Robbie Swinnerton, The Japan Times

Robbie Swinnerton

The Japan Times

Japan

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Recent articles by Robbie:

At Don Bravo, creativity and wood-fired pizzas draw diners from afar

Far from the epicurean districts of Tokyo, this Chofu spot still manages to attract gourmands with omakase (chef's choice) pizza and much more. → Read More

Tokyo's new sushi shops keep focus on quality but pare back on frills

Dreaming of sushi? Having nightmares about the bill? Believe it or not, you can find a middle ground. → Read More

Nine by La Cime leads the way as Tokyo regains its dining out sheen

While Tokyo foodies may celebrate this season’s arrival of star chefs from Osaka, Peru and beyond, a few beloved restaurants also closed shop for good this summer. → Read More

Sip on sake’s unfiltered kin at Heiwa Shuzo’s new brewpub

Even from across the bar, there's no mistaking a bottle of milky doburoku for sake, its refined counterpart. → Read More

If you can’t beat the heat, savor it at Kakan

The best kept (and spiciest) secret in Kanagawa tofu dishes has finally come to Tokyo. → Read More

From the Andes to Akasaka, Maz stands apart

With Maz, Tokyo gains a stunning jewel of Peruvian cuisine. → Read More

At Tonkatsu Nanaido, perfect pork cutlets from a renowned yakitori chef

Chef Takashi Imai made his name with grilled chicken, but he also excels when it comes to deep-fried pork cutlets. → Read More

Atsuki Kuroda's new house blends style and taste

"No genre!" says chef Atsuki Kuroda of the stunning, satisfying menu at AC House. → Read More

Libushi Bashamichi: Raising the bar for casual craft beer dining

Delicate ales, hearty stouts and a sophisticated menu make a visit to this Yokohama taproom a must for any craft brew connoisseur. → Read More

Sota Atsumi brings Parisian flair back home to Tokyo

One of the most intriguing restaurant openings at the end of last year passed under the radar of many Tokyo gastronomes. That was due in part to timing: In → Read More

Every meal at Mekumi feels like an education

When it comes to sushi, what happens before the chef gets hold of the fish is just as important as his or her technique in preparing it. → Read More

A focus on crab and other Hokuriku specialties makes dining at Kataori a sublime experience

All the best chefs search out the finest ingredients, but Takuya Kataori takes this quest to the ultimate extreme. → Read More

With its newly awarded Michelin star, Est prepares a holiday feast

Chef Guillaume Bracaval's offerings at Est are mostly a local affair, and a three-day holiday special sees the establishment splurging on luxury. → Read More

The chef keeping the culinary tradition of Edo alive in Akita

Customers don't just get a good meal at Nihonryori Takamura in Akita, they get a slice of Edo Period dining culture. → Read More

It’s a tale of two (fresh) pastas at Pastificio Sugino and Lina Stores

Nothing beats fresh pasta. That said, not all pasta fresca is created equal. Those hankering for a truly top-notch plate should head to Pastificio Sugino. → Read More

Chimikepp: Modern French cuisine finds a home in Hokkaido

For some, the allure of this remote region is its bracing snowscape or outdoor activities. For others, it’s knowing they will dine very well at Chimikepp Hotel. → Read More

An Com: Modern Vietnamese meets modern sake

An Com takes the beguiling flavors of Vietnam and reinterprets them with Japanese inflections, giving its dishes a sophistication that feels entirely suited for its contemporary setting. → Read More

Nihonryori Yukimoto: Grounded in tradition, a kaiseki lineage evolves

Chef Takayuki Hagiwara blends Japanese aesthetics with a quietly contemporary cooking style that uses the local bounty of Nagano Prefecture to its fullest. → Read More

Adi: A stylish tribute to comforting Nepalese curry

Its weekday lunch menu is the finest iteration of dal bhat — the Nepalese staple meal of rice and lentil stew, with curries, vegetables and achar pickles on the side — you can find in Tokyo. → Read More

Uozen: Where hunting, fishing and nature find harmony

Swapping the concrete jungle of Tokyo for rural Niigata Prefecture, chef Kazuhiro Inoue has created inventive menus starring locally sourced produce, seafood and game meat. → Read More