Bartender and raconteur Shingo Gokan wants his new Tokyo bar, Sangai, to tell the story of Japan's terroir.
LIFE / Food & Drink / Kanpai Culture
Sep 23, 2025
With new Tokyo bar, Shingo Gokan's bartending journey comes full circle
After a nomadic career, a charismatic bartender now finds home to be a vibrant source of tippling inspiration.
Filled with red bean paste and covered in "kinako" soy flour, green "zunda" soybean mash and black sesame, "o-hagi" sticky rice balls offer a delicious interplay of sweet and savory flavors.
Celebrating autumn with timeless sticky rice balls
Filled with red bean paste and sheathed in various coatings, the spherical sweets evoke the gentle mood of the season.
"Real Japanese Cooking: The Only Japanese Cookbook You Will Ever Need" pays homage to home-cooking favorites, such as classic tempura dishes.
LIFE / Food & Drink
Sep 16, 2025
From tofu to teriyaki: Japanese essentials for the home cook
Packed with more than 600 recipes, Makiko Itoh's “Real Japanese Cooking: The Only Japanese Cookbook You Will Ever Need" is an encyclopedic effort that lives up to its name.
Sensing a bleak future for the local "awamori" liquor, Mizuho Distillery ventured into rum production, releasing a collection of eight rums made from "kokutō" (partially refined or unrefined sugar) sourced from various islands in Okinawa Prefecture.
LIFE / Food & Drink
Sep 12, 2025
The sweet rise of Okinawan rum
The spirit is emerging out of the shadow of the local “awamori” liquor, thanks to a growing band of producers who are keen to tell the tale of the islands' traditional agriculture.
The fuss-free, no-cook mulberry matcha oats are a great alternative to cereal.
LIFE / Food & Drink / The Recipe Box
Sep 7, 2025
Overnight mulberry matcha oats are the perfect answer to a busy morning
An alternative to cereal, the everyday oatmeal gets a healthy boost with the addition of tea powder and the fermented “amazake” rice drink.
At Syn, chef Naoto Ohno's playfulness is evident in the "Apple," a replica fruit filled with applejack-flavored foie gras and served on a plate decorated with a familiar logo.
LIFE / Food & Drink
Sep 5, 2025
With a global approach, Syn gives French cuisine plenty of latitude
Up-and-coming chef Naoto Ohno draws from his rich travel experiences to redefine cooking traditions at his restaurant in Fukuoka.
An Okinawan stir-fry, "sōmen champurū" is your answer to a quick and easy lunch.
A fuss-free Okinawan stir-fry to boost your energy in the heat
While they are usually eaten cold this season, thin “sōmen” noodles offer a delicious, savory alternative when fried with a pork and vegetable mixture.

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Growing families are being priced out of Tokyo’s condo market, forced to choose between downtown convenience and suburban space.
Is living in central Tokyo still affordable?