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:
One of the most intriguing restaurant openings at the end of last year passed under the radar of many Tokyo gastronomes. That was due in part to timing: In November, the pandemic still had many people leery about eating out. But the other reason ...
Azuki to Kouri. “Red Beans and Ice.” Whichever language you prefer, the name of Tokyo’s newest, hottest dessert counter evokes one of Japan’s classic summertime treats. Azuki beans have been eaten in Japan in sweetened form since ancient times. Meanwhile, ice has been used in ...
It was a result for the ages: 11 restaurants from Japan made the cut, including eight in the top 20. If that wasn’t enough, the top prize went to Tokyo’s much loved Den.
Parklet is a bakery and cafe with a West Coast vibe. Standouts on the menu include its fruit bread and several creative spreads for your morning slice.
Drawing on his French training but inspired by local tradition, Yasuhiro Tomari has developed a uniquely creative approach to fine dining at Etat d'esprit.
With the amount of new coronavirus cases once again on the rise, you may prefer to revert back to the practice of ordering food to go.
When it comes to sushi, what happens before the chef gets hold of the fish is just as important as his or her technique in preparing it.
While the past year saw restaurants closing due to state-of-emergency restrictions, the food scene continued to progress.
All the best chefs search out the finest ingredients, but Takuya Kataori takes this quest to the ultimate extreme.
Chef Guillaume Bracaval's offerings at Est are mostly a local affair, and a three-day holiday special sees the establishment splurging on luxury.
