We take a look at the Tokyo restaurants that stole our hearts (and stomachs) — as well as those that left us — in 2025. https://www.japantimes.co.jp/life/2025/12/26/food-drink/2025-review-tokyo-dining/?utm_medium=Social&utm_source=mastodon #life #fooddrink #chefs #japanesecuisine #sushi #fermentation #2025inreview

“Osechi ryōri” need not always be about preserved foods. Put together some ball-shaped beef sushi for a change. https://www.japantimes.co.jp/life/2025/12/23/food-drink/beef-temarizushi-new-year/?utm_medium=Social&utm_source=mastodon #life #fooddrink #recipes #japanesecuisine #meat #vegetables

Make a beeline for chef Taizo Hirokado's hillside restaurant after you’ve taken a soak in one of the hot springs in Beppu. https://www.japantimes.co.jp/life/2025/12/12/food-drink/beppu-hirokado-seafood-kyushu/?utm_medium=Social&utm_source=mastodon #life #fooddrink #chefs #japanesecuisine #fish #meat #kyushu

Emiko Davies’ latest cookbook, “The Japanese Pantry: From Sake to Soy, Essential Ingredients for Japanese Home Cooking,” is a showcase of homey dishes any Japanese grandma would be proud of. https://www.japantimes.co.jp/life/2025/12/09/food-drink/emiko-davies-cookbook-japanese-pantry/?utm_medium=Social&utm_source=mastodon #life #fooddrink #chefs #recipes #japanesecuisine #shoyu #kombu

There are salts, and then there are Yuzen Inoue's salts that showcase the nuanced flavors of each season. https://www.japantimes.co.jp/life/2025/12/05/food-drink/yamaguchi-salt-master-seasonal-flavors/?utm_medium=Social&utm_source=mastodon #life #fooddrink #chefs #japanesecuisine #salt #yamaguchiprefecture

Swap plain cabbage for flavorful chrysanthemum greens the next time you prep a savory pancake. https://www.japantimes.co.jp/life/2025/12/02/food-drink/spring-chrysanthemums-recipe/?utm_medium=Social&utm_source=mastodon #life #fooddrink #recipes #japanesecuisine #meat #vegetables

Forty years ago, director Juzo Itami unveiled his masterpiece, "Tampopo," showing us that ramen can be elevated to a gourmet dish and egg yolks can be used in, erm, very tantalizing ways. https://www.japantimes.co.jp/culture/2025/11/22/film/tampopo-40th-anniversary-ramen/?utm_medium=Social&utm_source=mastodon #culture #film #tampopo #ramen #chefs #japanesecuisine #japanesefilm #juzoitami

Tokyo’s best ramen isn’t always downtown. From Hachioji to Okutama, these bowls reward anyone willing to venture a little farther out. https://www.japantimes.co.jp/life/2025/11/22/food-drink/ramen-adventures-tampopo-restaurants/?utm_medium=Social&utm_source=mastodon #life #fooddrink #ramen #tampopo #japanesecuisine

Forty years ago, director Juzo Itami unveiled his masterpiece, "Tampopo," showing us that ramen can be elevated to a gourmet dish and egg yolks can be used in, erm, very tantalizing ways. https://www.japantimes.co.jp/culture/2025/11/22/film/tampopo-40th-anniversary-ramen/?utm_medium=Social&utm_source=mastodon #culture #film #tampopo #ramen #chefs #japanesecuisine #japanesefilm #juzoitami

The slurp heard round the world — Juzo Itami’s cult classic “Tampopo” has inspired Japanese restaurants on five continents. https://www.japantimes.co.jp/life/2025/11/22/food-drink/tampopo-restaurants-ramen-worldwide/?utm_medium=Social&utm_source=mastodon #life #fooddrink #ramen #tampopo #japanesecuisine

In Japan, good fortune sometimes comes wrapped in fried tofu. Elizabeth Andoh shares how to make "age-fukubukuro," a humble, heartwarming dish inspired by the New Year’s lucky bag tradition. https://www.japantimes.co.jp/life/2025/11/15/food-drink/fukubukuro-fried-tofu-recipe/?utm_medium=Social&utm_source=mastodon #life #fooddrink #recipes #kombu #japanesecuisine #meat #vegetables #vegetarian

Looking to start a pickling regimen in your kitchen? Turn to Yoko Nakazawa’s debut cookbook, “The Japanese Art of Pickling and Fermenting: Preserving Vegetables and Family Traditions,” for some uncomplicated help. https://www.japantimes.co.jp/life/2025/11/11/food-drink/art-pickling-cookbook-japan/?utm_medium=Social&utm_source=mastodon #life #fooddrink #japanesecuisine #vegetables #chefs #recipes #fermentation

If you can’t decide whether you want sushi or “kaiseki” multicourse haute cuisine for your next dinner, Nadaman’s new Ginza Onodera x Nadaman, which combines both dining concepts, is your answer. https://www.japantimes.co.jp/life/2025/11/07/food-drink/ginza-tokyo-nadaman-kaiseki/?utm_medium=Social&utm_source=mastodon #life #fooddrink #japanesecuisine #soup #fish #chefs #kaiseki

Fancy a multicourse Japanese haute cuisine in the clouds? The region’s top airlines are sparing no expense to satiate your appetite. https://www.japantimes.co.jp/life/2025/11/02/food-drink/airline-food-japan-tourism-boom/?utm_medium=Social&utm_source=mastodon #life #fooddrink #ana #jal #aviation #japanesecuisine #travel #vegan #finedining

With the cold weather settling in, warm up with a little heat from "mābō dōfu," a spicy stew of tofu and pork. https://www.japantimes.co.jp/life/2025/11/02/food-drink/mabo-dofu-umami-recipe/?utm_medium=Social&utm_source=mastodon #life #fooddrink #recipes #japanesecuisine #meat #vegetables

A microwave and mayonnaise are all you need to make a chicken omelet sandwich for a quick breakfast or lunch bento. https://www.japantimes.co.jp/life/2025/10/28/food-drink/oyako-sando-recipe/?utm_medium=Social&utm_source=mastodon #life #fooddrink #japanesecuisine #meat #chefs #recipes

Japanese businesses showed off their food products at an event in Sao Paulo on Monday as demand for authentic "washoku" Japanese cuisine is growing in Brazil. https://www.japantimes.co.jp/business/2025/10/14/companies/brazil-japanese-food/?utm_medium=Social&utm_source=mastodon #business #companies #brazil #rice #japanesecuisine #food #jetro

There are eggplants, and then there are autumn eggplants — a sweeter, juicier variety that's great for tossing into a stir-fry. https://www.japantimes.co.jp/life/2025/09/30/food-drink/autumn-eggplant-aki-nasu/?utm_medium=Social&utm_source=mastodon #life #fooddrink #recipes #japanesecuisine #vegetables #meat

In announcing its 2026 lineup of Michelin-starred Tokyo restaurants, the organization made special note of 97-year-old chef Kenjiro Kanemoto, the world’s oldest, active Michelin-recognized chef. https://www.japantimes.co.jp/life/2025/09/27/food-drink/tokyo-michelin-three-stars/?utm_medium=Social&utm_source=mastodon #life #fooddrink #chefs #michelin #japanesecuisine #frenchcuisine #awards #tokyo #restaurants

Makiko Itoh's “Real Japanese Cooking: The Only Japanese Cookbook You Will Ever Need" cuts through the clutter to focus on the basics that every home cook should know. https://www.japantimes.co.jp/life/2025/09/16/food-drink/real-japanese-cooking-cookbook/?utm_medium=Social&utm_source=mastodon #life #fooddrink #japanesecuisine #recipes #soup #vegetables