Shun by Yama is a new upscale concept from the team behind Yama Izakaya and Sushi, which has four locations in the Dallas-Fort Worth area.

Helmed by Tokyo-born chef Kiyokuni “Kiyo” Ikeda, Komo pays tribute to time-honored techniques with a Maui twist.

Roslyn will soon be home to a new Japanese restaurant. Okaru, whose menu comprises modern and traditional Japanese inspired ...

The much-anticipated opening of Okaru has just been announced for Roslyn. The brainchild of chef and partner Marc … Continued ...

The Prince of Wales visited Tokyo to celebrate British-Japanese connections ... where there was a showcase of British food and drink including a display of Highgrove products. The GREAT campaign ...

It’s one of the most contentious debates in Dubai. What really is the best Japanese restaurant in town? These days more than ever, we’ve been spoilt for choice. The city is home to traditional sushi ...

With international cinema becoming more and more accessible through streaming platforms, Japanese films have garnered global recognition for their cultural richness and refreshing storytelling ...

From cozy ramen joints like Little Ramen Bar to upscale sushi experiences at Kisumé, Melbourne’s Japanese food scene is unmatched... except for, you know, Japan. On the hunt for melt-in-your-mouth ...

Festivals, or "matsuri," are a vibrant part of Japanese culture, showcasing the nation’s traditions year-round. From iconic cherry blossom festivals to dazzling summer fireworks and regional ...

Japanese restaurants have always been a top-tier culinary experience, but right now Sydney/Eora is absolutely thriving with sushi spots, omakase counters, artful kaiseki cuisine and more. Whether ...

It’s an experience alongside a place to dine in Bay City. Izakaya, pronounced ee-zuh-kai-uh, is a Japanese-forward restaurant that also offers fusion dishes, said owner/chef Roy Pfund.

Kosuke Okahara for The New York Times Supported by By Clay Risen One afternoon in February 1891, a Japanese chemist named ... How will we eat in 2025? Food forecasters see a year of offbeat ...