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Robb Satterwhite

For Robb Satterwhite's latest contributions to The Japan Times, see below:

Jan 30, 2009

The tastes of Tango

Outside, Yufuna looks like an ordinary after-work hangout, with a solid wooden counter lined with sake and shochu bottles and a blackboard announcing the daily specials. This unpretentious basement shop is surprisingly spacious inside though, with attractively decorated, cozy dining spaces beyond the front ...

The tastes of Tango

| Jan 30, 2009

The tastes of Tango

Outside, Yufuna looks like an ordinary after-work hangout, with a solid wooden counter lined with sake and shochu bottles and a blackboard announcing the daily specials. This unpretentious basement shop is surprisingly spacious inside though, with attractively decorated, cozy dining spaces beyond the front ...

Dec 26, 2008

Tokyo's Aquavit mixes it up, in both superb drinks and food

Chef Marcus Samuelsson is known in New York City for his highly acclaimed Aquavit restaurant, which has been serving top-level contemporary Swedish cuisine for more than 20 years. We are happy to report that his first venture in Japan, which opened in Tokyo’s Gaienmae ...

Osaka restaurant presents modern kushiage fare

Dec 7, 2007

Osaka restaurant presents modern kushiage fare

Kushiage (skewers of breaded and deep-fried seafood, meat and vegetables) is a popular specialty of the Osaka region, and the typical kushiage joint usually involves old-fashioned wooden counters, multiple rounds of beer and a smoky, after-work izakaya vibe. So A, a stylish little restaurant ...