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Day by Day Japan 日々

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On this week

· Festivals, exhibitions, concerts and food fairs across the country, this week's stories from each region, and what the cities say themselves.

On view

This week, from that region the newest stories from the region you picked

The wire their own posts

How Japan eats out in 2026 from the country's own reports

Sources

Fetched every three hours, linked to the original

About

Day by Day Japan plans a first trip to Japan the way a friend who lives here would: one day at a time, with the trains and the prices written down.

Each route is a real day or weekend: where to go first, how long the walk or the train takes, what the ticket costs and where to eat on the way. Every price names who published it (the operator, the place itself, or the magazine or guide that printed it) and the date; where nobody printed a price, the route says so instead of guessing. Where a stop closes on set days, the route says what to do instead.

Around the routes sits the week in Japan. Every few hours the site reads the Japanese city and food press and the English-language desks in Tokyo, Kyoto, Osaka and Fukuoka, and puts the places they name on one map. Headlines stay in the language they were written in, every story links to its source, and we quote no more than a line.

The routes and notes are written by one editor under a pen name, Sora Nakamura, drafted with AI assistance from checked material and read before they go out. Day by Day Japan is independent: no advertisers, no affiliate links, no bookings.

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BRUTUSTokyo

手は口ほどに#22：気鋭のパティシエがつくるのは、クラシックで新しいフランス菓子

September 25

子供の頃は、工作やプラモデルをつくるのが好きだった。やがて、ホテルの厨房に立つようになった。若い頃は、とにかく働いた。「就業時間は9時からなのに、6時には厨房に行ってました。7時に行ったら、遅刻のように言われたことも」

Sweets & wagashi 考えるケーキスイーツ仕事

Read at BRUTUS ↗

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