TRAVEL NEWS FROM THE JAPAN TIMES
Learning to feel noh: The words that unlock its mystery and emotion
How airlines are refining their in-flight food in Japan’s tourism boom
A Sichuan-inspired classic gets an umami boost
New generations of designers carry Issey Miyake’s legacy
Sun-dried and sustainable, Japan’s persimmon dye lives on
Renowned wine critic James Suckling brings Great Wines World back to Tokyo
Tokyo’s first JW Marriott brings a whole floor of mindfulness
Trick or trade: Talking about the stock market’s ‘Halloween effect’ in Japanese
Turn a Japanese comfort food into a fuss-free sandwich
Bodybuilders find new calling in Japan’s struggling care industry
Lentil by lentil, Nepali food takes shape in Tokyo
Have you heard? This year Shibuya wants us to have a ‘good Halloween’
Nakatsu keeps its cool as gentrification looms
Ninja Gaiden 4 revives series with kinetic carnage, clumsy platforming
What does Jimbocho think of its unexpected ‘cool’ status?
