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
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