A love of Tex-Mex cuisine and a desire to find quality burritos in Japan inspired Ryota Kurokawa to set off on a burrito-making journey, culminating in Que Pasa, his Kyoto-based Mexican restaurant.
When it comes to photography books about Kyoto, the genre is usually limited to three areas: geishas, gardens and temples — in the English language at least. Small Buildings of Kyoto: Volume Ⅱ, by John Einarsen.108 pages KYOTO JOURNAL, Photography. In "Small Buildings of Kyoto," John Einarsen, ...
When the music industry became too stressful to bear in the U.S., Akira Satake found a new vocation in pottery.
Chef Tsutomu Nakajima of Sato no Ie Hanase on the importance of umami and why the flavor is at risk of vanishing.
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.
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.