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Nathan Held got off the plane in Tokyo this past November and took the one-hour train ride north to Ashikaga, Japan. Stone Hill Winery’s director of strategy was on a

Bruce Gutlove was growing tired of Napa Valley when Japanese wine came calling.

Chef-owner Hiroaki Suzuki relies on his inner creative compass to craft a truly remarkable dining experience.

If you’re looking to treat yourself to a superb dinner, then the Four Seasons Hotel Tokyo Otemachi, also known as the "hub of bishoku (epicurean food),” is the place to go. From the minute I stepped into the hotel’s contemporary French restaurant est, I was sure this would be a…

Dec 12, 2020 From the first hello, Yukari Sakamoto’s enthusiasm for Japanese cuisine is evident. Her conversation is peppered with quips about umami bombs, the best sake and what to make in a donabe (earthenware pot). “It’s fun helping people make connections, showing them places or things that may not be on their radar,” Sakamoto says. “It’s really satisfying.” Although she’d had an interest in food since childhood, the Japanese American chef, sommelier, author and Tokyo tour guide’s adventurous culinary career really kicked off in 2000, when she enrolled at the I...