Food & Drink

Watermelon is a quintessential summer fruit. But what can you do with it besides eat it raw? Try one (or all) of these three refreshing Japanese-style watermelon dishes.

In summer, we need to slow down, drink up and eat light. Looking for specific ideas? Make your way to Kon and cool off with upscale versions of two of Japan’s favorite foods.

To commemorate Jill Biden’s visit, The Japan Times looks at some of the notable, symbolic and comedic episodes of American presidents and spouses as they wined and dined in Japan.

Chef, brewmaster and hotelier Yotaro Sasaki takes locally grown Tono rice and traditional fermented fare to new culinary heights.

Fugu is not commonly consumed in many other countries, but Vu Thuy Linh, a Vietnamese researcher at a university near Tokyo, hopes to cultivate the culinary art of the pufferfish abroad.

Icebox cakes are quick, customizable and visually stunning. The best part? You can spend less time in the kitchen, and more time eating dessert.

With Japanese curry, it's the mouthfeel of the rice that’s key, so you can easily swap it for cauliflower rice for a low-carb take on the staple dish.

From originators to usurpers and upstarts, Tokyo’s curry bread scene is full of spice. Here’s a roundup of some of the capital’s famous karēpan purveyors

The establishment named 84 is the brainchild of Toru Hashimoto, who initially conceived it as a sanctuary for game developers to nerd out and relax in.

Expertly marinated meat is always a guarantee at this Tokyo kebab stand, but if you’re lucky, chef Nizaris Khalifa will have fresh falafel on offer, too.

Any new high-end French restaurant in Tokyo is big news. But Sezanne’s official unveiling on July 1 signaled the arrival of a young chef of considerable accomplishment.