Contributor
Author, editor and journalistMark Robinson has written regularly from Tokyo on food and culture for publications including the
Financial Times,
The Times and
The Australian Financial Review Magazine, among many others. His recent book,
Izakaya: The Japanese Pub Cook Book, celebrates his passion for this most vital cornerstone of Japanese food culture and is about to be reprinted for the fifth time. Born in Tokyo and raised mostly in Sydney, he returned to Japan in 1988.
19.02.08