Friday, March 5, 2010
A16
Brick Square is hip
Spring may not be here for real just yet, but it's never too early to celebrate the first al fresco lunch of the year. So when last week's unseasonably warm spell arrived we knew exactly where to go — into ...
Friday, Feb. 19, 2010
Yoshicho
Stellar yakitori down in Gotanda
The idea of gourmet yakitori is nothing new. There are plenty of restaurants around town where the humble art of skewering and grilling chicken has been elevated to a degree of sophistication. But you don't expect to find it in ...
Friday, Feb. 5, 2010
Kamikozawa-tei
Shabu-shabu in modernist mode
There's no finer way to eat on a chilly winter evening than sitting around a bubbling nabe hot pot. No matter what the ingredients — meat, fish, tofu or vegetables — just cooking and eating from the same communal casserole ...
Friday, Feb. 5, 2010
There's nothing fusty about the Nezu Museum's new cafe
When the Nezu Museum reopened last October, after more than a year of reconstruction, we were among the first to join the lines outside. We were keen to inspect Kengo Kuma's impressive architecture and wanted to view the remarkable bronzes, ...
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FEATURES
What to eat and where to eat it
Friday, July 31, 2009
Sake returns to its organic roots
The sake world is looking greener as an increasing number of producers invest more time and resources in developing organic lines. In 2004, Niigata-based giant Kikusui attracted attention for opening the Sake Culture Institute, an immaculate facility dedicated to organic ...
Friday, May 29, 2009
Forget Michelin, it's a Pellegrino
This year's string of accolades hasn't affected the modesty of chef Yoshihiro Narisawa. After earning a star in the 2009 Michelin Guide, Les Creations de Narisawa debuted at no. 20 on San Pellegrino's list of best restaurants in the world. ...
Friday, May 29, 2009
Simple, refined French in Ebisu
If you don't have the luxury of an expense account, A ta Gueule, a tiny French hideaway in Ebisu, promises a gourmet experience that won't break the bank. ...
Friday, May 15, 2009
Japan embraces the big cheese
Ask the experts what makes a good cheese, and at some point the conversation is going to get down to grass. After all, cheese comes from milk, and the best milk comes from animals raised on grass. ...
Friday, May 15, 2009
Recommendations from a Japanese cheese expert
Keiko Kubota selected and prepared the cheeses served at the 2008 G8 summit in Hokkaido. A cheese sommelier and the manager of Restaurant Gentil in Shizuoka City, Kubota has written two books on how to become a cheese sommelier and ...
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Friday, Dec. 25, 2009
Japan's favorite hangover cures
Tis the season to be jolly. And when you've finished being jolly, tis the season to wake up with veisalgia, more popularly known as a hangover. ...
Friday, Nov. 27, 2009
Society's whiskies hit the high notes
I've found a new whisky to love. It's a 26-year-old single malt from Hokkaido's Yoichi distillery. It's got oak and a gentle, sweet smokiness, a touch of leather, cherries, toasted almonds and I'm just making this up now, because after ...
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DRINK FEATURES
Wine, sake and other favorite potables
Friday, March 12, 2010
BY THE GLASS
Wine importers keep their cool
A few years ago, I enjoyed a chilled glass of wine while sitting on a cobbled street in the medieval French city of Chinon in the heart of Loire Valley; the wine was from the surrounding vineyards of Samur and ...
Friday, Feb. 26, 2010
A receptacle for the respectable
I ordered a shot of George T. Stagg's fiery Hazmat III in Shot Bar Bourbon, a tiny subterranean bourbon paradise in Ginza, and the bartender served it in a wine glass. I asked why. "For the flavor," he said, and ...
Friday, Feb. 12, 2010
BY THE GLASS
Fine wines from a complex region
According to the philosopher Isaiah Berlin, great thinkers can be separated into two broad categories: hedgehogs and foxes. While hedgehogs view the world through one single defining idea, foxes embrace the multitude of contradictory experiences that life throws up. ...
Friday, Jan. 29, 2010
Chocolate bars for whisky lovers
A tawny port pairs wonderfully with Stilton. Grand Marnier tastes great on vanilla ice cream. Chianti seems to suit a Margherita pizza. And whisky? Well, that goes with haggis. ...
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Food and drink column archives
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I have made up my mind completely
Prime minister Yukio Hatoyama's brother Kunio Hatoyama on leaving DPJ
