Critics have missed, or chosen to stubbornly ignore, Britain’s glorious culinary renaissance. Here are some of Tokyo’s latest openings where you can get a taste of good ol’ British grub.
For Phoebe Amoroso's latest contributions to The Japan Times, see below:
The COVID-19 pandemic has sent cycle sales soaring, but will the momentum keep rolling forward in Japan?
The pandemic is breaking down the "invisible wall" between food producers and consumers. But is it enough to change wasteful habits?
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.
Running a traveling bar might seem like an avant-garde answer to the coronavirus, but owner Shotaro Kamijo is in the business for a different reason.
Shokupan giving you a resting bread face? The Japan Times recommends five bakeries that hit the sweet spot between technique, innovation and taste.
Sake brewers are embracing creative takes on natsuzake to bolster sales and tempt new drinkers.