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	<title>The Japan Times &#187; TOKYO FOOD FILE</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>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/09/19/food/shakunage-moongazing-over-kaiseki-in-the-heart-of-ginza/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<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>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>
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		<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>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>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>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>
		</item>
		<item>
		<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>
		</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>
		</item>
		<item>
		<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>

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		<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>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>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>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>
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		<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>
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		<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>
		</item>
		<item>
		<title>2012: 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>
		
		<guid isPermaLink="false">http://aws.japantimes.co.jp/life/2012/12/28/%life_category%/another-year-of-good-tokyo-eating/</guid>
		<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>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2012/12/28/food/another-year-of-good-tokyo-eating/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Monna Lisa: Michelin-starred food you can afford</title>
		<link>http://www.japantimes.co.jp/life/2012/12/07/food/monna-lisa-michelin-starred-food-you-can-afford/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=monna-lisa-michelin-starred-food-you-can-afford</link>
		<comments>http://www.japantimes.co.jp/life/2012/12/07/food/monna-lisa-michelin-starred-food-you-can-afford/#comments</comments>
		<pubDate>Fri, 07 Dec 2012 00:02:14 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[French cuisine]]></category>
		<category><![CDATA[Tokyo restaurant]]></category>

		<guid isPermaLink="false">http://aws.japantimes.co.jp/life/2012/12/07/%life_category%/michelin-starred-food-you-can-afford/</guid>
		<description><![CDATA[As the dust settles from the annual pronouncement of Michelin stars — and, yes, Tokyo remains the tire company&#8217;s gastronomic capital of the world — 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>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2012/12/07/food/monna-lisa-michelin-starred-food-you-can-afford/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Flatiron: Flavor and flair combine in miraculous chemistry</title>
		<link>http://www.japantimes.co.jp/life/2012/11/16/food/flatiron-flavor-and-flair-combine-in-miraculous-chemistry/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=flatiron-flavor-and-flair-combine-in-miraculous-chemistry</link>
		<comments>http://www.japantimes.co.jp/life/2012/11/16/food/flatiron-flavor-and-flair-combine-in-miraculous-chemistry/#comments</comments>
		<pubDate>Fri, 16 Nov 2012 00:00:05 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Molecular cuisine]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/life/2012/11/16/%life_category%/flavor-and-flair-combine-in-miraculous-chemistry/</guid>
		<description><![CDATA[Whenever an exciting new restaurant is launched in Tokyo, usually it&#8217;s all over the foodie magazines within days. Not so with Flatiron. Though it&#8217;s been up and running since September, it&#8217;s been flying well under the radar. That is nothing to do with its location: The outer fringe of Roppongi is hardly obscure. Nor is [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Kamachiku: Redbrick storehouse as classic as the noodles</title>
		<link>http://www.japantimes.co.jp/life/2012/11/02/food/kamachiku-redbrick-storehouse-as-classic-as-the-noodles/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=kamachiku-redbrick-storehouse-as-classic-as-the-noodles</link>
		<comments>http://www.japantimes.co.jp/life/2012/11/02/food/kamachiku-redbrick-storehouse-as-classic-as-the-noodles/#comments</comments>
		<pubDate>Fri, 02 Nov 2012 00:01:10 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[soba]]></category>

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		<description><![CDATA[For a food with such a long and venerable history, udon gets surprisingly short shrift in Tokyo. Sure, it's not hard to find these long, chunky, white wheat noodles. ]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2012/11/02/food/kamachiku-redbrick-storehouse-as-classic-as-the-noodles/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ginza Okuda: Kaiseki master invites you to his second home</title>
		<link>http://www.japantimes.co.jp/life/2012/10/19/food/ginza-okuda-kaiseki-master-invites-you-to-his-second-home/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=ginza-okuda-kaiseki-master-invites-you-to-his-second-home</link>
		<comments>http://www.japantimes.co.jp/life/2012/10/19/food/ginza-okuda-kaiseki-master-invites-you-to-his-second-home/#comments</comments>
		<pubDate>Fri, 19 Oct 2012 00:01:29 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/life/2012/10/19/%life_category%/kaiseki-master-invites-you-to-his-second-home/</guid>
		<description><![CDATA[Autumn is the golden season. Fruit and hearty root vegetables; mushrooms, nuts and new-season rice; plentiful fish and seafood, too: This abundance is the palette from which Japan&#8217;s top kaiseki chefs draw in creating their intricate, elegant multicourse meals. Few are as accomplished at the art as Toru Okuda. For aficionados, the name needs no [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2012/10/19/food/ginza-okuda-kaiseki-master-invites-you-to-his-second-home/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A Ta Gueule: French fare born of a one-track mind</title>
		<link>http://www.japantimes.co.jp/life/2012/10/05/food/a-ta-gueule-french-fare-born-of-a-one-track-mind/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=a-ta-gueule-french-fare-born-of-a-one-track-mind</link>
		<comments>http://www.japantimes.co.jp/life/2012/10/05/food/a-ta-gueule-french-fare-born-of-a-one-track-mind/#comments</comments>
		<pubDate>Fri, 05 Oct 2012 00:01:05 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[French cuisine]]></category>
		<category><![CDATA[gibiers]]></category>
		<category><![CDATA[Kiba restaurant]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/life/2012/10/05/%life_category%/french-fare-born-of-a-one-track-mind/</guid>
		<description><![CDATA[The golden age of luxury long-distance train travel is over. The days when overnight journeys were made in exclusive style — complete with Pullman sleeping cars, lounge bar and restaurant on wheels — have gone the way of the steam locomotive. But memories die hard among rail enthusiasts. Chef George Somura worked for six years [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Yorozuya Okagesan: Michelin-starred food tastes better by the bottle</title>
		<link>http://www.japantimes.co.jp/life/2012/09/21/food/yorozuya-okagesan-michelin-starred-food-tastes-better-by-the-bottle/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=yorozuya-okagesan-michelin-starred-food-tastes-better-by-the-bottle</link>
		<comments>http://www.japantimes.co.jp/life/2012/09/21/food/yorozuya-okagesan-michelin-starred-food-tastes-better-by-the-bottle/#comments</comments>
		<pubDate>Fri, 21 Sep 2012 00:00:29 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/life/2012/09/21/%life_category%/michelin-starred-food-tastes-better-by-the-bottle/</guid>
		<description><![CDATA[The entrance to Yorozuya Okagesan is, to put it mildly, discreet. The modest sign is set back so far from the sidewalk you&#8217;d never spot the steps unless you knew to look. And you&#8217;d never go down them anyway unless you had a reservation since, politely but inevitably, you would be turned away. Don&#8217;t get [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Beard: Foodies will grow to love this brilliant brunch</title>
		<link>http://www.japantimes.co.jp/life/2012/09/07/food/foodies-will-grow-to-love-beards-brilliant-brunch/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=foodies-will-grow-to-love-beards-brilliant-brunch</link>
		<comments>http://www.japantimes.co.jp/life/2012/09/07/food/foodies-will-grow-to-love-beards-brilliant-brunch/#comments</comments>
		<pubDate>Fri, 07 Sep 2012 06:22:36 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[French cuisine]]></category>
		<category><![CDATA[Meguro]]></category>

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		<description><![CDATA[Beard. What sort of name is that for a restaurant, least of all one serving French-inflected food? ]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2012/09/07/food/foodies-will-grow-to-love-beards-brilliant-brunch/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Light meals for Tokyo&#8217;s long, sticky summer</title>
		<link>http://www.japantimes.co.jp/life/2012/08/17/food/light-meals-for-tokyos-long-sticky-summer/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=light-meals-for-tokyos-long-sticky-summer</link>
		<comments>http://www.japantimes.co.jp/life/2012/08/17/food/light-meals-for-tokyos-long-sticky-summer/#comments</comments>
		<pubDate>Fri, 17 Aug 2012 00:00:22 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/life/2012/08/17/%life_category%/light-meals-for-tokyos-long-sticky-summer/</guid>
		<description><![CDATA[Summertime, and the living is far from easy in the city. Stuck in the middle of the heat island, appetites fray and taste buds wilt like yesterday&#8217;s lettuce. Simple snacks are called for, not major meals, with copious quantities of liquid sustenance too. Whether it&#8217;s tapas and wine you fancy, burgers and beer or sakana [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2012/08/17/food/light-meals-for-tokyos-long-sticky-summer/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Torishiki: Check out the chicks at top yakitori restaurant</title>
		<link>http://www.japantimes.co.jp/life/2012/08/03/food/torishiki-check-out-the-chicks-at-top-yakitori-restaurant-torishiki/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=torishiki-check-out-the-chicks-at-top-yakitori-restaurant-torishiki</link>
		<comments>http://www.japantimes.co.jp/life/2012/08/03/food/torishiki-check-out-the-chicks-at-top-yakitori-restaurant-torishiki/#comments</comments>
		<pubDate>Fri, 03 Aug 2012 00:00:00 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[chicken]]></category>
		<category><![CDATA[Grilling]]></category>
		<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Kami-Osaki]]></category>
		<category><![CDATA[Shinagawa]]></category>
		<category><![CDATA[Tsukune]]></category>
		<category><![CDATA[Yakitori]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/life/2012/08/03/%life_category%/check-out-the-chicks-at-top-yakitori-restaurant-torishiki/</guid>
		<description><![CDATA[Arriving for the first time at Torishiki&#8217;s elegant entrance, you&#8217;d be forgiven for thinking you had come to the wrong address. The chic, charcoal-gray facade, artfully illuminated in the dusk; the dwarf maple growing from a ceramic pot; the plain-wood sliding door with its pristine white noren curtain: par for the course for high-end kaiseki [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2012/08/03/food/torishiki-check-out-the-chicks-at-top-yakitori-restaurant-torishiki/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Restaurant Week offers meal deals across Japan</title>
		<link>http://www.japantimes.co.jp/life/2012/08/03/food/restaurant-week-offers-meal-deals-across-japan/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=restaurant-week-offers-meal-deals-across-japan</link>
		<comments>http://www.japantimes.co.jp/life/2012/08/03/food/restaurant-week-offers-meal-deals-across-japan/#comments</comments>
		<pubDate>Fri, 03 Aug 2012 00:00:00 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
		
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		<description><![CDATA[In the relentless heat of summer in Japan, it is often hard to generate the appetite and energy for a full-course sit-down meal. But there&#8217;s far more incentive to head out for dinner (or lunch) at a top restaurant if you know you&#8217;ll be getting a bargain. That is the promise of the now annual [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2012/08/03/food/restaurant-week-offers-meal-deals-across-japan/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Montee: Thai street food (below street level) in Asakusa</title>
		<link>http://www.japantimes.co.jp/life/2012/07/20/food/montee-thai-street-food-below-street-level-in-asakusa-2/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=montee-thai-street-food-below-street-level-in-asakusa-2</link>
		<comments>http://www.japantimes.co.jp/life/2012/07/20/food/montee-thai-street-food-below-street-level-in-asakusa-2/#comments</comments>
		<pubDate>Fri, 20 Jul 2012 00:00:03 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
		
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		<description><![CDATA[To track down Tokyo&#8217;s best Thai street food, you need to step out of your comfort zone. The search may lead to pungent backstreets, brash suburban malls or hole-in-the-wall stores redolent of lemongrass and durian. In the case of Montee, the trail takes you deep underground. It&#8217;s one of those locations you&#8217;d never happen upon [...]]]></description>
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		<slash:comments>0</slash:comments>
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