NEEDLES and BEAMS Come Together For Special 2Tone Jersey Collection
Japanese cult favoriteNEEDLESis once again teaming up with retail giant BEAMS JAPAN for a special order '2TONE JERSEY COLLECTION,' set to launch on this weekend. This collaboration brings a fresh take on classic athletic wear, blending NEEDLES' signature relaxed silhouettes withBEAMS JAPAN's keen eye for curated style.
The collection is expected to feature a range of comfortable yet stylish jersey pieces, including a track jacket and pants. NEEDLES is renowned for its iconic tracksuits, and this collaboration will likely offer them in new '2TONE' (two-tone) colorways, adding a subtle yet distinctive twist to the beloved design. The brand's signature butterfly (papillon) embroidery is on the front chest as well as the pants. Other jersey apparel include t-shirts, hoodies, or mock neck tees, all imbued with the unique two-tone aesthetic and NEEDLES' relaxed fit.
This collaboration continues the consistent history of tie-ups between the two Japanese brands, known for producing concise capsules that highlight brand iconography with classic silhouettes and a tastefully pared-back lineup. These special order items are highly anticipated by fans of both brands, offering exclusive pieces that blend comfort, style, and heritage.
The '2TONE JERSEY COLLECTION' will be available for purchase starting June 7, 2025, through BEAMS JAPAN channels.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Eater
27 minutes ago
- Eater
The Best Dishes Eater Las Vegas Ate This Month, July 2025
Eater Vegas's Editor dines out several times a week — if not per day, which means frequent encounters with standout dishes and sleeper hits from Las Vegas restaurant menus. Here's the very best of everything Eater Vegas ate this month. The Tasting Menu at Bazaar Meat Janna Karel In its final week, I returned to the bar at Bazaar Meat for one last run at the tasting menu. The restaurant closes at the Sahara on Thursday, July 31, before reopening later this year at the Venetian Resort. While the menu — in some form — will carry over, I wanted a final night beneath the chandelier of deep red teardrops, looming like suspended drops of blood within a white dome ringed by glowing deer heads. The 12-course experience opens with a puff of cotton candy wrapped around a cube of foie gras, dusted with crushed corn nuts — a playful, inventive bite that distills what chef José Andrés does best. Croquetas de pollo, a house staple, arrive warm and crisp, filled with chicken and silky béchamel. But the showstopper is the Washugyu bone-in rib-eye — a cross between Japanese Tajima wagyu and Black Angus — grilled over oak in the Spanish style until the meat is tender, its crust deeply savory and crackling with salt. I'm eager to see what the new space brings, but I savored one last lap around the original — with its open-fire grills, haunches of Ibérico ham hanging above the back bar, and alligator busts mounted on the walls, Mardi Gras beads looped through their jaws. 2535 South Las Vegas Boulevard, Las Vegas, NV 89109. — Janna Karel, editor, Eater Southern California/Southwest Marinara pizza at Double Zero Pizza and Pub Janna Karel Double Zero is one of the best pizzerias in town — thanks in large part to a crust made from finely milled double-zero flour, fermented slowly with natural starters, then hand-stretched to preserve its structure. The result is a sturdy yet airy base that supports inventive toppings, with edges that blister and bubble just right — a key reason the restaurant landed on the 50 Top Pizza USA 2025 list this month. Since opening Double Zero in 2023, chef Michael Vakneen has passed the torch to general manager Erica Bell. Under her guidance, the restaurant continues to turn out pies with bold, unexpected ingredient combinations, a nod to Asian flavors and techniques, and a clear focus on nurturing ideas from within, like a pizza topped with confited carrot ribbons and lemon ricotta. It's the kind of concept that sounds unlikely but tastes exactly right. My favorite, though, was a surprise: a deceptively simple marinara pizza that Bell created after a conversation with legendary pizzaiolo John Arena of Metro Pizza — one that shifted how she thinks about the rhythm of eating a slice. The center is sauced with a bright, zippy house-made marinara, while the outer perimeter nearer to the crust is laden with a reduced version of the same sauce, simmered for six to eight hours until it's thick, sweet, and deeply savory. As you move from tip to crust, the flavor intensifies — a slice designed to build toward a finish. 3853 Spring Mountain Road, Las Vegas, NV 89102. — Janna Karel, editor, Eater Southern California/Southwest Loup de Mer at Pisces Janna Karel Pisces, the new seafood restaurant at the Wynn Las Vegas, is a showstopper. Sitting on the Lake of Dreams, the cobalt-swaddled restaurant is accented by glass orbs that evoke bubbles and anchored by a striking raw fish display at the entrance. An order of salt-baked loup de mer for the table was pure indulgence — set aflame tableside inside its salt crust, then carefully filleted and plated with a bright fennel and orange salad. The whole fish was tender and flaky, with a subtle sweetness and near-buttery richness. Its mildness made it an ideal match for the standout side: Brussels sprouts, cooked until crisp and tossed with hot chile, sweet pomegranate seeds, lemon juice, and fermented colatura fish sauce. I like Brussels sprouts well enough, but these were exceptional. The pairing might have stolen the show, if not for the 30-foot-tall animatronic frog that emerged mid-meal to croon Frank Sinatra's 'New York, New York' from atop the lake. 3131 Las Vegas Boulevard South, Las Vegas, NV 89109. — Janna Karel, editor, Eater Southern California/Southwest Fondue at Winnie & Ethel's Downtown Diner Janna Karel Downtown Las Vegas 1940s-style diner Winne and Ethel's gave a false start to dinner service over the winter, briefly extending its lunch menu into weekend evenings. This time, owners Mallory Gott and chef Aaron Lee are doing it right, introducing a supper club-style dinner built around polished comfort food with a Southern accent. Meatloaf leans classic, with just enough smoke and black pepper, served doused in barbecue sauce alongside mixed vegetables and hearty mashed potatoes. But the real surprise — and the highlight — was the fondue. Melted cheese is celebratory under most circumstances, but even more so when discovered at a casual neighborhood haunt. Designed for sharing, the cast-iron pot of smoky Able Baker Atomic Duck beer cheese fondue arrives with a generous spread: a bowl of cubed focaccia, a charcuterie board of cured meats and cheese slices (yes, cheese dipped in cheese is encouraged), and a platter of raw and pickled vegetables. It's the kind of setup that spoils your appetite in the best way, inviting playful combinations of mini focaccia sliders and cheese-on-cheese skewers. 1130 East Charleston Boulevard Suite 140, Las Vegas, NV 89104. — Janna Karel, editor, Eater Southern California/Southwest Pastrami at Wild Fig BBQ Emmy Kasten A pair of wooden signs and a single yellow flag marks the otherwise easy-to-miss barbecue joint in Sun City Summerlin. But the line out the door — mostly men who clearly knew their way around a smoker — was a sure sign I'd found Wild Fig BBQ. For an embarrassingly long time, I'd heard whispers about this smoked-meat mecca, which began as a catering company in 2017. The restaurant now serves out of a modest storefront with a few shaded picnic tables outside, but it's largely a takeout operation. Like many, I brought my haul home: smoked turkey, brisket, spare ribs, poblano sausage, pastrami, and a spread of house-made sides, all made fresh that day. Every bite conjured memories of sun-soaked afternoons, cold drinks in hand, and the scent of suntan lotion mingling with wood smoke, but the pastrami stood out. Smoky, peppery, and meltingly tender, it's house-brined, cured, and made from full brisket — a rich, flavorful cut that Wild Fig turns into one of the best versions I've had, not just in Las Vegas, but anywhere in Nevada. Just when I thought it couldn't get better, the honey mustard added a final punch that had me reaching for another bite, and already planning my next visit. 9555 Del Webb Boulevard., Las Vegas, NV 89134. — Emmy Kasten, Eater Vegas contributor Eater Vegas All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Forbes
27 minutes ago
- Forbes
G-Shock Rides The Wave With 2 Surf-Inspired Watches For Summer 2025
Surfing has always been more than a sport, it's a culture built on rhythm, resilience, and a respect for nature. G-SHOCK, a longtime favorite among surfers and adventure seekers, has taken inspiration from this lifestyle with two new releases for summer 2025: the G5600SFJ-9, created in collaboration with Surfrider Foundation Japan, and the GBX100S-1, a connected surf watch from the G-LIDE series. Together, they capture two sides of the surf experience: protecting the ocean we ride and being ready for every wave. G5600SFJ-9 – Sunrise and Sustainability The G5600SFJ-9 draws its inspiration from those early morning sessions when the first light hits the water and the lineup is still quiet. Its warm yellow and beige tones, created using a unique mixed-color molding process, give each watch a slightly different look, no two are exactly alike. Built from bio-based resin and powered by solar energy, it carries a low environmental impact while maintaining G-SHOCK's signature toughness. This collaboration with Surfrider Foundation Japan is more than a style choice. It's an attempt to improve ocean conservation, with co-branded detailing, a #oceanfriendlylifestyle message on the strap, and recycled-material packaging. It still offers the rugged performance expected of a G-SHOCK, shock resistance, 200m water resistance, solar charging, and practical tools like world time, stopwatch, and countdown timer, but it does so with a focus on sustainability. GBX100S-1 – The Surfer's Tool If the G5600SFJ-9 is about soul surfing at sunrise, the GBX100S-1 is about performance on the wave. Part of the G-LIDE series, it's designed for surfers who want tide and moon data on the wrist, along with sunrise/sunset times, tide graphs, and moon phases. Paired with a smartphone app, it gives access to data for over 3,300 surf spots worldwide. The GBX100S-1 balances style and practicality with a stainless-steel top bezel, translucent resin lower bezel, and a bio-based urethane strap designed to fit comfortably and shed water easily. The Memory in Pixel display provides clear visibility even in bright sunlight, and the case is built to withstand heavy surf conditions with 200m water resistance and shock resistance. Beyond surf-specific functions, it includes fitness tracking, lap timing, step counting, and training data logging, making it as useful on land as it is in the water. Watches with a Shared Spirit Both models speak to a lifestyle built around the ocean. The G5600SFJ-9 focuses on environmental respect and connection to nature, while the GBX100S-1 provides the data and durability required for serious surf sessions. Whether it's dawn patrol on your local break or planning a trip to world-class surf spots, these two G-SHOCK releases bring together the culture, performance, and sustainability values of surfing in 2025.
Gizmodo
an hour ago
- Gizmodo
Anime Food Just Reached Mouthwatering New Heights in ‘Dan Da Dan'
Anime has had a storied relationship with making food look more appealing than in real life. The most prominent example of this is the legendary Studio Ghibli, which has made a career of putting painstaking work into creating its fluid animation of food, practically wafting smoke from behind the screen and beckoning viewers to lean in closer. Dan Da Dan, ever the rebel, has opted for the opposite route in its latest episode by going full live action with its culinary the fifth episode of the second season of Dan Da Dan, titled 'We Can All Stay There Together,' Okarun, Momo, and their crew continue a tradition made famous by One Piece. After a harrowing battle, they celebrated their hard-earned victory with a feast of delicious foods. This victory involved stopping a raging volcano from setting fire to a nearby village and capturing Evil Eye, who resides in Jiji Enjoji's body. The otherwise pretty chill episode's biggest plot development is the discovery that Jiji and Evil Eye switch personalities whenever cold water is poured on him, reminiscent of Ranma 1/2 (which Dan Da Dan references explicitly by having him sing the original anime's theme song). However, we're not here to discuss the plot. We're here to talk about food. And this episode is chock-full of it in its opening and closing moments. The first is the presentation of a stuffed-to-the-brim bowl of hot pot. Of course, when the characters interact with the communal meal, the live-action food turns into 2D before getting nommed into their mouths. Regardless, Dan Da Dan's decision to drop all pretenses and post a photo of food instead of animating it was equal parts hilarious and mesmerizing. In fact, the feat was so surprising that even manga creator Yukinobu Tatsu voiced his surprise during his live Twitter reaction to the new episode. The episode doubles down on the visual gag with another live-action shot of some food in the episode's final scene as well, making it exceedingly clear that their inspired gastronomic animation decision was no fluke. THE REAL LIFE PIC OF THE MARINATED CHICKEN IS SO UNHINGED AND CREEPY WTH — Hikaru 🖤 Yoshiki (@hikayoshilover) July 12, 2025Dan Da Dan isn't the only Netflix anime that has dipped its toe into showcasing live-action food in its episodes as of late. Cyangames Pictures' anime adaptation of horror manga The Summer Hikaru Died did so as well, though for more shock-horror purposes. Inverse to Dan Da Dan showcasing food so delicious it'll make you want to open up your food delivery app and make some knee-jerk disposable income decisions, The Summer Hikaru Died showed a jumpscare frame of marinated raw chicken to exaggerate the feeling of sticking one's hand inside their demonic, puppeteered friend's body. (Note: If you like Dan Da Dan, take this as a recommendation to watch The Summer Hikaru Died as well.) ご視聴ありがとうございました！2話の制作進行を担当させて頂きました！大迫さんを中心的に最高なカットを沢山作ることが出来て、関わって頂いた方には感謝しきれません！ 個人的に実写撮影が初めてでしたので楽しく撮影出来ました！ ※鶏肉のカットは唐揚げにしてスタッフで美味しく頂きました！ — 土屋晶治 (@tsuchi31478044) July 12, 2025While The Summer Hikaru Died's gnarly implementation of live-action anime food succeeded in being unnervingly macabre, the anime's production crew assured fans that their live-action implementation of food was put to good use when they turned it into chicken karaage after the episode ended and shared it with the staff. Hopefully, the folks over at Science Saru got to dig in on their live-action anime food too once they finalized episode five of Dan Da Dan. New episodes of Dan Da Dan air every Thursday on Crunchyroll, Netflix, and Hulu. Want more io9 news? Check out when to expect the latest Marvel, Star Wars, and Star Trek releases, what's next for the DC Universe on film and TV, and everything you need to know about the future of Doctor Who.
