Sydney Seekford

Tokyo -- Masami Sugihara likely wouldn’t call herself a chef. A licensed food consultant, fermented foods sommelier, classically trained chef, and concert violinist, she’s unsatisfied with wearing a single hat, having played different professional roles behind the counter and on stage for most of her adult life. Read more

Tokyo -- Some parts of the Mitaka Chige Club’s name obviously ring true. It is one of many restaurants and bars clustered around Mitaka station’s North exit. Read more