Food & Drink | TOKYO FOOD FILE Feb 20, 2021
Freeman Shokudo: Backyard barbecue defies convention
by Robbie Swinnerton
Pitmaster Jeremy Freeman brings “Brooklyn backyard BBQ” to Tokyo — well-spiced and with more than one twist.
Food & Drink Feb 20, 2021
White Smoke: Upping the game for Japanese barbecue
by Jeremy Wilgus
Opportunity, preparedness and luck took entrepreneur Craig White from a single restaurant in Tokyo to a growing barbecue empire in Japan.
Food & Drink Oct 3, 2020
Brazilian food culture is the fragrant heart of Nagoya
by Eric Margolis
Nikkei Brazilian culture manifests in food, and its growing popularity suggests recognition of Japan as a multiethnic country may be on the horizon.
Food & Drink Feb 8, 2020
What's Japan's next food trend? It might finally be pulled pork
by Alex K.T. Martin
Barbecue pulled pork might not have taken off in Japan just yet, but thanks to restaurants like Fatz's The San Franciscan, which aserve up the real slow-smoked deal, that might be about to change.
Food & Drink Jul 28, 2018
Tokyo barbecue joints to get summer sizzling
by Patrick St. Michel
Grabbing your own grill and heading out to your preferred park or public space is the traditional way to approach barbecuing but in recent years, new spaces to barbecue in Tokyo and its surrounding areas have popped up for people of all grilling levels.
Food & Drink | TOKYO FOOD FILE Jun 2, 2018
BBQPit: All the party without the worry
by Robbie Swinnerton
So you're in the mood for a nice little barbecue evening with a few pals. Not the low 'n' slow, long-time-smoking, American roots type of 'cue, but a "throw a shrimp on the barbie" type affair, maybe with some prime scallops, jidori chicken wings and ...
Food & Drink May 26, 2018
Barbecue in Japan: What's a devotee of low and slow to do?
by Jeremy Wilgus
In conversation with Bashamichi Taproom, Smokehouse and Hatos Bar, three of the OGs of Japan's barbecue scene.
Food & Drink Feb 3, 2018
Kakigoya: Oyster huts home to Fukuoka Prefecture's winter treat
by Oscar Boyd
Kakigoya are a winter phenomenon of Fukuoka Prefecture, temporary restaurants that usually spring up at some point in November and last to the end of the oyster season in March. The vast majority of the huts are located on the long, sandy coastline of ...
Food & Drink | THE KIDS' TABLE Oct 21, 2014
Halloween barbecue site is an inferno for all the family
by Anna-marie Farrier
Looking for a way to indulge in the glorious fall weather and Halloween festivities, my 3-year-old daughter and I ventured out to meet one of her friends at Toyosu on Sunday afternoon. Our destination of the day was The Third Park, an American barbecue spot ...
Events / Events In Tokyo Aug 28, 2014
The great American barbecue comes to town
by Daisuke Kikuchi
The end of August is nigh, but that doesn't mean that the hot days are over. Rather than wait for fall inside air-conditioned rooms, why not enjoy the last of the heat at the American Festival 2014. Held in a breezy area of Tokyo's Odaiba ...