Featured Articles / 特集記事
Featured Articles / 特集記事
How have Nishiogi's independent restaurants survived the pandemic? Support from the broader community, including online organizations such as Nishiogi Takeouts, has been a big factor.
Nishiogi has long been known as a space for small businesses and independent eateries. More recently it has caught the attention of developers. Rents are rising. Things are changing, and not always for the better. ........ Continue in English
“Nishi-Ogikubo is a neighborhood of overlaps, a neighborhood of intersections,” said Ōta Tetsuji, Nishiogi was not a place at all until recently, but only a space in between other towns. So, when and how did Nishi-Ogikubo become a “neighborhood”?
Making Nishiogi French
フランス料理で地域に密着した
The “Mama” of Kogiku is Yamai Nami. On the surface, Kogiku feels like one of the idealized culinary communities portrayed on a nostalgic Japanese television drama highlighting Tokyo’s food scene. But behind the good food and warm atmosphere created by the charming hostess is a story of the economic struggles of a single mother making a living in Japan’s precarious service economy.
Sanninto – literally “three-person lantern” is a cozy dining bar on Heiwa-Dori street in Nishi-Ogikubo. A perfect spot for a quiet drink or unwinding with a book, it doubles as a salon for activist residents challenging the local political machine. ........ Continue in English
More than any other eatery, the French bakery, café and restaurant Kokeshiya has defined the image of Nishi-Ogikubo in the postwar era. Kokeshiya was founded by Oishi Soichiro in 1947, while he was still a student at Waseda University.
