But why did Kohfukuji select Hakkaisan? “We were fascinated by the spiritual features and culture of the land there,” said Myoshun Tsuji, of Kohfukuji Temple.
Are Meat Substitutes All Sizzle and No Steak? A Booming Market Proves the Opposite.
In Japan, each season has its own distinct set of dishes and individual flavors. Largely influenced by the fresh ingredients available at specific times...
It is around this time of year, when the cool autumn breezes begin to blow, that we find a morning visit to Omicho Market...
Photo Credit: Spring Rainbow, Utagawa Kuniyoshi, Private Collection It’s no secret that one thing Japan is famous for abroad is its culinary culture and...
It does not get much better than regular deliveries of small-batch Japanese food. I should know. On the 18-hour-plus haul across the Pacific Ocean from...
Recently we caught up with Kazushi Iwane, executive chef of Japanese restaurant Mai at the Westin Tokyo Hotel. He shares with us how he...
Toshio Numajiri, executive chef at The Westin Tokyo sat down with JAPAN Forward recently, and spoke about his hotel’s commitment to allow only the...
JAPAN Forward asked Charles Jack, general manager of The Westin Tokyo, what he thinks about Japan and what he likes about Japanese cuisine. ...
Kitcho, a restaurant representing the pinnacle of Japanese kaiseki cuisine, is a name familiar to any Japanese food connoisseur. Teiichi Yuki, the restaurant’s founder,...
By Yukihiro Watanabe Michelin stars are not the only criteria for evaluating the quality of food. It is undeniable that Japan has...
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