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July 07, 2025
 

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Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Aug 7, 2022

Sip on sake’s unfiltered kin at Heiwa Shuzo’s new brewpub

Even from across the bar, there's no mistaking a bottle of milky doburoku for sake, its refined counterpart.
Japan Times
LIFE / Travel
Jun 27, 2022

Hokkaido sake brewer looks to post-COVID gastro-tourism market

While Kyoto and Hiroshima are likely be the go-to choices for many first-time visitors to Japan, Hokkaido could be a tempting travel experience for those visiting again.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jun 26, 2022

At Tonkatsu Nanaido, perfect pork cutlets from a renowned yakitori chef

Chef Takashi Imai made his name with grilled chicken, but he also excels when it comes to deep-fried pork cutlets.
Japan Times
LIFE / Lifestyle
Dec 26, 2020

Japanese abroad adjust to new realities of life in a foreign community amid COVID-19

Uncertainty surrounding the outbreak has forced many Japanese living overseas to view their future with fearful optimism.
Japan Times
LIFE / Travel
Nov 23, 2019

Joetsu: A historic town braces for the first snowfall of winter

Joetsu, Niigata Prefecture, might be most famous for its snowfall and skiing, but it also has a long history of local sweets, sake and even samurai.
Japan Times
LIFE / Food & Drink / KANPAI CULTURE
Apr 13, 2019

Sushi M: Shaking up the world of sushi through sake pairings

Ever since he was a young chef in his early 20s, Michimasa Nakamura has wanted to shake things up in the world of sushi.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Feb 16, 2019

Alter Ego: Synergy and creativity, from Italy to Japan

In Italy, they say, all roads lead to Rome. But in Tokyo's Jinbocho district there's a quiet pedestrian alley that now faces squarely toward Milan and the innovative restaurant there run by Japanese chef Yoji Tokuyoshi. The reason? Alter Ego, his eagerly awaited first project back in his homeland, is...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Feb 2, 2019

Yaumay: An elegant fix to Tokyo's dim sum shortage

Is there a more satisfying way to spend a couple of hours at table than a leisurely session of good dim sum? In years past, Tokyo has been poorly served in this department, at least when it comes to the classic, laid-back, yum cha (tea-drinking) Hong Kong approach. Thankfully, that deficiency is now being rectified in style at Yaumay.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Dec 15, 2018

Nihonryori RyuGin: New address for a Tokyo classic

Even in Tokyo, a city that relentlessly reinvents itself, change never comes easy, no matter how celebrated a restaurant may be. The bigger the name, the greater the expectations, and few have larger reputations than Nihonryori RyuGin.
Japan Times
LIFE / Travel / HOTELS & RESTAURANTS
May 3, 2018

Luxurious lunch course to thank moms and dads

During May and June, Grand Hyatt Tokyo's Keyakizaka teppanyaki (iron grill cooking) restaurant is offering Mother's Day and Father's Day lunch courses — the perfect way for guests to celebrate and thank their parents.
Japan Times
LIFE / Food & Drink
Jul 8, 2017

Spain meets 'washoku': Cooking along to the sizzling beat in Ibiza

There has never before been a tasting menu quite like it. The first dinner presented by wagyu beef grillmaster Kentaro Nakahara, yakitori supremo Yoshiteru Ikegawa and sushi maestro Takaaki Sugita was unprecedented in so many aspects.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jun 3, 2017

Ryo: Grilled eel perfectly paired with sake and relaxed style

Specialist unagi restaurants generally fall into two categories. Most follow tradition, evoking the old days when grilled freshwater eel was a humble food of the masses. Others adopt a more sophisticated, formal approach for their eel cuisine. But Ryo boasts a style very much its own.
Japan Times
LIFE / Food & Drink / FUKUOKA RESTAURANTS
Oct 28, 2016

Sushi Gyoten: In the experienced hands of a young sushi master

Arriving at Sushi Gyoten for the first time feels a bit like slipping back in time. The weathered bamboo fence, carefully positioned ornamental rocks and narrow, stone-paved path curving out of sight: this could be the portal to some well-entrenched decades-old ryōtei (high-end traditional restaurant)....
Japan Times
LIFE / Food & Drink / KANPAI CULTURE
Jun 10, 2016

Distilling the mysteries of shōchū

From my seat on the second floor of Shochu Zanmai, a bar specializing in Japan's indigenous distilled liquor, I can see directly into the building across the street. The bar is located down a narrow alley a 10-minute walk from Tokyo's Ikebukuro Station, and the close proximity of the surrounding buildings...
Japan Times
LIFE / Food & Drink
Dec 4, 2015

A short history of 'real' bread in Japan

For most of modern history, the Japanese failed to understand the point of the baguette — known locally as furansu pan (French bread) — and shunned the globally coveted Gallic specialty, thinking it was hard and tasteless. Carried by almost every bakery in Tokyo, it was often isolated from the main...
Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
Nov 27, 2015

Tashinami: Seasonal Japanese dining at a tiny horseshoe-shaped counter

Located in the bowels of Osaka Station City, Tashinami only has room for about eight diners at its horseshoe-shaped counter. All that separates you from the surrounding shops in the basement food hall is a see-through beaded curtain, meaning you, as well as what you eat, are on show. Furthermore, owing...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
May 1, 2015

Shinagawa Station's great wall of sake

Finding a new favorite izakaya tavern is always cause for celebration, especially if it happens to be on your way home. Better yet, if it offers good food and a great sake selection. Nurukan Sato Gotenyama Saryo ticks all of those boxes — just as long as "on your way home" involves passing through...
Japan Times
LIFE / Food & Drink / KYOTO RESTAURANTS
Feb 10, 2015

Nothing drawn out about Kappo Yamashita

This might be the year of kappo dining for me. Recently, I have often found myself seated at sparse counters opposite small teams of industrious chefs, synchronized by their movements: cutting, peeling, grating, stirring, broiling, searing, tasting and fielding questions from patrons.
Japan Times
LIFE / Japan Showcase / GREAT TAMBA AREA
Feb 14, 2014

Ancient hilltop shrine, venison highlight trip to Kaibara

The path to the top of the hill in Kaibara town is shaded by maple trees, still fiery in their demise so late in the season. The smooth stone steps turn once, twice, before petering out just before a large torii gate. Beyond this wooden marker lies the Kaibara Hachimangu Shrine, the oldest shrine in...
Japan Times
Events / Events In Tokyo
Nov 7, 2013

Make and learn about miso from a master

Miso, Japan's traditional seasoning made from fermenting rice, soybeans and other flavorings, sounds like a cooking ingredient too complex to prepare yourself. But if you're curious, on Nov. 9 you can learn how to make miso paste at a special event at the Gender Equality Center in Tokyo's Bunkyo Ward....
Japan Times
LIFE / Food & Drink / EVERYMAN EATS
May 24, 2013

Chomp your way through spring

It's no surprise that the Japanese get serious about eating and drinking come late spring, as yatai food carts roll out, a bevy of fresh vegetables appear on restaurant menus and the annual festival season begins to heat up. This year is no different, with offerings that include a fried-chicken collaboration,...
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Mar 22, 2013

Why not just add a dollop of mayonnaise?

Newcomers to Japan are often a little taken aback by the many decidedly non-Japanese condiments, such as ketchup and Worcestershire sauce, that are used in everyday cooking. And in particular mayonnaise: Usually reserved for sandwiches, salad dressing and dipping sauces for chilled seafood in the West,...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Feb 1, 2013

Le Verre Vole a Tokyo: Say bonjour to Tokyo's own taste of Paris

The red-framed doors and purple canopy that mark the front of Le Verre Vole a Tokyo are a cheerful sight at any time of year. In the chill dark dead of winter, their glow is even more welcoming, especially if you're arriving on foot.
LIFE / Food & Drink / EVERYMAN EATS
Jan 25, 2013

Snacking on squid guts and soybeans

Doritos and Budweiser, canapes and Champagne, jamon and Tempranillo — when it comes to happy hour, everyone has their favorite combination of booze and umami-infused treats.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Jan 24, 2013

Fish dish that predates your fridge

Before refrigeration became widespread in the late 1950s, fresh, unprocessed fish was only available to the well-to-do or people living on the coasts.
Japan Times
LIFE / Food & Drink / KANPAI CULTURE
Nov 11, 2011

Local brewery brings sake to Toronto

Toronto's Distillery District, located on the site of the now defunct Gooderham & Worts Distillery (which was once the largest whisky producer in the world), is a charming enclave of restored brick buildings housing upscale boutiques, cafes and galleries. When Ontario Spring Water Sake Co. opened in...
Japan Times
LIFE / Food & Drink
Jul 29, 2011

Sake sisters are brewing it for themselves

For most of its thousand-year history, sake has been a man's world. Even as recently as 30 years ago, women were forbidden to enter some breweries, but today's pioneering lady brewers and brewery heads are teaching the industry to embrace its feminine side.
Japan Times
LIFE / Food & Drink / BY THE GLASS
Aug 13, 2010

East meets West at the dining table

Matching wine with Japanese food can be fraught with difficulty. A refined, oak-aged Bordeaux paired with a cool plate of sashimi, for example, can come across as brash and overbearing, completely drowning out the subtle spectrum of seafood flavors. But that's not to say great matches are impossible....
LIFE / Food & Drink
Jan 30, 2009

Kyoto's Yufuna: The tastes of Tango

Outside, Yufuna looks like an ordinary after-work hangout, with a solid wooden counter lined with sake and shochu bottles and a blackboard announcing the daily specials. This unpretentious basement shop is surprisingly spacious inside though, with attractively decorated, cozy dining spaces beyond the...
Japan Times
LIFE / Food & Drink
Jan 30, 2009

The tastes of Tango

Outside, Yufuna looks like an ordinary after-work hangout, with a solid wooden counter lined with sake and shochu bottles and a blackboard announcing the daily specials. This unpretentious basement shop is surprisingly spacious inside though, with attractively decorated, cozy dining spaces beyond the...
Japan braces for more quakes as authorities dismiss doomsday hype
Evacuees from Akuseki Island, located in the Tokara island chain in Kagoshima Prefecuture, arrive at Kagoshima Port on Friday.
Heatstroke alert issued for 19 prefectures as Japan enters 'once-in-a-decade' heat wave
Japan will experience a heat wave through mid-July on a “level only seen once in a decade,” the Meteorological Agency said on June 30.
Hidden AI prompts in academic papers spark concern about research integrity
Waseda University is one of 14 institutions in eight countries found to have used hidden prompts in research papers.
Tokyo and Kyoto feature among top ‘noctourism’ destinations
Tokyo ranked second after New York and ahead of Dubai and Singapore in a ranking of the top global cities for nighttime tourism.
Global matcha 'obsession' drinks Japan's tea farms dry
Matcha is added to beverages on offer at Kettl Tea in the Los Feliz neighborhood of Los Angeles on May 20.
Ainu land rights in crosshairs as Hokkaido communities debate nuclear waste
A street in Suttsu, Hokkaido, with a sign put up by an anti-nuclear organization. The small community is considering hosting a facility that would hold nuclear waste.
Ghibli’s Isao Takahata exhibit shows how beloved anime is made
“The man who planted Japanese animation” exhibition includes a variety of sketches, drawings and animation cels from Isao Takahata films such as color design for characters by Michiyo Yasuda from "Grave of the Fireflies."
Flag football facing challenges and opportunities ahead
Japan’s women’s flag football team at the 2025 International Bowl in Los Angeles in June. The sport is enjoying continued growth in the country.
From Hokusai’s Great Wave, shinkansen to One Piece: a cultural treasure box for Lego Japan
Michael Ebbesen, general manager of Lego Japan, says Lego bricks based on Japanese culture have a rich global appeal and are sellable around the world.
With farmed fish, RelationFish swims against the tide in fine dining
Chef Hideaki Matsuo (middle) and the staff of Oseto Suisan Fisheries prepare to check on their sustainably farmed fish.

Podcast

One of the many entrances to the Kabukicho neighborhood in Tokyo’s Shinjuku Ward.
Kabukicho: Tokyo’s ‘stadium of desire’

Longform

Mount Fuji is considered one of Japan's most iconic symbols and is a major draw for tourists. It's still a mountain, though, and potential hikers need to properly prepare for any climb.
What it takes to save lives on Mount Fuji
By Alex K.T. Martin

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