I had always admired the work by Naoki Hayashi who creates beautiful life-size stamps of dead fish using the Gyotaku method. His waste-not values,“ catch it, print it, and eat it.” His work that resonated with the overfishing crisis in his hometown of Hawaii got me looking deeper into the world of G…

Tokyo: Along the Toei Oedo metro line sits a discreet little place called Bar Gen Yamamoto. Picture a small space carved out of a 500-year-old Mizunara tree, seating only eight at a time. There is no music or gaudy bar décor, merely an ikebana flower arrangement near the door. The menu itself is limited to either a tasting of 4 or 6 cocktails and their philosophy, seems quite simple: to make really really good cocktails.

My favourite time of the year. My favourite place. And everything is covered in snow… This is how we do in the mountains: PTJ...