Cool Japan campaign at a crossroads 10 years after setting sights abroad
The government-funded initiative’s future looks uncertain given its mixed results so far in promoting Japanese culture overseas.
Tenoshima: A master chef's tasting menu in the comfort of your own home
While Tokyo diners continue to wait for an end to the state of emergency, the city's fanciest restaurants are finding ways to survive by offering take-out meals.
Top 5: The sweetest of Tokyo's wagashi offerings
A traditional confectionery, sweet Japanese "wagashi" pair exquisitely with green tea and are definitely a sight to behold.
Katrine Klinken: 'Good sake bars are a must!'
Do Japanese and Nordic cuisine have anything in common? There are some mild similarities.
What’s the future of international food tourism in post-coronavirus Japan?
Food remains one of Japan’s greatest assets as a travel destination, and industry insiders are cautiously optimistic about the future of culinary travel.
Shiho Sakamoto: Designing wagashi for the 21st century
Wagashi designer Shiho Sakamoto is embracing technology, using Instagram, video and even 3D printing to introduce wagashi sweets to new generations around the world.
Elizabeth Andoh: Writer, chef, world-renowned washoku expert
Elizabeth Andoh's decades-long passion for cooking and Japanese cuisine had an unlikely catalyst: A bowl of awful udon noodles.
Off the eaten trail: The growth of gastronomy tourism in Japan
Offering creative culinary experiences across the country, tourism companies like ByFood and Arigato Japan Food Tours are taking the lead as Japan hopes to become a "tourism-oriented country" by 2030.
Top 5: Tokyo's most affordable Michelin-starred restaurants
There's no need to overspend to eat well in Tokyo. Here are The Japan Times' picks of Tokyo's best affordable Michelin restaurants, all under ¥3,000.
Kyoaji chef Kenichiro Nishi's legacy lives on in Japan's top restaurants
The world of traditional Japanese cuisine has lost one of its luminaries. Chef Kenichiro Nishi, the founder of the renowned Shinbashi restaurant Kyoaji, passed away at the age of 81 on July 26.
Hitoshi Miyazawa: Taking a multicourse adventure in Australia
Kaiseki, the multicourse meal that is the height of refinement in Japanese cuisine is the modus operandi of Hitoshi Miyazawa, head chef for Ishizuka in Melbourne, Australia.
Machiko Yamashita: A Japanese breadwinner in Berlin
Former art historian and butoh dancer Machiko Yamashita brings Japanese bread buns to Berliners.
