Food & Drink

The taro has been a staple starch for centuries, and today it’s grown all over Japan. Here, it rounds out a fall stew perfect for lunch or dinner.

The low- and zero-proof alcohol trend has hit Japan, and for those who want to abstain without sacrificing flavor, there’s no shortage of options.

Norihito Nemoto’s upscale bistro fare makes his laid-back restaurant one of the highlights of the still new and vibrant Eat Play Works complex.

Curry has been Tokyo’s go-to comfort food this summer, and Curry Spice Gelateria Kalpasi’s low-key June arrival hit the moment.

Kirin Brewery Co. appeals to Japan’s health-conscious consumers in hopes its new drink helps it "find new beer fans."

How does executive chef Tejas Sovani balance the maximalist complexity of Indian recipes with Japanese cuisine’s understated grace?

Art director-turned-chef Keiko Seto harnesses organic produce for Mique’s multicultural, plant-based menu — and she does it out of a garage.

For Japan’s craft beer, festivals and events are key to industry growth. Cancelations have left breweries and staff scrambling to make up lost income.

This autumn-appropriate sweet comes in four varieties — marron and tiramisu, berry and berry, fromage and rare cheese, and green tea and black kinako.

Nikkei Brazilian culture manifests in food, and its growing popularity suggests recognition of Japan as a multiethnic country may be on the horizon.

Two of Tokyo’s hottest chefs. A menu tethering contemporary Japanese to modern French cuisine. Tokyo has never seen an opening like Denkushiflori.