Azuki to Kouri elevates Japan's classic summertime sweet
Azuki to Kouri. “Red Beans and Ice.” Whichever language you prefer, the name of Tokyo’s newest, hottest dessert counter evokes one of Japan’s classic summertime treats. Azuki beans have been eaten in Japan in sweetened form since ancient times. Meanwhile, ice has been used in ...
The Japan Fair Trade Commission is investigating Ichiran Inc., the operator of a popular ramen noodle restaurant chain, for allegedly fixing the retail prices of its products.
Etat d'esprit: A modern take on Okinawan cuisine
Drawing on his French training but inspired by local tradition, Yasuhiro Tomari has developed a uniquely creative approach to fine dining at Etat d'esprit.
Osaka Ohsho chain makes inroads in Shanghai
With travel and tourism out of the question for the past two years, Chinese diners have satisfied their Japanese cravings at home.
Major Japan restaurant operators see earnings improve on COVID relief benefits
Some businesses have been able to get back into the black, while others have stemmed their losses.
Number of hotel and restaurant workers in Japan fell by 220,000 in 2021
Japan's construction sector and the livelihood-related and entertainment sector reported a decrease of 100,000 workers each.
Japan's 'potato war': Competitors look to strike amid McDonald's french fry woes
The recent rationing of french fries by McDonald's in Japan due to a disruption of potato imports is spurring competitors to seize a bigger share of the market
Japan's dining industry laments COVID-19 pre-emergency expansion
The decision to put 13 prefectures under pre-emergency measures has been met with cries of dismay from the dining industry, which had only recently begun to see sales rebound.
Anti-COVID steps far from uniform for Japan prefectures under quasi-emergency
Of the 16 prefectures to be under a quasi-emergency from Friday, some will halt alcohol sales at restaurants completely, while others will impose limits on when booze can be served.
Every meal at Mekumi feels like an education
When it comes to sushi, what happens before the chef gets hold of the fish is just as important as his or her technique in preparing it.
Bunny Awchat: ‘Cuisine should have no borders’
Bunny Awchat attended the prestigious Cordon Bleu culinary school in France. After working in Europe, he decided to follow an interest in Japanese food and arrived in Osaka.
Japan to cut plastic waste from April via new Cabinet ordinance
Companies that handed out more than 5 tons of disposable plastic items to customers in the previous fiscal year will be subject to the measure.
