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Life & Lifestyle

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Life & Lifestyle

Japan Halts Foreign Restaurant Workers: 50,000 Cap Reached, New Applications Suspended from April 13

Japan's food service industry hit its 50,000-worker cap under the Specified Skilled Worker visa, and new applications have been suspended since April 13, 2026. The skills test itself is halted too. We look at the gap between labor shortages and immigration caps, compare with South Korea and Singapore, and map what's left for foreign workers.

Life & Lifestyle

Asia's 50 Best Restaurants 2026: Hong Kong's The Chairman Reclaims No.1, Japan Lands 8 Spots but None in the Top 10

Asia's 50 Best Restaurants 2026 was unveiled at Hong Kong's Kerry Hotel on March 25. The Chairman reclaims No.1 after five years, and Japan places 8 restaurants, led by Osaka's La Cime, though none reach the top 10 for the first time since 2013. The full breakdown, including the 10 Japanese entries at 51-100.

Life & Lifestyle

Carpenter Artist Shohei Hishida: Why Japan's 'Shokunin' Philosophy Is Captivating 500,000 Followers Worldwide

Shohei Hishida, a carpenter artist with over 500,000 Instagram followers and a Forbes Japan 'Culturepreneur' honoree, merges Japanese and Belgian building traditions into homes that age beautifully. His new HUIZEN brand goes nationwide as Gen-Z entrepreneur Ryuun Tsukahara advocates for 'keinen-bika'—the philosophy of beauty through aging.

Life & Lifestyle

Rice-Based Alternative Meat: Japan's Koji Mycoprotein Goes Into Production

Agro Ludens started mass-producing CoMeat, a rice-derived mycoprotein made with koji fermentation, at its Nasu plant in Tochigi in April 2026. It uses processing-grade rice, not table rice, and Japan's agriculture ministry approved mycoprotein as a new-market rice use in March. Plus: Japan's swing from rice shortage to rice glut, Beyond Meat down 99%, and why JR East is now farming.