Bistro New Orleans owner-chef C.C. Haydel on the differences between Cajun and Creole cuisine, his go-to cocktail and the hardest ingredients to find in Japan.
For Matt Kaufman's latest contributions to The Japan Times, see below:
Five of the best bars where you can cut loose in Kyoto.
At Cafe Y, "Toast Lady" Chisato Kijima has been serving airline personnel, students and local families massive, homestyle meals for 43 years and counting.
Located in Osaka's vibrant, working-class district of Nishinari, this restaurant serves up authentic local dishes at affordable prices.
Rock stars Haruko Sakuragawa and Yasuhiro Ando serve up innovative kushikatsu skewers — Osakan soul food — in a blues-themed environment.
Don't let Doner Kebab Chao's nondescript "take-out joint" decor fool you: It serves some of the most innovative chicken and beef doner kebabs in Osaka.
Steeped in local history, Osaka Ikuno Koreatown's 120 shops are a mecca for locals or visitors hankering for some Korean, Japanese or fusion cuisine, as well as shops selling contemporary K-pop merchandise.
A desire to promote self-expression and creative endeavors inspired Haruki Kumagai to open the Imagination Pika Space performance venue and bar in Osaka's Shinsekai neighborhood.
With a seemingly endless menu of hearty and tasty options, Daimon Okonomiyaki Dojo has made a name for itself as a must-visit okonomiyaki restaurant.
After surviving as a prisoner of war in Krasnoyarsk, Eastern Siberia, Toyokazu Matsubara taught himself to cook and opened up an izakaya bar-restaurant, Kurasuno, which has become a multigenerational family enterprise and beloved neighborhood treasure.