Starbucks Is Bringing Its Reserve Roastery to Tokyo

Originally opened in 2014, Starbucks’s Reserve Roastery in the posh Capitol Hill area of its Seattle stomping grounds exists as the pinnacle of its retail endeavor and is not only the world’s largest Starbucks, but one that roasts its own small batches on site. It even boasts a two-story library, in-house kitchen and its own gift shop. Soon, though, it won’t be the only Reserve Roastery out there. Starbucks has already announced that it’s bringing the concept to both Shanghai and New York City and now you can add another bustling metropolis to that list: Tokyo.

Today, the coffee giant announced that it would be opening a Reserve Roastery in Tokyo sometime in 2018. And the best part? It’s being designed by none other than world-renowned architect Kengo Kuma. Said Starbucks CEO Howard Schultz:

As it was when we opened Japan as our first market outside of North America in 1996, the country continues to be an important and dynamic coffee community for Starbucks. We are proud to bring our customers a distinct, immersive and innovative retail experience that celebrates the craft of coffee in an unprecedented way. We are honored to be collaborating with Kengo Kuma in creating an experience that will bring our Japanese customers closer to our coffee and partners than ever before.

Kuma added:

It is a privilege to lead the design for the Starbucks Reserve Roastery in Tokyo where my friends, family and the coffee-loving community will be able to experience this unique retail environment. I look forward to building on my longstanding relationship with Starbucks to create a place that reflects the culture and people of this exquisite neighborhood to become one of the most iconic destinations in the city of Tokyo.

The Tokyo edition of the Roastery is slated to open in the Nakameguro district in 2018 and will be a 13,000-square-foot space that “will provide customers with an all-sensory environment where they can deepen their appreciation and understanding of the craft of roasting and brewing some of the most unique coffees from around the world.”

Follow This Master Recipe to Cook the Perfect Burger

Ever craved for some burgers but local diners don’t live up to your expectation? Well, not anymore after you watch the guide below, where the co-founder of ChefSteps Grant Crilly guides us to the most decadent burger at the comfort of a home kitchen. The chef is finicky when it comes to food - his trick to the mouthwatering flavor is to only use beef that is grounded fresh and coarsely, and adding an egg for every two pounds of meat elevates the heavenly taste just as much. The minced beef is then precisely split into 200g patties to deliver that crusty texture outside and juiciness inside. Topped with the perfect amount of seasoning, let the real cooking begin – either in the recommended sous-vide style or simple grilling, up to you – and indulge yourself in the delicious moment. Check out the full recipe here.

Rep Where You're From With Moët & Chandon's Nectar Impérial Rosé Limited Edition City Series

When you’re out partying with friends this fall, famed champagne label Moët & Chandon is going to make it easy to rep your home locale. Recognizing its status as the top-selling rosé in the United States, Moët & Chandon has created a new, limited-edition series of Nectar Impérial Rosé bottles inspired by recognizable locations around the USA. The collectible range celebrates cities like New York, LA, and Chicago and features subtle accents including a map and a special crest commemorating each respective area, all of which blend seamlessly into the classic Nectar Impérial Rosé label.

Keep your eyes on the Moët & Chandon Instagram for more information on availability in your city and stay tuned to HYPEBEAST for a weekly giveaway of exclusive sneakers and streetwear in partnership with Moët & Chandon coming soon.

5 Best Conceptual Coffee Brew Kits of 2016

With the advent of third-wave specialty coffee in the past decade, consumers of coffee have become all the more sophisticated and demanding of only the highest quality, with even casual enthusiasts of “brown gold” choosing to invest a pretty penny in specialty coffee brew kits to better control the quality and consistency of their daily drink. Combine this with the culture of innovation made possible by platforms like Kickstarter and Indiegogo, and you have a potent hotbed of product development that has given rise to such runaway viral successes as the Barisieur coffee alarm clock. We’ve gathered five of the best crowdfunded coffee brew kits from this year alone here for a quick lowdown of the latest and greatest.

Trinity ONE

Learn How to Make a Sausage With Seth Rogen

Seth Rogen’s latest movie role is an interesting one — he plays a sausage in Sausage Party. But in the time he’s worked on the movie, Rogen’s never made an actual sausage. In this video, you can see Rogen make his first sausage with the help of Jamie Bissonette, the mastermind behind Toro. The duo make a homemade chorizo; check out the video above to learn how it’s done. Sausage Party is in theaters now.

Chinese American History Meets Foodie Culture at Nom Wah Tea Parlor

The story of Nom Wah Tea Parlor in New York’s Chinatown neighborhood is very much a history of the city itself. Opened in the early 1900s on Doyers Street, Nom Wah sits on one of the first blocks of the then-newly-emerging Chinese community in Manhattan. In its 90-year history as New York’s oldest dim sum restaurant, Nom Wah has moved from local meeting place to storied eatery. Today, Wilson Tang, the latest generation of the family that has operated Nom Wah since the 1970s, keeps the business growing by keeping it simple and staying true to the restaurant’s traditional roots. Though Wilson has successfully brought the 20th century restaurant into the 21st by embracing platforms like Facebook and Instagram, Nom Wah’s principles have always rested on ideas like “locally-sourced” which now define some of the most celebrated food purveyors in the city, and have positioned the establishment for continued success into the future.

Wilson’s story of bringing Nom Wah into the present by embracing new technology while staying true to tradition mirrors the story of the Converse Chuck Taylor II. The new, weatherized Shield Canvas Chuck II amplifies the iconic Chuck Taylor silhouette with water-repellent canvas and reflective details to help it stand up to the trails of the city be it puddles, a rainstorm, or even a Chinatown fish market. Check out the video above to see Wilson rocking both the Chuck II Shield Canvas as he ventures into the crowded streets of downtown Manhattan to pick up produce before switching to the classic Chuck Taylor II to meet his customers opening Nom Wah for the day. Grab a pair of the sneakers on the Converse website and stay tuned for more videos featuring the CT II being put to the test. Also, for more information on the NYC landmark, hit up Nom Wah’s official website

VIDEOGRAPHERJOE BRESSLER / HYPEBEAST

source; hypebeast

Taco Bell to Introduce the Cheetos Burrito Next Month

Taco Bell isn’t the only fast food chain looking to incorporate Cheetos into its menu. Following Burger King’s “Mac n’ Cheetos” mashup, the restaurant chain will be testing out the Cheetos Burrito starting next month at select locations throughout the U.S. for just a single dollar. Taco Bell Canada previously introduced Beefy Cheddar Cheetos Crunchwrap Sliders and Supreme Cheetos Crunchwrap Sliders earlier in the year, but it’ll be the first time everyone’s favorite puffy cheese snack is part of the American menu.

SOURCEFOODBEAST

Momofuku Nishi Will Be First to Serve a Bleeding Vegetarian Lab-Made Meat Burger

Bleeding vegetarian burger patties may sound odd — since bleeding is usually something we associate with beef burgers. But that is no longer the case, as Impossible Foods — a Silicon Valley-based food science company thatGoogle tried to buy last year — has created a lab-made, plant-derived vegetarian “meat.” The first restaurant to serve the bleeding burger will be David Chang’s Momofuku Nishi. According to Chang, “I was genuinely blown away when I tasted the burger… the Impossible Foods team has discovered how to re-engineer what makes beef taste like beef. We’re always looking to support people who are making the best products in the best ways possible and to me, the Impossible Burger is one more example. First and foremost, we think this makes a delicious burger.”

This will be the first time you can get a bleeding vegetarian burger at a restaurant due to its previously prohibitive price of manufacture. However, bleeding patties have been sold at grocery stores before. Would you try the bleeding vegetarian “Impossible Burger?”