Barista Training Lab Tokyo offers classes in brewing, roasting and tasting coffee, covering all the skills a professional barista — or interested amateur — needs to know.
For Claire Williamson's latest contributions to The Japan Times, see below:
Though many shops still have a "no food or drink" rule, there are a growing number in Tokyo that offer high-quality coffee alongside curated retail products, so you can keep your shopping energy up.
For runners and nonrunners alike, "Shoe Dog" is an invaluable glimpse into one of the world's most recognizable companies and its groundbreaking founder.
On May 17, Michelin published the Michelin Guide Aichi-Gifu-Mie 2019, the company's inaugural guide to Aichi, Gifu and Mie prefectures in Japan's central Tokai region.
Hideo Furusawa talks about why he became a chef, his admiration of Alain Ducasse and food sustainability.
At Yard Coffee & Craft Chocolate, father and son team up to bring bean-to-bar chocolate desserts and specialty coffee to Osaka's Tennoji neighborhood.
Of the many konbini (convenience store) classics available on store shelves — from onigiri rice balls to ready-to-eat paper cups of fried chicken — you can't go wrong with the quintessential konbini sandwich. With katsu (cutlet), egg salad, ham and lettuce, or even fruit and ...
Vaughan Allison on why his blood is black, his best concert memory and the most underrated area in Tokyo.
Through its No Death to Coffee project, which launched in 2018, Single O and its Tokyo-based outpost, Single O Japan, hope to ensure there will always be enough coffee to drink sustainably in the future.
The Museum of Contemporary Art Tokyo's re-opening exhibition is an ambitious exploration of an entire century's worth of art that runs through the majority of the museum building and spans four floors. Allow yourself ample time to make your way through it.