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May 23, 2025
 

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JAPANESE CUISINE

Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Feb 15, 2013
Teuchisoba Narutomi: Soba and tempura make for a classic combination
Tempura and soba: Separately, they're two essential elements of traditional Japanese food culture. Put them together side by side on the table and they add up to one of the all-time classic dishes.
Japan Times
LIFE / Food & Drink
Feb 8, 2013
Horsemeat fan vs. the neigh-sayers
A few dabs of equine DNA found in so-called 'beefburgers' caused quite a kerfuffle last month, shocking unsuspecting customers of the British supermarket chain Tesco (and then other stores) into outrage.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jan 4, 2013
Misogura Tamayura: Welcome the new year with a taste of tradition
Tradition rules at this time of year, and few parts of Tokyo are more traditional than the grid of narrow streets to the south of Ueno's Shinobazu Pond. Although many of the buildings in this former geisha district have seen much better days, there are still gems to be found — and Misogura Tamayura...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Nov 2, 2012
Kamachiku: Redbrick storehouse as classic as the noodles
For a food with such a long and venerable history, udon gets surprisingly short shrift in Tokyo. Sure, it's not hard to find these long, chunky, white wheat noodles.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Aug 3, 2012
Torishiki: Where a yakitori artisan rules the roost
Arriving for the first time at Torishiki's elegant entrance, you'd be forgiven for thinking you had come to the wrong address. The chic, charcoal-gray facade, artfully illuminated in the dusk; the dwarf maple growing from a ceramic pot; the plain-wood sliding door with its pristine white noren curtain:...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jul 6, 2012
Rokurinsha: A ramen line-up worth dipping into
Even in the middle of the afternoon on a gray, rainy-season Monday, the queue in front of us is the best part of an hour deep and moving at snail's pace. Only to be expected at Tokyo Skytree, you might say. Except we're not lining up for the observation deck: We're there for the new branch of the legendary...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jun 15, 2012
Takazawa: Food for all the senses
Ever since chef Yoshiaki Takazawa opened his bijou restaurant back in 2005, it has been one of Tokyo's most intriguing secrets, more talked about than actually visited. Lauded more loudly abroad than here in Japan, its mystique has been fueled by the setting, the scale and a palpable sense of exclusivity....
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
May 18, 2012
Tonki: Dishing up 73 years of tasty tonkatsu success
Nowhere does tonkatsu like Tonki. Of all the restaurants in Tokyo that serve those ever-popular cutlets of breaded, deep-fried pork — and they number in their thousands — nowhere stands out quite the way Tonki does.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Apr 6, 2012
Kita-Kamakura En: Kaiseki course as delicate as blossom
It's been a long countdown, but finally spring has liftoff. The buds and leaves are out, and so are those all-important cherry blossoms. And there is no finer way of appreciating them than from a table with a good menu and a choice vantage point.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Mar 16, 2012
Yoshihashi: Top-class sukiyaki at a fraction of the price
Elegance, refinement, exclusivity: These are qualities only to be expected at any high-end Japanese restaurant. Affordability? Think again. Or, rather, think different. That's the way to approach Yoshihashi.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Mar 16, 2012
Michinoku: Tohoku restaurant serves up a northeastern menu
Zunda-mochi dumplings, hatto-jiru soup, hittsumi noodles: These are far from mainstream Japanese foods, and rarely found on restaurant menus. But they're essential landmarks on the culinary landscape of the Tohoku region. They are also core items on the menu at Michinoku, one of the very few eateries...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Feb 3, 2012
Kanda is crammed with revered restaurants
The narrow pocket of Kanda comprising Sudacho and Awajicho boasts half a dozen restaurants that are among the most venerable in Tokyo. Like Botan, the buildings date from the late 1920s, boast superb wooden architecture and have improbably survived the bombs of war and the clutches of the redevelopers....
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Feb 3, 2012
Botan: Put a little sukiyaki fire in your belly
On one side of the battered shōji screen with its panels of flimsy washi paper, the sleet and biting wind. On the other, a small old-fashioned hibachi brazier, its coals glowing softly. There's no contest: At Botan, the charcoal wins every time.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jan 6, 2012
Nihonbashi Dashi Bar: A dedicated dashi bar you can put stock in
Nothing is more important in Japanese cooking than dashi, the fundamental cooking stock that underpins every aspect of the cuisine. There are many ingredients that can deliver a boost of umami savor, both natural (konbu seaweed or shiitake mushrooms) and artificial (various powders out of jars or sachets)....
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Oct 21, 2011
Suzunari: Who says kaiseki ryōri has to be stuffy?
Kaiseki ryōri, Japan's traditional multicourse "haute cuisine," is known for its rarefied elegance, its depth and subtlety of flavor, an exquisite focus on the seasons and, too often, for being as much fun as a funeral. But there is also another kind of kaiseki, one that's simpler, less formalized and...
LIFE / Food & Drink / TOKYO FOOD FILE
Oct 7, 2011
Kyotei Daikokuya: The most satisfying soba in temple town
Few visitors to Asakusa venture beyond the shops and temple precincts around Sensoji. But for aficionados of artisan noodles, the grid of backstreets tucked away behind the mighty temple holds an extra attraction: Kyotei Daikokuya, a quaint little soba restaurant that many consider among the best in...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jul 1, 2011
Shichi Jyu Ni Kou: Japanese cuisine that follows nature's cues
Japan, as has been said far too often, is a country of four seasons. But that tired old mantra is by no means the whole truth. The ancient lunisolar calendar recognizes 24 distinct divisions in the year, while haiku poets and others attuned to the constant flux of the natural world identify three times...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Apr 15, 2011
Namikibashi Nakamura: Celebrating spring with sake and seasonal fare
Is it too soon — postquake, post-tsunami and still mid-nuclear crisis — to eat, drink and be merry? It's certainly a valid question. The answer, for us at any rate, is no, especially if we know that by doing so we can provide a small measure of support for the devastated areas. And most especially...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Feb 5, 2010
Kamikozawa-tei: Shabu-shabu in modernist mode
There's no finer way to eat on a chilly winter evening than sitting around a bubbling nabe hot pot. No matter what the ingredients — meat, fish, tofu or vegetables — just cooking and eating from the same communal casserole is nourishment for both body and soul.
Japan Times
LIFE / Food & Drink / THE WAY OF WASHOKU
Mar 24, 2002
What squids shine in yonder bay
Squid, octopus and cuttlefish belong to a large group of marine invertebrates called cephalopods. The word means foot-headed, and it is an appropriate name for these creatures because their tentacle feet sprout from above their eyes and brain. They are found all over, and sometimes in the stomachs of...
Trump’s wake-up call for India’s foreign policy
Indian Prime Minister Narendra Modi meets with U.S. President Donald Trump at the White House on Feb. 13. Trump’s coercive use of trade threats against India during the Pakistan military crisis has undermined trust in the U.S.-India partnership and exposed Washington as an unreliable security ally.
Toyota considers making tiny trucks for U.S. market as demand booms
Toyota executives say the automaker is listening to U.S. dealer requests for a truck smaller than the brand’s best-selling Tacoma midsize and Tundra full-size pickups.
Onosato’s march to yokozuna could usher in golden age for sumo
Onosato (left) battles Gonoyama on Day 6 of the Summer Basho. With Onosato on the cusp of promotion to yokozuna, there could soon be two titans at the top of the sport fighting for titles.
Shinjiro Koizumi takes farm ministry reins after predecessor's rice gaffe
Agriculture minister Taku Eto (left), who resigned on Wednesday, and former Environment Minister Shinjiro Koizumi
Railguns, missiles and lasers: Japan uses massive defense event to highlight shift
A mock-up of Japan's state-of-the-art railgun, which is currently undergoing testing, is displayed at the three-day DSEI Japan defense exhibition in the city of Chiba on Wednesday.
Ishiba doubles down on weapons cooperation, says no country can go it alone
Prime Minister Shigeru Ishiba walks past members of the Philippine Coast Guard at the coast guard's headquarters in Manila on April 30.
Nippon Ishin grapples with poor governance ahead of Upper House election
Nippon Ishin no Kai co-leader Seiji Maehara speaks to reporters in Tokyo on Friday.
Beware of dubious websites offering cheap rice, consumer watchdog warns
Questionable websites appear to be taking advantage of consumers looking for cheaper rice online amid the high prices of the staple grain in the nation.
Onosato’s march to yokozuna could usher in golden age for sumo
Onosato (left) battles Gonoyama on Day 6 of the Summer Basho. With Onosato on the cusp of promotion to yokozuna, there could soon be two titans at the top of the sport fighting for titles.
A window into the mind of Esperantist and political activist Teru Hasegawa
Teru Hasegawa, Esperanto name Verda Majo, wrote leftist political essays during WWII.

Podcast

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

Longform

A sinkhole in Yashio, which emerged in January, was triggered by a ruptured, aging sewer pipe. Authorities worry that similar sections of infrastructure across the country are also at risk of corrosion.
That sinking feeling: Japan’s aging sewers are an infrastructure time bomb
By Alex K.T. Martin

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