SIGN UP

Seasons to taste: Decades of delectable discovery

January 14, 2022

Aug. 6, 2016 The Japan Times
Click to read
May 29, 2021 The Japan Times
Click to read
Feb. 19, 1930 The Japan Times & Mail
Click to read
Aug. 6, 2016 The Japan Times
Click to read
Aug. 21-22, 2021 The Japan Times
Click to read
Aug. 6, 2016 The Japan Times
Click to read
Jan. 9, 2015 The Japan Times
Click to read
June 25, 2014 The Japan Times
Click to read
Feb. 10, 2012 The Japan Times
Click to read
Feb. 10, 2012 The Japan Times
Click to read
Nov.18, 1994 The Japan Times
Click to read
July 26, 2015 The Japan Times
Click to read
April 18, 1947 Nippon Times
Click to read
July 5, 2015 The Japan Times
Click to read
Feb. 26, 1973 The Japan Times
Click to read
July 10, 2016 The Japan Times
Click to read

Perhaps the most well-known and well-loved Japanese tradition is washoku: Japanese cuisine, from multicourse kaiseki ryōri to cheap B-kyū fare and local delicacies. And there’s no better place in the world to enjoy a wide range of fine dining than in Tokyo, which has of late been home to an impressive number of Michelin-starred restaurants.

Over the decades, The Japan Times has served a variety of food- and drink-related features, reviews, interviews and recipes. We’ve explored the chef’s kitchen and the home pantry, ate at high-end sushi counters and under the tracks, drank at izakaya and hole-in-the-wall bars, and visited breweries and distilleries.

Gochisō-sama deshita.

May 29-30, 2021 The Japan Times
Click to read
June 19-20, 2021 The Japan Times
Click to read
July 17-18, 2021 The Japan Times
Click to read
Aug. 21-22, 2021 The Japan Times
Click to read
Oct.16-17, 2021 The Japan Times
Click to read
Sept. 18-19, 2021 The Japan Times
Click to read

Subscribe to our newsletter

When you register your e-mail address, you will receive the latest information about Sustainable Japan by The Japan Times, including events and new articles.

Email Address