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Photo courtesy of Megu Restaurant
Next week, visitors to New York’s Grand Central Terminal will travel farther than their chosen regional destination—almost 7,000 miles farther, to be precise. The second annual Japan Week, a three-day tribute to Japanese culture, art and cuisine, kicks off on March 19, with a commemorative ceremony celebrating the relationship between the century-old terminal and its newly-crowned “sister station,” Tokyo Station (only one year shy of its own centennial). For on-the-go nourishment, travelers can grab ekiben bento boxes, traditionally served at small shops inside Japanese train stations, filled with regional specialties like crab rice, beef, and rice balls. In Vanderbilt Hall, commuters can indulge in a quick drink before heading home—a Japanese tradition that is easily replicated with a pop-up tachinomiya sake bar, where guests can taste more than 90 varieties of jizake craft sake and the Japanese liquor shochu, curated by sake experts like Wasan owner Toshiyuki Koizumi and former Sakagura sommelier Chizuko Niikawa-Helton. March 19–March 21; 89 E. 42nd St.; japanweek.us.