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	<title>The Japan Times &#187; Robbie Swinnerton</title>
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	<link>http://www.japantimes.co.jp</link>
	<description>News on Japan, Business News, Opinion, Sports, Entertainment and More</description>
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		<title>Tea and cakes, the British way</title>
		<link>http://www.japantimes.co.jp/life/2013/03/01/food/tea-and-cakes-the-british-way/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=tea-and-cakes-the-british-way</link>
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		<pubDate>Thu, 28 Feb 2013 15:02:57 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[bakery]]></category>
		<category><![CDATA[British cuisine]]></category>
		<category><![CDATA[cafe]]></category>
		<category><![CDATA[Rose Bakery]]></category>

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		<description><![CDATA["I am not very fond of sugar and sweet things, and yet I became a pastry chef." The story of British pâtissière Rose Carrarini, whose quote adorns the wall in the growing number of cafe-bakeries that bear her name, is an eye-opener on many levels.]]></description>
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		<title>Modern Japanese with a wry twist</title>
		<link>http://www.japantimes.co.jp/life/2013/03/01/food/modern-japanese-with-a-wry-twist/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=modern-japanese-with-a-wry-twist</link>
		<comments>http://www.japantimes.co.jp/life/2013/03/01/food/modern-japanese-with-a-wry-twist/#comments</comments>
		<pubDate>Thu, 28 Feb 2013 15:02:25 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Den]]></category>
		<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Kaiseki]]></category>

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		<description><![CDATA[Japanese cuisine at its loftiest is elegant and profound. It can be taut as a tea ceremony or exquisite as a furisode kimono. But inventive, irreverent? Only at Den.]]></description>
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		<title>Soba and tempura make for a classic combination</title>
		<link>http://www.japantimes.co.jp/life/2013/02/15/food/soba-and-tempura-make-for-a-classic-combination/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=soba-and-tempura-make-for-a-classic-combination</link>
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		<pubDate>Thu, 14 Feb 2013 15:00:21 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[soba]]></category>
		<category><![CDATA[tempura]]></category>

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		<description><![CDATA[Tempura and soba: Separately, they&#8217;re two essential elements of traditional Japanese food culture. Put them together side by side on the table and they add up to one of the all-time classic dishes. Even at its most basic — at a stand-and-slurp noodle counter, say, on a station platform — it&#8217;s a winning combination. But [...]]]></description>
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		<title>An experimental approach to afters</title>
		<link>http://www.japantimes.co.jp/life/2013/02/01/food/an-experimental-approach-to-afters/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=an-experimental-approach-to-afters</link>
		<comments>http://www.japantimes.co.jp/life/2013/02/01/food/an-experimental-approach-to-afters/#comments</comments>
		<pubDate>Thu, 31 Jan 2013 15:01:08 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Japanese desserts]]></category>
		<category><![CDATA[Valentine's Day]]></category>

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		<description><![CDATA[Japan's prodigious ability to assimilate, reproduce and then develop homegrown adaptations of products from other cultures is legendary. Why should it be any different when it comes to patisseries?]]></description>
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		<title>Say bonjour to Tokyo&#8217;s own taste of Paris</title>
		<link>http://www.japantimes.co.jp/life/2013/02/01/food/say-bonjour-to-tokyos-own-taste-of-paris/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=say-bonjour-to-tokyos-own-taste-of-paris</link>
		<comments>http://www.japantimes.co.jp/life/2013/02/01/food/say-bonjour-to-tokyos-own-taste-of-paris/#comments</comments>
		<pubDate>Thu, 31 Jan 2013 15:00:21 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[bistro]]></category>
		<category><![CDATA[French cuisine]]></category>
		<category><![CDATA[Meguro]]></category>
		<category><![CDATA[restaurant review]]></category>

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		<description><![CDATA[&#160; The red-framed doors and purple canopy that mark the front of Le Verre Vole a Tokyo are a cheerful sight at any time of year. In the chill dark dead of winter, their glow is even more welcoming, especially if you&#8217;re arriving on foot. Tokyo&#8217;s best new bistro is not hard to find, but [...]]]></description>
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		<title>Shinjuku&#8217;s latest Italian proves itself on the plate</title>
		<link>http://www.japantimes.co.jp/life/2013/01/17/food/shinjukus-latest-italian-proves-itself-on-the-plate/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=shinjukus-latest-italian-proves-itself-on-the-plate</link>
		<comments>http://www.japantimes.co.jp/life/2013/01/17/food/shinjukus-latest-italian-proves-itself-on-the-plate/#comments</comments>
		<pubDate>Thu, 17 Jan 2013 08:18:00 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[food]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[Shinjuku]]></category>
		<category><![CDATA[Tokyo]]></category>

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		<description><![CDATA[First impressions are everything — and at Convivio they are distinctly underwhelming. The elevator entrance, just off a busy main street in brash Shinjuku, is right by the service counter of a KFC outlet, the stern glare of the Colonel seeming to reproach you for aspiring to loftier sustenance than legs and wings. Second impressions [...]]]></description>
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		<title>Welcome the new year with a taste of tradition</title>
		<link>http://www.japantimes.co.jp/life/2013/01/04/food/welcome-the-new-year-with-a-taste-of-tradition/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=welcome-the-new-year-with-a-taste-of-tradition</link>
		<comments>http://www.japantimes.co.jp/life/2013/01/04/food/welcome-the-new-year-with-a-taste-of-tradition/#comments</comments>
		<pubDate>Fri, 04 Jan 2013 00:00:00 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[izakaya]]></category>
		<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Miso]]></category>

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		<description><![CDATA[Tradition rules at this time of year, and few parts of Tokyo are more traditional than the grid of narrow streets to the south of Ueno&#8217;s Shinobazu Pond. Although many of the buildings in this former geisha district have seen much better days, there are still gems to be found — and Misogura Tamayura is [...]]]></description>
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		<title>Another year of good Tokyo eating</title>
		<link>http://www.japantimes.co.jp/life/2012/12/28/food/another-year-of-good-tokyo-eating/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=another-year-of-good-tokyo-eating</link>
		<comments>http://www.japantimes.co.jp/life/2012/12/28/food/another-year-of-good-tokyo-eating/#comments</comments>
		<pubDate>Fri, 28 Dec 2012 00:01:25 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
		
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		<description><![CDATA[Before we usher out the Dragon and ring in the Snake, it&#8217;s time to pause, look back and appreciate all the fine eating that Tokyo has provided this year. Gongs and rankings are meaningless in a city the size of Tokyo: How can anyone visit and compare more than a fraction of even the best [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Michelin-starred food you can afford</title>
		<link>http://www.japantimes.co.jp/life/2012/12/07/%life_category%/michelin-starred-food-you-can-afford/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=michelin-starred-food-you-can-afford</link>
		<comments>http://www.japantimes.co.jp/life/2012/12/07/%life_category%/michelin-starred-food-you-can-afford/#comments</comments>
		<pubDate>Fri, 07 Dec 2012 00:02:14 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
		
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		<description><![CDATA[As the dust settles from the annual pronouncement of Michelin stars &#8212; and, yes, Tokyo remains the tire company&#8217;s gastronomic capital of the world &#8212; it&#8217;s timely to remember that stellar dining does not have to mean stratospheric prices, even in the most rarefied of surroundings. A case in point: Monna Lisa&#8217;s Marunouchi branch. Perched [...]]]></description>
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		<title>Candy made fresh at Tokyo stores</title>
		<link>http://www.japantimes.co.jp/life/2012/12/07/food/candy-made-fresh-at-tokyo-stores/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=candy-made-fresh-at-tokyo-stores</link>
		<comments>http://www.japantimes.co.jp/life/2012/12/07/food/candy-made-fresh-at-tokyo-stores/#comments</comments>
		<pubDate>Fri, 07 Dec 2012 00:01:20 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
		
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		<description><![CDATA[If Christmas is the time when adults pander to their inner child, then it is holiday season all year round at Papabubble. Tokyo&#8217;s premier purveyor of artisan candies is no ordinary sweet shop: it&#8217;s more like a Santa&#8217;s grotto — complete with happy toiling elves. The brightly colored array of packages and objects filling the [...]]]></description>
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