodegradable waxes and what strategies are you employing to reduce your environmental burden In order to mitigate the impact on the environment it is crucial that we get out of this carbon-based society as well as our dependency on fossil fuels we would like to continue to provide high-quality wax to customers as long as there is a demand we are trying to make our fossil fuel-based wax more environmentally friendly by distilling the wax and reducing the oil content we are able to attain this biodegradable quality wax derived from fossil fuels does have an oil residue this residue was used to operate boilers and generate thermal power this residue is now being used as fuel for ships we aim to not only make fossil fuel-based wax more environmentally friendly but to also diversify and produce synthetic and plant-based wax more often An example can be seen in rice-based wax.  We are always striving to meet the requirements of our customers which in this day and age is becoming ever more environmentally focused rice wax development has been a key focus for us and may even replace fossil fuel wax entirely many fields are switching from solvents to water-based products Can you tell us what potential wax emulsions have and what opportunities does the switch to wax emulsions present for your company Wax emulsion has a particularly high demand in the field of construction for use as a spray for surfaces of buildings This wax emulsion is half water and comes in a liquid form we are not able to meet that with our current production capacity We are trying to increase our production capacity and at the same time major fossil fuel refineries are actually reducing their production capacity of wax There is a lot of demand coming in for our company and we see this as an incredible business opportunity.  Clearly R&D plays a key role in your business and you have developed wax emulsions Can you elaborate on your R&D strategy for us and are there any products that you are currently working on that you would like to showcase Wax is usually categorized into either natural or synthetic wax Natural wax includes fossil fuel and rice wax 90% of our business depends on fossil fuel wax and while our customers will depend on our waxes going forward we want to diversify by conducting research and development on rice wax and other waxes from non-fossil fuel sources so that we can continue meeting our customers' needs while also reducing dependency on fossil fuels not all fossil fuel-based waxes can be replaced by non-fossil fuel sources so there will always be a need for fossil fuel-based waxes the annual demand for wax is 5 million tons whereas oil and fossil fuels are 5 billion tons It is only one one-thousandth of the demand; however the demand is decreasing due to environmental concerns Fossil fuel refineries are shutting down plants and in the near future ingredients for wax may be hard to procure We need to expedite our process of diversifying our portfolio it is very difficult to mix and create chemical reactions you utilize a very unique manufacturing process that allows you to create a variety of oxidized waxes with different melting points Can you tell us more about your manufacturing process and how were you able to overcome the difficulty of causing chemical reactions with saturated hydrocarbons?  Our uniqueness lies in having stepped melting points separated by only five degrees Fahrenheit we can reduce the amount of oil content considerably we can give it an attribute of polarization Can you tell us about any partnerships you have conducted and if you are looking for any partnerships in overseas markets we want to pursue partnerships in collaboration with wax ingredient producers especially for synthetic as well as rice wax In order for us to increase our production and provide a stable supply of our synthetic and rice wax we want to continue collaborating and partnering and your products are exported to over 30 countries around the globe which countries have you identified for further expansion and what strategies will you employ Could you elaborate more on your international business strategy The Thailand factory established in 2014 focuses on tyre rubber wax solely because Thailand and Indonesia have emerged as centers for car manufacturing as well as have a sustainable supply of this wax for car manufacturers We do not have a specific international strategy which uses rice bran as the key ingredient produce large quantities of rice and so a factory in that region that focuses solely on rice wax would make sense we first want to focus on the domestic market We are seeing an increased interest from overseas in our rice wax and so we see a lot of potential in the future Imagine we do this interview again seven years from now when your company celebrates its 100th anniversary What are your goals and dreams for the next seven years There are many customers who consider our wax as an indispensable part to sustain their business so it is our mission and responsibility to keep our business going and ensure them with a stable supply of high-quality wax products our fossil fuel waxes may not be considered sustainable and environmentally friendly so there may come a point in time where regulation will force our customers to look for other similar products In order to avoid any disruption or confusion we are expediting our research and development of rice and synthetic waxes as a replacement for fossil fuel waxes we would like to make this rice wax applicable to all types of industries and be the forerunner globally for wax applications I hope that if you come back for another interview at that time you would see a portfolio consisting of more diverse types of natural and synthetic waxes supplying our customers in a stable manner For more information, visit: https://www.seiro.co.jp/en/ For more information, visit: https://www.seiro.co.jp/en/ industrial and financial news about global economies with a focus on understanding them from within Leaf KYOTO Store Locations ［Soba Shubou Ichi: Enjoy the Kawachi duck duck seiro that will make soba lovers swoon! Kawachi Kamo Seiro (Kawachi Kamo Soba Noodle): 2,000 yen. This soba has a beautiful pale green appearance and a memorable chewy texture. The tender meat and sweetness of the fat go well with the dipping sauce. There is also a tatami room on the second floor, where you can relax with your children. 2024Nippon Seiro leads the wax industry with innovative focusing on diversification and sustainability under President Takuya Konno’s guidance a hydrocarbon composite consisting of a mixture of hydrocarbon molecules containing between 20 and 40 carbon atoms that stays solid at room temperature,” Mr This versatile material’s unique properties—such as humidity and temperature retention water repellency and electrical insulation—make it indispensable across various industries The applications of wax extend far beyond the commonly known uses like shoe polish One of the simplest yet most significant uses is in candles While the demand for candles in Japan has decreased a trend that continued even during the COVID-19 pandemic and in the paper and packaging industry to repel water and enhance durability wax is essential for wrapping paper and gum production The construction industry uses wax for boards that consolidate small chips while the medical field relies on it for ointments and surgical applications Wax’s ability to retain heat also makes it valuable for rehabilitation purposes “Our competitive advantage over rival companies lies in our ability to produce wax with varying melting points ranging from 115 degrees Fahrenheit to 240 degrees Fahrenheit in increments of five degrees,” says Mr This precision allows Nippon Seiro to meet specific customer requirements with unparalleled accuracy the company prides itself on reducing oil content in its wax to as little as 0.1 percent The environmental impact of fossil fuel-based wax is a significant concern given the global push towards carbon neutrality presents both a challenge and an opportunity for Nippon Seiro The company is committed to mitigating environmental impact by producing biodegradable waxes and reducing oil content in its fossil fuel-based products Konno emphasizes: “It is crucial that we get out of this carbon-based society and reduce our dependency on fossil fuels we will continue to provide high-quality wax.” One of the promising areas for Nippon Seiro is the development of plant-based waxes This innovation aligns with the company’s strategy to diversify its product portfolio and reduce reliance on fossil fuels “Rice wax development has been a key focus for us and may even replace fossil fuel wax entirely,” Mr Wax emulsions present another growth opportunity have high demand in the construction industry for surface sprays Nippon Seiro is working to expand its production capacity to meet market needs Research and development are at the heart of Nippon Seiro’s operations The company is dedicated to innovating and improving its products 90 percent of our business depends on fossil fuel wax but we are conducting research to diversify and meet our customers' needs with non-fossil fuel sources,” says Mr Konno envisions a company that continues to provide high-quality innovative wax products while significantly reducing its environmental footprint we hope to have a more diverse portfolio of natural and synthetic waxes supplying our customers in a stable and sustainable manner,” he concludes As Nippon Seiro approaches its 100th anniversary it stands at the forefront of the wax industry poised to lead with innovation and sustainability Nippon Seiro leads the wax industry with innovative 日本精蝋は、今野卓也社長の指導の下、多様化と持続可能性に焦点を当て、革新的で環境に優しい製品でワックス業界をリードしている。 日本精蝋は、1927年の創業以来、ワックス製造の専門メーカーとして輝かしい歴史を刻んできた。今野卓也のリーダーシップの下、同社はワックス業界において重要な役割を果たし、多様な用途に対応する高品質のワックスを幅広く生産している。 「ワックスとは、定義上、炭素原子20個から40個を含む炭化水素分子の混合物からなる炭化水素複合体で、室温で固体である」と今野氏は説明する。湿度や温度の保持、撥水性、電気絶縁性など、この万能な素材が持つユニークな特性により、さまざまな産業で欠かせないものとなっている。 ワックスの用途は、靴墨、ヘアワックス、カーワックスといった一般的に知られている用途をはるかに超えている。最もシンプルでありながら、最も重要な用途のひとつがキャンドルである。日本でのロウソクの需要は減少しているが、国際市場は依然として堅調であり、この傾向はCOVID-19のパンデミック時にも続いている。 ワックスの用途は多くの分野にわたる。車のタイヤをコーティングして劣化を防いだり、紙や包装業界では水をはじいて耐久性を高めるために使われている。食品業界では、包装紙やガムの製造にワックスが欠かせない。建設業界では、小さなチップを固めるボードにワックスが使われ、医療分野では軟膏や外科手術にワックスが使われている。ワックスは保温性が高いため、リハビリ用としても重宝されている。 「華氏115度から華氏240度まで、5度刻みで融点の異なるワックスを製造できるのが、ライバル企業に対する当社の強みです」と今野氏は言う。この精度の高さにより、日本精蝋は比類のない正確さで顧客の特定の要求に応えることができる。さらに、同社はワックスに含まれる油分を0.1％にまで低減しており、業界のベンチマークとなっている。 化石燃料ベースのワックスが環境に与える影響は、カーボンニュートラルを目指す世界的な動きを考えると、重大な懸念事項である。2050年までにカーボンニュートラルを目指す日本は、日本精蝋にとってチャレンジであると同時にチャンスでもある。同社は、生分解性ワックスを製造し、化石燃料ベースの製品に含まれる油分を減らすことで、環境への影響を軽減することに尽力している。今野氏はこう強調する：「炭素社会から脱却し、化石燃料への依存を減らすことが重要です。しかし、需要がある限り、高品質のワックスを提供し続けます。" 日本精蝋にとって有望な分野のひとつは、ライスワックスなどの植物由来ワックスの開発である。この技術革新は、製品ポートフォリオを多様化し、化石燃料への依存を減らすという同社の戦略に沿ったものだ。「ライスワックスの開発は当社にとって重要な焦点であり、化石燃料ワックスに完全に取って代わる可能性さえあります」と今野氏は述べる。 ワックスエマルジョンは、もうひとつの成長機会である。ワックスと水を混ぜ合わせたエマルジョンは、建設業界の表面スプレーに高い需要がある。需要が高いにもかかわらず、日本精蝋は市場のニーズに応えるため、生産能力の拡大に取り組んでいる。 研究開発は日本精蝋の事業の中心である。同社は、天然ワックスと合成ワックスを中心に、製品の革新と改良に専心している。「現在、当社のビジネスの90％は化石燃料ワックスに依存していますが、多様化を図り、非化石燃料ソースで顧客のニーズに応えるべく研究を進めています」と今野氏は言う。 将来を見据え、今野氏は環境フットプリントを大幅に削減しながら、高品質で革新的なワックス製品を提供し続ける会社を思い描いている。「10年後には、天然ワックスと合成ワックスのポートフォリオをより多様なものにし、安定的かつ持続可能な方法でお客様に供給していきたいと考えています」。 日本精蝋は創業100周年を迎え、ワックス業界の最前線に立ち、革新と持続可能性で業界をリードする態勢を整えている。 注：インタビューは2022年6月2日に行われました。当時、今野卓也氏は日本精蝋株式会社の社長であった。2024年7月現在、現社長は瀧本承平氏。 SearchMega MenuHomepageNewsWomen's TeamNewsFinnish Reinforcement for Women's TeamIda Heikkinen Signs for Union 1 FC Union Berlin have signed their next defender in Ida Heikkinen the 18-year-old is moving to Köpenick from Finland's FC Honka and joining the youth department of FC Honka it quickly became clear that the club from the Finnish capital had another talent in its ranks As early as July 2021 – at the age of 14 – Ida made her debut for the professional team and made the permanent step up to the first team at the beginning of 2022 playing 22 games and making nine appearances for the Finnish U17 national team the defender established herself as an important part of the first team and is now leaving home with 50 competitive games under her belt as well as 24 international appearances for various Finnish youth teams Ida not only played with forward Elli Seiro at FC Honka but the two were also often together on duty for Finland She was part of the Finnish squad for the U17 European Championship in the summer of 2022 Ida was also an occasional captain for FC Honka But I'm very happy and full of anticipation said a delighted Heikkinen on her move to Union and of course I've already spoken to Elli Now I'm looking forward to getting to know my new team-mates and I'm excited about the training camp and the first games at the An der Alten Försterei stadium.” “The fact that Ida has already played so many games at her age definitely speaks for her quality,” was Union’s director of women’s professional football “The experience gained from numerous international games should not be underestimated and she will further improve our team's quality The fact that she already knows at least one player Yamaguchi Prefecture is located at the westernmost tip of Japan’s main island of Honshu it is characterized by its abundant nature and mild climate situated in the southeastern part of the prefecture has a festival in which a mikoshi* (portable shrine) is carried across the sea We interviewed a person in charge of this festival at the Sukumojima City Center Sukumo Island is at the tip of the Oshima Peninsula in Shunan City This island is the birthplace of longline fishing for pufferfish (haenawa ryo**) and is known for a rite in which a mikoshi portable shrine is carried across the sea as a part of the summer festival at Kifune Shrine *** which is located at the northern tip of the island which is held every year on a late-July or early-August Sunday a staff of the Sukumojima City Center says “The details of this festival’s origin of Kifune Shrine on Sukumo Island are not clear but the story handed down says that the festival began as a summer festival of Kifune Shrine about 300 years ago to pray for good catches and safety at sea The current practice of mikoshi crossing the sea accompanied by boats was adopted about 150 years ago This was said to have been done at the suggestion of a local shipping company carry the roughly 600 kg mikoshi from Kifune Shrine into the sea shouting “chosayoi” **** and then swim and carry up it across about 500 meters to the opposite shore is the small tenmasen boat that guides the mikoshi “At the bow of the boat is a dancer holding a bundle of colored paper called a bonden and at the stern are two dancers who hold oars about 1 m long as they dance It is said that these dancers and their calls of hohran’ei serve to lead the mikoshi carrying the spirits of the deities in a resplendent way The island’s dwindling population has caused concern in recent years you can also see a children’s mikoshi carried by children who are expected to carry the main mikoshi someday or to be the future rowers of the tenmasen boat TAKAMATSU ended with some tips for visiting tourists on how to enjoy the festival islanders gather from their homes wearing in festival attire taking a commemorative photo with them will make a nice memory for you while also encouraging the islanders to continue the festival and look forward to more such interactions The summer festival at Kifune Shrine has been passed down on the island through the generations and our heartfelt wish is to again pass it on to the next generation.” * A portable shrine in which the sacred object of worship of a god is placed and carried during festivals temporarily rests in the mikoshi when it goes outside of the shrine.** A fishing method in which a number of ropes with hooks are attached to a single long trunk rope and set in a certain depth of water The sharp teeth of the pufferfish can chew through the rope so the Sukumo Island fishermen devised a longline fishing method (called haenawa ryo) that uses steel wire This became popular as a fishing method that can be used to harvest fresh pufferfish without damaging them.*** Kifune Shrine is one of the shrines that enshrines the god of water There are 2,000 such shrines in Japan.**** A meaningless shout that is made when moving heavy objects If you have any feedback or comments on this content please enter them in the space provided below Your valuable feedback and commnents will be referenced for our future operations Subscribe to our e-mail newsletter for receiving monthly updates You will be redirected to an external website Would you like to proceed?If you wish to continue FC Cincinnati 2 forward Stefan Chirila has been called to the U.S U18 Men’s Youth National Team roster ahead of the country’s upcoming participation in the 26th International Youth Football Tournament to be played in Niigata Chirila will join the U18 side from September 7-17 as the USYNT will play three matches as part of the event beginning with the local Niigata Select Team on Sept The Stars and Stripes will conclude play against Japan on Sept Chirila earns the international call-up following a breakout 2023-24 youth season with the FC Cincinnati Academy U17 team where the forward was named MLS NEXT Most Valuable Player for his respective age group Chirila finished last season’s academy season with over 40 goals across all competitions The forward signed an MLS NEXT Pro contract with FC Cincinnati 2 in May and has gone on to make 16 appearances Chirila will join FC Cincinnati in 2025 as a Homegrown Player Metrics details Strong electron correlations can give rise to extraordinary properties of metals with renormalized Landau quasiparticles these quasiparticles can be destroyed and non-Fermi liquid behavior ensues YbRh2Si2 is a prototypical correlated metal exhibiting the formation of quasiparticle and Kondo lattice coherence as well as quasiparticle destruction at a field-induced quantum critical point Kondo lattice coherence develops at zero field and finally gives way to non-Fermi liquid electronic excitations By measuring the single-particle excitations through scanning tunneling spectroscopy we find the Kondo lattice peak displays a non-trivial temperature dependence with a strong increase around 3.3 K the width of this peak is minimized in the quantum critical regime Our results demonstrate that the lattice Kondo correlations have to be sufficiently developed before quantum criticality can set in The green arrows indicate the parameters used in STS measurements We therefore measure STS down to 0.3 K and in applied magnetic fields up to 12 T complemented by magnetotransport and thermopower measurements on identical YbRh2Si2 samples We find that lattice Kondo correlations dominate only at temperatures about an order of magnitude below the single-ion Kondo temperature Substantial lattice Kondo correlations are a prerequisite for quantum criticality to set in T) normalized at V = −80 mV and obtained at 0.3 The −6 meV-peak evolves strongly at low T (red arrow) Black dots mark features resulting from CEF splitting of the Yb 4f multiplet olive: 3.3 K) obtained on the Si-terminated surface shown in the inset Inset: Topography indicating excellent surface quality (scale bar: 4 nm Since NCA does not include intersite Kondo correlations it is very reasonable to assume that this peak results from a strong development of lattice coherence and will be referred to as the Kondo lattice peak The bulk nature of the −6 mV peak is supported by comparison to bulk transport measurements Left inset: same S/T-data on a logarithmic scale to show broader range All three properties exhibit a strong upturn below TP ≈ 3.3 K and saturation at lowest T High-quality single crystals of YbRh2Si2 were grown by an indium-flux method; they grow as thin platelets with a height of 0.2–0.4 mm along the crystallographic c-direction (see also Supplementary Note 6) Crystalline quality and orientation of the single crystals were confirmed by x-ray and Laue investigations The residual resistivity ρ0 of the six samples investigated here ranged between 0.5 and 0.9 μΩ cm with no apparent differences in their spectroscopic results The samples were cleaved in situ perpendicular to the crystallographic c direction at temperatures ~20 K the samples were constantly kept under ultra-high vacuum (UHV) conditions and did not exhibit any sign of surface degradation for at least several months STM and STS was conducted (using a cryogenic STM made by Omicron Nanotechnology) at temperatures between 0.3 and 6 K in magnetic fields μ0H ≤ 12 T (applied parallel to the crystallographic c direction) and under UHV conditions (p < 2·10−9 Pa) Spectroscopic measurements were conducted using lock-in technique with Vrms = 0.2 mV T)-data were averaged over areas of 1 × 1 nm2 on grids of 24 × 24 the averaging area was repeatedly varied between zero (i.e spectroscopy repeated at a given point) and 5 × 5 nm2 to ensure local homogeneity of the g(V,T)-data For the temperature range 4.6 K ≤ T ≤ 120 K a second UHV STM (LT-STM) was utilized (p ≤ 3·10−9 Pa) The data that support the findings of this study are available from the corresponding author upon request in Handbook on the Physics and Chemistry of Rare Earths Vol Exploring heavy fermions from macroscopic to microscopic length scales Quantum Phase Transitions (Cambridge University Press Fermi-liquid instabilities at magnetic quantum phase transitions Emerging local Kondo screening and spatial coherence in the heavy-fermion metal YbRh2Si2 Single-ion Kondo scaling of the coherent Fermi liquid regime in Ce1−xLaxNi2Ge2 Two-fluid model for heavy electron physics Evolution of the Kondo lattice electronic structure above the transport coherence temperature Preprint at http://arxiv/abs/1704.08247 (2017) Band dependent interlayer f-electron hybridization in CeRhIn5 Kondo destruction in heavy fermion quantum criticality and the photoemission spectrum of YbRh2Si2 The break-up of heavy electrons at a quantum critical point Hall-effect evolution across a heavy-fermion quantum critical point Fermi-surface collapse and dynamical scaling near a quantum-critical point Multiple energy scales at a quantum critical point Kondo destruction and quantum criticality in Kondo lattice systems Divergence of the Grüneisen ratio at quantum critical points in heavy Fermion metals Divergence of the magnetic Grüneisen ratio at the field-induced quantum critical point in YbRh2Si2 Magnetic-field induced quantum critical point in YbRh2Si2 Critical quasiparticle theory applied to heavy fermion metals near an antiferromagnetic quantum phase transition Spin-flip scattering of critical quasiparticles and the phase diagram of YbRh2Si2 Unconventional quantum criticality due to critical valence transition Scanning tunneling spectroscopy of high-temperature superconductors Imaging the Fano lattice to ‘hidden order’ transition in URu2Si2 Visualizing heavy fermions emerging in a quantum critical Kondo lattice Energy scales of Lu1−xYbxRh2Si2 by means of thermopower investigations Low-energy scales and temperature-dependent photoemission of heavy fermions and lifetime scale in heavy fermion YbRh2Si2 Temperature-independent Fermi surface in the Kondo lattice YbRh2Si2 Field-induced suppression of the heavy-fermion state in YbRh2Si2 Kondo effect in a magnetic field and the magnetoresistivity of Kondo alloys Thermopower evidence for an abrupt Fermi surface change at the quantum critical point of YbRh2Si2 Optical observation of non-Fermi-liquid behavior in the heavy fermion state of YbRh2Si2 Nernst effect: evidence of local Kondo scattering in heavy fermions Theory for the anomalous Hall constant of mixed-valence systems Effect of Zn impurities on the normal-state Hall angle in single-crystal YBa2Cu3−xZnxO7−δ Critical Fermi surfaces and non-Fermi liquid metals Absence of Kondo lattice coherence effects in Ce0.6La0.4Pb3: a magnetic-field study Doping a Mott insulator: physics of high-temperature superconductivity Pressure-induced Mott transition in an organic superconductor with a finite doping level Thermal transport properties of the heavy-fermion compound YbRh2(Si1−xGex)2 The crossed-field and single-field Hall effect in LuRh2Si2 Download references Stockert for help with the experiments and discussions Work was partly supported by the German Research Foundation through DFG Research Unit 960 and through DFG grant KR3831/4-1 Work at Rice University has been supported by the NSF Grant DMR-1611392 graciously acknowledges the support of the Alexander von Humboldt Foundation the hospitality of the Karlsruhe Institute of Technology and a QuantEmX grant from ICAM and the Gordon and Betty Moore Foundation through Grant no acknowledges support by the National Key R&D Program of the MOST of China (Nos 2016YFA0300202 and 2017YFA0303100) and the National Science Foundation of China (Nos Present address: Institute for Solid State Physics Max Planck Institute for Chemical Physics of Solids All authors contributed to the discussions and the manuscript The authors declare no competing interests Publisher's note: Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations Download citation DOI: https://doi.org/10.1038/s41467-018-05801-5 Anyone you share the following link with will be able to read this content: a shareable link is not currently available for this article Sign up for the Nature Briefing newsletter — what matters in science Subscribe! Honolulu Magazine | Honolulu Family There’s nothing like a wrench in plans to make you think differently (and desperately) when you’re ravenous for ten-seiro crispy tempura with a side of cold soba noodles and dipping sauce I always head to I-naba for this simple Japanese comfort SEE ALSO: Comfort Food for the Soul: My Top 6 Restaurant Picks on O‘ahu Right Now I remember that Shingen Soba Izakaya relocated from Waikīkī’s Beach Walk to Mō‘ili‘ili I know of Shingen from an episode of Terrace House Aloha State but have never been So I readjust my expectations for I-naba’s tried and true ten-seiro Located behind Tori Ton yakitori restaurant Shingen operates inside the Heart Moon karaoke lounge The vibe is a little more discotheque than the machiya traditional architectural style you would expect of a soba shop Think color-changing LED ceiling panels mixed with angel wing murals and you catch my drift We are one of three parties eating dinner at 6 p.m. and the only folks not conversing in Japanese with everything from otsumami drinking snacks to grilled kalbi It’s obvious the focus is soba—the menu lists 24 ways to enjoy it I order the prominently featured Aloha Special ($27.80) which includes tofu salad with sesame dressing shrimp and veggie tempura and a choice of hot or cold soba noodles I upgrade to the moringa-infused green soba for $1 more while my dining partner gets the ube-infused purple udon SEE ALSO: Budget on a Stick: Tori Ton so even store-bought noodles with a chilled tsuyu dipping sauce can cure my craving at home The texture of Shingen’s noodles is so satisfyingly chewy and the tsuyu is fortified with umami and depth from a konbu and bonito dashi The tempura is an afterthought by comparison but it gets the job done; it comes with moringa-infused salt for dipping I finish my tray of noodles and immediately order a second round It has the same qualities as the soba but with a lavender hue and a hint of sweetness from the yam Normally udon is much thicker and rounder than soba they are virtually the same shape and size is that soba is made using buckwheat flour while udon is made with wheat flour Shingen imports buckwheat from Hokkaido and mills it onsite taking it a step or two beyond most other shops in Hawai‘i and making me swoon you’ll find me in this LED-lit underground izakaya slinging back trays of my new favorite soba noodles Open daily from 11:30 a.m. to 2 p.m. and 5 to 8:30 p.m., 2334 S. King St., (808) 926-0255, shingenhawaii.com, @shingen.heartmoon the first of many restaurants opening at Level 8 If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy Seven hundred golden maneki-neko, or Japanese beckoning cats, overlook a restaurant filled with infinity mirrors, butterflies, and booths. Tables are filled with shabu-shabu — Japanese hot pots — alongside seiro-mushi, meats, and vegetables cooked in bamboo steamers. Harpsichord strings extend along the ceiling, allowing a harpist in one corner to serenade the room. This is Lucky Mizu a bold new Downtown LA dining option and one of the first spaces to open up at the massive new Level 8 restaurant and nightlife development on August 24 Broken Spanish); and holy/unholy bar Sinners y Santos from the Houston brothers It’s one giant food and beverage undertaking — perhaps the most complex and colorful option to hit Downtown LA in years — and it all comes together under Richard Archuleta (Openaire) who is the executive chef for all eight concepts diners can enjoy various snacks and appetizers plus steamed or boiled dishes from chef Hisae Stuck (Joël Robuchon) including Japanese A5 wagyu and Kurobuta pork Diners can try dishes like beef or vegetable shabu-shabu Japan native Stuck has worked with wagyu her whole life and believes shabu-shabu and seiro-mushi to be some of the best ways to cook with Japanese beef Stuck is also excited about the seafood at Lucky Mizu “My dad is a fisherman and my mom had a restaurant,” says Stuck “I picked the best seafood for seiro-mushi which Stuck says will bring good luck to those who snap a picture says that he’s most excited to gather and work with so many chefs and cuisines in one space “​​It’s a really strong learning experience and finding inspiration off of everyone’s different cuisines building off of each other’s influence — it’s a really quick way to learn,” he says The full arrival of Level 8 is only weeks away as each of the independent spaces begins to activate giving the hotels and restaurants access to millions of tourists as well as thousands of Downtown locals the area’s new upscale shabu-shabu option that’s built with plenty of wow factor in mind Lucky Mizu and Level 8 are located at 1260 S. Figueroa Street, Los Angeles, CA 90015. The restaurant is open from Wednesday through Sunday, from 5:30 p.m. to 10 p.m. Reservations can be made via OpenTable .st1{fill-rule:evenodd;clip-rule:evenodd;fill:#2a2a2a}By Lauren Musni | NJ Advance Media for NJ.comStashed among Fort Lee’s many restaurants slinging bibimbap and bulgogi, Moru adds new Japanese flair to one of New Jersey’s best-known Korean enclaves Opened in December, the chic spot just beyond the George Washington Bridge is a trend-driven hand roll bar with a mission to, “offer a wide range of Japanese dishes that will take your taste buds on a journey to Japan,” according to a post on their Instagram Moru also touts itself as the first restaurant in New Jersey to offer seiro-mushi a Japanese method of steam cooking an assortment of vegetables pork belly and brisket in a cypress wood box (also known as hinoki) They offer a variety of hand rolls — essentially the taco version of sushi — where a piece of nori is wrapped around sushi rice and filled with veggies Fort Lee is up there with Edison and Palisades Park among the elite (see: competitive) Asian food towns in the state Given that this restaurant is known predominantly as a hand roll bar Hand rolls come in a set of four with prices ranging from $6 to $15 per roll depending on the flavors ordered served with a side of miso soup You can choose your flavors or you can tout their standard hand roll set ($28) consisting of salmon avocado The raw fish was fresh and soft shell crab was well-seasoned with a hint of spice Their agedashi tofu ($12) was disappointing The highlight of the dish was supposed to be a deep-fried piece of tofu but instead I was given a heaping piece of soggy tofu sitting in a pool of flavorless dashi topped with a seaweed pesto that made the tofu even more soaked The moru don ($32) is Moru’s take on chirashi a type of sushi where the ingredients are scattered over a bed of sushi rice I also added uni (sea urchin) for an additional $12 I had high hopes for this dish as it’s basically deconstructed sushi but the fish didn’t taste fresh and the smell was off-putting On to the star of the show: The seiro-mushi which again is a Japanese cooking method where different meats and vegetables are steamed in a hinoki (cypress wood) box you’re presented a fair amount of vegetables like mushroom radish and zucchini plus rolled up pork belly and brisket Three types of sauces are also given for dipping where such food items are served raw and are cooked inside a flavorful While the seiro-mushi wasn’t awful and the presentation was indeed striking — very Instagram-able — the dish was mostly style over substance The whole thing lacked flavor even with the provided sauces and the meats and vegetables became cold after some time I’d much rather stick with all-you-can-eat hot pot for a fraction of the price with unlimited meat, vegetables and sauce combinations. Shabu House is a one-minute walk from Moru Moru is a decently sized restaurant with two stories of sleek and clean modern design The service was excellent and attentive even with a fairly busy lunch service Since this restaurant is in the heart of Fort Lee If Moru hopes to stay in business in Fort Lee offer specials and focus on freshness over flash N.J.’s hottest new sushi restaurant is hand roll heaven | Review New Jersey’s 35 greatest sushi restaurants, ranked Chaotic Chinese fusion restaurant spices up one of N.J.’s toughest foodie towns | Review Inside a popular N.J. Cantonese restaurant, where dim sum dominates Please subscribe now and support the local journalism YOU rely on and trust Lauren Musni may be reached at lmusni@njadvancemedia.com. Follow her on Twitter @Laurengmusni. 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All rights reserved (About Us) The material on this site may not be reproduced except with the prior written permission of Advance Local Community Rules apply to all content you upload or otherwise submit to this site YouTube's privacy policy is available here and YouTube's terms of service is available here Ad Choices Chef and master noodle-maker Mutsuko Soma scores a spot on a prestigious national list Seattle chef Mutsuko Soma’s Kamonegi has just been named one of the 18 best new restaurants in the United States by esteemed Eater national critic Bill Addison she blurs the line between art and craft to create “strands [that] are practically sentient in their freshness.” Don’t worry — her noodles don’t bite back You can watch her process in the video above Soma opened the critically acclaimed Kamonegi last October Addison calls Soma one of the nation’s chefs who “stand out by gamely revealing themselves — by showing heart in their hospitality and individuality on their menus.” She is The restaurant is very small, but the good news is, they take reservations — though they’re bound to fill up quickly now. Pro tip: There’s also happy hour Tuesdays through Saturdays from 4 to 6 p.m. and Friday and Saturday evenings from 9 to 11 p.m you might find Soma’s exquisite foie gras tofu or duck meatballs — the restaurant’s namesake and mascot is a duck carrying a leek on its back meaning the kind of stroke of luck where one good thing brings another Stay secure and make sure you have the best reading experience possible by upgrading your browser Please upgrade your browser to improve your experience a 125-year-old unagi restaurant chain from Japan opens its debut overseas outlet in Singapore under a different name The Hitsumabushi version that hails from Nagoya (also seen in Man Man & Uya; a three-step process that involves mixing the fish with condiments rice and dashi); Mamushi Donburi from Osaka that involves stirring Japanese yam and onsen egg into the rice bowl; and an exclusive-to-Singapore rendition the Seiro Mushi from Fukuoka that is placed in bamboo steamers RELATED: Click here to see more new restaurant previews in Singapore  in that area dotted with castles and devoted to spa treatments which lies in the northeast and borders Austria Who knew brisket and biscuits could be so good Whether you’re grabbing a quick bite in Tallinn or making a day of it on Muhu Island the Michelin Inspectors have got you covered when it comes to great value and enjoyable places to eat Discover which dishes our MICHELIN inspectors loved in this year’s selection The village of Šentjanž is set in the hilly Dolenjska (Lower Carniola) region This picture-perfect setting is home to Gostilna Repovž The MICHELIN Guide dedicates a series of videos to the bond between a producer and a chef with chef Yoann Conte (Restaurant Yoann Conte “Breaking bread is what people do to commune with one another so that’s what we’re trying to create.” — Matt Sussman I was parking my car right down the street and I got the phone call,” executive chef/owner Ryan Ratino recalls of when his D.C.-based restaurant received its first MICHELIN star Nearly 300 wines were tasted at Robert Parker Wine Advocate's annual event—here's what went down we ask chefs and restaurateurs for their stand-out staff members deserving of recognition It was truly a night to remember at Ziegfeld Ballroom in Midtown Manhattan There’s more than one way to peel fall’s favorite fruit “I honestly can’t imagine my life without food.” Here’s what went down in Huntington Beach for the first live revelation in the U.S Professional snowboarder-turned-chef Akira Back shares what it means to stand up to naysayers and exude courage in the kitchen Time-honoured recipes and a time-consuming cooking method are the secret behind each charcoal-kissed claypot of rice French chef Alain Passard of three-Michelin-starred L’Arpège took a risk by taking all meat dishes off his menu pioneering a new wave of plant-based cuisine Non-members can add the privileges at checkout through our 30 day free trial By continuing I accept the Terms & Condition and Privacy Policy. I would like to receive Newsletter from MICHELIN Guide Save lists of your favorite restaurants & hotels At the 34-seat restaurant that resembles a rustic street the menu revolves around unagi that is served in three ways from various prefectures The live freshwater eels are imported from a Japanese-run farm in Indonesia but good news for those squirmish about blood: the eels are slaughtered in a central kitchen instead of the restaurant The eels are then steamed before being dipped in mirin and tare sauce and barbecued on a charcoal grill which yields a softer flesh with a crisp lacquered skin RELATED: Click here to see more new restaurant previews in Singapore  soups and heaping towers of shellfish: It was a year of great eating in and around Seattle In November, I named my favorite new restaurants reviewed in the past year 1. Long before she had any formal training making soba noodles, Mutsuko Soma grew up eating her grandmother’s homemade noodles. Now at her tiny Fremont restaurant, Kamonegi using flour milled from Washington-grown buckwheat She serves them three ways: seiro (cold noodles with hot dipping sauce) nanban (noodles in hot broth) and bukkake (cold noodles together with chilled broth and garnishes) But it’s the noodles themselves that rank as my No To make something that tastes so agile and alive using only buckwheat flour and water is no small feat 2. Sawyer’s bone-marrow matzo balls in pho broth provide a glimpse into the playful mind of chef Mitch Mayers When the improbably light dumplings meet in a profoundly fragrant 3. Perfecte Rocher’s flor d’api stood out among a panoply of astonishing dishes on a summer tasting menu at the exclusive, 10-seat Tarsan i Jane Petals of spinach-cloaked celeriac (api) arranged on a thin crisp buckwheat pancake resembled a pressed flower (flor) but there was nothing demure about the way those flavors and textures tangoed on the tongue 4. At $28, uni lobster bisque was among the more affordable, and most unforgettable extravagances at Ascend Prime Steak & Sushi 5. Le Messe may be known for its fresh pastas but Brian Clevenger and his crew make one of the best roast chickens in town “Mary’s chicken” starts cooking on the stove salt-and-peppered skin whose golden hue rivals that of its butter-rich sauce 6. Khoudra is a Moroccan fritter similar to falafel. At Itto’s Tapas Bar they put it between halves of batbout 7. Travis Post’s neatly wrapped Sichuan dumplings, plump with pork and glistening with chile oil, are ridiculously good. Small wonder it is the most popular dish by far at Plenty of Clouds 8. At Homer bliss began with chef Logan Cox’s lamb ragu and tahini scooped from a small bowl with a torn piece of fluffy 9. Central Smoke’s Texas-style smoked meats were each so good it’s impossible to choose a favorite crusty ribs equaled the exquisitely supple slices of prime beef brisket and rosy lamb shoulder 10. Cortina’s sumptuous shellfish tower wowed a crowd with king crab and Dungeness cracked lobster all fetchingly arranged on iced tiers with lemon halves wearing little booties and three side sauces 11. At Kamonegi Mutsuko Soma transformed duck liver and pressed soybean curd into a creamy quivering mass of deliciousness dubbed “foie gras tofu.” 12. One of the most elegant soups I encountered this year was at Hiro Tawara’s Japanese kaiseki restaurant, Wa’z lime-brightened dashi was the high point of July’s Star Festival tasting menu 13. At Mercato Stellina I watched them make cacio e pepe by tossing cooked tonnarelli noodles with two kinds of cracked pepper in the molten cavity of a wheel of Parmigiano-Reggiano but the real star was Joe Obaya’s house-made pasta 14. Tamari Bar’s sashimi posed like Ziegfeld girls on a spiral staircase 15. Linnea Scott, Sawyer’s “Chief Dough Officer,” turns out pillowy flatbread and an impeccable pretzel pan d’epi shaped like a stalk of wheat but it’s the “cheesy bread” that lingers most fondly in my memory: a spicy melt of pimento cheese and ‘nduja tucked into delicate 16. Banh khot, mini turmeric pancakes sweetened with coconut milk, are among the Vietnamese street snacks at Taylor Hoang’s District One Saigon With shrimp and chopped scallion nestled in each the pancakes are a unique treat whether you pop one in your mouth or wrap it in a lettuce leaf with fresh herbs 17. At the Villasenor family’s restaurant, D’La Santa crispy cheese boats made from a blend of mozzarella they become “crispitos,” next-level avocado toast 18. Super Bueno’s peppy guajillo-salted watermelon with pop rocks was superfun to eat 19. Can’t stop thinking about Jerk Shack’s sensational coconut milk caramel bread pudding It’s over-the-top rich even before the mini loaf is browned on all sides in butter and burnished with caramel sauce 20. At the end of a year fraught with political drama and environmental angst, I found solace in a ginger-stoked Tibetan noodle soup called thukpa at Mani’s Kitchen Mani Chhetri was born into a Hindu family in Bhutan He left his homeland for the woman he loved running restaurants and raising their two children Their story — and his soup — gives me hope for our country and our world This story was or corrected at noon Thursday who was known for her soba noodles at Miyabi 45th “A duck comes along carrying a leek on its back” is a Japanese proverb that connotes a stroke of luck It’s a perfect name for Mutsuko Soma’s new Wallingford restaurant When Soma first came to local prominence four years ago at Miyabi 45th but so were her inspired small plates and snacks When she departed Miyabi two years ago to have a baby she hoped someday to return to making soba noodles but opening a restaurant wasn’t at the top of her to-do list Then along came a duck with a leek on its back She learned that Art of the Table was moving on up to Stone Way crooked little space that reminded Soma of neighborhood soba restaurants in Japan The remodel didn’t change the basic layout but it brought a little Zen to the interior She reconfigured the bar and lowered counter seating a few inches to make slurping noodles easier which I didn’t think possible and is especially impressive because she’s not the only one making them now She has trained her sous chef Stephen Waite and prep cook Satomi Mira in the art of soba-making The soba noodles’ remarkable agility and toasty buckwheat notes show best when you have them dry (seiro) dipping them into a separate bowl of broth the wet or nanban style is understandably more popular The dark broths originate from two “mother sauces,” their flavor variations dependent on the type of dried bonito flakes For cold broths (zaru) she uses a two-year-old aged bonito Several different bonitos go into the simplest hot broth (kake) A blend of zaru and kake becomes a dipping sauce for chilled noodles or Japanese vegetable curry and mozzarella (karèe) round-out that robust umami base The kitchen takes the extra step of warming the bowls before ladling in the soup kamonegiseattle.com Drinks: a dozen or so sakes; some wine (red Access: a couple steps up to the dining room; bar and restrooms accessible A third noodle option is bukkake: cold noodles in a chilled broth but the combination of sea urchin and spicy cod-roe aioli is one I remember enjoying mightily at Miyabi a notoriously pungent fermented soybean paste (The noodles have only a 48-hour shelf life.) So if you don’t see Soma cooking or running food to tables Five counter seats afford an up-close view of the kitchen action (The downside: They are opposite the front door which can mean regular blasts of cold air on your back.) The small bar is more sheltered and includes a few cozy two-tops Larger tables in the trapezoidal dining room are close and kind of catawampus You may be sitting elbow-to-back with strangers Servers skillfully wend their way through this maze Ply them with questions and you’ll discover they are well-versed on the menu That’s another plus to sitting at the counter: You can ask her advice on what to drink Most sakes are available in 4-ounce or 8-ounce chilled carafes At the top of the list — and my favorite — is the barrel-aged Yoshinosugi Taru The sole hot sake on the list is infused with blowfish fin a handful of small plates and a few specials Most achieve a striking balance of textures precisely tuned flavors and often surprising juxtapositions egg and ice water in small batches and keeps them chilled airy casement for the vegetables and proteins Black truffle salt may have found its ultimate mate in sweet parsnip tempura Buckwheat honey and finely crumbled Gorgonzola was just as brilliant a match for satsuma yam Dashi-braised root vegetables (nimono) were duller in comparison Fortunately we’d also ordered the eggplant tempura a soy-based dipping sauce boosted with chanterelles and garlic that improved the nimono The silky egg custard hides bits of matsutake Sesame vinaigrette dressed a hearty salad of haricot verts cucumber and cabbage are among the array of tsukemono Bone-marrow sukiyaki is currently among the specials Prepared Kyoto-style with sugar and caramelized yellow onions it is forthrightly sweet and unabashedly rich A sous-vide cooked egg releases its liquid yolk into the inky and torched marrow melts down the hollow of a hefty bone that pokes from the pot A dash of the house-blended seven-spice seasoning give it a finishing jolt Wrap up your meal with something even sweeter or tempura-fried Oreo cookies that taste better than a gimmick should It’s not actually tofu; it’s more like foie gras panna cotta a little gelatin and a drop of truffle oil to enhance the duck liver It doesn’t really need sake-poached shrimp on top but when foie gras comes along with shrimp on its back This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page Historic delicacies from soba and unagi to monkfish and more By Escape the noise of modern life and step into a world where time stands still bravery and a willingness to embrace the unknown are essential These Edo restaurants in Tokyo offer a genuine taste of history—just don’t forget to bring cash When you first spot the entrance to Kanda Yabu Soba there’s no mistaking you’ve found the right place—yabu-soba translates to “bush-soba” a small army of ladies clad in lime green aprons—one armed with an English menu—welcomed me with elongated irrashais and showed me to my tatami seat (they have tables The establishment’s most popular combo is seiro cold soba with a tendane (crispy tempura shrimp ball) on the side though I opted for hot soba with sautéed duck and green onions garnished with yuzu peel—perfect for a rainy day Orders were relayed to the kitchen in hypnotic, monk-like chants, accompanied by the clatter of wooden spatulas on pots. The noodles, handmade with a prized ten-to-one buckwheat-to-wheat flour ratio, are delicate and silky—a clear mark of quality men (noodles), that is increasingly rare in modern times. Read our full Kanda Yabu Soba review here. Chiyoda-ku6 min walk from Shin-Ochanomizu Station Instagram: kandayabusoba  it’s worth knowing that this 200-year-old restaurant has limited seats (as in chairs) and the long wooden plank tables rest directly on bamboo-strip flooring They’re known for one traditional “working-class delicacy”— freshwater pond fish Just as I gathered the courage to lunch on loaches a pair of white tabi(two-toed socks) had already whispered across the floor to deliver my first-ever dojeu nabe After my negi (green onions) softened and slightly caramelized I added a dash of shijimion top for extra depth “Do you eat the head?” For those with a taste for adventure this place is definitely one for your pond-fish bucket list Taito-ku8 min walk from Tawaramachi Station Instagram: komakatadozeu_1801 You might also like Lobster Ramen in Tokyo: French Food for the People wooden-trimmed entrance to this 194-year-old restaurant A blue mesh bag drip-drips at irregular intervals over a 10-pound monkfish with glassy Its gaping mouth is propped open by a fistful of crushed ice with a single 90-degree twist of the tabletop gas valve and a strike of a match you’ll uncover every imaginable part of monkfish: white meat gelatinous skin and textures you might not even recognize The flesh has a mouthfeel comparable to lobster—let it soak in the warm tofu and rough-edged shiratakinoodles while you impatiently wait don’t hesitate to order the ojiyarice porridge with fluffy egg to soak up any remaining soup stock 1-11-1 Sudacho Kanda Chiyoda-ku 5 min walk from Ogawamachi and Awajicho Station Instagram: _isegen  If you’ve exited Ueno Park’s south side by the pond You might not realize that it’s a seven-story unagi restaurant with a 300-year history Izuei’s interior may not feel like a time machine This is one of the best Edo restaurants in Tokyo Once you taste the kabayaki-style grilled unagi(eel) Unajuand unadonare essentially the same dish served in different containers—unaju in a lacquered box The rich fusion of the unagi’s fatty underskin and the warm sweet umami of the tare glaze is pure luxury—humble yet deeply comforting only the sauce-drenched rice remains to console your longing for just one more bite Taito-ku5 min walk from JR Ueno or Okachimachi Station Instagram: uenoikenohata_izuei  Allow the soul-soothing aroma of roasted hojichatea guide your steps down Amazakeyokocho a charming sidestreet steeped in tradition eyes peeled for a modest white brick storefront with black kanji signage overhead While not technically dating back to the Edo period this Meiji-era shop has carried on the timeless precision of Edo-style pressed sushi since 1877 Step inside and take your time to peruse the glass-covered exhibit of sweet and vinegary morsels you have your inarizushi(sweet tofu-skin pouches stuffed with rice) edible art piece wrapped in an omelet-like skin including pressed salmon or mackerel oshi-zushi peek through the narrow slot at the back to watch your selection being arranged with care black-and-white photos tell the story of how much the times have changed—yet the appreciation for quality at affordable prices continues Chuo-ku5 min walk from Suitengumae Station Instagram: shinodazushi If you enjoyed this roundup of Edo restaurants in Tokyo, you might also like “A Guide to the Oldest Restaurants in Tokyo.” From purple sweet potatoes to wild horse sightings here’s how to make the most of Okinawa’s tropical escape Explore the best local brands shaping Tokyo’s fashion scene From vintage clothing to Hawaiian-themed goods here’s what’s worth checking out before it’s gone From buying and registering a bike to key rules of the road Collagen staples for beauty and health in Japan Our handpicked list of the best events going on this month and the untold tales of Japan’s queer community Everything you need to know before and during a natural disaster Stay up to date with Tokyo news and events Miami Beach’s South of Fifth neighborhood is home to some of our favorite restaurants and now we can add another one to the list: Azabu Miami Beach The New York-based Michelin-starred sushi restaurant has opened a new outpost inside Stanton South Beach joining Lolo’s Surf Cantina in providing locals and visitors an assortment of delectable fare Don’t worry if you can’t make up your mind — the stellar service has your back That’s how we discovered delicious bites like the Hamachi Yuzu (daikon and cucumber wrapped with hamachi) and Tomorokoshi Tempura (crispy corn fritters) Maki maniacs have many reasons to celebrate: Super-fresh rolls abound We know what you’re thinking: “You can find that roll just about anywhere.” That’s true but not like this one: The fish is next-level fresh a tasty tuna flight that includes the fatty AF o-toro We’re focusing on tuna a lot because we love it but there’s a wide variety of fish to choose from they’re just one part of the vast menu The Tarabagani Kanimiso Yaki — king crab with crab miso — had us licking our lips and debating a second order; it was that good udon fans should find joy in the Ebi-Ten Udon; shrimp tempura makes everything better Just make sure you balance it with a side of Roku-Shu Organic Yasai Seiro Mushi aka bamboo-steamed vegetables it’s unlikely you’ll have room for dessert If you have the space or come with a big group despite the appearance of a giant mountain of shaved ice and strawberries We think it’s worth squeezing into your second stomach A la carte isn’t the only option at Azabu Make a reservation for The Den if you’re in the mood for a multi-course sensory experience intimate venue hosts omakase tastings to give guests that traditional Japanese feel But whether you opt for omakase or a la carte one thing’s for sure: You’re in for a good time Azabu is located at 161 Ocean Dr. inside the Stanton South Beach on Miami Beach. For hours of operation and other information, visit their official website or call 786-276-0520 Please go to the Instagram Feed settings page to create a feed Metrics details A Corrigendum to this article was published on 26 February 2014 This article has been updated pure spin magnetic moment of 7 μB per atom in the half-filled 4f shell divalent europium is an outstanding element for assembling novel magnetic devices in which a two-dimensional electron gas may be polarized due to exchange interaction with an underlying magnetically-active Eu layer Here we show that the Si-Rh-Si surface trilayer of the antiferromagnet EuRh2Si2 bears a surface state which exhibits an unexpected and large spin splitting controllable by temperature well above the ordering temperature of the Eu 4f moments (~24.5 K) in the bulk indicating a larger ordering temperature in the topmost Eu layers The driving force for the itinerant ferromagnetism at the surface is the aforementioned exchange interaction Such a splitting may also be induced into states of functional surface layers deposited onto the surface of EuRh2Si2 or similarly ordered magnetic materials with metallic or semiconducting properties Europium with its half-filled 4f shell has a unique position among the lanthanides the 4f7 configuration—corresponding to a divalent Eu state—is the stable one but in many intermetallic compounds the Eu 4f shell is occupied by six electrons only Since both configurations are nearly degenerate in energy doping or external parameters like pressure and temperature may lead to transitions from a divalent [Xe]4f7(5d6s)2 to a trivalent [Xe]4f6(5d6s)3 state of Eu the 4f6 configuration is a Van-Vleck paramagnet with zero total effective angular momentum in the ground state while the divalent 4f7 configuration reveals a large pure spin momentum (J=S=7/2) and can give rise to sophisticated magnetic properties in Eu-based intermetallics the magnetic structure of EuRh2Si2 is composed of ferromagnetic Eu layers in the ab planes stacking AFM along the c axis Reflections corresponding to an incommensurate propagation vector (0 0 τ ) along the c axis are clearly seen in resonant magnetic X-ray scattering at the Eu L3 edge below TN Here we report on strong ferromagnetic properties of the surface and subsurface region in the antiferromagnet EuRh2Si2 which are driven by the ordered local 4f moments of Eu These properties are monitored by angle-resolved photoelectron spectroscopy (ARPES) looking at the diamond-shaped surface state that exists around the point of the surface Brillouin zone This Shockley-type surface state is observed at the Si-terminated surface and resides inside a large gap in the projected bulk band structure The surface ferromagnetism is manifested by a huge splitting of this state due to the exchange interaction with the ordered local moments of the Eu atoms lying three atomic layers below the surface The exchange splitting of the surface state which may be described as a trapped two-dimensional electron gas within the top four layers provides immediate information on the magnetism of the first buried Eu layer in EuRh2Si2 when followed this splitting can be generally used as an experimental fingerprint of surface ferromagnetism for layered materials Three-dimensional representation of the ARPES-derived electron band structure measured at 11 K for a Si-terminated surface of EuRh2Si2 around the point of the surface Brillouin zone Fermi surface maps taken for the Si-terminated surface of EuRh2Si2 near the point at 35 K (a) and at 11 K (b) above and below the bulk AFM transition at TN=24.5 K (c) The ARPES-derived temperature evolution of the magnitude of the surface state (dark symbols) and dressing band’s (light symbols) split (d) The ARPES-derived band map taken at 11 K demonstrating the largest splitting of the surface state The inset schematically shows the direction of the measurements Looking closely and comparing Fig. 2a,b, we may also detect the splitting of the ‘dressing band’, labelled as ‘1’. This splitting shows temperature dependence similar to that of the diamond-shape surface state, which is presented in Fig. 2c too If we ascribe the magnetic splitting of the surface state to exchange interactions with the localized 4f moments of the topmost Eu layer then the size of the splitting represents a direct measure of the magnetization of the Eu plane in the crystal The fact that the splitting disappears only notably above the bulk Néel temperature suggests that a certain in-plane order of the Eu 4f moments in the topmost Eu layer persists even above the bulk ordering temperature Two scenarios could explain this phenomenon: magnetic fluctuation in the paramagnetic (PM) region or a static ferromagnetic order in the topmost Eu layer the discussed fluctuating magnetic order scenario seems unlikely and there are some indications for a specific magnetic phase close to the surface The Gd system thus seems to be similar to EuRh2Si2 in EuRh2Si2 the responsible magnetic moments are not located directly at the surface but in the fourth subsurface layer and the surface state is not formed by RE derived orbitals but mainly by Si 3s 3p and Rh 4d states of the topmost Si-Rh-Si trilayer the spin polarization be transferred from the ferromagnetic subsurface Eu layer through several atomic layers into the surface state magnetic order is usually mediated by an oscillatory spin polarization of conduction electrons (RKKY interaction) the localized 4f electrons polarize Eu 5d states which in turn hybridize with ligand states and transfer the spin polarization divalent Eu reveals a [Xe]4f76s2 configuration without any electron populating the 5d shell; in the solid hybridization leads to finite 5d occupancy that amounts in case of EuRh2Si2 to ~0.84 electrons per Eu site the oscillatory RKKY interaction changes its sign along the c axis across a Si-Rh-Si trilayer leading to antiferromagnetic coupling of adjacent Eu layers while in the case of an Eu-terminated surface one expects spin polarization of the outermost Eu atoms in the case of the present Si-terminated surface spin polarization within the outermost Si-Rh-Si trilayer is expected to be very weak a splitting of 150 meV would correspond to an internal field of 1,300 T Such a huge field can only be induced by exchange It cannot be ascribed to magnetostatic interaction with the dipole fields of the Eu 4f moments: assuming an average distance of about 1 Å between the surface state and the outermost Eu layer the resulting energy splitting would amount to less than 1 meV two orders of magnitude smaller than observed To investigate the possibility of such an exchange interaction across four atomic layers we performed a density functional theory (DFT)-based analysis of the discussed experimental findings we calculated and compared the band structures in the surface region assuming several magnetic configurations including the bulk PM and AFM phases Three-dimensional presentation of the surface state calculated for the AFM phase without (a) and with (b) consideration of spin–orbit effect Close to the point the latter results in the opening of a gap connected with an avoided band crossing and thus causes a change of the respective band spin character near the gap edges where these states are shown in grey which implies that (i) it is also related to magnetism and (ii) this spectral feature reflects to some extent the surface properties of the material The latter may be understood taking into account the following The wave functions of bulk states become modified at the surface leading in some cases to the formation of surface resonances characterized by an enhanced probability density in the near surface region Since the ‘dressing band’ lies at the periphery of the gap at the point it is not unlikely that it may display surface resonance character instead of an order parameter fluctuation scenario we have given clear evidence for a large exchange coupling of a Si-derived Shockley surface state to the outermost Eu layer that is located four atomic layers below the surface of the antiferromagnetic compound EuRh2Si2 The resulting exchange splitting provides direct information on the temperature-dependent magnetism in the discussed Eu layer and reveals an ordering temperature of 4f moments close to the surface that is notably higher than the bulk TN Our results suggest that the mechanism of formation of the surface ferromagnetism discovered in EuRh2Si2 can be extended to other antiferromagnetic metallic or semiconducting compounds where surface states exist in an energy gap at the Fermi level These spin-split surface states may induce magnetization in functional surface layers of topological insulators or/and Rashba-type surface systems deposited onto the antiferromagnetic material thus opening an energy gap in the topological or Rashba-type surface states The overall energy and angular resolutions were 10 meV and 0.1 degree High quality single-crystalline samples of EuRh2Si2 were cleaved in situ in ultra-high vacuum at a base pressure better than 8 × 10−11 mbar Surface regions terminated by a Si layer were selected by minimizing the Eu 4f surface-related PE signal as the beam was scanned across the sample For the Fermi surface measurements a new sample was cleaved at each temperature The temperature-dependent measurements were performed always going from high to low temperatures in order to avoid fast sample aging Resonant magnetic scattering experiments were carried out at the Eu L3 edge using beamline P09 for the Rh 4d electrons of U=3.4 eV and J=0.6 eV These parameters were chosen to simulate the experimentally observed positions of the 4f bands of Eu and 4d bands of Rh Strong ferromagnetism at the surface of an antiferromagnet caused by buried magnetic moments The original version of this Article contained a typographical error in the spelling of the author K This has now been corrected in both the PDF and HTML versions of the Article Heavy Fermions and quantum phase transitions Non-Fermi-liquid behavior in d- and f-electron metals Addendum: non-Fermi-liquid behavior in d- and f-electron metals Superconductivity in the presence of strong Pauli paramagnetism: CeCu2Si2 From stable divalent to valence-fluctuating behavior in Eu(Rh1−xIrx)2Si2 single crystals Insight into the f-derived Fermi surface of the heavy-fermion compound YbRh2Si2 k-dependence of the crystal-field splittings of 4f states in rare-earth systems Fermi-surface instability at the ‘hidden-order’ transition of URu2Si2 Interplay of Dirac fermions and heavy quasiparticles in solids Magnetic splitting of valence states in ferromagnetic and antiferromagnetic lanthanide metals Magnetic domain fluctuations in an antiferromagnetic film observed with coherent resonant soft X-ray scattering Direct measurement of antiferromagnetic domain fluctuations Ferromagnetic order and the critical exponent γ for a Gd monolayer: an electron-spin-resonance study Magnetic reconstruction of the Gd(0001) surface Temperature-dependent exchange splitting of unoccupied electronic states in Gd(0001) Surface magnetism of Gd(0001) films: evidence for an unexpected phase transition Accurate and simple analytic representation of the electron-gas correlation energy Full-potential nonorthogonal local-orbital minimum-basis band-structure scheme 1743–1757 (1999) FPLO version 9.09-43 M-CPA Magnetic anisotropy in low-dimensional ferromagnetic systems: Fe monolayers on Ag(001) First-principles calculations of the electronic structure and spectra of strongly correlated systems: the LDA+ U method Implementation of the LDA+U method using the full-potential linearized augmented plane-wave basis Download references This work was supported by the DFG (grant VY64/1-1 acknowledges financial support by the IMRS-AM acknowledges financial assistance from the Alexander von Humboldt Foundation The authors acknowledge experimental support by F Strempfer during the resonant magnetic X-ray scattering experiments The research leading to these results has received funding from the European Community's Seventh Framework Programme (FP7/2007–2013) under grant agreement N 312284 (CALIPSO) Max Planck Institute for Solid State Research Departamento de Fisica de Materiales and CFM-MPC UPV/EHU Donostia International Physics Center (DIPC) Institute of Strength Physics and Materials Science of Siberian Branch Russian Academy of Sciences Leibniz-Institut für Festkörper- und Werkstoffforschung Dresden Operation of the ARPES facility was carried out by M.S Theoretical studies were performed by A.C. All authors have read and approved the decisive version of the manuscript The authors declare no competing financial interests Supplementary Notes 1-2 and Supplementary References (PDF 506 kb) Download citation an eighth century Buddhist temple in the Japanese city of Nara have joined a growing nationwide initiative to share devotional offerings donated by worshippers with single mothers and other financially struggling families The socially engaged move is part of a broader anti-poverty initiative organized by a non-profit group known as the Otera Oyatsu Club (Temple Snack Club) which was established to redistribute food offerings received by temples to single-parent households The Otera Oyatsu Club has placed collection boxes in Todai-ji’s main hall to collect donation from the crowds of visitors to the temple and to raise awareness about the hidden issue of poverty in Japan and Korean explain the initiative for the numerous foreign tourists who visit the temple Funds collected help to cover the costs of transporting devotional offerings given by worshippers to disadvantaged families Todai-ji was one of the powerful Seven Great Temples of the former Japanese capital Nara Originally founded in 738 CE and opened in 752 CE, the temple is a listed UNESCO World Heritage Site and the Japanese headquarters of the Kegon (Ch: Huayan) school of Buddhism Its main hall houses the world’s largest bronze statue of Vairocana Buddha the Otera Oyatsu Club is a joint project founded in 2014 the founders of which include Shokei Matsumoto is working to transform temple management across Japan and the role of Buddhist temples in Japanese society.** Another founder of the organization is 43-year-old Seiro Matsushima chief priest at the Jodo-school temple Anyo-ji in the town of Tawaramoto in Nara Prefecture. Matsushima was stirred into action after hearing the news of how the bodies of a young mother and her three-year-old son were discovered in their Osaka apartment months after they had died in 2013 The only food found in their home was salt and the authorities attributed the cause of death to starvation or murder-suicide that read: “I’m sorry you could not eat your fill.” (The Asahi Shimbun) 1,250 temples and 450 other organizations are participating in the collaborative project ensuring that offerings reach some 10,000 needy children each month “One in seven children in Japan is living in poverty,” The Otera Oyatsu Club explains on its website “The Otera Oyatsu Club is an initiative connecting temples and support groups nationwide as well as social leaders and local residents all of whom work together to seek solutions to poverty through acts of compassion We connect temples across the entire country who agree with the aim of our activities to support children and single-parent families Through engagement and collaboration with other temples the scope of the Otera Oyatsu Club has expanded from food offerings to providing social support and well-being services for those in need Buddhism and Shinto are the two most widespread religious traditions in Japan with 79.2 per cent of the population identifying as practicing Shinto and 66.8 per cent identifying as Buddhists indicating a high level of overlap between the two traditions a majority of Japanese also identify as atheists for a number of cultural reasons Christians represent 1.5 per cent of the population while other religions make up a combined 7.1 per cent The most popular schools of Buddhism are Nichiren * Japanese Temples Redistribute Donations to Fight Child Poverty (Buddhistdoor Global) ** MBA Monk Aims to Rejuvenate Japan’s Buddhist Temples (Buddhistdoor Global) All Authors >> var _ctct_m = "e13686134fe4ed809d4f346e45779db5"; Be sure you have your GPS enabled and try again A rare peak into a site of historic beauty in Niigata By particularly the fleeting beauty found in nature is a recurring theme in Japanese literature Whether it’s the ephemeral cherry blossoms or the changing of seasons this theme has captivated writers and artists for centuries boasts numerous places of scenic beauty and tangible cultural properties only a select few are historically unique enough to be open to the public for a limited time each year the historic Ninomiya family in Seiro-Machi will once again welcome visitors to celebrate the final days of spring located within the family’s still-active residence and serving as the home to the Ninomiya family for nine generations Although it was completely destroyed by a lightning strike during the Meiji era the family residence and surrounding buildings were painstakingly restored to their former glory and now stand as tangible cultural properties of Japan features a 150-year-old traditional Japanese garden and an expansive rose garden What began as a hobby of Yoko Ninomiya has blossomed into one of the site’s major attractions Yoko Ninomiya (the owner’s wife) and her staff the meticulously designed rose garden flourishes showcasing an awe-inspiring collection of 400 rose varieties accompanied by carefully selected companion plants you’ll be enchanted by the sight of rambling roses adorning arches and pergolas originally crafted by a renowned gardener from the Shibata domain over a century and a half ago and even the unique “turtle shell bamboo” intermingle seamlessly Ancient lanterns nestled amidst lush moss add an irresistible allure while the Benten Lagoon enhances the garden’s sense of spaciousness and depth has now become a renowned tree alongside the Koyamaki (Umbrella Pine) an ancient tree passed down through the family’s ancestors was nearly destroyed in a fire caused by a lightning strike in 1874 but was carefully transplanted near the garden’s five-story pagoda the following year where it has been preserved with great care to this day take this rare opportunity to enjoy a peek into one of Niigata’s most hidden sites of natural beauty and ancient history.  Ninomiya Rose & Japanese Garden Official Website Parking: Parking lot #1 is in front of the main gate Parking attendants are on site to provide assistance Directions: 1 minute from Hasuno Interchange on Shinshin Bypass you will arrive at the main entrance in about 300 meters By SAVEUR Editors When all you really need to wake up from the grog of winter we've got you covered with everything from cold soba to green minestrone and cream of fennel soup For this deconstructed noodle soup, dip cold noodles into the hot broth, then slurp them quickly—the technique preserves the integrity of the tender, fresh noodles. Get the recipe for Cold Soba with Mushroom and Leek Seiro Broth » A rich soup heavy with garlic and shallots makes a hearty first course or light main dish. Serve it with plenty of crusty bread. Get the recipe for Creamy Garlic Soup » Chilled Macadamia Gazpacho with Cured Asparagus Chervil stems are used to enrich the broth in this simple herb soup. Get the recipe for Cream of Chervil Soup (Kerbelsuppe) » A handful of soybeans and fresh spinach lightens up this Chinese restaurant favorite. Get the recipe for Spinach and Edamame Egg Drop Soup » Rice and garbanzos add body to this vegetarian soup laced with fresh greens and herbs. Serve it chilled—as we have done—or, if you prefer, just slightly warmed. Get the recipe for Cold Yogurt and Herb Soup with Chickpeas » Avgolemono, a simple Mediterranean soup of eggs, lemons, and chicken broth, is the Mediterranean equivalent of chicken noodle soup. Get the recipe for Avgolemono » This spiced vegetable soup is made with reshteh, Iranian noodles. Get the recipe for Iranian Noodle Soup (Ash-e Reshteh) » Blending artichoke with heavy cream makes for a velvety and satisfying bowl of soup. Get the recipe for Duarte’s Cream of Artichoke Soup » ADVERTISEMENTADADWant more SAVEUR?Get our favorite recipes Articles may contain affiliate links, which enable us to share in the revenue of any purchases made. Registration on or use of this site constitutes acceptance of our Terms of Use. Slurp soba noodles in an out-of-the-way corner of Fremont Tuck rotisserie porchetta into fluffy flatbread in Ballard And much more when you dive in to this year's best new restaurants SLURP SOBA NOODLES in an out-of-the-way corner of Fremont Divvy up jerk fried chicken and plantains in Belltown Indulge in fancy steaks and sushi in Bellevue Savor smoked meats in the Central District Head to Capitol Hill for whiskey highballs and bento bites or to explore the ma la magic of Yunnan and Sichuan cuisine [RELATED: Dining Out: 10 Essential Seattle Restaurants] “ … a striking balance of textures, precisely tuned flavors and often-surprising juxtapositions.” (Jan. 19) Where: Fremont; 206-632-0185; kamonegiseattle.com “If the mango yellow walls, turquoise benches and Technicolor art don’t warm you up, the cordial service and Caribbean-inspired fare definitely will.” (Feb. 23) Where: Belltown; 206-441-7817; on Instagram @jerkshackseattle “A la minute pan sauces are rooted in braises and stocks that are sometimes days in the making.” (March 16) Where: Eastlake; 206-402-6106; lemesseseattle.com “ … like anime come to life.” (Sept. 14) Where: Capitol Hill; 206-979-8800; tamaribarseattle.com “Think of the menu at Sawyer as a mini ‘Wheel of Fortune’ where you come up a winner most of the time.” (Sept. 25) Where: Ballard; 206-420-7225; sawyerseattle.com “ … precision, imagination and a good bit of swagger to boot.” (Oct. 5) Where: Bellevue; 425-625-2080; ascendprime.com “Despite the name, dinner here is no bumpy ride.” (Oct. 19) Where: Capitol Hill; 206-279-5900; plentyofclouds.com “ … prodigious prowess with smoke and fire.” (Oct. 26) Where: Central District; 206-328-7090; centralsmokeseattle.com Today's print edition Home Delivery Slurping and celebration: Those were the sounds emanating from Tokyo's historic Awajicho district late last month The reason: Kanda Yabu Soba has risen from the ashes (literally) and is back open for business most atmospheric buckwheat noodle restaurant burned down last year there was concern that a faceless office block might go up in its place rebuilt with modern materials in place of wood.googletag.cmd.push(function() { googletag.display('div-gpt-ad-1499653692894-0'); }); the beautiful little garden has been sacrificed But the menu remains reassuringly unchanged with generous slices of duck cooked perfectly rare on top of the slender hand-cut noodles with the crisp patty of shrimp tempura served alongside the cold soba And don't overlook the seasonal menu (in Japanese only) featuring plump oysters and wakame seaweed in a delicate hot broth They bustle about in their old-school uniforms singing out the orders in their inimitable chanting style 2-10 Kanda-Awajicho, Chiyoda-ku, Tokyo; 03-3251 0287; www.yabusoba.net; open 11:30 a.m.-8:30 p.m (L.O.) (closed Wed.); noodles from ¥670; no credit cards; English menu; a little English spoken In a time of both misinformation and too much information quality journalism is more crucial than ever.By subscribing Your subscription plan doesn't allow commenting. To learn more see our FAQ Sponsored contents planned and edited by JT Media Enterprise Division The holidays are over and the year of the monkey is swinging into action But it's still very much the season for ritual: You can tell from the flow of worshipers heading into the wooded precincts of Meiji Jingu Shrine the brash bustle of nearby Harajuku can feel crass and commercial But there are pockets of serenity — you just have to know where to look From your table three floors above Omotesando you can look out at the tops of the keyaki (zelkova) trees that line the busy boulevard below It is easy to forget you are a one-minute stroll from the shrine's main gate and the visitors milling around the nearby railway station.googletag.cmd.push(function() { googletag.display('div-gpt-ad-1499653692894-0'); }); This is the sister shop of a well-loved soba noodle house in the residential backstreets of Kamakura the Harajuku restaurant has much in common with the original from the moment when you relinquish your shoes at the door to the relaxing Arrive at Aoyama Kawakami-an at midday and you'll find a typical upmarket noodle shop — as quiet and genteel as you'd expect of any restaurant in the residential backstreets around Omotesando But return after nightfall and it has a very different feel just as they are at the original branch of Kawakami-an either on their own as seiro soba (served on a bamboo tray); with tempura (ten-seiro); or with warm duck broth on the side (kamo-seiro) A range of side dishes are also available if you're planning on lingering a bit longer.googletag.cmd.push(function() { googletag.display('div-gpt-ad-1499653692894-0'); }); with an extensive menu of appetizers and main dishes ranging from fish to pork or wagyu You'll also find a substantial list of sake and wine, a bar where you can linger till the wee hours, and even the occasional DJ event. No wonder this has become such a popular hangout for the hip and well-groomed late-night Aoyama set — just as its sister branch has in Azabu-Juban (kawakamian.com) dinner a la carte; Japanese menu; some English spoken SearchMega MenuHomepageNewsWomen's TeamNewsAbu Sabbah Scores on Starting Return in Women's FriendlyViktoria Beat Union 4-11 FC Union Berlin's women's team lost 4-1 to FC Viktoria 1889 Berlin in Wednesday afternoon's international-break friendly After Union took a 1-0 lead into half-time through Sarah Abu Sabbah's 12th minute goal Viktoria turned the game around in the second half with four goals in 20 minutes FC Union Berlin's women's team lost 4-1 to FC Viktoria 1889 Berlin in Wednesday afternoon's international-break friendly After Union took a 1-0 lead into half-time through Sarah Abu Sabbah's 12th minute goal FC Viktoria 1889 Berlin: Tschudin – Schrey head coach Ailien Poese had to do without Fatma Sakar Marike Laidler and Vivien Stibal from the U23 team therefore strengthened the team Abu Sabbah scores to make it 1-0 at half-time With an eye on the weekend's return to league action looking to unlock Union with their passing play teir endeavour would cost them when Union caught them on the counterattack Sarah Abu Sabbah intercepted an attempted pass backwards hitting the ball underneath the diving keeper the centre forward had the next big chance to score Abu Sabbah appeared unmarked in front of goal but this time she couldn't find a way past Tschudin The evenly poised game in freezing temperatures was characterised by the battle taking place in midfield and there was little in the way of further action in the penalty area It was only in the final minutes of the first half that Union had another big opportunity Abu Sabbah sent the ball sharply into the six-yard box from the left wing but it evaded both Lisa Heiseler and Dina Orschmann as they arrived in the box Union came out of the dressing room brimming with energy and had a great chance through the excellent Seiro after 49 minutes But soon enough the game would be turned on its head Trinity Künzel sprinted down the left and delivered a perfect cross for Eunice Beckmann who kept her cool in front of Union keeper Melanie Wagner (56') ithey made it two as a free-kick from Katharina Krist found Anna Ursem in the six-yard box and they pushed hard towards the opposing goal before Seiro hit the post with a fine drive Latoya Bach tested the opposing goalkeeper with a cross that dipped dangerously suddenly looking like it would drop underneath the bar for a moment Viktoria decided the game with a double strike with a quarter of an hour to play Beckmann scored her second goal after a corner before the returning Nour Youssef rounded her former teammate Melanie Wagner to make it 4-1 we did really well and implemented what we had practised," said goalscorer we made a few changes and had to get our bearings again we didn't do so well and lost our grip a bit The gaps in the centre were a bit too big and we didn't manage to close down the opponent as well up front We'll analyse the game tomorrow and then discuss specifically what didn't go so well today."  "We were able to distribute a lot of playing time today and did a really good job of it in the first half," said head coach we have to score more goals there and at the beginning of the second half we didn't manage to close down the centre as well Viktoria also has the quality to make good use of that There were some things today that we can definitely talk about in the analysis,’ was the conclusion of head coach Ailien Poese SHOKUTSU TEN OPENS THIRD OUTLET WITH FOOD PRICED FROM S$4 Shokutsu Ten is celebrating the opening of its third multi-concept outlet at Great World City with dishes priced at S$4 Helmed by award-winning Master Chef Naoki Tsuzuki diners at Ami Ami can have sit at the tempura counter for seasonal produce that is battered and deep-fried by order sit at the Robatayaki counter where food is slow-grilled over charcoal Diners will be treated to the freshest seafood from Japan and around the world look for ramen prepared in the traditional Sapporo method minced pork and leek are served in a miso-infused tonkotsu broth with thick curly Nishiyama noodles specially imported from Hokkaido Shimbashi Soba’s noodles are made with pesticide-free buckwheat cultivated in Tasmania Shokutsu Ten Japanese Food Street is located at #B1-01/02/03/04 Set lunches and dinner feasts inspired by traditional “lost” recipes are part of offering at York Hotel’s White Rose café Crafted by Executive Chef Charlie Tham and his culinary team look forward to dishes such as Loh Kai Yik a traditional Cantonese dish of stewed chicken wings and pork; Deep-fried Black Pomfret with Leek and Salted Bean; and Stir-fried boiled Chicken with Ginger A six-course menu for four diners (S$138) and four-course menu for eight diners (S$328) will be available on Saturday and Sunday (May 6 and 7) White Rose Cafe is located at 21 Mount Elizabeth Crystal Jade has introduced four varieties of rice dumplings in celebration of the Dragon Boat Festival The Roast Duck Salted Egg Rice Dumpling (S$7.80) comprises of Crystal Jade’s popular roast duck salted egg yolk and mung beans with grains of glutinous rice The Premium Rice Dumpling with Abalone (S$18.80) is a flavourful dumpling with 22-head braised abalone opt for the Mini Roast Pork Salted Egg Rice Dumpling (S$15.80 for five) The classic Five-spice Pork Rice Dumpling (S$7.80) features pork belly cubes stir-fried with five-spice powder Place your order at www.crystaljade.com/e-store for collections on Monday find the dumplings at all Crystal Jade restaurants and bakery outlets from May 8 MULTIGRAIN RICE DUMPLINGS AT MARINA MANDARIN Rice dumplings get a healthy twist at Peach Blossoms at the Marina Mandarin Look for the vegetarian multigrain dumpling with black truffle and mushrooms (S$11.80 per piece); or the multigrain rice dumpling with abalone Also new are the chef’s signature dumpling with abalone sakura ebi and scallops in shrimp chili paste (S$21.80); and the Hong Kong Style Rice Dumpling with abalone lotus seeds and lentils (S$28.80 per piece) Dumplings Gift Sets are available at S$68.80 One complimentary can of Peach Blossoms’ homemade shrimp paste comes with each set Orders must be placed at least three days prior to collection date Call 6845 1118 or email peachblossoms.marina [at] meritushotels.com 1919 WATERBOAT HOUSE HOSTS ULTRA-EXCLUSIVE SIX-COURSE WINE DINNER This one is for those looking for a very luxe treat 1919 Waterboat House’s six-course wine dinner (S$850 per person) with Domain Leflaive Wine Estate vintages is happening on May 11 on Thursday A seafood-centric menu takes pride of place and dishes such as salmon tartare with avocado and trout roe will be paired with a 2005 Puligny-Montrachet Clavoillon 1er Cru Domaine Leflaive; while lobster with crème fraiche tomato and granny smith apples will be paired with the 2009 Puligny-Montrachet les Folatierres 1er Cru Domaine Leflaive shaved truffles and truffle oil to be paired with a 2009 Batard-Montrachet Grand Cru Domaine Leflaive Call 6538 9038 or email hello [at] 1919.com.sg EXCLUSIVE MOTHER’S DAY PROMOTION AT ZAFFERANO Celebrate an early Mother’s Day at Italian eatery diners will be able to order a specially crafted heart-shaped cake (S$25++ orders must be placed three days in advance) The confection is a combination of luscious white chocolate Luxury British perfumer Penhaligon’s has also partnered with Zafferano’s and will give away gift sets to diners on May 12 and 13 Zafferano Italian Restaurant and Lounge is located at Ocean Financial Centre (10 Collyer Quay) Todayonline.com and Today Online domains and apps are now part of 'Channelnewsasia.com' domain We know it's a hassle to switch browsers but we want your experience with TODAY to be fast Upgraded but still having issues? Contact us FC Union Berlin players were in action for their countries some even came up against their own team-mates Fatma Sakar played two Nations League games for the Turkish national team She played the full 90 minutes in the first game against Ireland in Dublin while in the second game in Istanbul a few days later with her club colleagues Eleni Markou and Athanasia Moraitou both on the pitch Sakar played the full 90 minutes in this game Sakar was not the only team-mate Eleni Moraitou and Athanasia Markou would face in the Nations League In Greece's first game they lost 2-1 against Korina Janez's Slovenia in Iraklio while Moraitou was substituted after 87 minutes Markou then played the whole game again against Türkiye while Moraitou left the field after 70 minutes Korina Janez came on as a substitute in Slovenia's 2-1 win over Greece after 77 minutes in their second Nations League game against Ireland Slovenia won comfortably 4-0 in Koper and now lead Group 2 of League B with six points from two games Janez came on as a substitute after 71 minutes Elli Seiro played in a Finnish U23 national team match against Portugal's U23 team and scored the opening goal for her team Her compatriot Ida Heikkinen was also in Portugal with the Finnish U19 national team Heikkinen was in the starting line-up and was substituted after 73 minutes with Heikkinen coming on as a substitute in the second half Leaf KYOTO [2023] 7 Recommended Lunches at Kyoto Townhouses We introduce seven spots where you can enjoy lunch in a machiya including a secluded restaurant in a back alley and a cafe where you can stretch your wings and relax Why not spend a special lunch time while being healed in a machiya space unique to Kyoto Yasuda started the restaurant in a machiya townhouse where his great-uncle ran a restaurant In the shop where the taste of Kyomachiya has been carefully preserved you can enjoy a seasonal vegetable bamboo steamer rice set with three layers of rice Meat and vegetables can be freely tasted with 7 kinds of condiments Steamed rice with seasonal vegetables is 2,750 yen A healthy lunch set with [Vegesara-sha] vegetables and domestic brand pork slowly steamed in a bamboo steamer including Yuzu Koji Miso from [Round Table] Tokyo's popular hamburger specialty restaurant [minced meat and rice] opened in Gion The hamburgers made from 100% Japanese beef which are ground in the restaurant every morning are grilled over charcoal right in front of your eyes and the mouth-watering hamburgers are small so that customers can enjoy the freshly cooked meat to the last This 100-year-old townhouse is located at the end of an alley In the calm atmosphere with old wood pillars and other old wood parts you can enjoy the products carefully handmade by Mr and other food items made with the finest ingredients are all satisfying enough to eat Deli plate with homemade yeast bread 1100 yen has renewed and expanded its grocery store space The warmth of a 100-year-old machiya (townhouse) is utilized in the store which offers a wide variety of fresh leafy greens The tatami room space is used as a "Sukoyaka Shokudo," a restaurant offering monthly lunch sets and sweets A popular healthy set with plenty of vegetables for 1,580 yen The deliciousness of vegetables permeates throughout your body This is a hideaway restaurant run by a French owner The building was originally a Nishijin textile factory and the earthen walls and traces of the looms installed in the earthen floor have been daringly left intact and other breads made by the owner that go well with the dishes and seven other dishes are served on one plate This hideaway café is located in a residential area in a renovated townhouse that is over 100 years old which was created by the staff sharing ideas emphasizes the coziness of wooden architecture while adding a touch of sophistication Two types of lunch using plenty of local vegetables Monthly lunch of 1,200 yen with a choice of two types quinoa salad with plump shrimp and asparagus A drink and homemade dessert are included for +500 yen Leaf KYOTO 11 recommended lunches in the vicinity of Kinkakuji Temple There is a Chinese noodle specialty restaurant produced by a famous restaurant a ramen restaurant opened by the owner who came from a popular restaurant and other lunch menus that will delight Kyotoites will open a new restaurant specializing in Kiji soba in the spring of 2023 The popular Kijiji Soba Dashi Chazuke set is a dish that allows you to enjoy not only the noodles but also the broth with rice and toppings The restaurant's open-air atmosphere overlooks a Japanese garden and features one of the largest lanterns in Japan Kiji Soba with Japanese pheasant meat in a broth carefully drawn by Japanese food artisans is 1,430 yen Enjoy the toppings of seared pheasant meat This Western-style restaurant uses as many Kyoto ingredients as possible such as chicken from Okutamba and rice from Kameoka the demi-glace sauce is the restaurant's pride and joy a sauce that has been preserved since the establishment of the restaurant is covered with so much demi-glace sauce that it floats in the bowl We recommend the daily lunch set that includes a hamburger steak for 1,100 yen or the popular Western-style platter for 1,650 yen Popular Western-style platter for 1,650 yen A delightful lunch that includes a hamburger steak This restaurant was opened by Hayato Kimura the owner of the popular Nishijin restaurant "Mendokoro Ganki," which closed in 2022 The soup is characterized by its full-bodied broth and there are three types of ramen: fish broth soy sauce ramen The soup is made with domestically produced ingredients and RO pure water with zero hardness to extract the flavor of the ingredients and goes well with the homemade straight thin noodles and the broth made from log shiitake mushrooms This is a Chinese noodle specialty restaurant produced by the popular Hakuraku Jyona restaurant in Kitano Shiraume-cho Four types of noodle dishes are available: Beef Tantan-men (beef noodle soup with a lot of beef chunks) Beef Saihong Kaki-men with the perfect sour taste of tomatoes and Tanba Kurojidori earthenware pot noodle soup A la carte items such as xiaolongbao and shrimp spring rolls are also available so you can enjoy a lunch of noodles and dim sum The simple dish consists only of minced whole chicken in broth and plenty of kujo-negi (Japanese leeks) which are slowly simmered to entice the flavor Made from flour that has been kneaded thoroughly and aged for a week the udon is thinner than Sanuki udon and has a chewy texture The noodles are handmade next to the counter and are only boiled when an order is placed including cold shichina with seven kinds of seasonal vegetables and mizuage wasabi topped with refreshing sweet pickled vinegar Seven kinds of deep-fried and soaked vegetables such as eggplant and udo add color to the menu Enjoy the satisfaction of being full of vegetables This restaurant offers Ehime-Uwajima's specialty which is sea bream sashimi marinated in homemade broth and soy sauce and served over rice The dish is brought to you in front of you in a balled-up box containing sea bream sashimi taste the sashimi dipped in broth and soy sauce and then put the sashimi and broth and soy sauce on top of the rice and take a bite top the rice with an egg for a luxurious egg on rice dish is made with Ehime-grown Toyoke eggs and Ehime-grown sea bream The tea house is an 80-year-old machiya (traditional Kyoto townhouse) known as the leading expert on hand-rubbed gyokuro you can fully enjoy sweets made by the resident patissier Includes homemade sweets that go well with Japanese black tea （Reservations required at least 2 days in advance This restaurant specializes in pasta and Western cuisine and was established as a sister restaurant of the famous French restaurant Kishin near Kinkakuji Temple The menu includes standard pasta dishes such as carbonara and pescatore as well as made-to-order pasta for 1,540 yen in which you can choose from dozens of ingredients in a relaxed atmosphere in a renovated machiya townhouse The restaurant also offers a wide variety of Western-style dishes such as hamburgers and fried prawns Truffle Carbonara Pasta with truffles lavishly used in both the sauce and toppings The rich sauce and truffle aroma are delicious and lingering which offers meals that focus on ingredients such as organically grown vegetables and domestically produced foods you can fully enjoy colorful dishes full of vegetables supervised by a natural food coordinator In addition to popular meat-based hamburgers and curries the vegan menu includes meat- and dairy-free curries and tacos The popular fruit smoothies made with soy milk are also recommended Plenty of side dishes including fried soy meat ICHIHARA handmakes his own buckwheat flour every morning by stone grinding the best buckwheat from all over Japan and using Kyoto's famous water a producer that chefs from all over the country beg to have in stock There is also a tatami room on the second floor Kawachi Kamo Seiro (Kawachi Kamo Soba): 1,900 yen This soba is memorable for its beautiful pale green appearance and chewy texture The tender meat and sweetness of the fat go well with the dipping sauce It was in 1954 that the previous generation who had honed their skills at the long-established beef restaurant Kyoto Suehiro the restaurant has captivated Kyoto's gourmets The beefsteak is made using the same recipe as at the time of the restaurant's founding and is flambéed with sherry and grilled to medium rare the restaurant also offers a casual Western menu including hamburgers The steak with onions soaked in gravy will make you groan at the flavor and deliciousness of the specially selected beef loin meat .prefix__st0{fill:#fff}Share Want the prime booth at Melbourne's Gimlet on a Saturday night Photo: Pete Dillon; Illustration: Ben Seiro Words by Michael Harden·Tuesday 12 December 2023 particularly when it’s a restaurant doing the telling We’re steeped in the fallacy that “the customer is always right” that even when it’s obvious there are no tables up for grabs in the near (and sometimes distant) future we can feel diddled and ready to ineffectually threaten to take our business elsewhere It’s not logical but it is deflating to have your dining plans thwarted The post-lockdown restaurant world has a host of new challenges to getting tables in our most sought-after diners have forced many restaurants to reduce their opening hours Many restaurants are now opening with just a small number of seats both to get around the staffing issues and to have more control over how they operate Lockdown turbo-charged already existing discussions about work-life balance in the restaurant industry Many restaurant owners came to realise that their staff and business could be healthier happier and still solvent with dramatically reduced hours perhaps just opening for lunch four days a week like the much-lauded Tedesca Osteria on the Mornington Peninsula There are examples right across the country where securing a table has become the equivalent of Willy Wonka’s Golden Ticket it’s 30-seat Marumo where the three-month supply of bookings for owner-chef Moe Oo’s excellent value omakase menus are usually snapped up 15 minutes after they’re released It’s a similar situation for those who want to eat at Joy the 10-seat Japanese-influenced restaurant run by chefs Sarah and Tim Scott in Brisbane’s so-hot-right-now Fortitude Valley securing a booking for chef Justin James’s exquisite degustation menus at Adelaide’s Restaurant Botanic can take several months of forward planning and/or a willingness to compromise about when you’re willing to eat The recent addition of Friday lunch to the schedule may make things a little easier Seemingly impossible bookings are even more prevalent in the larger restaurant landscapes of Melbourne and Sydney Tedesca Osteria and the revitalised Vue de Monde that have punters tearing their hair out when they realise some waiting lists have hundreds of people in the queue no-bookings sake specialist Ante is always jammed for the four services it runs each week and there are similar bunfights for lunch tables at Clam Bar Totti’s Bondi outpost and the CBD’s Ragazzi the six seats for Sokyo’s omakase experience are allocated via ballot earlier weeknights and late and early start times are good places to start) and treat the whole thing like a game – the thrill of the hunt and all that imagine how good the sense of achievement will make you feel Michael Harden is one of Australia's leading food and restaurant writers Perth’s Best New Restaurants of 2023 Northern Japanese-inspired curries Italian spots serving fresh takes on familiar fare plus Mediterranean menus that steer clear of cliché 2023 has been a bumper year for the Perth dining scene Adelaide’s Best New Restaurant Openings of 2023 Diverse Asian-fusion joints classic French spots and modern bistros with concise menus The year in Adelaide dining has been a satisfying slow burn chef and restaurant owner O Tama Carey says the fallout from Covid continues to impact the industry “like a niggling hangover after a wild and strange party” The Highs (and Lows) in Food We’ve been nothing if not hungry this year and there have been some tasty moments worth savouring Taylor Trauma and Matildas Madness Without natural disasters or epochal pestilence to distract us this year reminded us of the many other mundane ways in which life can be difficult Time Out Dubai Sign up to our newsletter for the latest and greatest from your city and beyond Home » News » HISAYA Japanese Restaurant is now open in Dubai Marina Partner Content: Indulge in Japanese seiro Featuring the picturesque beachfront and an incredible line-up of dining spots you’ll be glad to know that a hot spot has joined the roster Casual dining spot HISAYA Japanese Restaurant is now open in Dubai The sister company of Kimuraya Japanese Restaurant this izakaya-style dining venue opened in October 2023 and is any meat lover’s dream The restaurant specialises in the first-ever Japanese seiro experience in Dubai a special method of cooking where food is prepared by steaming with a serio box on your table must-try A5 Kurohana Japanese wagyu beef and nama uni HISAYA serves seriously tasty food with a wide array of healthy options including Japanese seiro and potage ramen you can indulge in an unlimited range of sukiyaki and shabu-shabu options along with an expansive selection of Wagyu steak cuts where a waitress will cook your food for you which you can enjoy with unlimited side dishes Sushi lovers will be sorted here too with HISAYA’s Sushi Brunch Gather your pals and pay a visit every weekend The brunch costs Dhs450 per person with soft drinks and Dhs590 with house beverages You can pile your plate with unlimited delicious options including sushi Pair your meal with soft or house beverages as HISAYA is the first to serve potage ramen in Dubai served with thick broth made from chicken and vegetables perfect for solo dining or dinner with a loved one Need a spot for after-work or late-night drinks HISAYA Japanese Restaurant is the perfect hangout too with an extensive list of affordable drinks To book your spot or learn more, visit hisayadubai.com and follow @hisayarestaurant_1023 on Instagram for the latest updates.Sushi brunch: Dhs450 (soft drinks) Stella Di Mare Dubai Marina Hotel (055 535 9723) The next public holiday is fast approaching discover the very finest European restaurants in Dubai Subscribe to Time Out Dubai’s newsletter to get expert In order to upgrade your weapons and to increase their Max Level you will need to grind out specific materials and the Golem Finger in Granblue Fantasy Relink is a much-desired resource Here are the quests you need to undertake and items required to exchange to obtain them The Golem Finger is a material used to uncap the max level of your weapon but it is gated behind main scenario progress you will undertake a series of battles that will take you through the story This is where you will fight the Golem in question and unlock the ability to gain additional Golem Fingers These fights can be obtained through the Quest Counter which is where all optional content is located you will need to undertake the Normal Quest – Geology 101 You will engage the Golem in combat once again with quest completion rewarding you with a Golem Finger you can also obtain the item from Seiro’s Knicknack Shop in Folca and the second main city Seedhollow You will unlock this location by progressing the story and exchange items will be found there as well You can exchange the following items for a Golem Finger at Seiro’s shop: These are obtained in Dahli Island and by undertaking quests at the Quest Counter that are located on Dahli Island These become available once you complete the aforementioned story content Granblue Fantasy Relink is now available for the PS4, PS5, and PC Curious about how to unlock more characters in Granblue Fantasy Relink as this guide covers all you need to know about the process While Granblue Fantasy Relink features a ton of playable characters provided you wish to use more than the starter roster on offer Read on to learn about the best ways to obtain all 12 additional members present in the game Note: Gameplay spoilers for Granblue Fantasy Relink follow To unlock more characters in Granblue Fantasy Relink readers will need to use an item known as the Crewmate Card Crewmate Cards are handed out multiple times during the course of the game's 20-hour-long campaign The first Crewmate Card is handed by Siero himself and the rest can be found either by progressing through the campaign or by completing its many dungeon quests you should have enough Cards to unlock all of the 12 characters available within Siero’s Knickknack Shack Follow the series of steps below to unlock a character from Siero: so make sure to double-check before unlocking more characters in Granblue Fantasy Relink There are a total of 18 playable characters in Granblue Fantasy Relink With the exception of the aforementioned spoiler character readers can find a list of all available characters in Relink below: Granblue Fantasy Relink is set to be released worldwide on February 1 This action RPG from developer Cygames is loosely based on the Granblue Fantasy mobile game The title is currently out via early access for the PlayStation 4 and PlayStation 5 For more Granblue Fantasy Relink news, guides, and updates Are you stuck on today's Wordle? Our Wordle Solver will help you find the answer Your perspective matters!Start the conversation Sigils are integral to building your characters to take on some of the most challenging battles you will encounter This guide breaks down how to unlock Sigils and where you can find them in Granblue Fantasy Relink Sigils allow players to enhance passive stats for their characters You unlock them as you progress through the main story in Folca Keep in mind that Seiro’s Knickknack Shop will require you to trade materials to obtain Sigils This can be done through the Treasure Trade menu Players can trade materials obtained by progressing through the main story and the post-game story and by running quests at the Quest Counter to farm these materials most of the Sigils obtained through Seiro’s Knickknack Shop are fit for characters you want to tailor towards tanking enemies Almost all of the Sigils Seiro provides are focused on resisting status effects or decreasing damage taken The Quest Counter provides more offense-focused Sigils such as increasing the attack of the character it is equipped to and so forth Sigils obtained from the chest are a mixed bag you will want to make sure you have Sigils that compliment what you want to do with each character so I equip Sigils that enhance his attack and charged attacks to make him deal a lot more damage than usual It’s really all about those passive attributes so consider that when looking at what Sigils you want to spend time acquiring Granblue Fantasy Relink is now available for PS4, PS5, and PC. You can read our review here.