Inspired by his upbringing in western Pennsylvania, Pop! Pizza owner-chef Daniel McNellie aims to share the overall cultural experience of American pizzerias: awesome pizza, beer, movies and music.
For J.J. O'Donoghue's latest contributions to The Japan Times, see below:
A Peu Pres in Kyoto is decidedly not the kind of French restaurant with starched white linens: Instead, it has a whimsical easygoing charm. And chef Mizuho Takemura's take on French food is wholesome, without fanfare or drama.
Aya Tasaki was 5 when she first moved from Tokyo to Illinois. The details of that departure are still etched in her mind. Her father had already gone ahead of the family to take up a job in the United States, and Tasaki's grandparents ...
On the evening of Oct. 1, Dr. Tasuku Honjo was in his office at Kyoto University discussing a manuscript with two of his colleagues when a secretary came dashing in to announce there was a call from Sweden. Could he take it? Shortly afterward, details ...
Chef Takashi Miyazaki's Ichigo Ichie is Ireland's first kaiseki restaurant — albeit one that blends Japanese and Irish flavors. When it landed a Michelin star within its first year, the restaurant put Cork back on Europe's culinary map and brought Miyazaki instant international acclaim.
Kei Yoshioka spent three years transforming a former pawn shop into a restaurant. The result is Maker — a fitting name given how much of his time and personality have gone into metamorphosing a simple one-room operation into one of Kyoto's most distinctive restaurants.
When The Lego Group announced that it was shutting down its design operations in Japan, it offered a new opportunitity for designer Junya Suzuki — relocation to Billund in Denmark, the birthplace of Lego and the company's global headquarters.
For more than a decade, Kevin Kent and his staff have been selling chefs and home cooks on the array of Japanese knives as well as how to care for them. That knowledge has been distilled into Kent's upcoming book, "The Knifenerd Guide to ...
Kyoto University wants students out of "filthy" Yoshida Ryo but won't say if the 105-year-old antiestablishment hub has any future.
Run by father-and-son duo Toshihiro and Kouki Watanabe, Taihou remains a cozy, unfussy, family-run restaurant rooted in Kyoto's Nijo district. But that modesty can't hide what is some of the best Sichuan food you'll find in the city.