japan
Stories tagged “japan”
Jardin des Sens reopens in Tokyo's Marunouchi
The Pourcel twins' Montpellier label replaces two decades of Sens & Saveurs on the Marunouchi Building's 35th floor, with dinner menus from ¥18,975 to ¥35,420.
Oyakodon recipe: Tokyo's parent-and-child rice bowl
A weeknight staple built on one trick: eggs poured into the pan twice, so the bowl keeps ribbons of barely-set yolk instead of turning into an omelette.
One Piece Grand Gourmet puts Sanji's restaurant on your phone
Bandai Namco and Kairosoft turn Sanji's floating restaurant into a management sim with 400 characters, Devil Fruit dishes and a €19.99 PC price.
NQ JPN opens in Soho, built on cabinets flown in from Japan
NQ64's new Berwick Street bar skips the usual retro mix for machines imported straight from Japanese arcades, backed by a sold-out testing night before it opened.
Mold-aged sushi restaurant Sushi Toka opens in Osaka
Chef Taniguchi and researcher Papi-Cheru pair mould ageing with tuna at an eight-seat Kitashinchi counter, serving fish cut at different stages of ageing side by side.
Dassai signs deal for a third sake brewery in Iwakuni
The premium sake maker will build a ¥9.84bn plant near its Yamaguchi headquarters, aimed squarely at bottles that retail above ¥10,000.
Hoshigaki recipe: Japan's hand-massaged dried persimmons
Astringent persimmons, peeled, strung and massaged by hand for weeks until their own sugar rises to the skin: the traditional Japanese way to turn an unripe fruit into a concentrated autumn sweet.
Yamazaki 25 wins another Japanese whisky award
Suntory's flagship single malt took the International Spirits Challenge's Japanese whisky trophy for a fourth straight year, as Glenmorangie claimed the competition's top overall prize.
Gyoza recipe: pan-fried dumplings with a crisp lace crust
Pork, cabbage and nira dumplings fried, steamed and fried again, from the Japanese city that built its name on gyoza and holds its 26th festival in November.
What to eat in Kyoto: 10 dishes and where to find them
From yudofu at the gates of Nanzen-ji to mackerel sushi made in Gion since 1781, ten dishes that define Kyoto, with addresses, opening hours and prices in yen checked in October 2026.
Sake rice quality falls as Japan's summers heat up
Hyogo Prefecture's Yamada Nishiki, the rice behind 40% of Japan's sake, is losing quality as summer heat crosses 27°C during ripening. A heat-tolerant variety spreads slowly.
Chez Calvert opens in Tokyo's Azabudai Hills on 1 October
Daniel Calvert, who took Sézanne to three Michelin stars and No. 1 in Asia, opens his own room with a John Pawson interior. Sézanne lost its stars after he left.
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