Food & Drink

Cook for where you wish you could be. That's the sentiment behind this week's tropics-inspired dessert for the holiday season.

Chef Guillaume Bracaval's offerings at Est are mostly a local affair, and a three-day holiday special sees the establishment splurging on luxury.

Three of the capital's establishments have maintained their three-star rating since rankings began in Tokyo 15 years ago.

Already home to top-notch craft beer and cocktails, new investment sees Niseko becoming even more of a five-star destination.

The kabocha squash works well as the base for this sweet and luxurious pudding recipe.

Hoshinoya Tokyo came up with the rather bright idea to place some customers in lanterns for a stylish COVID-era dining experience.

Customers don't just get a good meal at Nihonryori Takamura in Akita, they get a slice of Edo Period dining culture.

The Watanabe Distillery is a small, family-run business that was founded in 1914 and now produces about 50,000 liters of shōchū per year.

With an injection of umami and a slew of Japanese fixings, your plain old potatoes will never need to be dull again.

Once revered as “the fruit of immortality,” the tachibana has long fallen out of culinary favor. The Nara Tachibana Project hopes to save it from endangerment.

From November, the acclaimed pizzeria is offering special set menus pairing seasonal pizzas with locally produced wines and beer.