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June 01, 2025
 

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JAPANESE CUISINE

Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jul 15, 2014
Kazahana: 28th-floor restaurant offers fine food with a view to match
Very few Japanese restaurants in Tokyo can boast a view to rival that from Kazahana. Sitting 28 floors up in the Conrad Hotel, you gaze out over the centuries-old Hamarikyu garden on the waterfront and across to the Rainbow Bridge and the malls of Odaiba in the mid-distance.
Japan Times
LIFE / Food & Drink
Jul 8, 2014
Ainu restaurant offers a delicious cultural excursion
Spring usually comes in early May in Hokkaido, and it is high season to pick sansai, or edible wild mountain plants. Among them, the Alpine leek — kitopiro in Japanese and pukusa in the native Ainu language — is the most attractive.
Japan Times
LIFE / Food & Drink / KYOTO RESTAURANTS
Jul 8, 2014
Aoi-jaya: Traditional Japanese cuisine without the traditional price tag
A combination of train delays and the restaurant I had intended to eat at closing earlier than advertised meant that I had to find a replacement on the hoof. Fortunately, I was in the Isetan department store in Kyoto Station. The top two floors are given over to restaurants: the 10th floor to mostly...
Japan Times
LIFE / Food & Drink / KANPAI CULTURE
Jul 8, 2014
What to drink when you're eating oysters
Shucking an oyster is harder than it sounds. A fair amount of dexterity is required to pry open the mollusk's tight-lipped shell and liberate the flesh. The one time I tried to open an oyster with a shucking knife, I ended up smashing it with a hammer instead.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jul 1, 2014
Kaiseki Ikku: Stave off the unagi eel crash with this fine alternative
It looks like the end of the line for one of Japan's best-loved summer dining rituals. Unagi (eels) are on the endangered list, with catches plummeting and prices heading skyward. The annual "unagi day" summer feeding frenzy has an uncertain future, and so too the wonderful grill-houses that serve them....
Japan Times
LIFE / Food & Drink / EVERYMAN EATS
Jun 24, 2014
Yokohama 'museum' marks 20 years curating ramen royalty
Now that ramen has taken its place alongside sushi as the world's favorite Japanese food, it's easy to forget what the noodle landscape was like just a couple of decades ago. Back in the 1990s, foreigners knew ramen — if they knew it at all — as cheap fuel for all-night study sessions or as a belly-filler...
Japan Times
LIFE / Food & Drink / THE PERSISTENT VEGETARIAN
Jun 24, 2014
Deep-fried veggies are happiness on a stick
Summer evenings are here, and so are the slow hours spent cooling off with a cold beer and crisp fried vegetables at a kushiage restaurant.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Jun 17, 2014
Traditional jelly noodles are cooling as well as healthy
Summertime is the season for cooling jellies, and one of the most popular kinds in Japan is kanten. Overseas, this is known as agar-agar, but here kanten and agar are confusingly considered to be two distinctly different substances.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jun 17, 2014
Ata: A Tokyo seafood bistro that does so much more than seafood
Bouillabaisse, fish and chips, beef Parmentier, foie gras dengaku. For a self-proclaimed seafood bistro, Ata certainly covers a lot of territory — much like its dynamic owner-chef has done in his short career.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jun 17, 2014
Ramen Kugatsu-do: Delicate broth and fine noodles for a slurpsome summer
Born in China and raised in Japan, ramen's hybrid heritage has evolved into a wide range of different guises. At one end of the spectrum are the alpha-male turbo-charged tonkotsu counters. At the other, you find lightness, delicacy and refinement. That's the way Kugatsu-do does it.
Japan Times
LIFE / Food & Drink
Jun 13, 2014
Guide to Tokyo burgers returns with a new edition
When it comes to Tokyo food trends, four years is almost a lifetime. Back in 2010, when Yoshihide Matsubara wrote "The Burger Map," the definitive guide to burgers in the capital area, hamburgers were still generating a fair amount of buzz. Then came pancakes and then, in an unlikely 180-degree twist,...
Japan Times
LIFE / Food & Drink / KANPAI CULTURE
Jun 10, 2014
Meet the Willy Wonka of extraordinary cocktails
Contrary to expectation, the Blue Cheese Martini at the Akasaka branch of Code Name Mixology is a subtle concoction. The cocktail is clear, served in a delicate crystal glass, with three olives on the side. The cheese aroma hovers faintly on the nose, but the first sip is mildly sweet and fruity. The...
Japan Times
LIFE / Food & Drink / KYOTO RESTAURANTS
Jun 10, 2014
What's: Fine Matsusaka beef in a restaurant as unusual as its name
Culinary epiphanies don't happen often, but when they do, they are food for thought. I had one recently dining on prime Japanese beef and it was an experience that, on reflection, recalled a childhood event. Not that I grew up eating wagyū — far from it; rather, the portion of seared beef reminded...
Japan Times
LIFE / Food & Drink / KYOTO RESTAURANTS
Jun 10, 2014
Marumo Kitchen: Bowls with soul
In the DNA of almost every Japanese building there is a gene for "renewal." And so it was inevitable that Porta, the underground mall at Kyoto Station, would close earlier this year for a revamp. When it reopened it was out with the old and in with the new — and yet another Starbucks. Among the new...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jun 3, 2014
Kagura: Refined traditional dining minus the airs and graces
Akasaka's restaurants are an eclectic mix. Cheek-by-jowl with the raucous pubs, ramen counters and Korean kimchee kitchens, you find inscrutable anonymous facades, many of them exclusive ryōtei (traditional restaurants) reserved for politicians and captains of industry.
Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
May 27, 2014
Shiogensui: Ramen worth its salt
The shinkansen isn't the only thing connecting Okayama to Osaka these days. You can add shio (salt) ramen to that list. I had my first bowl of Shiogensui ramen in Soja, Okayama Prefecture. It's also where I had my second bowl, on another occasion, before I finally made my way to the source, the original...
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
May 20, 2014
Why not add a little booze?
Mirin is a staple of Japanese kitchens, yet few people know what it actually is.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
May 20, 2014
Nihonbashi Dashi Bar Hanare: Take stock of the best broth
Next January, the eyes of the gastronomic world will be fixed on Nihonbashi as Denmark's Noma restaurant, recently voted top again in the World 50 Best list, opens for an extended pop-up inside the Mandarin Oriental Hotel. No need to wait that long to discover this rapidly reviving neighborhood, though:...
Japan Times
JAPAN
May 15, 2014
Michelin-starred chef fears loss of tradition
At his three-star Michelin restaurant in Tokyo, Yoshihiro Murata serves elaborate 12-course meals of delicate Japanese food. But his real passion is to make sure simple, traditional food is passed on to the next generation.
Japan Times
LIFE / Food & Drink / KYOTO RESTAURANTS
May 13, 2014
Nanaezushi: Edo-kei sushi without the sticker shock
We need to talk about sushi. First, any discussion of sushi isn't worth its wasabi without a mention of the perspicacious octogenarian Jiro Ono, star of the documentary "Jiro Dreams of Sushi," about his Michelin-starred restaurant in Ginza — you know, the one that Obama took Abe to, or was it the other...
Lessons from India-Pakistan war: Were China's arms overrated?
A Chinese J-10B fighter jet is put on display at the China International Aviation & Aerospace Exhibition in Zhuhai, China, in October 2016. The short May conflict between India and Pakistan became a live trial for Chinese arms, exposing vulnerabilities in its fighter aircraft and air defense systems.
Former Japanese princess Mako gives birth to first child
Mako Komuro (right), the eldest daughter of Crown Prince Akishino and Crown Princess Kiko, left the Imperial Family after marrying Kei Komuro, a former schoolmate at International Christian University in Tokyo, in October 2021.
Chinese parents are fueling Tokyo’s education race
More Chinese families are clustering in Tokyo's Bunkyo Ward, a district renowned for having the finest educational environment in Japan.
Trump to hike steel tariffs to 50% to aid Nippon-U.S. Steel
U.S. President Donald Trump at the U.S. Steel Corporation Irvin Works facility in West Mifflin, Pennsylvania, on Friday
Japanese customers brave the rain to line up for cheap stockpiled rice
Iris Ohyama began sales of government-stockpiled rice at a home center location in Chiba Prefecture on Saturday morning.
Atsuko Okatsuka brings big 'dad' energy to new special
Atsuko Okatsuka tries out some of the jokes from her new special, “Father,” at the Tokyo Comedy Bar in Shibuya in January.
How ‘hikikomori’ shut-ins ‘start to have dreams for the future’
Located in Nagano Prefecture, Samurai Gakuen tries to help young and old individuals who have withdrawn from society rediscover their places out in the world.
Halt of U.S. visa process puts Japanese students' futures in question
People hold up signs during a rally in support of international students at the Harvard University campus in Boston on Tuesday.
Mateusz Urbanowicz: ‘Miyazaki inspired me to put the audience first’
Mateusz Urbanowicz’s recent book “Imaginary Storefronts” collects his illustrations of the mundane Japanese street scenes that have given him immense inspiration.
Songs, stars and strategy: Japan debuts its newest awards ceremony
Rock band Mrs. Green Apple performed an emotional rendition of hit song “Darling” on the final night of the Music Awards Japan.

Podcast

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

Longform

Construction equipment sits idle in a park near Shiba Toshogu shrine in Tokyo's Minato Ward. While Japan has a history of treating its trees with reverence, green coverage is said to be lacking in most of the major cities.
Do Japan's trees no longer occupy the sacred space they used to?
By Eric Margolis

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