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  • Organic farm owners, Deco Nakajima and Everett Kennedy Brown, Brown's Field, Isumi, Chiba Prefecture, Japan, August 8, 2009.The organic farm introduces healthy and sustainable living in the Japanese countryside. It is staffed by the Brown family and volunteers from around the world.
    03Brown's Field.jpg
  • Organic farm owners, Deco Nakajima and Everett Kennedy Brown, Brown's Field, Isumi, Chiba Prefecture, Japan, August 8, 2009.The organic farm introduces healthy and sustainable living in the Japanese countryside. It is staffed by the Brown family and volunteers from around the world.
    01Brown's Field.jpg
  • Organic farm owners, Deco Nakajima and Everett Kennedy Brown, Brown's Field, Isumi, Chiba Prefecture, Japan, August 8, 2009.The organic farm introduces healthy and sustainable living in the Japanese countryside. It is staffed by the Brown family and volunteers from around the world.
    02Brown's Field.jpg
  • CEO Masanori Honda holds a mock-up firework at Katakai Fireworks Co., Ltd, Katakai, Japan, April 7, 2009. The company makes the world's largest firework, a 120cm round shell called a "yonshakudama".
    world's-largest-firework28.jpg
  • Kawabe Hiroyuki, CEO of Kawabe Shoten katsuobushi shop, prepares katsuobushi, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.
    16 dashi katsuobushi and kombu23JUL0...jpg
  • Shinichi Shinya, CEO of ishiri maker, Kaneishi, standing in his ishiri factory, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    07 Noto ishiri18DEC10_DSC2526.JPG
  • Shinichi Shinya, CEO of ishiri maker, Kaneishi, standing in his ishiri factory, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    01 Noto ishiri18DEC10_DSC2531.JPG
  • Keiichiro Miya, CEO of Miya Shoyu soy sauce factory, Sanuki-machi, Japan, January 31, 2010.
    9miya shoyu31JAN10_DSC2720.JPG
  • Keiichiro Miya, CEO of Miya Shoyu soy sauce factory, Sanuki-machi, Japan, January 31, 2010.
    7miya shoyu31JAN10_DSC2709.JPG
  • Toshinori Tsuboi, CEO of Otsubo Suisan fish wholesalers and fugu specialists, Tsukiji Fish Market, Tokyo, Japan, October 15 2009.
    04fugu.jpg
  • Suita Hiroyuki, CEO of Suita Shoten kombu shop, holding some kombu, Tsukiji, Tokyo, Japan, July 23, 2009. Suita Shoten sells five kinds of kombu, including top quality ma-kombu from the coast near Hakodate in Hokkaido.
    26 dashi katsuobushi and kombu23JUL0...jpg
  • Suita Hiroyuki, CEO of Suita Shoten kombu shop, holding some kombu, Tsukiji, Tokyo, Japan, July 23, 2009. Suita Shoten sells five kinds of kombu, including top quality ma-kombu from the coast near Hakodate in Hokkaido.
    25 dashi katsuobushi and kombu23JUL0...jpg
  • Kawabe Hiroyuki, CEO of Kawabe Shoten katsuobushi shop, prepares katsuobushi, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.
    15 dashi katsuobushi and kombu23JUL0...jpg
  • CEO Masanori Honda stands in from of a launching tube for a "yonshakudama" firework in front of Katakai Fireworks Co., Ltd, Katakai, Japan, April 7, 2009. The company makes the world's largest firework, a 120cm round shell called a "yonshakudama".
    world's-largest-firework31.jpg
  • CEO Masanori Honda with two "yonshakudama" 420kg fireworks made by Katakai Fireworks Co., Ltd, Katakai, Japan, April 6, 2009. The company makes the world's largest firework, a 120cm round shell called a "yonshakudama".
    world's-largest-firework21.jpg
  • CEO Masanori Honda holds open a box of gunpowder, Katakai Fireworks Co., Ltd, Katakai, Japan, April 6, 2009. The company makes the world's largest firework, a 120cm round shell called a "yonshakudama".
    world's-largest-firework4.jpg
  • CEO Masanori Honda shows off a tray of gunpowder coated cork, Katakai Fireworks Co., Ltd, Katakai, Japan, April 6, 2009. The company makes the world's largest firework, a 120cm round shell called a "yonshakudama".
    world's-largest-firework2.jpg
  • Shinichi Shinya, CEO of ishiri maker, Kaneishi, holding a frozen squid, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    04 Noto ishiri18DEC10_DSC2585.JPG
  • Shinichi Shinya, CEO of ishiri maker, Kaneishi, standing in his ishiri factory, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    02 Noto ishiri18DEC10_DSC2535.JPG
  • Keiichiro Miya, CEO of Miya Shoyu soy sauce factory, Sanuki-machi, Japan, January 31, 2010.
    5miya shoyu31JAN10_DSC2699.JPG
  • Kawabe Hiroyuki, CEO of Kawabe Shoten katsuobushi shop, prepares katsuobushi, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.
    14 dashi katsuobushi and kombu23JUL0...jpg
  • CEO Masanori Honda stands in from of a launching tube for a "yonshakudama" firework in front of Katakai Fireworks Co., Ltd, Katakai, Japan, April 7, 2009. The company makes the world's largest firework, a 120cm round shell called a "yonshakudama".
    world's-largest-firework32.jpg
  • CEO Masanori Honda draws a diagram showing Japanese and Western style fireworks at Katakai Fireworks Co., Ltd, Katakai, Japan, April 7, 2009. The company makes the world's largest firework, a 120cm round shell called a "yonshakudama".
    world's-largest-firework27.jpg
  • CEO Masanori Honda holds a mock-up firework at Katakai Fireworks Co., Ltd, Katakai, Japan, April 7, 2009. The company makes the world's largest firework, a 120cm round shell called a "yonshakudama".
    world's-largest-firework26.jpg
  • CEO Masanori Honda stands next to a mock-up of a "yonshakudama" 420kg firework made by Katakai Fireworks Co., Ltd, Katakai, Japan, April 6, 2009. The company makes the world's largest firework, a 120cm round shell called a "yonshakudama".
    world's-largest-firework20.jpg
  • Keiichiro Miya, CEO of Miya Shoyu soy sauce factory, Sanuki-machi, Japan, January 31, 2010.
    8miya shoyu31JAN10_DSC2711.JPG
  • Suita Hiroyuki, CEO of Suita Shoten kombu shop, holding some kombu, Tsukiji, Tokyo, Japan, July 23, 2009. Suita Shoten sells five kinds of kombu, including top quality ma-kombu from the coast near Hakodate in Hokkaido.
    27 dashi katsuobushi and kombu23JUL0...jpg
  • Kawabe Hiroyuki, CEO of Kawabe Shoten katsuobushi shop, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.
    13 dashi katsuobushi and kombu23JUL0...jpg
  • Easy riders. Decochari owners with their bikes.
    Dekochari-customized-bikes26.JPG
  • Easy riders. Decochari owners with their bikes.
    Dekochari-customized-bikes28.JPG
  • Decochari owners working on one of the bikes.
    Dekochari-customized-bikes6.JPG
  • Easy riders. Decochari owners with their bikes.
    Dekochari-customized-bikes8.JPG
  • Easy riders. Decochari owners with their bikes.
    Dekochari-customized-bikes25.JPG
  • Easy riders. Decochari owners with their bikes.
    Dekochari-customized-bikes7.JPG
  • Tamura Takashi, owner of "Tsukiji Tamura" Japanese restaurant preparing dashi using katsuobushi, Tokyo, Japan, July 17, 2009. Tsukiji Tamura is one of the best known "ryotei" traditional Japanese restaurants in Tokyo. Owner Tamura prepares dashi using two types of katsuobushi plus kombu from Hakodate in Hokkaido.
    06Tsukiji Tamura 17JUL09_DSC7699.jpg
  • Tamura Takashi, owner of "Tsukiji Tamura" Japanese restaurant preparing dashi using katsuobushi, Tokyo, Japan, July 17, 2009. Tsukiji Tamura is one of the best known "ryotei" traditional Japanese restaurants in Tokyo. Owner Tamura prepares dashi using two types of katsuobushi plus kombu from Hakodate in Hokkaido.
    05Tsukiji Tamura 17JUL09_DSC7697.jpg
  • Tamura Takashi, owner of "Tsukiji Tamura" Japanese restaurant preparing dashi using katsuobushi, Tokyo, Japan, July 17, 2009. Tsukiji Tamura is one of the best known "ryotei" traditional Japanese restaurants in Tokyo. Owner Tamura prepares dashi using two types of katsuobushi plus kombu from Hakodate in Hokkaido.
    02Tsukiji Tamura 17JUL09_DSC7691.jpg
  • Tamura Takashi, owner of "Tsukiji Tamura" Japanese restaurant, holding two kinds of katsuobushi, Tokyo, Japan, July 17, 2009. Tsukiji Tamura is one of the best known "ryotei" traditional Japanese restaurants in Tokyo. Owner Tamura prepares dashi using two types of katsuobushi plus kombu from Hakodate in Hokkaido.
    10Tsukiji Tamura 17JUL09_DSC7676.jpg
  • Tamura Takashi, owner of "Tsukiji Tamura" Japanese restaurant, with a box of katsuobushi, Tokyo, Japan, July 17, 2009. Tsukiji Tamura is one of the best known "ryotei" traditional Japanese restaurants in Tokyo. Owner Tamura prepares dashi using two types of katsuobushi plus kombu from Hakodate in Hokkaido.
    09Tsukiji Tamura 17JUL09_DSC7664.jpg
  • Tamura Takashi, owner of "Tsukiji Tamura" Japanese restaurant preparing dashi using katsuobushi, Tokyo, Japan, July 17, 2009. Tsukiji Tamura is one of the best known "ryotei" traditional Japanese restaurants in Tokyo. Owner Tamura prepares dashi using two types of katsuobushi plus kombu from Hakodate in Hokkaido.
    04Tsukiji Tamura 17JUL09_DSC7695.jpg
  • Tamura Takashi, owner of "Tsukiji Tamura" Japanese restaurant, holding unprepared and shaved katsuobushi, Tokyo, Japan, July 17, 2009. Tsukiji Tamura is one of the best known "ryotei" traditional Japanese restaurants in Tokyo. Owner Tamura prepares dashi using two types of katsuobushi plus kombu from Hakodate in Hokkaido.
    11Tsukiji Tamura 17JUL09_DSC7742.jpg
  • Tamura Takashi owner of "Tsukiji Tamura" Japanese restaurant, tastes some freshly prepared dashi, Tokyo, Japan, July 17, 2009. Tsukiji Tamura is one of the best known "ryotei" traditional Japanese restaurants in Tokyo. Owner Tamura prepares dashi using two types of katsuobushi plus kombu from Hakodate in Hokkaido.
    08Tsukiji Tamura 17JUL09_DSC7708.jpg
  • Tamura Takashi, owner of "Tsukiji Tamura" Japanese restaurant preparing dashi using katsuobushi, Tokyo, Japan, July 17, 2009. Tsukiji Tamura is one of the best known "ryotei" traditional Japanese restaurants in Tokyo. Owner Tamura prepares dashi using two types of katsuobushi plus kombu from Hakodate in Hokkaido.
    07Tsukiji Tamura 17JUL09_DSC7725.jpg
  • Bunsendo owner Osamu Arai shows customers some of his fans, Asakusa, Tokyo, Japan, August 28, 2011. Sensoji is one of the oldest temples in Tokyo, and the shopping arcades around it have sold visitors souvenirs for centuries.
    33Asakusa shops28AUG11_DSC8793.JPG
  • Shamisen shop owner, Kazuhiro Yoshizawa talks to a customer, Asakusa, Tokyo, Japan, August 28, 2011. Sensoji is one of the oldest temples in Tokyo, and the shopping arcades around it have sold visitors souvenirs for centuries.
    26Asakusa shops28AUG11_DSC8755.JPG
  • Entrance to "Tsukiji Tamura" Japanese restaurant, Tokyo, Japan, July 17, 2009. Tsukiji Tamura is one of the best known "ryotei" traditional Japanese restaurants in Tokyo. Owner Tamura prepares dashi using two types of katsuobushi plus kombu from Hakodate in Hokkaido.
    01Tsukiji Tamura 17JUL09_DSC7653.jpg
  • A bowl of ramen made with instant noodles at Sakura instant ramen restaurant in Tokyo. Owner Sakura Takenaka founded the restaurant 2 years ago and now has 10 franchises over Japan..
    instant-noodles25.jpg
  • Staff member at Sakura instant ramen restaurant Chie Tanaka holds a selection of instant ramen. Some of 200 varieties of instant ramen are on the shelves. Owner Sakura Takenaka founded the restaurant 2 years ago and now has 10 franchises over Japan.
    instant-noodles22.jpg
  • Rice cracker shop owner Chojiro Abe, Kashiyayokocho, Kawagoe, Saitama Prefecture, Japan, May 7, 2011.
    25Kawagoe Kashiyayokocho07MAY11_DSC...JPG
  • Masamitsu Takau, owner of the Shigetsuen tea shop, Tokyo, Japan, December 6 2009.
    04 Shigetsuen06DEC09_DSC1910.jpg
  • Masamitsu Takau, owner of the Shigetsuen tea shop, Tokyo, Japan, December 6 2009.
    03 Shigetsuen06DEC09_DSC1913.jpg
  • Masamitsu Takau, owner of the Shigetsuen tea shop, Tokyo, Japan, December 6 2009.
    01 Shigetsuen06DEC09_DSC1890.jpg
  • Inn owner Masahiro Ishikawa is an expert on Japanese hot springs, Sado island, Niigata, Japan, April 5, 2009..Sado island, off the north coast of Japan's main island, is famous as the home of the Kodo drummers and the annual Earth Celebration arts festival.
    35 Sado island.jpg
  • Inn owner Masahiro Ishikawa is an expert on Japanese hot springs, Sado island, Niigata, Japan, April 5, 2009..Sado island, off the north coast of Japan's main island, is famous as the home of the Kodo drummers and the annual Earth Celebration arts festival.
    33 Sado island.jpg
  • Staff member at Sakura instant ramen restaurant Chie Tanaka holds a selection of instant ramen. Some of 200 varieties of instant ramen are on the shelves. Owner Sakura Takenaka founded the restaurant 2 years ago and now has 10 franchises over Japan.
    instant-noodles24.jpg
  • Staff member at Sakura instant ramen restaurant Chie Tanaka works behind the bar. Some of 200 varieties of instant ramen are on the shelves. Owner Sakura Takenaka founded the restaurant 2 years ago and now has 10 franchises over Japan.
    instant-noodles21.jpg
  • A customer at Sakura instant ramen restaurant samples one of 200 varieties of instant ramen. Staff member Chie Tanaka works behind the bar. Owner Sakura Takenaka founded the restaurant 2 years ago and now has 10 franchises over Japan.
    instant-noodles20.jpg
  • Masamitsu Takau, owner of the Shigetsuen tea shop, Tokyo, Japan, December 6 2009.
    06 Shigetsuen06DEC09_DSC1946.jpg
  • Masamitsu Takau, owner of the Shigetsuen tea shop, Tokyo, Japan, December 6 2009.
    05 Shigetsuen06DEC09_DSC1919.jpg
  • Masamitsu Takau, owner of the Shigetsuen tea shop, Tokyo, Japan, December 6 2009.
    02 Shigetsuen06DEC09_DSC1917.jpg
  • Inn owner Masahiro Ishikawa is an expert on Japanese hot springs, Sado island, Niigata, Japan, April 5, 2009..Sado island, off the north coast of Japan's main island, is famous as the home of the Kodo drummers and the annual Earth Celebration arts festival.
    34 Sado island.jpg
  • Preparing kombu, the first stage of making dashi, at "Tsukiji Tamura" Japanese restaurant, Tokyo, Japan, July 17, 2009. Tsukiji Tamura is one of the best known "ryotei" traditional Japanese restaurants in Tokyo. Owner Tamura prepares dashi using two types of katsuobushi plus kombu from Hakodate in Hokkaido.
    03Tsukiji Tamura 17JUL09_DSC7682.jpg
  • Sakura instant ramen restaurant stocks 200 types of instant ramen including one specially made for the restaurant. The packet says "Sakura". Owner Sakura Takenaka founded the restaurant 2 years ago and now has 10 franchises over Japan..
    instant-noodles26.jpg
  • Staff member at Sakura instant ramen restaurant Chie Tanaka holds a selection of instant ramen. Some of 200 varieties of instant ramen are on the shelves. Owner Sakura Takenaka founded the restaurant 2 years ago and now has 10 franchises over Japan.
    instant-noodles23.jpg
  • 3rd generation knife shop owner Azuma Masahisa sharpening a cooking knife in his shop.
    Tsukiji-tuna-knives10.JPG
  • 3rd generation knife shop owner Azuma Masahisa sharpening a tuna knife in his shop.
    Tsukiji-tuna-knives7.JPG
  • 75 year old Takahashi Ichiro, owner of the Takahashi knife workshop.The company makes cooking knives for the shop in Tsukiji fish market. He was an apprentice for 13 years learning his trade before opening his own workshop...
    Tsukiji-tuna-knives55.JPG
  • 3rd generation knife shop owner Azuma Masahisa holding a tuna knife in his shop.
    Tsukiji-tuna-knives13.JPG
  • 3rd generation knife shop owner Azuma Masahisa holding a tuna knife in his shop. The knife is taller than he is.
    Tsukiji-tuna-knives12.JPG
  • 3rd generation knife shop owner Azuma Masahisa sharpening a cooking knife in his shop.
    Tsukiji-tuna-knives8.JPG
  • 3rd generation knife shop owner Azuma Masahisa sharpening a tuna knife in his shop.
    Tsukiji-tuna-knives5.JPG
  • 3rd generation knife shop owner Azuma Masahisa sharpening a tuna knife in his shop.
    Tsukiji-tuna-knives4.JPG
  • 3rd generation knife shop owner Azuma Masahisa sharpening a tuna knife in his shop.
    Tsukiji-tuna-knives2.JPG
  • 3rd generation knife shop owner Azuma Masahisa holding a tuna knife in his shop.
    Tsukiji-tuna-knives15.JPG
  • 3rd generation knife shop owner Azuma Masahisa holding a tuna knife in his shop.
    Tsukiji-tuna-knives14.JPG
  • 3rd generation knife shop owner Azuma Masahisa sharpening a tuna knife in his shop.
    Tsukiji-tuna-knives6.JPG
  • 3rd generation knife shop owner Azuma Masahisa sharpening a tuna knife in his shop.
    Tsukiji-tuna-knives3.JPG
  • 3rd generation knife shop owner Azuma Masahisa holding a tuna knife in his shop. The knife is taller than he is.
    Tsukiji-tuna-knives11.JPG
  • 3rd generation knife shop owner Azuma Masahisa sharpening a cooking knife in his shop.
    Tsukiji-tuna-knives9.JPG
  • Decochari owner Yuji Yoshida (14) checks the lights and horns on his bike.
    Dekochari-customized-bikes33.JPG
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