Shoku-Ishinho serves traditional yakuzen cuisine, which incorporates elements of Chinese herbal medicine, in an entirely contemporary aesthetic.
Robbie Swinnerton has been living, eating and writing about food in Tokyo for over 30 years. His column, Tokyo Food File, has run in The Japan Times since 1998.
For Robbie Swinnerton's latest contributions to The Japan Times, see below:
This preeminent purveyor’s Ginza branch stocks 45 varieties of miso which you can sniff and sample with its in-house “misommelier.”
This Ebisu-based izakaya is small, stylish and serves top-notch food — just what we need to carry us through 2021.
The publication’s mook-sized issue is back with a second printing — get it while you still can.
Eyes (and stomachs) are already turning to 2021. Five of The Japan Times’ critics share the dining trends they’d like to see the country embrace.
The capital’s restaurant scene saw plenty of culinary highlights that helped bring notes of optimism and positivity to a difficult year.
From word-of-mouth favorite to media darling, this is one of the city’s most unusual and excellent bowls, with a compelling backstory to boot.
Being a tourist can be thirsty work, even in the genteel surrounds of Kamakura. Here are six of the former samurai capital’s best watering holes.
Restaurant group Transit General Office has outdone itself in its new space, with a transportive menu devised by Michelin-starred chef Yusuke Takada.
Nobuhiro Kakinoki may have opened his restaurant during troubled times, but all the essential elements are in his favor.