Latest news with #French-Japanese
The Advertiser
5 days ago
- The Advertiser
My favourite hotel in Osaka - where hipster cool meet timeless Japanese charm
By Anabel Dean The guest lounge at Zentis Osaka. Beauty lies in restraint and that's a philosophy that defines Zentis Osaka. Its opening in 2020 might have seemed unfortunate timing, but this calmly sophisticated retreat has quickly earned international recognition for all the right reasons. British designer Tara Bernerd has engineered a smartly edgy space that blends Western elegance with Japanese sensibilities. Subscribe now for unlimited access. or signup to continue reading All articles from our website The digital version of Today's Paper All other in your area The taxi driver needs focus to find Zentis Osaka, a 16-storey tower on a quiet backstreet within Dojimahama's lively business and food district, yet it's only five minutes from Osaka Station. Nakanoshima island - a cultural enclave in the heart of the city - is just a 10-minute walk away. As architect Tadao Ando's hometown, Osaka naturally draws crowds to his famous Children's Book Forest on Nakanoshima, so long queues feel inevitable. His massive green apple waterfront sculpture embodies another philosophy: "perpetual growth that never fully ripens" - a fitting metaphor for this progressive city. Each room bears British designer Tara Bernerd's deft touch. Playful and unapologetically urban, Zentis Osaka is a Design Hotel member attracting friendly design-conscious travellers, creative professionals, digital nomads and immaculately dressed families. A double-sided fireplace anchors the naturally lit guest-only lounge where floor-to-ceiling windows create seamless flow into tranquil green spaces. The scene-stealer is a flop-and-drop zone with books that you wouldn't leave were it not for a sculptural floating limestone staircase ascending to Upstairz restaurant. Compact is transformed into creative with rooms, like bento boxes, prioritising intelligent design over raw square footage in clearly defined sections. My 57-square-metre suite feels spacious (though even the 25-square-metre studios avoid the discomforting hotel-squeezy feeling of so many Japanese city hotels). From my sofa, there's a glimpse of Osaka Castle - perhaps the city's main cultural attraction - through soundproofed windows. A muted, earthy palette is enlivened by furnishings that nod to mid-century industrial chic while maintaining a distinctly Japanese aesthetic. Shigaraki-yaki bedside tables are crafted in the kilns of Shiga (a prefecture renowned for its pottery). Contemporary artworks complete the picture, while bathrooms offer the ultimate sanctuary, a deep-soaking bathtub, with size-perfect cotton pyjamas to follow. Breakfast is served. Upstairz restaurant spans open kitchen, lounge and covered terrace, but food transcends typical hotel dining. French-Japanese fusion by Michelin-starred chef Shinya Otsuchihashi celebrates seasonal ingredients with precision. Who'd have thought that a melange of fresh vegetables - each bite receiving its own meticulous sauteed, fried or grilled preparation - could rank as one of the most memorable meals in Japan? Head bartender Norihiko Furuse crafts cocktails to match the kitchen: his award-winning "Wine of Citrus Heart" with champagne, gin, grapefruit and shiso leaf draws locals to mingle with in-house guests at the snazzy bar. The Green Apple sculpture at Nakanoshima Children's Book Forest. Staff are quietly attentive, unlocking experiences beyond the typical tourist circuit. Curated recommendations? How about a breakfast cruise floating along the river aboard the lovingly restored wooden Camome. Nakanoshima's museums and galleries offer respite from urban chaos, but a hotel-recommended guide will take visitors to places not easily discovered, like calligraphy and seal carving artist Obara Kinuko. Zentis Osaka is a gem of quiet sophistication away from urban chaos, connected to everything that matters, without a crushing price tag. Room 001 is a kind of hipster's laundrette where you can wash clothes while browsing a selection of fragrances, flipping through artsy architecture books, getting your boots polished and helping yourself to a cup of coffee. The writer was a guest of the hotel
Khaleej Times
29-07-2025
- Entertainment
- Khaleej Times
From matcha lattes to rituals: Dubai's obsession grows as supply falls short
Come summer and people in Dubai — as well as around the world — frantically wait for the next big food trend. Last year, the city and many others went gaga over the now-popular Dubai chocolate. While the Dubai chocolate has proved its merit beyond a temporary claim to fame, as buzz still lingers, this summer, Dubai has a new obsession — a green-coloured Japanese elixir — setting the internet off on a 'matcha girlie' frenzy. Matcha has caught the mainstream imagination of being the go-to summer beverage, in matcha lattes, vanilla foams, coconut water, strawberry, blueberry, mango flavours — you name it — and a matcha version of that drink probably exists in some indie café space in Dubai. Restaurants, cafés, both big and small, chain and local, have left no stone unturned to adapt matcha into their menu, whether through lattes or cakes and pancakes, making it crystal clear that matcha is the drink this summer. But as with any surge comes a downside, like last year. Akin to the global pistachio shortage following the uptake in pistachio spreads being used in Dubai chocolate bars worldwide, we've also been hearing of a global matcha shortage. According to news reports, growers have been struggling in recent months as record-breaking heatwaves have damaged crops. In Kyoto, which produces around a quarter of Japan's tencha (raw material for matcha), the extreme heat has led to poor harvests — even as demand continues to rise. So, what is fuelling this matcha craze? And are cafés being impacted by the apparent global matcha shortage? We spoke to local matcha communities, cafés and a content creator to dig deeper. The matcha mo(ve)ment At the heart of this matcha moment are thriving community spaces, such as Matcha Club — a hidden gem in Al Quoz that has transformed into a full-fledged wellness and lifestyle haven. More than just a café, it's a hub where matcha lovers, padel players, and wellness enthusiasts come together to unwind. 'It all started with a love for padel, greenery, and community,' says Vanessa Melhem from Matcha Club. 'We wanted to create a space that brings together wellness, lifestyle, fitness, social connection, and Matcha Club is exactly that.' And inside Matcha Club is a French-Japanese restaurant named NETTE, serving a menu rooted in mindful eating, and of course, copious amounts of matcha. At NETTE, ceremonial-grade matcha from HealthNag is the star. 'It's super vibrant and smooth, perfect for drinks,' Amina Nizamuddi, NETTE's creative manager, explains. 'When it comes to choosing the right matcha, ceremonial-grade is basically the good stuff: better flavour, brighter colour, and no bitterness. Culinary-grade is more for baking and mixing into recipes.' One of NETTE's best-sellers is the Dirty Matcha — a slightly rebellious blend of matcha, espresso, and milk. 'It's the ultimate east-meets-west blend,' Amina adds. 'Matcha's slow-release calm with coffee's immediate kick. It's become a favourite for regulars who want the alertness of caffeine without the jitters.' There was a time when matcha was just that curious green powder reserved for wellness vlogs. Fast-forward to now, and matcha has fully graduated from fad to lifestyle. 'It's become part of people's daily rituals,' says Vanessa. 'From foodies to athletes to creatives, many are turning to matcha as a consistent and mindful alternative to coffee.' That mindfulness is also front and centre at Toby's Estate, where the commitment to quality starts with sourcing the best matcha. 'We work with trusted suppliers who have deep roots in Japan, which is the birthplace of matcha,' says Faisal Marei, director of operations for Toby's Estate Middle East. 'These farms follow traditional methods, harvesting only the youngest leaves and stone-grinding them slowly.' Their bestselling item? No surprises here: the classic Matcha Latte. But it's what goes into it that counts. 'It's prepared with our Toby's Milk, which is a secret house-made blend that enhances, not overpowers, the flavour of our ceremonial matcha,' Faisal explains. 'It offers a clean, focused energy that keeps people coming back. And now, the city's obsession is getting even cooler... literally. 'Our most experimental matcha moment yet: it's coming in a can!' Vanessa adds. 'We're about to launch our own Matcha Club canned matcha lattes! They'll come in two signature blends (coconut milk and whole milk), with seasonal flavour drops throughout the year.' Peer-pressure or choice? Sachi Kumar, a 30-year-old Indian expat and senior communications manager, admits she got into matcha through 'peer pressure' from her siblings, but she's not looking back. 'Matcha gives you a slow, steady caffeine release without the crash,' she says. 'It's perfect to sip while working or post-gym. It's part of my daily rhythm now.' When asked what her go-to order is, the content creator responds, 'A regular iced matcha latte. But if I'm feeling fancy, I go all in with vanilla foam on top. I absolutely love the one at Toby's Estate, their milk is just stellar. It makes all the difference.' But not every matcha makeover is a hit. 'The Dubai Chocolate Matcha Latte? Total miss for me,' she laughs. 'There's way too much going on! Matcha is best when it's clean, simple, and not trying to be something it's not.' And when it comes to the 'matcha girlie' personality-type, she doesn't mind the stereotype. 'If you drink matcha, you probably do Pilates, romanticise your life with a daily routine, and definitely own at least one pastel-coloured water tumbler. It's a whole vibe, and I'm absolutely here for it.' Global matcha shortage While matcha continues to enjoy its virality, there's a deeper challenge taking shape behind the scenes. As global demand soars, supply isn't always keeping up, and for cafés committed to doing it right, that means walking a fine line between staying stocked and staying true. 'As matcha continues to grow in popularity worldwide, sourcing high-quality matcha consistently can be a challenge,' says Vanessa from Matcha Club. 'With increased demand, it's important to stay mindful of where and how it's produced.' View this post on Instagram A post shared by Matcha Club (@matchadxb) The how being crucial here. The best matcha doesn't come from mass production but from small, sustainable farms in Japan that rely on time-honoured cultivation methods. At NETTE, the team ensures it only works with a supplier known for its transparency and ethics. But even with the right partnerships, they're feeling the squeeze. 'As global demand for premium matcha rises, so do the challenges in sourcing sustainably,' says Amina. 'HealthNag works directly with small farmers who uphold traditional growing methods, but climate change and limited yields do impact supply and cost. We've also noticed a growing amount of low-grade matcha entering the market, which can create confusion for consumers.' For these cafés, educating the customer is also part of the responsibility. 'We've chosen to prioritise quality and sustainability, even if it means a slightly higher price point. We believe in educating our customers on why it matters because when matcha is grown and processed with care, you can taste and feel the difference.' Faisal from Toby's Estate has also witnessed first-hand just how rapidly the market is shifting. 'Sourcing true ceremonial-grade matcha is becoming more challenging as global demand is skyrocketing,' he explains. 'We're committed to maintaining the highest standards, which means only working with trusted suppliers who have direct relationships with farms in Japan that follow time-honoured, sustainable cultivation and processing methods.' View this post on Instagram A post shared by Tobyâ��s Estate UAE (@ In fact, Toby's Estate made the bold decision earlier this year to temporarily discontinue their matcha offerings rather than compromise. 'Our supply chain is more sensitive to seasonal yields and logistics. But that's non-negotiable. Our customers trust us to serve the real thing, and we are sincere about protecting the authenticity and sustainability of what we offer.' With demand booming, the market has been flooded with diluted, low-grade options, often labelled as ceremonial when they're not. For discerning consumers, this can be confusing and for cafés trying to satisfy these consumers, it's a minefield. Still, the lifestyle shows no signs of slowing down. As Amina puts it, 'Matcha has become a ritual for a lot of people. Whether it's part of a wellness routine or just a favourite mid-morning pick-me-up, it's clear that matcha is here to stay.'
Miami Herald
16-06-2025
- Automotive
- Miami Herald
Nissan CEO Speaks Out About Renault Break-up Accusations
Since taking the helm on April 1, Nissan CEO Ivan Espinosa has been tasked with supercharging the recovery and restructuring efforts meant to steer the storied Japanese automaker back on the right track. Last month, Espinosa revealed a turnaround plan titled "Re:Nissan," which consisted of heavy streamlining and consolidation of the automaker's current assets. These include increased job cuts affecting up to about 20,000 people and closing seven of Nissan's car factories, among other moves he categorized as "a very, very painful and sad decision to take" that is "necessary for the survival of Nissan." In a report published by Japanese business authority Nikkei on June 16, Nissan CEO Ivan Espinosa said that the automaker plans to reduce its stake in its longtime alliance partner Renault. Nissan currently holds a 15% stake in the French automaker; however, the two said in March that they mutually agreed to reduce their required minimum stake in each other's company from 15% to 10%. Under their agreement, either Nissan or Renault is required to coordinate with the other party before they sell shares, which they hold the right to refuse. At current share prices, chopping off a 5% stake in Renault would raise about 100 billion yen ($640 million). The Nissan CEO said that this would fund Nissan's plans for new vehicle development. "We are bringing down our cross-shareholdings in order to invest in vehicles," Espinosa told Nikkei in an interview. Renault and Nissan's relationship dates back to 1999. When they first partnered, Renault acquired 36.8% of Nissan for $3.5 billion. In return, Nissan promised to invest in Renault once it was financially stable. In 2001, after Nissan successfully turned around from the brink of bankruptcy, it purchased a 15% stake in Renault. In response, Renault increased its stake in Nissan to 43.4%. After more than two decades together, Renault and Nissan have established some distance between each other. Since 2023, Renault has been gradually selling its stake in Nissan as part of a significant revision of their alliance agreement, which aimed to establish a more balanced relationship between the two automakers. However, in remarks to Nikkei Asia, Espinosa emphasized that the reduced amount of involvement on paper is not meant to indicate that the French-Japanese tie-up isn't eroding. "Maybe from the outside it looks like the relationship is weakening because we are reducing the shareholding that we have with each other," he said in an interview with Nikkei Asia. "Actually, it is the opposite." In March, Nissan sold its 51% share in a car plant in India to its joint owner, Renault Group, resulting in the French company's ownership of 100%. The move aligned with Nissan's goal of reducing fixed costs and Renault's goal of expanding its business outside Europe. Renault will continue producing cars for Nissan in India. Espinosa said collaborating with partners such as Renault and Mitsubishi was a "very easy [and] practical way to work," adding that, "the relationship is actually very close because we have many projects ongoing." In an interview with Nikkei, Espinosa said that his business plan, which would cut jobs and factories following a 2024-2025 fiscal year net loss of nearly $4.6 billion, was meant to tackle problems at Nissan that were skin-deep, adding: "It is important to understand this is not [just] … solving the problems that started one or two years ago. We are really fixing some fundamental problems that the company has." He also added that he wanted to reverse past management's moves, which had invested a significant amount in production capacity and human resources for a sales surge that never materialized, noting that such a feat had become "impossible." "The only remaining [option] is resizing the company... We know we cannot grow the volume," Espinosa said, adding that he would "bring the company size to something that we can manage with the revenue that we have." Though Espinosa has been known as a "car guy," ultimately, producing cars is a business, and right-sized solutions are needed to succeed in this industry. Hopefully, this will help Nissan continue. Copyright 2025 The Arena Group, Inc. All Rights Reserved.
Gulf Insider
16-06-2025
- Entertainment
- Gulf Insider
Review: A Memorable Stay at Marriott Marquis Dubai Creek
The recently opened Marriott Marquis Dubai Creek is the kind of hotel that surprises you (and your expectations). I stay in more hotels than I can count, mostly for work, and rarely does a business-focused property tick all the boxes quite like this one. Let's start with location: a solid win. Five minutes from the airport, ten from DIFC, and you're practically neighbours with Dubai Festival City, the Gold & Spice Souks, and a championship golf course. It's a sweet spot whether you're landing for a board meeting or heading out to explore. My check-in was seamless, and the hotel, although still relatively new, was impressively busy. The Marriott Marquis name tends to draw a crowd that appreciates understated luxury, and this one is no exception. It delivers that signature blend of comfort and efficiency, with just the right amount of shine. The Promenade The Skyline I was upgraded to a suite with a panoramic view over the creek – and honestly, waking up to that golden morning light bouncing off the water made the business emails feel a little less dreadful. The area is buzzing yet peaceful, a rare combination in this part of the city. The restaurants deserve a proper mention. You could spend a full week here without running out of great food. Creek Kitchen had a buzzing breakfast vibe, Bella Bocca made me crave carbs again (those pasta…), and BBQ Bros served up proper grilled indulgence with a view. Bella Bocca Creek Kitchen Ruby Ru by Iris was the unexpected scene-stealer – French-Japanese flavours, inventive cocktails, and a terrace that comes alive as the sun dips. The Copperhead , with its easygoing pub feel and solid bar bites, was my go-to after long meetings. The M Club Lounge also deserves a nod. Great for those who want to work, snack, or unwind in peace. Bonus points for the outdoor seating and the all-day offerings. Between appointments, I managed to sneak in a couple of workouts at the hotel's gym – easily one of the better ones I've seen in a business hotel. Spacious, well-equipped, and overlooking the pool deck. The Pool Deck The Gym And then there's the sauna and steam room, which I'll go ahead and call 'essential.' The spa facilities as a whole are excellent – whether you're winding down from a flight or a meeting, it's the kind of place where you can genuinely reset. But what stood out the most was how everything just worked, no fuss, no trying too hard. The staff are fantastic – warm, attentive, and seem to read the room perfectly, whether you're in a hurry or in holiday mode. It's one of those rare hotels where I felt like I had everything I needed – great dining, reliable WiFi, top-tier fitness and wellness facilities, and a location that made getting around Dubai almost too easy. Whether you're in town to close deals or just want a breezy creekside escape with a touch of polish, Marriott Marquis Dubai Creek makes a pretty compelling case. I can't wait to be back. For more details, visit: or contact: +971 4-5990000
The Age
16-05-2025
- Entertainment
- The Age
‘Is that legal?' Hospo identities share weirdest customer requests
Antoine Moscovitz handled plenty of edible exotica working in the Paris kitchen of legendary French chef Alain Ducasse, but the most unusual request of his career came from a Sydney diner who asked if he'd whip up a possum dish. Difficult requests, intriguing orders and just plain weird queries are a daily challenge for our chefs, waiters and bartenders. And Australia's best have to keep on their toes, because they might be called on to puree steak frites in a blender or asked to make a cocktail with breast milk, or accommodate a diner who wants to wield a sword at dinner. But back to that possum. Moscovitz, who recently opened French-Japanese restaurant Bellevue Woolloomooloo in Sydney, said the request for a marsupial main course came not at the new venue on Finger Wharf in Woolloomooloo, but from a regular customer at his Glebe restaurant, Bellevue Cottage. 'They wanted a private function for 50 people,' he said. With possum the star of the show, Moscovitz's first thought was, 'Is that legal?' He briefly pondered practical matters, like how you'd even cook it? 'I'm guessing like a rabbit,' he said.
