Whisky-wine cocktail pairs with wood-fire cuisine

By TAEKO TERAO, TRANSLATOR: CARRIE EDWARDS

Each year since 2021, The Japan Times has selected 10 Destination Restaurants from outside major cities with a view to...

Self-taught father, son further French cuisine in Mito

By TAEKO TERAO　TRANSLATOR: CARRIE EDWARDS

Although every prefecture promotes tourism through cuisine, Ibaraki’s initiatives have been particularly ambitious. In a program called Ibaraki Food Selection...

Tsukihi’s wood-fire cuisine conveys Echizen terroir

TAEKO TERAO Contributing writer

Energized by the extension of the Hokuriku Shinkansen line to Fukui and Tsuruga in March 2024, Fukui Prefecture’s tourism scene...

Hibiki whisky in Chinese tea pairs well with shark fin

By TERUKO IKE, TRANSLATOR: CARRIE EDWARDS

Destination Restaurants is a list of outstanding restaurants throughout Japan, selected and presented by The Japan Times, the country’s oldest...

Tsukihi’s wood-fire cuisine conveys Echizen terroir

By TAEKO TERAO　TRANSLATOR: CARRIE EDWARDS

Energized by the extension of the Hokuriku Shinkansen line to Fukui and Tsuruga in March 2024, Fukui Prefecture’s tourism scene...

Initiatives activating gastronomy tourism in Japan

By TAEKO TERAO, TRANSLATOR：CARRIE EDWARDS

Destination Restaurants is a list of outstanding regional restaurants in Japan published by The Japan Times, with 10 establishments newly...

Destination Restaurants 2026 award ceremony report

By TAEKO TERAO, TRANSLATOR：CARRIE EDWARDS

The Destination Restaurants 2026 award ceremony, hosted by The Japan Times, was held on May 26 at Hills House Sky...

Hibiki whisky harmonizes with cuisine

TRANSLATOR: ELEANOR GOLDSMITH

Suntory’s blended whisky Hibiki achieves an exquisite balance between the distinctive characteristics of the diverse whiskies from which it is...

How the new DR award plaques are made

By TAEKO TERAO, TRANSLATOR: ELEANOR GOLDSMITH

At the annual ceremony to honor those selected for The Japan Times’ Destination Restaurants list, award winners are presented with...

Creating shark fin cuisine amid global headwinds

By TAEKO TERAO, TRANSLATOR: CARRIE EDWARD

One of the criteria considered in The Japan Times’ Destination Restaurants selection is whether a restaurant has the capacity to...

In Kesennuma, Chinese restaurant contributes to region’s recovery

By TAEKO TERAO, TRANSLATOR: CARRIE EDWARD

Among the 10 establishments listed as this year’s Destination Restaurants, the shark fin (fukahire) restaurant Kesennuma Kuromori in the Miyagi...

Young restaurants dominate this year’s 10 winners

By TAEKO TERAO, TRANSLATOR: CARRIE EDWARD

In early February, a meeting was held at the Tokyo headquarters of The Japan Times to select the winners of...