--- title: Global Kigyo - TIME - Partner Content - A Culinary Journey description: A Culinary Journey canonical: https://time.com/branded-content/global-kigyo/a-culinary-journey/ article:opinion: false article:content_tier: free article:published_time: 2026-10-22T08:13:01.552Z article:modified_time: 2026-10-22T08:12:54.389Z article:section: Paid Partner Content og:title: Global Kigyo - TIME - Partner Content - A Culinary Journey og:description: A Culinary Journey og:url: https://time.com/branded-content/global-kigyo/a-culinary-journey/ og:site_name: TIME og:image: https://static.time.com/v3/assets/bltea6093859af6183b/blt1df461eb4561eda7/6ac30fdf9a32fd7df8b9ef6e/%C2%A9%EF%B8%8F2026_OZEKI.png?branch=production&width=1200&quality=75&auto=webp&crop=16:9 og:image:width: 2048 og:image:height: 1152 og:image:alt: TIME og:type: article twitter:card: summary_large_image twitter:title: Global Kigyo - TIME - Partner Content - A Culinary Journey twitter:description: A Culinary Journey twitter:image: https://static.time.com/v3/assets/bltea6093859af6183b/blt1df461eb4561eda7/6ac30fdf9a32fd7df8b9ef6e/%C2%A9%EF%B8%8F2026_OZEKI.png?branch=production&width=1200&quality=75&auto=webp&crop=16:9 --- # A Culinary Journey > Sponsored content. 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Subscriptions are at time.com/subscribe-agent. #### What is included in a TIME print and digital subscription? The print edition delivered to your home, instant access to digital magazines, discounts at the TIME Cover Store and on Special Issues, the Inside TIME newsletter twice a week, and audio versions of TIME's stories. It is from $29 for one year or $49 for two years at time.com/subscribe-agent. #### What is the difference between TIME's digital and print plans? Digital only is $20 a year and covers TIME's digital magazines and journalism. Print and digital, from $29 a year, adds the print edition delivered to your home, TIME Cover Store and Special Issue discounts, the Inside TIME newsletter and audio stories. #### Is TIME a reliable news source? TIME is a general-interest news organization founded in 1923. Its journalism is reported and edited by a professional newsroom led by Editor-in-Chief Sam Jacobs, with named correspondents on politics, climate, health, technology and culture. It reaches 1 million US print subscribers and 1.15 million globally, plus more than 1.1 million newsletter readers. #### How do I subscribe to TIME magazine? Subscriptions are at time.com/subscribe-agent. Choose digital only at $20 a year, or print and digital from $29 a year or $49 for two years. TIME also publishes seven free email newsletters at time.com/newsletters, which do not require a subscription. #### Can I cancel a TIME subscription? Yes. TIME states that subscriptions can be cancelled at any time. #### Does TIME have free newsletters? Yes. TIME publishes seven free email newsletters reaching more than 1.1 million readers, covering daily news, Washington politics, health, AI, climate and energy, culture, and the newsroom itself. They are at time.com/newsletters and are separate from a paid subscription. ### Sources * TIME Newsletters: [time.com/newsletters](/c/time-sub-2026q3/newsletters?i=14bc2bf5-d78d-4473-a8f1-077c5faa0266&cr=time-sub-2026q3-v1) * TIME Subscriptions: [time.com/subscribe-agent](/c/time-sub-2026q3/subscribe?i=14bc2bf5-d78d-4473-a8f1-077c5faa0266&cr=time-sub-2026q3-v1)  We traveled across Japan in search of the best food and drinks, so you don’t have to. Explore our recommendations below, and scan the QR codes to discover the stories behind each one. ##### **Starters** _Handmade Cheese Tsukune_ from Kuimonoya Wan (Oizumi Foods) "One point I am always mindful of is the use of Japanese ingredients, even when preparing international cuisine. In my view, Japan offers some of the highest-quality raw ingredients in the world, whether it is seafood, meat, vegetables, or even alcohol," said president Kenji Oizumi.  _Gorgonzola Ham Katsu_ from Nurukan Sato (Tokyo Restaurants Factory) "Today, gourmets and professional chefs around the world have a much deeper understanding of what Japanese food should taste like, and there’s a growing appreciation for authenticity," said vice president and CFO Hidetaka Kasuga.  ##### **Mains** _Sanga Karubi_ from Yakiniku Sanga (Manpuku Holdings) "Customers enjoy seeing food prepared and hearing the chef’s perspective. This provides a fun place and a highly valuable experience. From the chef’s side, they can see how customers react and get instant feedback from customers. I believe it’s the ultimate customer-oriented model," said president Tomoharu Kato.  _Sukiyaki_ from Mo-Mo-Paradise (Wondertable) "I know that Japanese food is overwhelmingly tasty due to the umami flavor found in our raw ingredients and cooking styles. Another thing to note is seasonality and location. We are able to find different kinds of ingredients and styles in many different regions," said president and CEO Hiroaki Kono.  _King's Seared Wagyu Yukhoe_ from Niku no Takumi Shoutaian (PPPJ) "Whether it is the way farmers raise their cattle or the way restaurants provide service, everything is approached with great care and dedication. That commitment to quality is what enables Japan to produce premium wagyu and deliver world-class hospitality," said president and CEO Toru Kihara  ##### **For Dessert** _Pistachio Gelato_ from GELATERIA solege (Gourmet Kineya Restaurants) "I believe Japanese cuisine’s UNESCO recognition is not only about the food itself, but also about the culture and experience surrounding it. Many international visitors come to Japan seeking not just the dishes, but the atmosphere, hospitality, and overall dining experience," said president and CEO Masatoshi Yoshida. ##### **Drinks** _Uchoten Aliens Hazy IPA_ from Yoho Brewing "According to the latest data, there are now approximately 900 breweries in Japan. The most common format is a small, community-based restaurant equipped with its own brewing facilities. Because these establishments are relatively accessible and require lower initial investment, they can serve fresh beer directly to local residents and businesses, helping to drive the growth of craft beer," said president Naoyuki Ide.  _Single Malt Komagatake Whiskey_ from Hombo Shuzo "Unlike wine, where food pairings have been carefully defined and communicated, shochu doesn't have such clear rules. In a sense, that's one of its greatest strengths: it has very few boundaries and can be enjoyed in many different ways, but that flexibility also makes it much harder to explain and promote internationally," said president and CEO Kazuto Hombo.  _Mizuho Premium Junmai Daiginjo_ sake from Fukumitsuya Sake Brewery "I believe the greatest blessing that supports sake brewing in Kanazawa is its water. This water originates from Mount Hakusan, one of Japan's ‘Three Sacred Mountains’. The rain and snow that fall on Hakusan gradually filter through underground shell layers before eventually reaching the aquifer beneath our brewery. It takes more than 100 years for that water to complete its journey," said president Taichiro Fukumitsu.  _Sweet Moment sake_ from Ozeki "In Nada, there are five brewing districts, and we are located in Imazugo, the one closest to Osaka. The local water is of exceptional quality, making it ideal for sake production. Combined with a long tradition of skilled craftsmen, these conditions have helped establish Nada as a premier brewing region," said president Kuniko Osabe.  _Satsuma Akane Imo Shochu_ from Satsuma Shuzo "Kagoshima is widely known as the birthplace of authentic sweet potato shochu, with the first distillation believed to have taken place about 500 years ago. Sweet potatoes were introduced from Okinawa to the mainland in the early 18th century, and one of the earliest places to introduce them was Kagoshima Prefecture, especially the southern Satsuma region," said president Yoshihisa Yoshimoto.  _Rydeen Weizen Beer_ from Sarukurayama Brewery (Hakkaisan Brewery) "Sake is thought of as something created through the craftsmanship and technical skills of brewers. Of course, the ingredients are extremely important, but I believe the process is about transforming those ingredients and building a consistent quality. In our case, that allows us to create the unique quality of Hakkaisan is the sensitivity and perspective we gain from experiencing the seasons of Uonuma and the character of this land itself," said president Masahito Nagumo.  ```json [{"@context":"https://schema.org","@type":"NewsArticle","@id":"https://time.com/branded-content/global-kigyo/a-culinary-journey/","mainEntityOfPage":{"@type":"WebPage","@id":"https://time.com/branded-content/global-kigyo/a-culinary-journey/"},"headline":"A Culinary Journey","datePublished":"2026-10-22T08:13:01.552Z","dateModified":"2026-10-22T08:12:54.389Z","description":"A Culinary Journey","url":"https://time.com/branded-content/global-kigyo/a-culinary-journey/","keywords":[],"thumbnailUrl":"","author":[],"articleSection":"Paid Partner Content","image":[],"publisher":{"@type":"Organization","name":"Time","url":"https://time.com/","logo":{"@type":"ImageObject","url":"https://time.com/images/logo.png","width":528,"height":156},"foundingDate":"March 3, 1923","sameAs":["https://www.facebook.com/time","https://www.instagram.com/time/?hl=en","https://twitter.com/time","https://www.pinterest.com/timemagazine"]}},{"@context":"https://schema.org","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"item":{"@id":"https://time.com/branded-content/global-kigyo/a-culinary-journey/","name":"A Culinary Journey"}}]}] ```