Japan

by Roni Xu Mori. Soft spaghetti, sausage, green pepper, and ketchup.   Naporitan is everything a pasta purist is trained to dislike. Yet in Japan, one of…

Chef Tetsuya Asano is the head chef at TOKI, the signature restaurant of HOTEL THE MITSUI, Kyoto, located opposite the 17th-century Nijo Castle.  Seating forty-four…

Dining out in Tokyo doesn’t always adhere to Western expectations. The customer is not always right and sometimes not always welcome. There are secret spots…

This article was first originally published in Mizanplas #1: Japan and Spain, the debut issue of the magazine dedicated to thoughtful writing on wine, gastronomy…

Sukiyabashi Jiro is a ten-seat sushi counter in Ginza, opened in 1965 by Jiro Ono. Long before it became known outside Japan, it was already…