The Japan Times2d ago
Sezanne continues to be top of the Tokyo cohort despite falling 12 places from its previous position. https://www.japantimes.co.jp/life/2026/03/26/food-drink/asia-50-best-restaurants-2026/?utm_medium=Social&utm_source=mastodon #life #fooddrink #chefs #japanesecuisine #awards #asia039s50bestrestaurants #finedining
Tokyo earns seven spots on Asia’s 50 Best Restaurants list

Sazenka and Maz climb ranks, but Osaka's La Cime stole the show as Japan's highest-ranked restaurant.

The Japan Times
The Japan TimesMar 20
Try your hand at "sekihan," a dish of sticky rice with adzuki beans often served to mark auspicious beginnings in school and work. https://www.japantimes.co.jp/life/2026/03/20/food-drink/sekihan-sticky-rice-red-beans/?utm_medium=Social&utm_source=mastodon #life #fooddrink #recipes #japanesecuisine #vegetables #rice
Eat a bowl of red rice for good luck

A dish of sticky grains with adzuki beans, 'sekihan' is traditionally served to celebrate auspicious beginnings in school and work.

The Japan Times
The Japan TimesMar 18
With the start of the Japanese school year just around the corner, don't get hung up about whether your kid's bento looks elaborate enough. If you're new to the custom, keeping things simple and nutritious is key. https://www.japantimes.co.jp/life/2026/03/18/food-drink/back-to-school-kids-bento/?utm_medium=Social&utm_source=mastodon #life #fooddrink #recipes #rice #meat #japanesecuisine
Bento basics every parent needs to know

There is no need to think out of the box when it comes to your kid's packed lunch. Keeping things simple and nutritious is the goal.

The Japan Times
The Japan TimesMar 10
"Seiro-mushi," a bamboo basket-steaming method, is all the rage now. Learn how to make yourself a warm, wholesome bowl of "mushizushi" steamed sushi. https://www.japantimes.co.jp/life/2026/03/10/food-drink/bamboo-steamer-one-bowl-nukuzushi/?utm_medium=Social&utm_source=mastodon #life #fooddrink #recipes #japanesecuisine #fish #rice
Need a quick, healthy meal? Steam a bowl of sushi

Make the best use of your leftover sushi rice with 'seiro-mushi,' a bamboo basket-steaming method that has caught on with the time-pressed in Japan.

The Japan Times
The Japan TimesMar 7
Don't want to join the lunch queues in Harajuku? Head to nearby Yoyogi-Uehara for some gourmet options the locals don't want you to know about. https://www.japantimes.co.jp/life/2026/03/06/dining-yoyogi-uehara/?utm_medium=Social&utm_source=mastodon #life #japanesecuisine #desserts #chefs #meat #vegetables
Pitas, parfaits and more in Yoyogi-Uehara

Just a 10-minute train ride away from bustling Harajuku, the calm residential neighborhood is home to several gourmet options that locals would prefer to gatekeep.

The Japan Times
TKHUNTFeb 20
https://www.tkhunt.com/2236764/ 真似したくなる料理特集 | 美味しんぼ #anime #DangDang気になる #JapaneseCuisine #LINE #oishinbo #OishinboEnglishSub #OishinboEpisode1EnglishSub #OishinboOfficialChannel #OishinboOpening #TwoOfUs #YOU #アニメ #アニメ1話 #アニメOP #おいしんぼ #グルメ #グルメアニメ #グルメ漫画 #シンエイ動画 #トミー #中川得夫 #井上和彦 #京極万太郎 #唐山陶人 #大原社主 #富井副部長 #小学館 #山岡士郎 #岡星良三 #映画アニメ #栗田ゆう子 #気づかせたい #海原雄山 #田畑絹江 #結城めぐみ #美味しんぼ #美味しんぼ再現 #美味しんぼ2021 #美味しんぼ公式 #美味しんぼ映画 #美味大挑戦 #花咲アキラ #花村典子 #荘真由美 #雁屋哲 #맛의달인
The Japan TimesFeb 19
For your next bento, swap chicken for fish by making ‘tatsutaage,’ a lesser-known version of fried ‘karaage’ with a lighter, crispier crust. https://www.japantimes.co.jp/life/2026/02/19/food-drink/deep-fried-fish-tatsutaage/?utm_medium=Social&utm_source=mastodon #life #fooddrink #recipes #japanesecuisine #meat #vegetables
Japan's other fried favorite is no small fry

The less famous version of the deep-fried ‘karaage’ is equally, if not more, delicious.

The Japan Times
The Japan TimesFeb 15
Once a steakhouse, The Peninsula Tokyo's flagship restaurant has transformed into a modern French restaurant. https://www.japantimes.co.jp/life/2026/02/15/food-drink/peninsula-tokyo-peter-restaurant/?utm_medium=Social&utm_source=mastodon #life #fooddrink #meat #chefs #fish #konbu #vegetables #frenchcuisine #japanesecuisine #thepeninsulatokyo #hotelrestaurants
Peter finds a modern French voice

After 12 years, The Peninsula Tokyo's flagship restaurant has swapped its steak-and-grill theme for a French concept led by up-and-coming chef Yohan Da Costa.

The Japan Times
Tour JapanFeb 13
https://www.wacoca.com/tour/888190/ 【京都寺町】和牛香る至福の一皿、洋食屋『Hiiragi』 ##焼鳥 #ASMR #filefish #Fillet #Food #Horse #japan #JapaneseBlackBeef #JapaneseCuisine #JapaneseFood #JapaneseWagyuBeef #KurogeWagyu #mackerel #recipe #SeaBream #ShimejiMushrooms #tempura #wagyu #Watercress #WildVegetableTaraBud #yakitori #アジ #おおい町 #カワハギ #クレソン #しめじ #フィレ #むにぐるめ #唯一無二の絶品グルメ #天ぷら #山菜のタラの芽 #日本食 #焼き鳥 #福井 #福井ツアー #福井県 #福井県ツアー #福井県観光 #福井観光 #近藤 #黒毛和牛
The Japan TimesJan 28
Don't judge a cookbook by its lack of images. Keita Wojciechowski's text-only tome, “Culinary Encyclopedia of Japan Vol. 2: Tools, Techniques, Traditions," is a fount of knowledge for anyone nerdy enough to read it. https://www.japantimes.co.jp/life/2026/01/28/food-drink/culinary-encyclopedia-japan-book/?utm_medium=Social&utm_source=mastodon #life #fooddrink #chefs #japanesecuisine #recipes
No pictures, just text: A Japanese cookbook for the nerds

Keita Wojciechowski’s book, “Culinary Encyclopedia of Japan Vol. 2: Tools, Techniques, Traditions,” makes up for its lack of images with a granular look at cooking methods.

The Japan Times