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 ...

Fearless foodies? Let them eat dirt

| Mar 29, 2013

Fearless foodies? Let them eat dirt

Soil, dirt, mud … Call it what you like, the not-so-secret special ingredient at some of Japan’s high-end restaurants has a distinctly earthy quality. And over the last couple of months, it’s been getting substantial media attention, both at home and abroad. For that, ...

Wana: Pay like a pauper, eat like a lord

| Mar 15, 2013

Wana: Pay like a pauper, eat like a lord

“It’s still gibier season,” proclaims the sign on the street corner outside Wana. And who could argue with that? There’s no reason why game meats and wildfowl should only be eaten in winter. If they’re readily available, why shouldn’t we enjoy them all year ...

Tea and cakes, the British way

| Mar 1, 2013

Tea and cakes, the British way

"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 ...