Food / Dining

Life as Legacy: Richard Geoffroy’s IWA Reincarnation

Explore IWA 5's story, from Richard Geoffroy's Dom Pérignon roots to his innovative journey into Japanese sake in Toyama.

Modern Japanese Dining with White Plates

Set your fall table with modern USUKIYAKI plates, featuring soft floral details. Paired with Arita and Kutani ware, they create a stunning seasonal spread.

Seasoned to Perfection: Tonjiru in Cast Iron Charm

Tonjiru, a hearty miso-based soup filled with pork and root vegetables, captures the essence of a comforting meal.

Zesty and Spicy: The Magic of Yuzu Kosho in Japanese Cuisine

Discover the bold flavors of yuzu kosho, a Japanese condiment blending zesty yuzu citrus and spicy chili peppers.

Ramen Know-How: Three Essential Points to Enjoy It Even More

Learn three easy ways to fully enjoy ramen, from exploring flavors to expert eating techniques and recommended bowls.

Taking the Confusion out of Fusion with Chef Masa of O-Ku

Experience Chef Masa Hamaya's fusion of flavors at O-ku in Atlanta, where Japanese traditions mix with local ingredients.

A Weekend Spread with Style for Kushikatsu and Beer

For a laid-back weekend dinner, kushikatsu and beer are an unbeatable combination as the fried bite-size skewers of vegetables, seafood, and meat pair well with a cold drink.

Simple Steps for Japanese Table Setting: Finding Inspiration

Learn about Japanese table setting with expert Mizutani Mieko, and discover her tips for finding balance and inspiration.

What is Nerikiri? All About Japan's Traditional Confection

Discover fall wagashi that embody the flavors of autumn in Japan. Learn about nerikiri, kurikinton, ohagi, and more.

Golden Moments: Matcha for the Fall Season

Savor the season with matcha in elegant glass chawans, paired perfectly with Arita ware porcelain bento boxes, frosted gold and silver plates, and more.

5 Important Tips for A Beautiful Japanese Dinner Setting

The secret of the beauty of Japanese tableware lies in the harmony of various tableware of different colors and shapes.

Hasegawa Akari's Summer Donabe Recipe: Swordfish Stew with Tomato and Bell Peppers

Make a delicious summer donabe stew with swordfish, tomato, and bell peppers, created by chef Hasegawa Akari.

Tasting Toyama at Sushi Jinjin

Savor the flavors at Standing Sushi Jinjin, where Chef Kimura crafts Tokyo-style sushi using local Toyama ingredients.

Layered Beauty: Yamanaka Lacquerware Bowls for a Japanese Breakfast

Discover the layered beauty of a Japanese breakfast table with Yamanaka lacquerware. Featuring oryoki bowls, bamboo basketry coasters, and more.

The Nutritious Magic of Japanese Mushrooms

Explore the rich flavors and health benefits of delicious Japanese mushrooms like shiitake, matsutake, and maitake.

Ready for Fall: Chawanmushi Topped for the Season

With an assortment of stunning tableware, from deep red lacquerware bento boxes to colorful porcelain bowls, each piece is chosen to showcase our featured menu of sushi and chawanmushi.