Alfred Weinzierl has an eccentric way of doing business, but everything he does comes from the heart.
For J.J. O'Donoghue's latest contributions to The Japan Times, see below:
One Uber Eats courier in Japan reveals why he took up delivery and what he worries about while on the job.
Kansai restaurateurs share how they are taking steps to drum up business — or support themselves if not — during the COVID-19 pandemic.
Even at the university level, where most students and faculty should have a degree of competency when it comes to digital tools, institutions fall short.
As the clock counts down towards the start of a new school semester, parents and guardians across the country face a uniquely unenviable choice: whether or not to send their children back to school as Japan grapples with COVID-19. For those in big metropolitan areas ...
For wild-boy Jimi Yui, a stint in a U.S. monastic school was just what he needed to set him on the track toward becoming a New York kitchen designer.
Part beer, part music and full of local charm: Kyoto Beer Lab has perfected the formula for what makes a successful neighborhood bar.
Food writer Akiko Katayama's bilingual washoku primer, "A Complete Guide to Japanese Cuisine," covers everything from regional dishes to dining customs and bento.
Patissier Akihito Kakimoto has competed in the world's most prestigious chocolate competitions. But his path to the world of chocolate sculpture-making was anything but straightforward.
An Irish reel set on a compilation CD of world music set in motion and obsession that led Haruaki Saito to Cork, Ireland.