Food & Drink

Although it may look intimidating, bitter melon is surprisingly addictive. Here’s two healthy and quick recipes highlighting this unique fruit.

Eat Play Works’ food hall, The Restaurant, is a 17-shop collaboration based on mutual cooperation — and excellent meals.

Omnipollo is no run-of-the-mill craft beer company, and its first Japanese outpost, Omnipollos Tokyo, lives up to the brand’s quirky reputation.

Tokuyama-zushi’s chef, Hiroaki Tokuyama, sees it as his mission to alter preconceptions about fermented foods by serving them in novel ways.

Trying to enjoy an icy treat before it melts during summer can be tricky. But sometimes a little melting is actually a good thing.

Chef Masayo Funakoshi has cooked all around the world, blending art, artists, music and community around her eclectic mix of dishes.

Megumi Hori took over the running of Kiroku Tea Garden with her mother and sister, specializing in high-quality rare and unusual green teas.

For over 330 years, Shibanuma Soy Sauce has been making the seasoning from its home in Tsuchiura, Ibaraki Prefecture.

Simultaneously fresh and bold, tannic orange wines are increasingly easy to find at restaurants in Tokyo.

The best new sake arrival of the season is FamilyMart's limited-edition Sake Tonic — smooth, citrusy and alarmingly easy to drink.

Standing amid rows of metal-bound barrels in a vineyard, Chen Chien-hao holds up a glass of wine to scrutinize its golden hue. Well may the bespectacled 52-year-old cheer after the red and white wines he helped develop in central Taiwan took gold medals at a ...