Why it matters where our food comes from

| May 31, 2013

Why it matters where our food comes from

The latest trend in fine dining has nothing to do with molecular gastronomy or pan-Latin fusion: Sustainability is the new order of the day. At the influential World’s 50 Best Restaurants awards ceremony in London last month, the organizers presented their first Sustainable Restaurant ...

Dine with a backdrop of cherry blossom

Mar 29, 2013

Dine with a backdrop of cherry blossom

With an ephemeral canopy of pink sweeping Japan, the JT’s food writers know the perfect spots to dine with an eyeful of sakura (cherry blossom) — or just the right sake to sip as you picnic under the petals. Innsyoutei, Tokyo When it comes ...

Top chefs explore international accents to sushi

Mar 19, 2013

Top chefs explore international accents to sushi

On March 6, in a banquet room of the Hotel The Manhattan in Chiba a group of television camera crews surrounded American chef Jeff Ramsey as he carefully spooned a layer of black rice onto a slice of omelet. “The chef is using something ...

Singapore's taste for Japanese drinks

| Mar 8, 2013

Singapore's taste for Japanese drinks

On my recent trip to Singapore, Japanese drinks seemed to follow me everywhere. At Jigger & Pony, a stylish new cocktail bar in an old part of Chinatown, the first thing I noticed was the selection of around 20 Suntory and Nikka whiskies that ...

Japan's latest wine trend is only natural

| Jan 11, 2013

Japan's latest wine trend is only natural

It’s official: Natural wines are entering mainstream consciousness in Japan. I know this not simply because sections devoted to organic, “bio” (biodynamic), or shizen-ha (natural) wines have become fixtures in many retail shops, or even because sales of natural wines have risen around the ...

Sake-making mission: the last step

| Dec 14, 2012

Sake-making mission: the last step

The thermometer inside the brewing facility at Shimazaki Shuzo registered a chilly 8 degrees. Like everyone else who had signed up to take part in the final sake-making session of the Karasuyama Taiken (www.karasuyama-taiken.jp), I was dressed for work — in a thin white ...