Gourmet’s travel editor wants you to get out on the highway, looking for adventure.

Ice, the forgotten cocktail ingredient, is elevated to ritual in Japan. You too can now have beautiful ice spheres, no apprenticeship required.

It may sound odd, but I’ve come to value replicas of food more than the real thing—because even the meal of a lifetime is over in a matter of hours, but a plastic shrimp is a joy forever....

In Japan, sustainable seafood is finally becoming more widely available. Most consumers, however, are still in the dark about it.

Breathtaking landscapes and soul-soothing comfort food enliven the long winter months in the mountains of Japan’s Honshu island.

With so much fish for the taking, what is left in the sea?

Walking to the Tsukiji fish market was like entering an alternate universe of artisan shops against the more usual backdrop of convenience-store Tokyo.

I can’t read Japanese at all, so I usually rely on pictographs for cooking directions. But what if there are no pictographs?

Kyoto, a town known for its gardens and temples, also has a lively, if refined, food scene. Restaurants typically specialize in one type of food.

Japan is on a roll against rolls…named California, Philadelphia, and New Jersey (the latter a personal favorite from a restaurant in Manhattan).