Japan

Asaba has been welcoming travellers for more than five hundred years. Impressive on first thought, but even more so once you consider what that actually…

Japan rewards curious diners like nowhere else. It has tiny neighbourhood counters that have perfected a single dish over generations, family-run restaurants hidden above train…

Wellness trending in a glass Matcha has become the drink of the new  generation - luminously green, photogenic, and, perhaps most importantly, healthy. Among younger…

NOT A HOTEL began with a hotel that never got built. In Aoshima, a seaside town in Miyazaki that had once been a popular honeymoon…

The last 140 years have seen a slow and steady increase in interest and production of wine in Japan. Initiated under the Meiji government as…

I had the pleasure of joining sushi master Hidefumi Namba at Toyosu Market, the world's largest fish market in Tokyo. Beyond his standing among the…

By Aiste Miseviciute. I first experienced kaiseki in Kyoto nearly twenty years ago, at the celebrated Kikunoi, run by the third-generation chef Yoshihiro Murata, widely…

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…

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…