TaiKouRou Tokyo: The Jumbo Gyoza Legend That’s Taking Over Your Feed
This 75-year-old restaurant near Tokyo Station serves a dumpling three times the size of a standard gyoza
This 75-year-old restaurant near Tokyo Station serves a dumpling three times the size of a standard gyoza
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Kyoto’s charms without the hordes of tourists
Inside the Hiyashi cup noodle craze
From untouchable classics to the severely underrated
What to know about the virus, warning signs, prevention, PrEP and PEP, and where to get tested for free in Japan—a complete guide for international residents and visitors
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From untouchable classics to the severely underrated
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A beginner’s guide to Japanese bathhouses
Inside the Hiyashi cup noodle craze
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It’s not all about getting to the top
Kyoto’s charms without the hordes of tourists
From the ancient Amami rabbit to the flightless Okinawa rail, Japan’s remote southern islands have quietly produced some of the world’s rarest wildlife
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This 75-year-old restaurant near Tokyo Station serves a dumpling three times the size of a standard gyoza
Inside the Hiyashi cup noodle craze
Heavenly Island Lifestyle brings wagyu loco moco and mai tais to Daikanyama, with surfboards, steel guitar, and a rooftop terrace for lingering.
Dachibin serves goya champuru, beni-imo tempura, and Orion draft beer in Koenji.
Den Kushi Flori pairs Zaiyu Hasegawa’s playful precision with Hiroyasu Kawate’s French technique.
A guide to wagyu, Japan’s premium beef, from the rarest cuts to everyday luxury
From untouchable classics to the severely underrated
Metropolis’ Editorial Team reviews the best new cookbooks for gourmands and oenophiles
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a sharp and uncompromising voice in modern Japanese fiction
The Japanese remake of a Chinese hit series premieres July 22, and it’s already trending
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