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UNPLUGGED JAPAN

EXPLORE | Apr 7, 2023

An easy visit with gorgeous environs and an astonishingly productive history, Shodoshima is as worthy of attention as its world-famous art island neighbors.

CRAFT | Feb 1, 2023

In Uji, one family’s esteemed reputation for pottery has lasted sixteen generations and counting.

TASTE | Apr 1, 2022

The Best of The Best. Where do the Japanese go for the best seafood?

EXPLORE | Dec 7, 2021

Into the mists. Where a seemingly lost Japan can be found.

CRAFT | Jun 19, 2022

An appliance that puts performance and quality over convenience.

STAY | Mar 15, 2020

All-out adventure and an ultra-luxe stay in Nagano’s pristine wilderness.

SERIES | Mar 10, 2022

Japan’s sando supremacy.

STAY | Jan 13, 2020

A chronicler of Japan’s vision for the future is found in the past.

CRAFT | May 26, 2020

Copperware hand-hammered to perfect form in Niigata's copper kingdom.

STAY | Sep 22, 2020

A sanctuary of minimalist splendor and refined luxury in Japan’s far north.

TASTE | May 4, 2020

In Osaka, the masters of ma-konbu come from the Doi family and the company bearing their name: Konbu Doi.

CRAFT | Feb 10, 2022

An aesthetic that has an element of mystique to it, like a dream, of something not belonging to this world though it is entirely of this world.

TASTE | Feb 22, 2022

Of all the things to be admired about Japanese culture, food is an area of playful experimentation and audacious creativity.

CRAFT | Feb 10, 2020

Kungyokudo maintains tradition using only natural ingredients such as sandalwood, cinnamon, aloeswood, frankincense, and an assortment of wild plants.

CRAFT | Apr 15, 2020

Ancient methods find expression in modern cookware.

CRAFT | Mar 3, 2020

The farmer-artisans at BUAISOU are the latest heirs to a longstanding tradition.

CRAFT | Nov 3, 2021

“When I was a kid, I remember going into the forest with my dad and cutting down a tree. He mourned it with flowers.”

EXPLORE | Jan 10, 2020

For at least a thousand years, Kotohira-gu was the reason Japanese throughout the country made the pilgrimage to Shikoku island. It wasn’t for the udon.

TASTE | Oct 20, 2021

Udon, Japan’s heftiest noodle.

TASTE | Nov 1, 2019

The coffee produced by Glitch is no mistake. Their roasters visit local growers around the world, conducting meticulous data-collection on bean cultivation, appropriate storage conditions, and roasting and brewing methods.

Unplugged Japan Newsletter

Stay curious, be inspired, keep exploring

#beyondtheneonlights

A place and space for contemplation... Shiguchi's elegantly appointed stays offer an experience that is far greater than the sum of their parts. To be within their walls and under their exposed beams is to partake in a meditation in physical, material form. Repost from: @shiguchi.niseko @shouyagrigg As Hokkaido’s scorching summer yields to the cool…
Wine glass? Check. Pour-over dripper? Check. Bonito flakes? Check. Now you're ready for pour-over dashi. A good meal in Japan can be the stuff of lifelong memories. Culture and beauty of the country aside, the flavors of Japan alone are enough to justify a trip. And taste is just the beginning, as dining in Japan…
Autumn colors are almost upon us, and thinking about them conjures images of Shodoshima, the little big island of the Seto Inland Sea. For its size, Shodoshima punches far above its weight, producing some of the best soy sauce, olive oil, sesame oil, and somen noodles in the country, spread across its colorful landscape. Check…
The recent article on Fukuoka in the New York Times @nytimestravel is a clarion call to visit a city in the Goldilocks zone of cities--just right in practically every dimension. Fukuoka has excellent food and energy and is located at the doorstep of Kyushu, an island of boundless natural and cultural beauty. The article also…

@unpluggedjapan

Unplugged Japan Newsletter

Stay curious, be inspired, keep exploring

#beyondtheneonlights

A place and space for contemplation... Shiguchi's elegantly appointed stays offer an experience that is far greater than the sum of their parts. To be within their walls and under their exposed beams is to partake in a meditation in physical, material form. Repost from: @shiguchi.niseko @shouyagrigg As Hokkaido’s scorching summer yields to the cool…
Wine glass? Check. Pour-over dripper? Check. Bonito flakes? Check. Now you're ready for pour-over dashi. A good meal in Japan can be the stuff of lifelong memories. Culture and beauty of the country aside, the flavors of Japan alone are enough to justify a trip. And taste is just the beginning, as dining in Japan…
Autumn colors are almost upon us, and thinking about them conjures images of Shodoshima, the little big island of the Seto Inland Sea. For its size, Shodoshima punches far above its weight, producing some of the best soy sauce, olive oil, sesame oil, and somen noodles in the country, spread across its colorful landscape. Check…
The recent article on Fukuoka in the New York Times @nytimestravel is a clarion call to visit a city in the Goldilocks zone of cities--just right in practically every dimension. Fukuoka has excellent food and energy and is located at the doorstep of Kyushu, an island of boundless natural and cultural beauty. The article also…

@unpluggedjapan

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