While Tokyo diners continue to wait for an end to the state of emergency, the city's fanciest restaurants are finding ways to survive by offering take-out meals.
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:
Fans of ramen who don't want to travel can now order boxes from the award-winning Chuka Soba Tomita in Chiba Prefecture.
Pitmaster Jeremy Freeman brings “Brooklyn backyard BBQ” to Tokyo — well-spiced and with more than one twist.
The first overseas offshoot of Shanghai’s best-known specialist crab restaurant is bringing the crustacean delicacy to Tokyo year-round.
With a focus on local food products, the reborn Shiroiya Hotel has put Gunma Prefecture’s capital city back on the culinary map.
Shoku-Ishinho serves traditional yakuzen cuisine, which incorporates elements of Chinese herbal medicine, in an entirely contemporary aesthetic.
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.