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Food & Drink
By Weekender Editor
Great conversation over a banquet-style feast of Chinese, Japanese and European fusion
By Camilla Chandra
Serene barbecue-style meal with a breathtaking ocean view overlooking the sea village
Sublime Japanese multi-course haute cuisine
A stone-grilled fisherman feast, or the ishiyaki (stone-grilled), barbeque awaits at Nagasaki
Refinement and tradition at the reputable Iki shochu distillery
Make your own fresh Goto udon with traditional hand-pulling method at Funasaki Udon Establishment
Whether it’s adding matcha to chocolate or adding chocolate to a body scrub gel, flavor crossovers and combos are always exciting. We combine whiskey with KitKats, pour wine in stews and in Japanese cuisine…
By Mac Salman
The first time I tasted amazake was at the entrance of a temple during the celebration of oshōgatsu, also known as the Japanese New Year. Among the classic stands offering okonomiyaki, chocolate-covered bananas and…
By Eleonora Badellino
When it comes to making simple holidays convoluted, Japan takes the gold medal. Valentine’s Day in Japan is a two-day affair: February 14 is a day where women will gift chocolate to…
By Jordan Green
Although yuzu, Japan’s favorite citrus, can be found all year round, the best time to seek out this flavorful fruit is the middle of winter when stores receive an abundance of it.…
Despite the foliage of Japan turning magnificent hues of reds and oranges, the arrival of late autumn also means the increase of colds as our bodies adjust to the changes in weather.…
By Emi Schemmer
While most wouldn’t peg pumpkin as a Japanese ingredient you’ll be surprised at how much this vegetable makes an appearance on the Japanese dinner table. From tempura and soups to stews and bento buffers, this…
Summertime in Japan can be a little unbearable, the high humidity can feel like walking through walls of soup. There is a single saving grace that stops Japanese summertime from being akin…
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