Food & Drink

Lee Reeve of InCiderJapan shares this simple and refreshing cider cocktail that you can easily make at home, perfect for the warmer months ahead.

Tucked away in suburban Setagaya Ward, No. 502 is a perfect example of the recent fashion for wine stores with bars attached — plus an innovative plant-forward menu.

You really don’t need anything to enjoy wine short of a corkscrew and a glass. But while those are the bare essentials, a few practical items will heighten your enjoyment.

In the past few decades, hunting wild animals has made a comeback in Japan, and gibier (as game is called) is finding its way onto upscale tables across the country.

Here are two recipes that go with plain rice as part of a Japanese meal, or even as a light, fresh drinking appetizer.

Riding the craft beer boom in the United States, Japanese sake exporters target the U.S. market.

The ranking is based on the votes of members of the Asia’s 50 Best Bars Academy. Some of the winning bars may be in various states of closure amid the spread of COVID-19.

Fine wine is not the only thing that gets better with age, and a venture firm hopes to prove that by reviving the long-forgotten culture of Japan's homegrown vintage sake.

With the purchase of a book written by and about their favorite restaurants, foodies can support local establishments and learn more about the people behind them.

The latest state of emergency in the capital means it’s more important than ever to stay safe, which means outdoor dining. Cue the calm, secluded Sakuu.

In this delectable tartine, the bakery’s signature sourdough is topped with lightly grilled bonito and whole shiso leaves.