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December 23, 2024
 

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Japan Times
JAPAN / KANSAI PERSPECTIVE
Mar 23, 2014

When it comes to tourism, image is everything

The new Osaka Government Tourism Bureau is the latest effort by a Kansai entity to re-brand itself as Japan gears up for a bigger piece of the tourism pie.
Japan Times
LIFE / Food & Drink
Oct 22, 2010

Pairing tips from the sake experts

What kinds of foods pair well with sake? The obvious answer is Japanese, but, as sake continues to expand abroad, industry professionals and consumers alike are discovering a whole new world of pairing possibilities for the brew.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Oct 16, 2009

Tapas Molecular Bar: Elevated dining at a molecular level

Test-tube "caviar," froths and foams and taste-teasing flavor infusions, miracle fruit and desserts "cooked" at super-chilled temperatures. . . . Welcome to the brave new world of contemporary cuisine commonly known as molecular gastronomy.
Japan Times
LIFE / WEEK 3
Apr 20, 2008

Dining out with a box of fine fare

Tasty, healthy and wasting nothing; traditional Japanese cuisine served on a hakozen table distills many of the country's dying cultures.
Japan Times
LIFE / Food & Drink
May 25, 2007

Bonding over Slow Food

Greek cuisine could set a trend in Slow Food and healthy eating in the same way that Japanese cuisine has in low-fat food if the Mediterranean nation succeeds in a worldwide push to promote the hearty fare.
COMMENTARY / COUNTERPOINT
Dec 17, 2006

McSato et al prompt mastication over whose 'real' is really real

I've been running around lately like a headless chicken -- and the simile is more literal than you might think. I have been spending my evenings going around Tokyo restaurants, doing a survey strictly in the interests of scrupulous journalism.
LIFE / Food & Drink / TOKYO FOOD FILE
Dec 1, 2006

High-end dining: two of our best

Change and entropy, as the philosophers might say, are the only constants. Nowhere is that more evident than in this mighty metropolis and its ever-evolving restaurant scene. New places open, others fade away, but the very best understand how to keep moving with the times.
LIFE / Food & Drink / TOKYO FOOD FILE
Dec 1, 2006

New York Grill and Les Saisons: two of our best

Change and entropy, as the philosophers might say, are the only constants. Nowhere is that more evident than in this mighty metropolis and its ever-evolving restaurant scene. New places open, others fade away, but the very best understand how to keep moving with the times.
Japan Times
PODCAST / deep dive
Apr 13, 2023

Noma Kyoto: The focus — and future? — of the culinary world

Noma is one of the best restaurants in the world and earlier this year it moved its entire staff to Kyoto to create a pop-up that is currently the hottest ticket in the country. Our food critic joins the podcast to talk more about this culinary experience, which ends in May.
Japan Times
Mar 18, 2022

"Seek the Story of Sake" Begins Selling Robuchon Sake

Seek the Story of Sake, a Japanese sake cross-border e-commerce site provided by NTT DOCOMO, has begun limited-time sales of two types of Robuchon (Japanese sake) created based on the concept of sake that pairs well with French cuisine. The late Joel Robuchon, the "Emperor of French cuisine" and the...
Japan Times
LIFE / Food & Drink / Destination Restaurants 2021
Dec 19, 2021

A focus on crab and other Hokuriku specialties makes dining at Kataori a sublime experience

All the best chefs search out the finest ingredients, but Takuya Kataori takes this quest to the ultimate extreme.
Japan Times
LIFE / Food & Drink
Oct 30, 2021

Gucci Osteria Tokyo takes you into a culinary wonderland

The third collaborative restaurant between Massimo Bottura and Gucci has finally opened in Ginza, blending fashion with Italian-Japanese fine dining.
Japan Times
LIFE / Food & Drink / Destination Restaurants 2021
Sep 18, 2021

Nihonryori Yukimoto: Grounded in tradition, a kaiseki lineage evolves

Chef Takayuki Hagiwara blends Japanese aesthetics with a quietly contemporary cooking style that uses the local bounty of Nagano Prefecture to its fullest.
Japan Times
LIFE / Food & Drink / G20 Osaka Summit Special
Jun 27, 2019

Food hub boasts traditional flavors, open-minded spirit

When a city's being is inextricably linked to the maxim, "To eat oneself into ruin" (kuidaore), it's a foregone conclusion that the city is serious about its food. Such is the case of Osaka, Japan's second-largest city and gateway to the Kansai region.
Japan Times
LIFE / Food & Drink
Dec 8, 2018

‘Punksters of food’ Gaggan Anand and Takeshi Fukuyama join culinary forces to create GohGan

World-class chefs Gaggan Anand and Takeshi 'Goh' Fukuyama team up to launch GohGan, an exclusive space that will combine on-site accommodation with a restaurant, projected to open in 2021 in Fukuoka.
Japan Times
LIFE / Food & Drink
Dec 1, 2018

At Ikoyi, Philosopher-chef Jeremy Chan gets to the core of deliciousness

The word 'intense' is frequently used by friends and colleagues to describe Jeremy Chan, the 31-year-old philosopher-chef behind restaurant Ikoyi, which serves global interpretations of West African cuisine in the center of London.
Japan Times
LIFE / Food & Drink
Mar 31, 2018

Vegan eating in Kyoto means much more than shōjin ryōri

With its multitude of temples, Kyoto has a long history of the typically vegetarian or vegan Buddhist cuisine known as shōjin ryōri. It's no surprise then, that Japan's ancient capital is still something of a mecca for vegetarian and vegan visitors. Those wishing to sample this traditional vegetarian...
Japan Times
LIFE / Food & Drink
Dec 16, 2017

Hokkaido's unique konbu dials up the umami to 12

Fisherman Kazuaki Ida entered the No Borders Cafe in Rausu just as we were finishing cups of hot coffee on a rainy Hokkaido afternoon. He held giant flat-leaved stalks that scraped against each other like hard plastic, garnering appreciative "ahs" of recognition among the cafe's customers. As a first-time...
Japan Times
LIFE / Food & Drink
Oct 28, 2017

Top Philippines chef Margarita Fores chows down like a local in Tokyo

Margarita Fores was recently in Japan to give Tokyoites a taste of her Italian-inflected Philippine cuisine.
Japan Times
COMMUNITY / Our Lives / 20 QUESTIONS
Nov 26, 2016

Chef David Myers: 'Travel always helps me to create new ideas'

Culinary nomad on inspiration, Japanese citrus and Californian cuisine.
Mexican chef Marco Garcia has developed an innovative cuisine by fusing his love of Japanese classics, especially sushi, with the staple foods and flavors of his homeland.
LIFE / Food & Drink / TOKYO FOOD FILE
Jul 17, 2023

At Ebisu’s Tacos Bar, seafood tortillas with sushi inspiration

Chef Marco Garcia’s focus at Tacos Bar is entirely on seafood — and what excellent fish it is.
At the inaugural World Lambrusco Day held this June, the sparkling wine took center stage beneath the Eiffel Tower.
LIFE / Food & Drink
Aug 20, 2023

Passe or sparkling, Lambrusco can get you through a Tokyo summer

Fizzy, fruity and tantalizingly affordable, the sparkling red wine from Italy’s Emilia-Romagna region is a convivial antidote to the summertime blues.
At Auberge Tokito, in the far western suburbs of Tokyo, executive chef-producer Yoshinori Ishii draws not only on his background in kaiseki (Japan’s multicourse traditional cuisine) but also his skills as a potter and artist.
LIFE / TOKYO FOOD FILE
Sep 3, 2023

Auberge Tokito raises the bar for this year’s new Tokyo openings

The crown for the most outstanding new opening so far this year goes to Auberge Tokito in Tokyo’s far western suburbs.
Fukuoka, known for its outdoor food stalls, is a popular destination for Japanese tourists, but now it's starting to draw more international travelers, too.
LIFE / Travel
Sep 9, 2023

Beyond its yatai, Fukuoka hosts travel pleasures aplenty

Tourists come for the city’s lauded cuisine, its casual atmosphere, vibrant arts and nightlife scenes and temperate climate.tk
With this simple yet filling soup, you might just forget you're not back home at the family table for Thanksgiving dinner.
LIFE / Food & Drink / The Recipe Box
Nov 19, 2023

Recipe: Velvety kabocha soup

Kabocha is harvested in the summer in some regions, and after sitting for a few months, the plentiful starches inside the tough outer skin turn to sugars.
Daniel Calvert accepted the award for Asia's best eatery on behalf of Sezanne, a French restaurant at the Four Seasons Hotel Tokyo at Marunouchi.
LIFE / Food & Drink
Mar 31, 2024

Tokyo's Sezanne reigns supreme as Asia's best restaurant

Against the best restaurants Asia has to offer, Japan captured nine of the top 50 spots.
The creator of "hanetsuki gyōza" is Isao Yagi, and his restaurant, Nihao, can be found right on the border of Tokyo and Kawasaki in Ota Ward.
LIFE / Food & Drink
Apr 14, 2024

How ‘winged’ gyōza took flight from a Tokyo suburb

I mistakenly thought these crispy delights had been around for as long as “gyōza” themselves, but their creator is alive and cooking today.
In this recipe, cherry tomatoes take the place of classic tomato puree, with sausage, onion, mushrooms and green pepper in tow, as is tradition.
LIFE / Food & Drink / The Recipe Box
Apr 14, 2024

Recipe: Italian-Japanese pasta with a pinch of South Korea

This is a balanced, delicious meal anyone can put together in 20 minutes flat.
Eat like a Buddhist monk — or like a tofu lover who enjoys a bit of deep frying.
LIFE / Food & Drink / JAPANESE KITCHEN
Jun 2, 2024

Vegan dumplings to please any Buddhist monk

Whatever you call these tasty dumplings, feel free to mix any finely cut vegetables into the tofu base besides the ones in the recipe.
Bankruptcies and suicides rise as Japanese struggle with mounting debt
Lawyers estimate that personal bankruptcies in Japan are on track to reach the highest since 2012 this year.
Honda and Nissan consider mutual production of vehicles, report says
Honda CEO Toshihiro Mibe at the Japan Mobility Show 2023 at Tokyo Big Sight in October 2023.
The mighty Mekong River's growing plastic problem
A group of elephant keepers in Chiang Saen, Thailand, remove plastic waste from the Ruak River, a tributary of the Mekong River, as a pair of Asian elephants bathe behind them.
Record 78% of people in Japan feel anxious, government survey finds
The public opinion survey on people's lives, conducted by the Cabinet Office, found that 28.1% of respondents think that their standard of living is at a lower-middle level among the general public — the highest percentage to give that response in 35 years.
Nippon Steel alleges undue White House influence on doomed deal review
U.S. President Joe Biden delivers remarks on the economy at the Brookings Institution in Washington on Dec. 10.
Casual workouts, cool living, ‘complete’ food: Japan’s health trends of 2024
In 2024, efficiency trumped effort among Japan's fitness-focused aspirants.
The mighty Mekong River's growing plastic problem
A group of elephant keepers in Chiang Saen, Thailand, remove plastic waste from the Ruak River, a tributary of the Mekong River, as a pair of Asian elephants bathe behind them.
Japanese officials inspect Yokota Air Base over PFAS concerns
The Yokota Air Base in western Tokyo in September 2019. An inspection of the base by Japanese government officials on Friday came amid public pressure to investigate suspected links between the use of PFAS-containing firefighting foam by the U.S. base and contamination of soil and groundwater in western Tokyo.
Crime numbers rise in Japan for second straight year
A police officer stands in front of the residence of a man alleged to have stabbed two junior high school students in Kitakyushu.
A year of Oscar wins and a quiet push for diversity
Ryusuke Hamaguchi’s “Evil Does Not Exist,” released in Japanese theaters in April, sharply dramatizes the clash between rural and urban values. The film won five awards at the 2023 Venice Film Festival, including the second-place Silver Lion prize.

Podcast

One of the many entrances to the Kabukicho neighborhood in Tokyo’s Shinjuku Ward.
Kabukicho: Tokyo’s ‘stadium of desire’

Longform

Yasuyuki Yoshida stirs a brew in a fermentation tank at his brewery in Hakusan.
The quake that shook Noto's sake brewing tradition
By Alex K.T. Martin

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