Author: Mark Robinson

Mark Robinson has written about Tokyo for the past 20 years. His work has appeared in the "Financial Times," the "New Yorker" online, "Monocle," and many others. He consults on Japanese food, and is the author of "Izakaya: the Japanese Pub Cookbook."

Latest Posts

Salaryman becomes pizza man, serves up Tokyo's best slices

Salaryman becomes pizza man, serves up Tokyo's best slices

How a Tokyo desk jockey moved from shuffling papers to shoveling pizzas
How to eat sushi

How to eat sushi

With chopsticks or fingers? Wasabi or no? A double Michelin-starred Tokyo chef sets the record straight and shows us the way
Definitely not the only gay in the village

Definitely not the only gay in the village

Tokyo's minorities finally find their voice in local politics

CULINARY JOURNEYS

Asia food trends in 2015
The fine-dining scene across Asia-Pacific continues to go from strength to strength

BEST of USA

great American factory tours
These manufacturing walk-throughs give a glimpse of assembly line magic. And free samples