《寿司之神》是由大卫·贾柏拍摄的一部关于寿司的纪录片。他是一个道道地地的纽约客！从小热爱寿司的他被小野二郎的职人精神而感动，干脆扛着摄影机至日本拍摄。
现年86岁的小野二郎是全球最年长的三星大厨，被称为“寿司之神”。在日本地位崇高，“寿司第一人”的美誉更远播全世界。终其一生，他都在握寿司，永远以最高标准要求自己跟学徒，观察客人的用餐状况微调寿司，确保客人享受到究极美味，甚至为了保护创造寿司的双手，不工作时永远带着手套，连睡觉也不懈怠。
他的寿司店“数寄屋桥次郎”远近驰名，从食材、制作到入口瞬间，每个步骤都经过縝密计算。这间隐身东京办公大楼地下室的小店面，曾连续两年荣获美食圣经《米其林指南》三颗星最高评鉴。被誉为值得花一辈子排队等待的美味。

伊藤英明将主演NHK台连续剧「Liquid～鬼之酒 奇迹之酿酒人～」，舞台设在冬季的金沢，讲述伊藤英明饰演老字号酒藏的独生子，辞掉银行工作，堵上人生挽救负债累累的酒蔵的故事。共演柄本佑，津川雅彦。4月12日开播，全3回。

——有想要实现的梦想！ 高中毕业后，进入游戏制作公司“Eagle Jump”的凉风青叶，开始参与她自幼热衷的游戏《妖精物语》系列的最新作《妖精物语3》的制作。 与使自己立志成为角色设计师的契机——八神光相遇，由此开始，在可靠的前辈们帮助下，一点一点成长的青叶。 之后《妖精物语3》也顺利完成，从青叶入社开始刚好过了1年，又到了“Eagle Jump”迎来新员工的季节。 曾经是个一窍不通的菜鸟的自己也终于要成为前辈，一想到这里就无法抑制心中激动的青叶。 “我是前辈凉风青叶哦！请多指教！”青叶在“Eagle Jump”的入口重复地练习打招呼……。 描绘在游戏公司工作的女孩子们日常的工作少女喜剧再度开幕！

is a special, limited-edition magazine that Shiseido, the cosmetics giant, publishes monthly exclusively for its customers. Ever since it began in 1937, this highly sought-after magazine has taken the lead when it comes to Japanese art, fashion and culture, in both its influence and reach. The quality of its design and the content of its pages has inspired designers and other creative professionals for generations. Incredibly, for the past forty years this great magazine has been the brainchild almost completely of Masayoshi Nakajo, the universally recognized art director and graphic designer. This award-winning, seventy-five-year-old professional is still art directing the magazine. Like a great symphony orchestra conductor, Nakajo gathers the best in the field, and through his direction, he inspires these players to create a magazine that is harmonious and provocative at the same time. Nakajo has selected the best of the best for this book, featuring a revealing look at Japanese fashion, art, and culture over the last four decades.

Craftsmanship is an expression of quality, passion, and mindset. This book is a showcase of crafted products created by small manufacturers.
Craftsmanship is in more demand than ever and small manufacturers are experiencing an overwhelming renaissance. We are increasingly looking for products that last and have their own histories; things that meld form, function, and emotion into a compelling entity. This desire will continue to shape our attitudes toward consumer and luxury goods as well as innovation for the foreseeable future. Today, there are already many people who are not concerned with a logo, chasing the next trend, or contributing to a disposable society. They would rather seek objects of real value and own things with which they can truly identify.
The Craft and the Makers showcases savvy businesses that are choosing to focus on craftsmanship and aiming to create things with a soul. A decisive role is played by melding tradition and innovation—from the raw materials used to the finished product. The book introduces small enterprises as well as the personalities that drive them. These artisans are using their skills to produce handicraft that meets the highest standards. Whether furniture, porcelain, or leather goods, all of the products featured here offer today’s true luxury: the perfect fusion of creativity and craftsmanship that results in quality and durability. Reflecting this spirit, every page is a testament to the products created with heart that are much more than a sum of their parts.

THE FLOWER CHEF is a modern, comprehensive guide to floral design that caters to all readers--from beginners who have never worked with flowers before and are looking for a new creative outlet, to decorators, party planners and photographers looking to liven up their spaces. Even professionals will find ways to update their techniques! This book teaches you everything you need to know about flower arranging including tips on how to buy and care for flowers, how to cut and prepare them, and how to use floral foam, vases, and various other decorative elements in your arrangements. Filled with beautiful photographs and easy-to-follow instructions on how to create over 80 different arrangements, this is the go-to guide to floral design that every flower lover will want to add to their collection.