For Matt Kaufman's latest contributions to The Japan Times, see below:
Bunny Awchat attended the prestigious Cordon Bleu culinary school in France. After working in Europe, he decided to follow an interest in Japanese food and arrived in Osaka.
Fascinated by urban environments, Stefan Le Du began a project to document Tokyo's storefronts. It has taught him a lot about the Japanese approach to cities.
Recruited from a hotel in the Ghanaian capital of Accra, chef Abraham "Araji" Oppong came to Japan and built a new life in the western region of Kansai.
Albion "Ash" Hudson's Conart streetwear brand defined the fashion of many rappers in the 1990s. His designs are now popping up on new acts such as Travis Scott and BTS.
With its timeless vibe, Baika’s slower pace and rich food culture makes it a welcome getaway from the hustle and bustle of central Osaka.
Noodle chef Takashi Omae on coming up with ramen-udon noodle fusion recipes, how COVID-19 has impacted business and his recent film debut.
Tokyo-based actor and writer Clive Davies on what, exactly, a saigen reenactment drama is, the hardest thing he's ever done for a shoot and his film reviews — all 7,000-plus of them.
Osaka-based artist Gregory Hilton on the 1980s New York downtown art scene, how his recent gallery show art utilized Roombas and what he misses about his Texas hometown.
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.
Five of the best bars where you can cut loose in Kyoto.
