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.
For Phoebe Amoroso's latest contributions to The Japan Times, see below:
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.