TOKYO
Two-Star French Chef Uses Japanese Ingredients
At Cuisine[s] Michel Troisgros in Shinjuku, executive chef Guillaume Bracaval is passionate about the quality of everything in his kitchen.
Navigating Japan's Regional Ramen
Though most diners categorize ramen into shoyu, miso, shio and tonkotsu types, here we examine the basic characteristics of a number of established regional styles—and just barely scratch the surface!
The Tokyo Home with a 360° Mezzanine
Splitting the first and second floor of this Tokyo home is a 360-degree mezzanine surrounded by raised windows that circle around the house.
Buddhism Through the Stomach
A Buddhist monk shares his religion through cooking and cookbooks.
This Magazine Will Mail You Seaweed
Tohoku food producers are communicating with consumers through a magazine accompanied by agricultural produce—and the concept is spreading throughout the country.
Tsukiji: The Market That Stocks Japan's Pantry
This market is the main reason people in Japan take it for granted fresh fish will always be on the table.
Ramen Alchemist Forms Over 600 Flavors
Tokyo-based “Ramen Magician” Kenji Tsukada crisscrosses Japan to source top-notch ingredients.
10 Great Gifts from Japan
These original gifts represent the rich cultural heritage of this country—and tend to go down well with overseas visitors, too!
Halal Ramen Comes to Tokyo
In response to the global ramen renaissance, some restaurants in Japan are adapting to make their food more accessible to foreign visitors—like this restaurant in Asakusa, which serves halal ramen.
Me vs. Ramen Jiro
Ashley cuts through the garlic-heavy air to get at a massive bowl of Ramen Jiro.
