1.0PAPERSKYhttps://papersky.jp/en/Akirahttps://papersky.jp/en/author/akira/rich600338<blockquote class="wp-embedded-content" data-secret="boCOdZcVb5"><a href="https://papersky.jp/en/kammui-stuart-brioza/">Chef Stuart Brioza’s<br>Culinary Adventure in Hokkaido</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://papersky.jp/en/kammui-stuart-brioza/embed/#?secret=boCOdZcVb5" width="600" height="338" title="“Chef Stuart Brioza’s<br>Culinary Adventure in Hokkaido” — PAPERSKY" data-secret="boCOdZcVb5" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://papersky.jp/wp-includes/js/wp-embed.min.js /* ]]> */ </script> https://papersky.jp/wp-content/uploads/2024/03/Copy-of-Untitled_01.jpg1200800Michelin chef Stuart Brioza, known for popular California restaurants like State Bird Provisions, The Progress, and The Anchovy Bar, believes that an essential part of traveling is indulging in local cuisine and balancing it with physical activity. This summer, he embarked on an exhilarating food trip in Hokkaido, teaming up with Kammui, a platform specializing in crafting journeys in nature interwoven with local narratives.