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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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		<item>
		<title>Shakunage: moongazing over kaiseki in the heart of Ginza</title>
		<link>http://www.japantimes.co.jp/life/2013/09/19/food/shakunage-moongazing-over-kaiseki-in-the-heart-of-ginza/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=shakunage-moongazing-over-kaiseki-in-the-heart-of-ginza</link>
		<comments>http://www.japantimes.co.jp/life/2013/09/19/food/shakunage-moongazing-over-kaiseki-in-the-heart-of-ginza/#comments</comments>
		<pubDate>Thu, 19 Sep 2013 13:55:09 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
		
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		<description><![CDATA[The moon is magical in any phase, but it's never more beautiful than the first full moon of autumn. Some people go out to gaze at temples or teahouses; others from hillsides or seashores. But few would think of heading into central Tokyo ...]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Just like they cook it in Peru — but in Tokyo</title>
		<link>http://www.japantimes.co.jp/life/2013/09/05/food/just-like-they-cook-it-in-peru-but-in-tokyo/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=just-like-they-cook-it-in-peru-but-in-tokyo</link>
		<comments>http://www.japantimes.co.jp/life/2013/09/05/food/just-like-they-cook-it-in-peru-but-in-tokyo/#comments</comments>
		<pubDate>Thu, 05 Sep 2013 14:00:15 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Harajuku restaurants]]></category>
		<category><![CDATA[Jingumae restaurants]]></category>
		<category><![CDATA[Peruvian cuisine]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=451417</guid>
		<description><![CDATA[It&#8217;s not easy for a new restaurant to stand out, or to even gain a foothold, in a city of the scale and sophistication of Tokyo. Bépocah manages that feat with ease — and in two very different ways. Firstly, it is one of the most eye-catching restaurants to open so far this year. The [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Take a little bite of Portugal&#8217;s egg tart</title>
		<link>http://www.japantimes.co.jp/life/2013/09/05/food/take-a-little-bite-of-portugals-egg-tart/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=take-a-little-bite-of-portugals-egg-tart</link>
		<comments>http://www.japantimes.co.jp/life/2013/09/05/food/take-a-little-bite-of-portugals-egg-tart/#comments</comments>
		<pubDate>Thu, 05 Sep 2013 13:55:43 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Portuguese cuisine]]></category>
		<category><![CDATA[Yoyogi-Hachiman restaurants]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=451410</guid>
		<description><![CDATA[Portugal has plenty to answer for when it comes to the way Japan eats. Tempura, castella sponge cake and even bread &#8212; paõ in Portuguese, pan in Japanese &#8212; were all assimilated following the arrival of the first trading ships in the mid-16th century. But there was one food that was never adopted at that [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/09/05/food/take-a-little-bite-of-portugals-egg-tart/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Indie food mags develop a taste for Japan</title>
		<link>http://www.japantimes.co.jp/life/2013/08/29/food/indie-food-mags-develop-a-taste-for-japan/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=indie-food-mags-develop-a-taste-for-japan</link>
		<comments>http://www.japantimes.co.jp/life/2013/08/29/food/indie-food-mags-develop-a-taste-for-japan/#comments</comments>
		<pubDate>Thu, 29 Aug 2013 13:55:31 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Japanese cuisine]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=435313</guid>
		<description><![CDATA[First sushi, then noodles; next sake and wagy&#363; beef: The world&#8217;s fascination with Japanese cuisine shows no sign of abating. More and more people are writing about it, too, from travel buffs and visiting cooking experts to untold legions of foodie bloggers. Rarely, though, do the books, articles and blog posts go further than the [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Light bites of every flavor in Tokyo</title>
		<link>http://www.japantimes.co.jp/life/2013/08/15/food/light-bites-of-every-flavor-in-tokyo/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=light-bites-of-every-flavor-in-tokyo</link>
		<comments>http://www.japantimes.co.jp/life/2013/08/15/food/light-bites-of-every-flavor-in-tokyo/#comments</comments>
		<pubDate>Thu, 15 Aug 2013 14:05:30 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Aoyama restaurants]]></category>
		<category><![CDATA[Gaienmae restaurants]]></category>
		<category><![CDATA[Jingumae restaurants]]></category>
		<category><![CDATA[Kanda restaurants]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=430428</guid>
		<description><![CDATA[Tokyo has seen more and more restaurants recently open with the express purpose of offering casual, light bites, rather than elaborate full-course meals. Close to home is fine, as long as we can nibble and graze, ordering a dish or two at a time, and interspersing food with drink and conversation till late into the [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/08/15/food/light-bites-of-every-flavor-in-tokyo/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chicken ramen to bowl you over</title>
		<link>http://www.japantimes.co.jp/life/2013/08/01/food/chicken-ramen-to-bowl-you-over/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=chicken-ramen-to-bowl-you-over</link>
		<comments>http://www.japantimes.co.jp/life/2013/08/01/food/chicken-ramen-to-bowl-you-over/#comments</comments>
		<pubDate>Thu, 01 Aug 2013 14:10:53 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[b-kyu gourmet]]></category>
		<category><![CDATA[chicken ramen]]></category>
		<category><![CDATA[Gotanda restaurants]]></category>
		<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[ramen]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=422538</guid>
		<description><![CDATA[It&#8217;s summer: You&#8217;re not supposed to have an appetite. All you feel like is eating noodles? Welcome to the club. Here&#8217;s one place where I&#8217;ve been finding nourishment in this most difficult of seasons. In the muggy heat of a Tokyo evening, six or seven minutes feels like an awful long way to walk just [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/08/01/food/chicken-ramen-to-bowl-you-over/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chocolate gelato at its most intense</title>
		<link>http://www.japantimes.co.jp/life/2013/08/01/food/chocolate-gelato-at-its-most-intense/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=chocolate-gelato-at-its-most-intense</link>
		<comments>http://www.japantimes.co.jp/life/2013/08/01/food/chocolate-gelato-at-its-most-intense/#comments</comments>
		<pubDate>Thu, 01 Aug 2013 14:05:55 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Azabu-Juban restaurants]]></category>
		<category><![CDATA[gelato]]></category>
		<category><![CDATA[Ginza restaurants]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[Italian cuisine]]></category>
		<category><![CDATA[Marunouchi restaurants]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=422572</guid>
		<description><![CDATA[Who eats chocolate in summer? Very few people who I know. It&#8217;s not just that chocolate bars melt in seconds: The taste can seem too heavy and the texture too cloying. It simply doesn&#8217;t seem to suit Japan&#8217;s muggy heat. But there&#8217;s one exception to that rule I&#8217;ll gladly and frequently make &#8212; when the [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/08/01/food/chocolate-gelato-at-its-most-intense/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A taste of Kyoto-style Okinawa in Tokyo</title>
		<link>http://www.japantimes.co.jp/life/2013/07/18/food/a-taste-of-kyoto-style-okinawa-in-tokyo/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=a-taste-of-kyoto-style-okinawa-in-tokyo</link>
		<comments>http://www.japantimes.co.jp/life/2013/07/18/food/a-taste-of-kyoto-style-okinawa-in-tokyo/#comments</comments>
		<pubDate>Thu, 18 Jul 2013 14:05:48 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Akasaka restaurants]]></category>
		<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Okinawan cuisine]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=411801</guid>
		<description><![CDATA[Okinawan food is &#8212; for me at least &#8212; the food of summer. When the days are short and chill, I have little interest in the flavors of Japan&#8217;s southwestern isles. But when the heat and humidity build like a thunderhead, that is the time the cravings arise. Knobbly jade-green gourds of piercing bitterness; juicy, [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/07/18/food/a-taste-of-kyoto-style-okinawa-in-tokyo/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cicada: The buzz continues, and it&#8217;s better than ever</title>
		<link>http://www.japantimes.co.jp/life/2013/07/04/food/cicada-buzz-continues-and-its-better-than-ever/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=cicada-buzz-continues-and-its-better-than-ever</link>
		<comments>http://www.japantimes.co.jp/life/2013/07/04/food/cicada-buzz-continues-and-its-better-than-ever/#comments</comments>
		<pubDate>Thu, 04 Jul 2013 14:03:05 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Cicada]]></category>
		<category><![CDATA[Mediterranean cuisine]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=405381</guid>
		<description><![CDATA[A breeze ruffles the surface of the pool next to my table. A canvas parasol stirs above my head. I sink back into my rattan throne, a cool microbrew in my hand. On a hot summer evening in the center of Tokyo, it really doesn&#8217;t get much better than an outside table at Cicada. It&#8217;s [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/07/04/food/cicada-buzz-continues-and-its-better-than-ever/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Takemura: as traditional as it gets</title>
		<link>http://www.japantimes.co.jp/life/2013/07/04/food/takemura-as-traditional-as-it-gets/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=takemura-as-traditional-as-it-gets</link>
		<comments>http://www.japantimes.co.jp/life/2013/07/04/food/takemura-as-traditional-as-it-gets/#comments</comments>
		<pubDate>Thu, 04 Jul 2013 14:02:40 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Japanese sweets]]></category>
		<category><![CDATA[Takemura]]></category>
		<category><![CDATA[Wagashi]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=405373</guid>
		<description><![CDATA[Sweetshops don&#8217;t get much more traditional than Takemura; inside and out it is a classic. Founded in 1930, this handsome two-story wooden building has stood untouched in the backstreets of Kanda-Sudacho, with its stone lantern, shrubs, the little palisade of bamboo and verge of greenery. It&#8217;s not just the architecture that sets it apart. Yes, [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/07/04/food/takemura-as-traditional-as-it-gets/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gallus: Torishiki spinoff is a chick of the same feather</title>
		<link>http://www.japantimes.co.jp/life/2013/06/21/food/gallus-torishiki-spinoff-is-a-chick-of-the-same-feather/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=gallus-torishiki-spinoff-is-a-chick-of-the-same-feather</link>
		<comments>http://www.japantimes.co.jp/life/2013/06/21/food/gallus-torishiki-spinoff-is-a-chick-of-the-same-feather/#comments</comments>
		<pubDate>Thu, 20 Jun 2013 15:05:22 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Meguro restaurants]]></category>
		<category><![CDATA[Tomohiko abe]]></category>
		<category><![CDATA[Yoshiteru Ikegawa]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=388173</guid>
		<description><![CDATA[It&#8217;s always exciting when a favorite restaurant sprouts an offshoot, especially if that restaurant is among the best of its kind in the city. And even more so when it&#8217;s such a hot table that reservations are nigh-on impossible. But will the new spinoff complement the original, or diminish it by splitting the chef&#8217;s time [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/06/21/food/gallus-torishiki-spinoff-is-a-chick-of-the-same-feather/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Eatrip: A healthy diet of peace and quiet</title>
		<link>http://www.japantimes.co.jp/life/2013/06/07/food/a-healthy-diet-of-peace-and-quiet/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=a-healthy-diet-of-peace-and-quiet</link>
		<comments>http://www.japantimes.co.jp/life/2013/06/07/food/a-healthy-diet-of-peace-and-quiet/#comments</comments>
		<pubDate>Thu, 06 Jun 2013 15:05:17 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Harajuku restaurants]]></category>
		<category><![CDATA[healthy eating]]></category>
		<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[organic]]></category>
		<category><![CDATA[organic cuisine]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[Yuri Nomura]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=377371</guid>
		<description><![CDATA[Food, flowers and tranquility: Eatrip is not just a restaurant, it&#8217;s an unlikely oasis in the busy shopping district of Harajuku. Call it a Garden of Eating. Turning off a side street, up a short flight of steps and through a narrow gap between two nondescript houses, you find a mossy, stone-paved path leading through [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/06/07/food/a-healthy-diet-of-peace-and-quiet/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Japanese desserts with an alcohol kick</title>
		<link>http://www.japantimes.co.jp/life/2013/06/07/food/japanese-desserts-with-an-alcohol-kick/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=japanese-desserts-with-an-alcohol-kick</link>
		<comments>http://www.japantimes.co.jp/life/2013/06/07/food/japanese-desserts-with-an-alcohol-kick/#comments</comments>
		<pubDate>Thu, 06 Jun 2013 15:03:20 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Japanese drinks]]></category>
		<category><![CDATA[Japanese sweets]]></category>
		<category><![CDATA[sake]]></category>
		<category><![CDATA[sake-kasu]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=377352</guid>
		<description><![CDATA[&#8220;There are two types of people,&#8221; my dear old landlady used to say, handing me a bowl of frothing matcha tea: &#8220;Those who like alcohol, and those who like sweets.&#8221; She was well aware which camp I belonged in. But as a tea-ceremony teacher of no little repute, she saw it as her duty to [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/06/07/food/japanese-desserts-with-an-alcohol-kick/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gourmet food for cheap, if you can stand for it</title>
		<link>http://www.japantimes.co.jp/life/2013/05/31/food/gourmet-food-if-you-can-stand-for-it/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=gourmet-food-if-you-can-stand-for-it</link>
		<comments>http://www.japantimes.co.jp/life/2013/05/31/food/gourmet-food-if-you-can-stand-for-it/#comments</comments>
		<pubDate>Thu, 30 May 2013 15:01:37 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=373878</guid>
		<description><![CDATA[Here&#8217;s a scenario few restaurants would dare to dream of: All tables fully booked a month ahead, all year round; lines outside an hour before opening time; a prompt turnover of satisfied customers, with as many as three rotations per evening. And a bulging bottom line. It sounds almost as unbelievable on the other side [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/05/31/food/gourmet-food-if-you-can-stand-for-it/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Katsuzen: Ginza offers tonkatsu that&#8217;s a cutlet above</title>
		<link>http://www.japantimes.co.jp/life/2013/05/17/food/katsuzen-ginza-offers-tonkatsu-thats-a-cutlet-above/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=katsuzen-ginza-offers-tonkatsu-thats-a-cutlet-above</link>
		<comments>http://www.japantimes.co.jp/life/2013/05/17/food/katsuzen-ginza-offers-tonkatsu-thats-a-cutlet-above/#comments</comments>
		<pubDate>Thu, 16 May 2013 15:05:46 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Daisuke Nagai]]></category>
		<category><![CDATA[Etsuo Nagai]]></category>
		<category><![CDATA[Ginza restaurants]]></category>
		<category><![CDATA[Japanese cuisine]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=365472</guid>
		<description><![CDATA[Tonkatsu is comfort food, gourmand grub — not a gourmet delicacy. So what are those hearty, unpretentious deep-fried breaded pork cutlets doing in an elegant little bar-style restaurant above one of Ginza&#8217;s temples to high-end consumption? Katsuzen has come a long way from its humble origins. Until 2005, it called Ikebukuro home; now it sits [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/05/17/food/katsuzen-ginza-offers-tonkatsu-thats-a-cutlet-above/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Cafe 104.5: The delicious upside to urban development</title>
		<link>http://www.japantimes.co.jp/life/2013/05/03/food/cafe-104-5-the-delicious-upside-to-urban-development/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=cafe-104-5-the-delicious-upside-to-urban-development</link>
		<comments>http://www.japantimes.co.jp/life/2013/05/03/food/cafe-104-5-the-delicious-upside-to-urban-development/#comments</comments>
		<pubDate>Thu, 02 May 2013 15:10:59 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Blue Note]]></category>
		<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Kyobashi restaurants]]></category>
		<category><![CDATA[Ochanomizu restaurants]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=357248</guid>
		<description><![CDATA[Onward and upward: Tokyo’s ever-changing skyline sprouts new high-rise buildings like bamboo shoots in spring. ]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/05/03/food/cafe-104-5-the-delicious-upside-to-urban-development/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Custard treats are anything but square</title>
		<link>http://www.japantimes.co.jp/life/2013/05/03/food/custard-treats-are-anything-but-square/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=custard-treats-are-anything-but-square</link>
		<comments>http://www.japantimes.co.jp/life/2013/05/03/food/custard-treats-are-anything-but-square/#comments</comments>
		<pubDate>Thu, 02 May 2013 15:05:09 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Omotesando restaurants]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=357251</guid>
		<description><![CDATA[How long does it take a business to achieve cult status in Tokyo? Years or decades in most cases. For Omotesando Koffee it was barely a matter of weeks. First there&#8217;s the setting. Where else in the city can you find a contemporary espresso counter tucked inside a traditional tatami-matted room more suited to the [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/05/03/food/custard-treats-are-anything-but-square/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Abrazo a la Oaxaqueña: Mexican moles under wraps in Shimokitazawa</title>
		<link>http://www.japantimes.co.jp/life/2013/04/19/food/abrazo-a-la-oaxaquena-mexican-moles-under-wraps-in-shimokitazawa/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=abrazo-a-la-oaxaquena-mexican-moles-under-wraps-in-shimokitazawa</link>
		<comments>http://www.japantimes.co.jp/life/2013/04/19/food/abrazo-a-la-oaxaquena-mexican-moles-under-wraps-in-shimokitazawa/#comments</comments>
		<pubDate>Thu, 18 Apr 2013 15:01:57 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Mexican cuisine]]></category>
		<category><![CDATA[Shimokitazawa restaurants]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=349747</guid>
		<description><![CDATA[You never know quite what you&#8217;re going to find in the busy back alleys of Shimokitazawa. It has music bars and shisha pipe dens, old-school yakitori, the latest in craft beer, tofu doughnuts and bohemian barista coffee. So why not artisan tortillas and mole sauces from the far south of Mexico? Abrazo a la Oaxaquena [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/04/19/food/abrazo-a-la-oaxaquena-mexican-moles-under-wraps-in-shimokitazawa/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<title>Akasaka Kikunoi: Tastes of old Kyoto in Tokyo&#8217;s bustling heart</title>
		<link>http://www.japantimes.co.jp/life/2013/04/05/food/akasaka-kikunoi-tastes-of-old-kyoto-in-tokyos-bustling-heart/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=akasaka-kikunoi-tastes-of-old-kyoto-in-tokyos-bustling-heart</link>
		<comments>http://www.japantimes.co.jp/life/2013/04/05/food/akasaka-kikunoi-tastes-of-old-kyoto-in-tokyos-bustling-heart/#comments</comments>
		<pubDate>Thu, 04 Apr 2013 15:10:48 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Akasaka restaurants]]></category>
		<category><![CDATA[dashi]]></category>
		<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Kaiseki]]></category>
		<category><![CDATA[Kikunoi]]></category>
		<category><![CDATA[umami]]></category>
		<category><![CDATA[Yoshihiro Murata]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=341403</guid>
		<description><![CDATA[A pair of ornamental cherry trees stand like attendants by a sturdy wooden gateway. A narrow flagstone path lined with bamboo and maples curves out of sight in the mid-distance.]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/04/05/food/akasaka-kikunoi-tastes-of-old-kyoto-in-tokyos-bustling-heart/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Springtime sweets come into bloom</title>
		<link>http://www.japantimes.co.jp/life/2013/04/05/food/springtime-sweets-come-into-bloom/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=springtime-sweets-come-into-bloom</link>
		<comments>http://www.japantimes.co.jp/life/2013/04/05/food/springtime-sweets-come-into-bloom/#comments</comments>
		<pubDate>Thu, 04 Apr 2013 15:05:15 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Jean-Paul Hévin]]></category>
		<category><![CDATA[Kabukiza]]></category>
		<category><![CDATA[sakura-mochi]]></category>
		<category><![CDATA[Tokyo Midtown]]></category>
		<category><![CDATA[Wagashi]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=341397</guid>
		<description><![CDATA[The petals may have dropped from the cherry trees, at least in the Tokyo area, but there are plenty of leaves to be seen — and not just on the trees. Look around any shop selling traditional wagashi sweets at this time of year and you&#8217;ll find cherry leaves in evidence, wrapped around sakura-mochi. Nibbling [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/04/05/food/springtime-sweets-come-into-bloom/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Dine with a backdrop of cherry blossom</title>
		<link>http://www.japantimes.co.jp/life/2013/03/29/food/dine-with-a-backdrop-of-cherry-blossom/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=dine-with-a-backdrop-of-cherry-blossom</link>
		<comments>http://www.japantimes.co.jp/life/2013/03/29/food/dine-with-a-backdrop-of-cherry-blossom/#comments</comments>
		<pubDate>Thu, 28 Mar 2013 15:10:21 +0000</pubDate>
		<dc:creator>Robbie Swinnerton, Melinda Joe, John Ashburne,  and Kris Kosaka</dc:creator>
				<category><![CDATA[cherry blossoms]]></category>
		<category><![CDATA[Hanami]]></category>
		<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[sakura]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=333058</guid>
		<description><![CDATA[With an ephemeral canopy of pink sweeping Japan, the JT&#8217;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 to blossom viewing, nowhere in Tokyo does it better or with [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/03/29/food/dine-with-a-backdrop-of-cherry-blossom/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fearless foodies? Let them eat dirt</title>
		<link>http://www.japantimes.co.jp/life/2013/03/29/food/fearless-foodies-let-them-eat-dirt/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=fearless-foodies-let-them-eat-dirt</link>
		<comments>http://www.japantimes.co.jp/life/2013/03/29/food/fearless-foodies-let-them-eat-dirt/#comments</comments>
		<pubDate>Thu, 28 Mar 2013 15:05:56 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Toshio Tanabe]]></category>
		<category><![CDATA[Yoshihiro Narisawa]]></category>
		<category><![CDATA[Zaiyu Hasegawa]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=333067</guid>
		<description><![CDATA[Soil, dirt, mud &#8230; Call it what you like, the not-so-secret special ingredient at some of Japan&#8217;s high-end restaurants has a distinctly earthy quality. And over the last couple of months, it&#8217;s been getting substantial media attention, both at home and abroad. For that, we can thank veteran chef Toshio Tanabe. He is so keen [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/03/29/food/fearless-foodies-let-them-eat-dirt/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Wana: Pay like a pauper, eat like a lord</title>
		<link>http://www.japantimes.co.jp/life/2013/03/15/food/wana-pay-like-a-pauper-eat-like-a-lord/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=wana-pay-like-a-pauper-eat-like-a-lord</link>
		<comments>http://www.japantimes.co.jp/life/2013/03/15/food/wana-pay-like-a-pauper-eat-like-a-lord/#comments</comments>
		<pubDate>Thu, 14 Mar 2013 15:05:26 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[gibier]]></category>
		<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Kanda restaurants]]></category>
		<category><![CDATA[Venison]]></category>
		<category><![CDATA[Wana]]></category>
		<category><![CDATA[Yakiniku]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=300992</guid>
		<description><![CDATA[&#8220;It&#8217;s still gibier season,&#8221; proclaims the sign on the street corner outside Wana. And who could argue with that? There&#8217;s no reason why game meats and wildfowl should only be eaten in winter. If they&#8217;re readily available, why shouldn&#8217;t we enjoy them all year round? Venison, wild boar and pheasant are the main meats at [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/03/15/food/wana-pay-like-a-pauper-eat-like-a-lord/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Den: 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 15:03:25 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Den]]></category>
		<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Kaiseki]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=189151</guid>
		<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>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/03/01/food/modern-japanese-with-a-wry-twist/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<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>
		<comments>http://www.japantimes.co.jp/life/2013/03/01/food/tea-and-cakes-the-british-way/#comments</comments>
		<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>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=189123</guid>
		<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>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/03/01/food/tea-and-cakes-the-british-way/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Teuchisoba Narutomi: Soba and tempura make for a classic combination</title>
		<link>http://www.japantimes.co.jp/life/2013/02/15/food/teuchisoba-narutomi-soba-and-tempura-make-for-a-classic-combination/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=teuchisoba-narutomi-soba-and-tempura-make-for-a-classic-combination</link>
		<comments>http://www.japantimes.co.jp/life/2013/02/15/food/teuchisoba-narutomi-soba-and-tempura-make-for-a-classic-combination/#comments</comments>
		<pubDate>Thu, 14 Feb 2013 15:00:21 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[noodles]]></category>
		<category><![CDATA[soba]]></category>
		<category><![CDATA[tempura]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=153880</guid>
		<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>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/02/15/food/teuchisoba-narutomi-soba-and-tempura-make-for-a-classic-combination/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=119875</guid>
		<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>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/02/01/food/an-experimental-approach-to-afters/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Le Verre Vole a Tokyo: Say bonjour to Tokyo&#8217;s own taste of Paris</title>
		<link>http://www.japantimes.co.jp/life/2013/02/01/food/le-verre-vole-a-tokyo-say-bonjour-to-tokyos-own-taste-of-paris/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=le-verre-vole-a-tokyo-say-bonjour-to-tokyos-own-taste-of-paris</link>
		<comments>http://www.japantimes.co.jp/life/2013/02/01/food/le-verre-vole-a-tokyo-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>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=119660</guid>
		<description><![CDATA[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 it&#8217;s [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/02/01/food/le-verre-vole-a-tokyo-say-bonjour-to-tokyos-own-taste-of-paris/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Convivio: Shinjuku&#8217;s latest Italian proves itself on the plate</title>
		<link>http://www.japantimes.co.jp/life/2013/01/17/food/convivio-shinjukus-latest-italian-proves-itself-on-the-plate/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=convivio-shinjukus-latest-italian-proves-itself-on-the-plate</link>
		<comments>http://www.japantimes.co.jp/life/2013/01/17/food/convivio-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 cuisine]]></category>
		<category><![CDATA[Shinjuku restaurants]]></category>
		<category><![CDATA[Tokyo]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=41818</guid>
		<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>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/01/17/food/convivio-shinjukus-latest-italian-proves-itself-on-the-plate/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Misogura Tamayura: Welcome the new year with a taste of tradition</title>
		<link>http://www.japantimes.co.jp/life/2013/01/04/food/misogura-tamayura-welcome-the-new-year-with-a-taste-of-tradition/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=misogura-tamayura-welcome-the-new-year-with-a-taste-of-tradition</link>
		<comments>http://www.japantimes.co.jp/life/2013/01/04/food/misogura-tamayura-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>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=118321</guid>
		<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>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/01/04/food/misogura-tamayura-welcome-the-new-year-with-a-taste-of-tradition/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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