Those who want to eat the best fish from all over country, right in the capital, will find all of that and more at the...
"Omakase For Kids, in Burgundy." ENG from Masu Masuyama on Vimeo. Recently I came across a video that documented children living in...
Recently we caught up with Kazushi Iwane, executive chef of Japanese restaurant Mai at the Westin Tokyo Hotel. He shares with us how he...
Kunihiko Waguri, The Westin Tokyo’s veteran executive chef for Chinese cuisine, sat down recently with JAPAN Forward to discuss his mindset as a culinary...
JAPAN Forward asked Charles Jack, general manager of The Westin Tokyo, what he thinks about Japan and what he likes about Japanese cuisine. ...
Rice is a significant part of Japanese identity. Gohan, which is cooked white rice, is a staple of Japanese cuisine. It’s so...
The Kansai Tourism Bureau released a fun video series on January 21, explaining the basics of Japanese culture to the ever-increasing number of...
As a foreigner living in Japan, I’m always amazed by Japanese versions of foreign food. For example, go into any Italian style “family...
Dining in Tokyo can be an unforgettable experience, considering its nearly endless choice of restaurants. Few other cities in the world can compare....
By Yukihiro Watanabe Michelin stars are not the only criteria for evaluating the quality of food. It is undeniable that Japan has...
Kikkoman is a leading soy sauce manufacturer with a history spanning more than 350 years. This year, however, Kikkoman celebrates the 100th anniversary of the company's incorporation...
On 24th May, 2016, the fourth symposium held by the Japanese Civilization Institute took place at Japan University of Economics in Shibuya, Tokyo. Mr. Katsuhiko Kitamoto,...