Phoebe Amoroso

2 weeks ago | japantimes.co.jp | Phoebe Amoroso

I’m lounging on a curved green couch in Igniv Bangkok when the first crystalline platters appear, bearing the “snacks” to open our meal. My first morsel, I’m instructed, should be the bite-size kadaifi (filo pastry) roll offering a satisfying crispiness that gives way to a delicate morsel of Phuket lobster enhanced with citrus. Next, like an Easter gift, an eggshell filled with a creamy mix of Bergkase (Swiss mountain cheese) and Gruyere with enoki mushroom.

1 month ago | japantimes.co.jp | Phoebe Amoroso

It could be a scene from a surreal dream — the animated virtual idol Hatsune Miku swaying her aqua pigtails on stage next to the renowned kabuki actor Nakamura Shido II. Since 2016, the unlikely duo have joined forces multiple times, and now they’re back again — this time at the Osaka Expo, on May 24 and 25.

2 months ago | lonelyplanet.com | Phoebe Amoroso

There are 47 prefectures in Japan, but – in my humble opinion – Nagano is simply the best of the best. In fact, Japanese travelers agree: it ranked in the top 10 most attractive prefectures in 2024. Nagano Prefecture is huge, encompassing the breathtaking Japanese Alps, ancient trading routes, picturesque lakes, multiple sake breweries, modern-day art, refreshing hot springs and more.

Mar 29, 2025 | japantimes.co.jp | Phoebe Amoroso

In the dim light of Ginza’s Star Bar, a Negroni seems to radiate an amber glow. The cocktail all but conceals a large cube of ice carved to fit the rocks glass exactly. No effort has been spared in its creation: Moments before pouring the cocktail, the bartender diligently fans the crystalline cube to warm its surface to minimize the risk of it cracking when liquid is added. Seen from above, the ice, which the bar calls “ninja ice,” frames the Star Bar logo printed on the coaster.

Mar 8, 2025 | japantimes.co.jp | Phoebe Amoroso

A single clam and lotus croquette crowned with a halo of crisp lotus root sits poised in a pool of delicate cream. A drizzle of emerald parsley sauce harmonizes the dish with its freshness and earthiness. Both visual and textural perfection, the dish is part of a course at Liaison, a Michelin-starred establishment in Osaka, and served up by chef Yuji Tsuji, who was working his second to last night on the job in late October.