What linked them, and other famous faces, was their promotion of Japanese whisky, each sipping it in TV advertisements like it was nectar of the gods.
Bill Murray's sardonic character in "Lost in Translation" may have mocked the image of sophistication that Japanese whisky manufacturers liked to portray from the 1970 to the 1990s, but since 2001, Japanese whisky has been steadily picking up awards and gaining the plaudits of international whisky connoisseurs without the need for a knowing smirk or wink.
Being waited on hand and foot now comes at an affordable price in Tokyo. A new butler-themed cafe in the Japanese capital is proving a hit with young females in search for a relaxing afternoon, an English lesson and just as importantly the chance to interact with friendly foreign men.
Shibuya's "Butler Cafe" in the heart of the city has surroundings that bring to mind a Victorian grandmother’s sitting room, with classical music, ample accents of lace and more hearts and roses adorning the furniture than can possibly be counted.
A chopstick making company has whittled down broken baseball bats so sushi can be shoveled with a swing.
Hyozaemon specializes in traditional hand-crafted eating utensils and in 2000 introduced their "kattobashi" chopsticks. The name is a play on words combining the Japanese word for chopsticks, "hashi," with a familiar chant heard at Japanese baseball games.
About 20,000 bats, used and abused by pro and amateur players, turn up at Hyozaemon's workshop each year. So it's a good bet the bats of Godzilla himself, Hideki Matsui, in his pre-Major League Baseball days, will have ended up on a Japanese dining table at some point over the years.
Some sushi lovers are extending their passion for Japanese cuisine into the world of arts and crafts. From clothing to candles and jewelry to children's toys, rice rolls and sashimi are inspiring all manner of crafty marvels.
Giulia Negro, a 24-year-old Italian, fell in love with sushi years before she tasted it. “I love sushi’s elegant shape and vibrant color. I decided to explore making bracelets,” she said.
Sarah Worley lived in Japan, but only when she returned to her native United States, did she find sushi that she had never seen in Japan - uramaki with rice outside the seaweed. Now, her handmade "inside-out" sushi earrings seem to have almost as many fans as the rolls themselves.
During a Japanese tea ceremony, remember to slurp the last drops of tea from the bowl.
Among all the etiquette and quietude of a traditional Japanese tea ceremony, the slurping might seen out place, but it’s a more than acceptable way of saying thank you.
“Nosily drinking the last of the tea means that the guest has enjoyed it,” says Shirai Yayoi, a tea master for over 50 years.
Over that period she has perfected all the elements of “chado” that when translate to English is closer to “tea-ism” than tea ceremony. It’s more apt, too, as all the training of a tea master and the rituals of the ceremony date back to Japan’s medieval samurai society and are underpinned by four principles from Zen Buddhism: harmony, tranquility, respect and purity.
A sweet-tooth in Japan isn’t hard to satisfy. The country’s convenience stores are stocked with a range of intriguing confectionery, but often you’ve got to be quick to catch them.
A short shelf life isn’t because products like Hokkaido cheese chocolate are snapped up by hordes of roving umami-hunters, but because perpetual revolution of a product range is the key to survival for brands in Japan.
Ask five Tokyoites to name the best sushi restaurants in the city, and you’re likely to get five different answers - the old "how long is a piece of string?" quandary.
That's because the sushi experience is a very personal one that can include not only raw seafood, but also things like unmatched service, chefs whose skills were honed by years of apprenticeship, an atmosphere that screams “traditional Japan” and, in many cases, a whopping bill. Because of all this, any one traveler’s favorite sushi experience is going to largely depend on budget, interests and previous experience with the cuisine.
Shigeharu Asagiri loves beer so much he has even brewed it by the light of the moon.
He’s not a bathtub hootcher with vampiric tendencies, but the boss of Japanese microbrewery Coedo and a man committed to putting his craft beer on the map, no matter what it takes.
His nighttime brewing activity came just after the earthquake that rocked Japan’s Tohoku region last March led to frequent blackouts at his brewery just outside Tokyo.
From those difficult days and dark nights, Coedo has continued to make some award-winning beers that are helping to put the spotlight on interesting microbrews from Japan.
You’d like a teenage girl to serve you tea while dressed in a cutesy maid outfit? You got it. You want to dine on a gurney in an Alcatraz ER-themed restaurant or eat burgers surrounded by life-size anime characters? No problem. Just get yourself to Tokyo, the city seemingly teaming with 24-hour cartoon craziness and the embodiment of "wacky Japan."
But away from these Japanese stereotypes, there is a growing scene of altogether more grown-up concept cafés fusing areas to eat and drink with spaces for business meetings and relaxation.
Called “third spaces” (home and office are the other two), these hybrid cafés are aiming to sate the need of a busy, trend-hungry population with a one-stop shop for work and play.
As a child, Ashley Richards found ramen noodles frustrating to eat. She had to wait for them to cook, wait longer for them to cool, and once they were ready, "it took so much effort to get the long noodles into my mouth without making a mess."
Eating them uncooked was much easier. So after stomping on the cellophane to break up the noodles, that’s how she enjoyed her ramen - straight from the package. She’s 25 years old now, and still prefers it her ramen raw.
"Crunch it up in the package, pour into a bowl, and sprinkle with oriental flavoring," Richards says. "Yum!"