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Food & Drink

La & Le, a new Parisian-style cafe in the posh Minamiaoyama neighborhood, includes two oversized lamps meant to evoke the iconic streetlights of the French capital.

LIFE / Food & Drink

Jul 5, 2026

La & Le brings a slice of Paris cafe culture to Tokyo

By Weiwen Lin

After 20 years at the French capital’s iconic Cafe de Flore, Tetsuya Yamashita returned to Tokyo to open a restaurant that captures the spirit of traditional Parisian cafes.

With a golden-brown broth and a host of classic toppings, Rairaiken's shoyu ramen carries on a legacy dating back to 1910.

LIFE / Food & Drink

Jul 3, 2026

Japan’s first standalone ramen shop reopens in Asakusa

By Weiwen Lin

Fifty years after it closed its doors, Asakusa Rairaiken is now back to court a new generation of ramen lovers with the shoyu-seasoned broth it created in 1910.

Open from July 3, the Fender Cafe Shimokitazawa hopes to be just another musically inclined entry to the neighborhood's web of live houses.

LIFE / Food & Drink

Jul 3, 2026

Fender opens a second, more unplugged Shimokitazawa cafe

By Aden Max Juarez

Open from July 3, the Fender Cafe Shimokitazawa seeks to sit alongside the neighborhood’s reputation as a hotbed of Japan’s indie music scene.

Chef Yasuhiko Uchida was born in Saga Prefecture but has made his home in Kanoya, Kagoshima Prefecture, since 2012.

LIFE / Food & Drink / Destination Restaurants

Jun 28, 2026

In Kyushu’s far south, Senti.U sparks a culinary destination

By Robbie Swinnerton

Drawn by the quality of Kanoya’s local produce, chef Yasuhiko Uchida relocated to the Osumi Peninsula. Now, his restaurant is a shining example of Kagoshima’s culinary appeal.

No need to go foraging for one of bears' favorite wild vegetables for this dish — just pick it up at your local farmer's market instead.

LIFE / Food & Drink / The Recipe Box

Jun 28, 2026

Smash tacos with bear-approved veggies

By Simon Daly

Alpine leeks are a forageable example of the “sansai” (wild edible plants) that make springtime a bounty of flavors across Japan’s countryside — for humans and bear-kind alike.

Recent years have seen "nattō" (fermented soybeans) join a series of fermented foods, from kimchi to kombucha, that have surged in popularity worldwide as Americans in particular seek better digestive health following the COVID-19 pandemic.

LIFE / Food & Drink

Jun 22, 2026

‘A little funky’: Japanese ‘nattō’ disgusts and delights the world

By Sarah Lai

Aside from its supposed health benefits, ‘nattō’?has long been loved in Japan for its stunning affordability — charms the rest of the world seems to be warming up to.

"Simply Donabe: Japanese One-Pot Recipes" is the latest cookbook from Naoko Takei Moore, an evangelist of the traditional clay pots who now runs a dedicated kitchen-supply store full of the cookware in Los Angeles.

LIFE / Food & Drink

Jun 21, 2026

Can a single clay pot really elevate everything you cook?

By Simon Daly

In “Simply Donabe,” clay pot evangelist Naoko Takei Moore pushes for cooks everywhere to embrace this traditional implement in every part of their kitchens.

One of the many entrances to the Kabukicho neighborhood in Tokyo’s Shinjuku Ward.

Kabukicho: Tokyo’s ‘stadium of desire’

For many people, utility poles and power lines have become such a familiar part of Japan’s landscape that they often go unnoticed.

Why Japan’s utility poles won’t be disappearing anytime soon

By Alex K.T. Martin

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