Japan

Tuck in to food and drink at the crossroads where fashion and food embrace.

Another of Japan's prefectures gets a new guide, and its first two-Michelin-starred restaurant.

We get the world's most celebrated chefs to recall what it was like when they got their very first Michelin stars.

Trendy snacks might be filling Japan's convenience stores but traditional snack shops, or dagashiya, appeal to the collective memory of the past.

This popular cocktail is more than just whisky and soda.

Good food doesn't have to be expensive. The Bib Gourmand rating exists to recognise friendly establishments that serve good food under HK$300.

Extraneous elements obscure core beauty. Takumi (master craftsman) with finesse is someone who can decipher the complication and simplify their design to remain true to their core values.

We're all familiar with the ubiquitous salmon and maguro. Now get acquainted with these lesser-known cuts that are just as, if not more, tasty.

Never rest on your laurels. Being innovative is about expanding on possibilities and staying ahead.

We look into the science of coaxing out flavour in fish.

Taking pride in anticipating and fulfilling people’s needs in advance, the influence of omotenashi is everywhere in Japanese hospitality.

The second edition of the Hokkaido guide also sees two new restaurants in the highest three-star category.

We take a look at why handmade soba tastes better.

If you're an adventurous foodie with exacting standards, these 8 Michelin-starred fugu specialist restaurants might just be what you need.

How Japanese anglers and chefs prepare their fish for superior quality.

After sweetness, sourness, bitterness, and saltiness, umami is the fifth taste that is often described as a savoury or meaty flavour.

Unagi might not be the best looking of sea creatures but it has a special place in the Japanese culinary canon.

We glean rare insight into the workings of Tsukiji's famous tuna auctions - and insider knowledge you never knew about tuna