Japan

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…

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…