Science Program for High School Students — Be a College Student for a Day — The World of “Mathematics Research” and “Mathematics Education” (Department of Mathematics, Faculty of Science Division I, Tokyo University of Science)

HAPPY HOUR confirmed at BEER NOTE House-brewed craft beers at half price!! “Feel like grabbing a quick drink after work?” This event is perfect for that mood. About a 4-minute walk from Iidabashi Station, at the craft beer restaurant “BEER NOTE Kagurazaka,” a HAPPY HOUR (Happy Hour) will be held where house-brewed craft beers are half price. From 17:00, house-brewed craft beer is half price for 1 hour! During HAPPY HOUR, from 17:00 to 18:00, our house craft beers are half price! For example, a beer that’s normally 980円 for a Half is just 490円. If you think, “There are so many kinds of craft beer I don’t know what to choose,” why not take this chance to try the one you’re curious about? Toast early after work, or casually stop by after a stroll around Kagurazaka. Take a breather with a delicious beer a little earlier than usual—it sounds like a lovely way to enjoy your time. Keyaki Beer Classic Lineup ① 風光るヴァイツェン WEIZEN A white beer from southern Germany brewed with over 50% wheat malt. It delivers a gorgeous aroma reminiscent of banana and clove. With restrained bitterness and a light, smooth mouthfeel, it pairs well with food and is recommended for craft beer beginners. - Alcohol content: 6% - IBU (bitterness index): 20 - Recommended pairing: Sea bream with sesame soy sauce - Half: 980円／Pint: 1,660円 ② 木漏れ日エール AMERICAN PALE ALE An ale where refreshing, citrus-like hop aromas harmonize with the gentle sweetness of malt. It has solid depth yet doesn’t tire the palate—perfect for beer lovers who want to take their time savoring it. - Alcohol content: 8% - IBU (bitterness index): 36 - Recommended pairing: Mixed meat platter - Half: 980円／Pint: 1,660円 ③ KASUMI IPA NEIPA A juicy HAZY IPA with a bright aroma reminiscent of tropical fruit and citrus. Despite the generous use of hops, bitterness is restrained, making it a good choice for craft beer beginners. - Alcohol content: 5% - IBU (bitterness index): 40 - Recommended pairing: Charcuterie platter - Half: 980円／Pint: 1,660円 ④ WestChiba IPA WCIPA Features hop aroma evoking tropical fruit and citrus with a crisp, dry finish. Crafted to be light without residual sweetness, this IPA lets you enjoy a refreshing bitterness. - Alcohol content: 5% - IBU (bitterness index): 50 - Recommended pairing: Fried chicken with mango-chili sauce - Half: 960円／Pint: 1,620円 ⑤ トロピカルヴァイツェン WEIZEN Based on the same malt bill as a weizen, brewed with coriander, Nectaron and Nelson Sauvin hops, and coconut milk. While adding each ingredient’s character, it preserves the weizen’s signature aromatic balance. - Alcohol content: 8% - IBU (bitterness index): 20 - Recommended dish: Assorted sausages - Half: 980 yen／Pint: 1,660 yen Brewery: All five varieties are from “けやきビール醸造所” (in-house brewing) ※ During HAPPY HOUR, the above prices are half off. Please check with the store for the applicable conditions for each size. ※ Applies to our house-made craft beers. Guest beers are excluded. ※ Offered labels may change depending on the season. What kind of place is BEER NOTE? Opened in June 2026, “BEER NOTE 神楽坂” is the directly managed store of “けやきビール醸造所,” located on Chiba University’s Nishi-Chiba Campus. The bar offers around 12 craft beers at all times, starting with our house-made brews delivered straight from the brewery. From the “風光るヴァイツェン” with a gentle wheat sweetness, to the “木漏れ日エール” with a bright hop aroma, and the “KASUMI IPA” with citrus-like notes, the lineup is full of distinctive flavors. Authentic dishes based on Italian cuisine are also available to pair with your beer. The open, airy interior with large windows makes it a relaxing place to unwind.  

神楽坂キムラヤのオリジナル商品「神楽坂えびぴー」、神楽坂 貞にて継続販売へ！ 昭和26年の創業以来、神楽坂の人々の暮らしを温かく支えてきた神楽坂キムラヤさんが、建物の老朽化に伴う取り壊しのため、2026年6月30日をもって閉店しました。 閉店を惜しむ声が寄せられるなか、同店の名物「神楽坂えびぴー」は、その味を未来へつなぐ形で継続販売決まりました。 受け継ぐのは、セレクトショップ神楽坂 貞（さだ）さん。 製造元や、秘伝のレシピもそのまま。サクッと香ばしいえびの風味とピーナッツのコクが、変わらずに味わえます。 なお、原材料費の高騰や品質を保ちながら製造を続けていくため、販売価格は改定予定。予定価格は500円〜600円（税別）で、正式な発売日や価格の詳細は、決まり次第「神楽坂キムラヤ」「神楽坂 貞」の店頭およびSNS等で案内される予定です。情報を入手しだいに、こちらのページに掲載しますね！ かつてお店に通っていた方も、まだ出会ったことのない方も、再び味わえる日を楽しみに待ちたいですね。

Waseda International House of Literature (The Haruki Murakami Library) celebrated the 5th anniversary of its opening in October 2026. As a special project, we will hold an exhibition based on Haruki Murakami’s What I Talk About When I Talk About Running. This memoir, in which Murakami, a “running novelist,” writes about himself, has resonated with many runners. This exhibition presents how the work, through encounters with three Denmark-based artisans, was transformed into a one-of-a-kind special edition book. Exhibition Overview Based on Haruki Murakami’s memoir What I Talk About When I Talk About Running, we introduce 12 specially bound volumes created by three artisans based in Denmark. The copperplate engraver Martin Mörck, letterpress printer Erling Jørgensen, and bookbinder Klara Kölqvist spent over a decade shaping a single book into distinct expressions. Carving, printing, binding—their handcraft overlaps to create a unique character in each volume, bringing out the textures of paper, ink, and leather. At the venue, in addition to the special editions, we display copper plates and sketches, movable type, bookbinding tools, and production photographs to trace the production process. An installation that unfolds the printed text sheets into the space is also presented. We also specially exhibit the running shoes actually used by Haruki Murakami, touching on the author’s own “running,” which lies behind the work. Artist Profiles Copperplate engraver Martin Mörck An international copperplate engraver who has worked on banknotes, stamps, and book illustrations in more than 30 countries. Using traditional copperplate techniques, he pursues rich expression through exquisitely detailed lines. For this project, he engraved illustrations that accompany the text onto copper plates and printed each sheet by hand. His delicate linework brings new breadth to the world of the book. Letterpress printer Erling Jørgensen A craftsman who has honed letterpress printing since 1962 and preserved the craft in Denmark to the very end. For this project, he hand-set metal type letter by letter and spent seven years printing every page of the text. The impressions left in the paper and the nuances of the ink reveal the traces where type, paper, press, and the artisan’s hands meet. Bookbinder Klara Kölqvist A bookbinder who carries on the traditional craft of hand bookbinding in Denmark. She binds new publications and also creates works in collaboration with writers and artists. For this project, she bound papers printed by letterpress and copperplate techniques and used materials such as leather for the binding. She treats materials, structure, and tactility as part of the work, making a book not only to read but to experience. Related Special Program What I Talk About When I Talk About Running — Waseda University Track and Field Club Special Interview https://youtu.be/2sIHracNGjE?si=OAx-oH2HtGm6SQH8 In conjunction with this exhibition, Waseda University Track and Field Club athletes Shinsaku Kudo, Yota Mashiko, and Ojiro Honda, along with ekiden head coach Katsuhiko Hanada, talk about “running.” The conflicts they grapple with in their athletic careers, the driving force that keeps them challenging their goals, and what running has brought to them. Through each of their words, we explore the meaning of “running.” Please enjoy this alongside the exhibition. Participants Katsuhiko Hanada (Ekiden Head Coach, Waseda University Track and Field Club) Shinsaku Kudo (Waseda University Track and Field Club) Yota Mashiko (Waseda University Track and Field Club) Ojiro Honda (Waseda University Track and Field Club) Filming cooperation Waseda University Tokorozawa Campus, Tokorozawa Library

【Opens 10/15】 Kagurazaka “Le Coin Vert” makes a fresh start! French pastries by pastry chef Makoto Yoshikawa that honor the ingredients In July 2026, “Le Coin Vert,” created by パトリック・ルメル and beloved by many, closed upon the end of its contract. Then on Thursday, October 15, with a new pastry chef, Makoto Yoshikawa（よしかわ・まこと）, “Le Coin Vert Kagurazaka（ル・コワンヴェール神楽坂）” will open. Yoshikawa honed his craft at The Ritz-Carlton, Tokyo, among others, and has worked broadly in food not only in pastry but also in service and product development. While carrying on some of the long-loved items, he will also introduce new menus. His distinctive pastry-making, valuing origins of ingredients and ties with producers, is beginning. Who is pastry chef Makoto Yoshikawa? The spark that led Yoshikawa to become a pastry chef was his family happily eating a homemade cake he made in elementary school. He later studied pastry at the Tsuji Group’s France campus, and after graduating worked at The Ritz-Carlton, Tokyo. In addition to Western dessert production in the restaurant, he also gained front-of-house experience in in-room dining. He also engaged in product development and events at a confectionery shop in Hakodate, working with food from many angles. And in 2026, at age 34, he will take on a patisserie in Kagurazaka. Leveraging his experience and the relationships he has carefully nurtured, he embarks on a new challenge. Visiting origins and honoring the stories behind the ingredients Ingredient selection is what Yoshikawa values most in his pastry-making. He strives to make French confections that bring out the inherent flavors of the ingredients, relying as little as possible on additives. He visits producing regions to learn about growers’ thoughts and cultivation environments, and is committed to choosing ingredients he can fully stand behind. During preparations for opening, he visited “Okuda Farm,” which grows citrus in Mihama, Mie Prefecture. Walking through the fields and listening to the producers, he encountered the local climate and passion for cultivation—things you can’t grasp from the taste of the fruit alone. He is particular about sugar as well, adopting 「素焚糖」, made with 100% sugarcane from the Amami Islands. Compared with ordinary refined sugar, it is rich in minerals and features a mellow sweetness and deep flavor. Yoshikawa’s goal is not only to make delicious sweets. He aims to build a shop that connects producing regions with consumers—one that, through confections, inspires interest in where ingredients are grown, by whom, and how. Pairs with alcohol too! Distinctive savory financiers Among the new items, a highlight is savory financiers that showcase the character of each ingredient. Baked confections are generally associated with coffee or tea, but here they’re crafted with pairings to wine and other drinks in mind, offering a grown-up taste. As we head toward year’s end, it’s the season for more home parties.These would make a welcome gift for anyone who enjoys a drink. ■ Lime Made with Tahiti limes from Mihama, Mie Prefecture—varieties with very limited distribution in Japan. A financier with a fresh citrus aroma. ■ Kyoto Shichimi Uses shichimi from a venerable maker with roughly 370 years of history. It features a complex, layered aroma reminiscent of Kansai’s dashi culture. Enjoy the unexpected pairing of a sweet baked pastry with shichimi. ■ Mimolette Luxuriously made with 12-month-aged Mimolette from Isigny, France. The rich umami and depth unique to aged cheese unfold, pairing wonderfully with fruity wines. ■ Bergamot Made with unwaxed, preservative-free bergamots grown in the warm satoyama of the Chita Peninsula, Aichi Prefecture. Fully ripened golden fruits deliver bright citrus freshness layered with a floral note reminiscent of lavender. ■ Black Sugar Made with a rare 100% black sugar produced on Kouri Island in northern Okinawa by “Saataa-ya.” Enjoy the deep richness and gentle sweetness unique to pure, unblended black sugar. From bright citrus to the rich savor of cheese, and notes of black truffle, pink pepper, green olive, and shichimi. A distinctive lineup that expands the traditional image of the financier. We hear seasonal financier salés are planned as well—something to look forward to! Croissants crafted with care, fragrant with French butter Our croissants are made with Isigny Sainte-Mère butter from Normandy, France. Normandy is renowned for high-quality dairy; we bring out the character of this locally made butter for a beautifully toasty bake. The exterior is crisp and light. Precisely because it’s simple, we prize the butter’s aroma, the dough’s texture, and the bake. Perfect for breakfast and for an afternoon coffee break—a treat you can enjoy casually every day. A hugely successful pre-opening A pre-opening was held on Monday, October 12 (national holiday). Aromatic butter croissants, financiers highlighting carefully selected ingredients, canelés, and more were offered. When our editorial team visited, a line of customers had formed. The shop bustled with people eager to purchase Le Coin Vert’s confections. Our editors tried them, too! Financier Salé A financier salé where each ingredient’s character spreads alongside toasty butter aroma. Not just sweet—the layers of saltiness, umami, and fragrance are striking. Truly a baked treat for adults. Croissant With the first bite, a crisp, light texture and a waft of rich butter aroma. The interior is moist; the more you chew, the more the flavors of wheat and butter unfold. Because it’s simple, the quality of the ingredients stands out—a taste that makes you want another. Bringing back the aroma of sweets to this place in Kagurazaka Yoshikawa knows that Le Coin Vert has long been loved by many and says they feel a great responsibility in starting pastry making anew in that same place. While carrying on some of the sweets cherished until now, they are also taking on new products that make the most of ties with producing regions and producers. Gluten-free items are planned going forward. With the name and location unchanged, 「Le Coin Vert Kagurazaka」 is now infused with Yoshikawa's sensibility. The joy of buying sweets in Kagurazaka will continue. Store information October 12, 2026 Soft opening October 15, 2026 Opening Address: 東京都新宿区神楽坂2-20-14 Business hours: 12:00-21:00 Closed: Every Tuesday and Wednesday Official Instagram: https://www.instagram.com/lecoinvert_kagurazaka/?hl=ja

2026 Fall Semester Special Exhibition: “Hosei University and Korea/Chosŏn Through People” (Planned by: Takayanagi Toshio Seminar, Faculty of International Culture, Hosei University) A special exhibition exploring the ties between Hosei University and Korea/Chosŏn At the HOSEIミュージアム of Hosei University, the special exhibition “Hosei University and Korea/Chosŏn Through People” is being held. Japan and the Korean Peninsula have engaged in diverse exchanges since long ago. This exhibition introduces professors, international students, writers, and others connected to Hosei University. Along with materials from the time, it looks back on the paths each person walked and how they bridged Japan and the Korean Peninsula. This exhibition lets you learn about connections between countries through “people,” which are not always visible from history textbooks alone. ■ Gallery Talk On the dates and times below, a gallery talk by students from the Takayanagi seminar who worked on the project is scheduled. ①2026年10月29日（Thu）15：30～ ②2026年11月28日（Sat）15：00～ ③2026年12月12日（Sat）15：00～

江戸の粋、江戸の情緒を現代に伝える、日本伝統音楽の新内を覚えてみませんか。カラオケが好きな人、日本の古典音楽に興味がある人、粋な日本人になってみたい人、難しそうな邦楽にチャレンジしてみたい人・・・お稽古にお越しください。どなたでも浄瑠璃、新内をすぐに語れるようになります。趣味と健康をかねて・・・ お問い合わせ 鶴賀若狭掾 東京都新宿区神楽坂6-27 電話／ファックス：03-3260-1804 Ｅメール： tsuruga11@nifty.com isekichi11@docomo.ne.jp 伝統芸能の存続が危ぶまれて久しいですが、私の神楽坂の稽古場をなんとか伝統芸能の発信基地にできないかと考えて、この度３つの教室を開催する事に致しました。連絡先は下記のとおりですので、是非皆様鑑賞するだけではなく、伝統芸能を自ら体験してください。 鶴賀若狭橡 神楽坂 伝統芸能教室（開催場所：鶴賀若狭橡稽古場） 望月朴清（五代目）　邦楽囃子教室　090-9671-7671 花柳貴比　日本舞踊教室　090-4367-7000 鶴賀伊勢吉　新内若木会教室　090-5390-2447

An exhibition of works by watercolor artist Yoshio Miyauchi is being held at the French restaurant “Kagurazaka Rubaiyat” in Kagurazaka Miyauchi paints familiar motifs—animals, plants, vegetables, and fruits—in unexpected combinations. The delicate expressions unique to transparent watercolor and the bold, vivid color schemes are part of the appeal. This exhibition lets you enjoy the works that adorn the restaurant’s walls along with wine and food. The exhibition runs until Monday, December 28, 2026. Who is watercolor artist Yoshio Miyauchi? Yoshio Miyauchi is an illustrator and watercolor painter born in Tokyo in 1964. He studied textile design in the Department of Design, Faculty of Art and Design at Tama Art University, and has worked as a freelance illustrator since 1995, creating many illustrations for children. In recent years, he has been producing transparent watercolors that combine seasonal flowers and plants, fruits, and living creatures. In addition to the annual exhibitions of original paintings for his calendars, he continues to present his works in galleries. In 2024, the book “What Does It Mean to Be Alive?” (Kobunsha), combining words by poet Shuntaro Tanikawa with Miyauchi’s illustrations, was also published. A vividly colored world woven by creatures and plants This exhibition features richly colored works that pair unexpected combinations of creatures and plants and evoke the seasons. Delicate layers of color that make the most of watercolor’s transparency meet Miyauchi’s characteristic bold palette, creating a playful world out of familiar motifs from nature. Venue: Kagurazaka Rubaiyat A restaurant where you can enjoy wines delivered directly from Yamanashi and French cuisine. The restaurant regularly exhibits artists’ works, and you can purchase pieces you like. Savor the art at your leisure while sipping a glass. It offers a way to enjoy art unique to a restaurant, different from a gallery. Watercolor class also planned During the exhibition, a watercolor class by Yoshio Miyauchi is planned. Details such as the schedule and how to participate will be announced once decided. ＜Gallery schedule＞ 2027 January–March “Neko Bakari Exhibition” KATZENMUSIK, etc. April–June Photography — 生澤和義 July–September Woodblock prints, watercolor — 梶山立志 October–December Illustration — まつむらひろし ▽Interview with the owner, Rie Umetani, is here  

Colors of Sound — From Classics to Passion [Performers] 的場 桃（Violin） 片岡琴佑（Piano） [Program] Mozart：Violin Sonata in G major K301（293a） Janáček：Violin Sonata Hubay：Brilliant Fantasy on Carmen ［Concert page］ https://www.toppanhall.com/concert/detail/202612241215.html Toppan Hall Ticket Center 03-5840-2222（Weekdays 10:00～18:00）

[Performers] Fauré Quartett [Erika Geldsetzer (violin) / Sascha Frömbling (viola) / Konstantin Heidrich (cello)] [Program] 【12/8 (Tue) Night 1】 Dvořák: Piano Quartet No. 1 in D major, Op. 23 Dvořák (arr. D. ツェルナー): Slavonic Dances, Series II, Op. 72 — No. 2 in E minor Dvořák (arr. D. ツェルナー): Eight Humoresques, Op. 101 — No. 7 in G-flat major Dvořák (arr. Kreisler / Fauré Quartett): Songs My Mother Taught Me Dvořák (arr. D. ツェルナー): Slavonic Dances, Series II, Op. 72 — No. 7 in C major Brahms: Piano Quartet No. 2 in A major, Op. 26 【12/9 (Wed) Night 2】 Schubert: Adagio and Rondo concertante in F major, D 487 Schumann: Piano Quartet in E-flat major, Op. 47 Brahms: Piano Quartet No. 1 in G minor, Op. 25 ［Special Sponsorship］ 株式会社 竹中工務店 ［Concert page］ https://www.toppanhall.com/concert/detail/202612081900.html https://www.toppanhall.com/concert/detail/202612091900.html Toppan Hall Ticket Center