FOOD

Four Destinations for Creative Bowls of Noodles

Opening a Ramen Restaurant in Paris, the Bold Move of Two Japanese Innovators

Savoring Sushi Afloat: A Michelin-Level Course on Tokyo Bay

MARUYAMA, A New ‘Izakaya’ Blending Japanese Flavors and Nordic Design

Mitsui, a Refined Sushi Counter in Azabu-Juban by Shō Mitsui

LOOPS, a Café–Bar Lounge Bridging Day and Night in Tokyo

Banten, A Hidden Record Bar in Ebisu Where Japan Meets Mixology

California Vibes in Meguro: Wine Bar Juni Redefines Tokyo’s Wine Scene

A Cultural Hub Hidden in the Backstreets of Nogizaka

Taiwanese Culinary Culture is Gaining Ground in France

California Vibes in Meguro: Wine Bar Juni Redefines Tokyo’s Wine Scene

Daichi Mori and Teenage Brewing, Japan’s Rising Star in Craft Beer

Everything There Is to Know About Tea

The Katsunuma Vineyards, the Origins of Japanese Wine

Everything There Is to Know About Japanese Whisky

Recipe for Grilled Salmon Skin by Masao Karasuyama

Recipe for English Breakfast with ‘Udon’ by TheSocialFood

Recipe for ‘Tai No Osumashi’ by Chihiro Masui and Masao Karasuyama

Recipe for Chicken ‘Karaage’ from the ‘Midnight Diner’

Recipe for ‘Shijimi-jiru’ from the ‘Midnight Diner’

After noma, Ryo Haga Pursues the Flavours of a ‘Pure Japan’

In Kamakura, Houeidou’s Noodle Craftsmanship Wins Over Japan

Opening a Ramen Restaurant in Paris, the Bold Move of Two Japanese Innovators

ADSustainable Farming and Flavorful Harvests on Awaji Island

Celebrating Nature Through Cuisine in ‘Wild Herbs’