The word "intense" is frequently used by friends and colleagues to describe Jeremy Chan, the 31-year-old philosopher-chef behind restaurant Ikoyi, which serves global interpretations of West African cuisine in the center of London.

On Dec. 1 and 2, John Wurdeman will visit Japan with a group of Georgian wine producers to participate in the first Tokyo edition of Rootstock, Sydney's popular natural wine festival. He's not sure if they will sing, but one thing is certain: There ...

Shingo Gokan's new bar in Tokyo's Shibuya ward, The SG Club, is a living piece of historical fiction that delights in cross-cultural references. The initials "SG" stand for Sip and Guzzle, and the space is divided into two bars, each with a different vibe.

Dojima Sake Brewery, which opened this past September on the grounds of Fordham Abbey, about an hour outside of London, is brewing quality Japanese sake in a chic, contemporary setting.

At Geisels Werneckhof in Munich, Tohru Nakamura — whose father is from Japan and mother is from Germany — displays his bicultural heritage to winning effect, in a style that combines Japanese and German traditions in subtle yet surprising ways.

J.L.S. Trading imports an eclectic range of craft beers from various microbreweries in the Baltics and Scandinavia.

Known for his precise, classically French approach to cooking, Daniel Calvert will join Yusuke Namai of restaurant Ode in Tokyo's Shibuya Ward for a collaboration dinner on August 29.

Tokyo-area craft sake breweries gather to celebrate local specialties at the Greater Tokyo Sake Festival.

At cafe Bricolage Bread & Co. and restaurant L'Effervescence, chef Shinobu Namae is finding creative ways to reduce and repurpose food waste.

Although Basque Country in Spain might not be your first thought when it comes to Japanese brews, two-Michelin-star Mugaritz is helping diners fall in love with sake by offering multiple pairings with each imaginative dish.