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		<loc>https://wp.japantimes.co.jp/life/2014/09/08/language/weather-systems-stalling-often/</loc>
		<lastmod>2015-05-11T18:39:27+09:00</lastmod>
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		<loc>https://wp.japantimes.co.jp/life/2014/09/01/language/toyota-clings-global-sales-lead/</loc>
		<lastmod>2015-05-11T18:39:31+09:00</lastmod>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/08/25/language/stem-cell-scientist-commits-suicide/</loc>
		<lastmod>2015-05-11T18:39:40+09:00</lastmod>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/08/18/language/teen-planned-murder-police/</loc>
		<lastmod>2015-05-11T18:39:47+09:00</lastmod>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/08/04/language/loophole-dappo-drugs-banned/</loc>
		<lastmod>2015-05-11T18:41:00+09:00</lastmod>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/07/28/language/harry-potter-area-opens-usj/</loc>
		<lastmod>2015-05-11T18:41:09+09:00</lastmod>
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		<loc>https://wp.japantimes.co.jp/life/2014/07/21/language/malnutrition-kills-3-million-toddlers-year/</loc>
		<lastmod>2015-05-11T18:41:17+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/07/14/language/ldp-lawmaker-apologizes-sexist-jibe/</loc>
		<lastmod>2015-05-11T18:41:25+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/06/29/language/alcohol-kills-one-person-every-10-seconds/</loc>
		<lastmod>2015-05-11T18:41:34+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/07/07/language/worlds-oldest-man-now-japanese/</loc>
		<lastmod>2015-05-11T18:41:39+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/06/22/language/half-opposes-collective-self-defense/</loc>
		<lastmod>2015-05-11T18:43:28+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/06/15/language/anti-world-cup-protests-across-brazil/</loc>
		<lastmod>2015-05-11T18:43:34+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/06/01/language/gourmet-comic-stokes-fukushima-ire/</loc>
		<lastmod>2015-05-11T18:43:40+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/05/25/language/australia-push-retirement-age-70/</loc>
		<lastmod>2015-05-11T18:43:49+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/05/18/language/silk-mill-endorsed-world-heritage-site/</loc>
		<lastmod>2015-05-11T18:44:02+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/05/11/language/sherpas-begin-boycott-disaster/</loc>
		<lastmod>2015-05-11T18:44:07+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/05/04/language/rifomu-suru-rashii-yo-seems-house-remodeled/</loc>
		<lastmod>2015-05-11T18:45:46+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/05/04/language/chickens-culled-halt-bird-flu/</loc>
		<lastmod>2015-05-11T18:45:52+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/04/27/language/japan-whaling-future-doubt/</loc>
		<lastmod>2015-05-11T18:48:07+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/04/20/language/higher-sales-tax-introduced/</loc>
		<lastmod>2015-05-11T18:48:19+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/04/06/language/skymark-unveils-controversial-uniform/</loc>
		<lastmod>2015-05-11T18:48:25+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/03/30/language/third-anniversary-of-311-disaster/</loc>
		<lastmod>2015-05-11T18:48:32+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/03/23/language/12-years-a-slave-wins-top-oscar/</loc>
		<lastmod>2015-05-11T18:48:36+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/03/16/language/quitting-smoking-make-you-happier/</loc>
		<lastmod>2015-05-11T18:48:58+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/03/09/language/thousands-cut-off-by-snowfall/</loc>
		<lastmod>2015-05-11T18:51:04+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/03/02/language/hay-fever-season-hits-kanto-region/</loc>
		<lastmod>2015-05-11T18:51:13+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/02/23/language/teens-win-first-medals-for-japan/</loc>
		<lastmod>2015-05-11T18:51:19+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/02/16/language/buckingham-palace-seeks-new-housekeeper/</loc>
		<lastmod>2015-05-11T18:51:30+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/02/09/language/olympics-to-have-great-impact-on-economy/</loc>
		<lastmod>2015-05-11T18:51:37+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/02/02/language/polar-vortex-grips-u-s-midwest/</loc>
		<lastmod>2015-05-11T18:52:27+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/02/02/language/ku-ki-ga-warui/</loc>
		<lastmod>2015-05-11T18:52:52+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/01/26/language/asada-takahashi-book-sochi-olympic-tickets/</loc>
		<lastmod>2015-05-11T18:52:59+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/01/19/language/kirobo-chats-with-astronaut-in-space/</loc>
		<lastmod>2015-05-11T18:53:18+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/11/language/japanese-mastery-space-time-continuum-just-words-away/</loc>
		<lastmod>2015-05-11T21:46:28+09:00</lastmod>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/p7-bilingual-a-20150512.jpg</image:loc>
			<image:title><![CDATA[p7-bilingual-a-20150512.jpg]]></image:title>
			<image:caption><![CDATA[Densha ni noru tokoro refers to the moment immediately before you board the train. Change this to densha ni notte iru tokoro and you are referring to the precise moment you step on the train. Past tense, or densha ni notta tokoro, is the moment just after you boarded.]]></image:caption>
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	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/07/travel/taking-care-mothers-fathers-ginza-grand-hotel-marks-one-year-chance-try-best-japanese-beef/</loc>
		<lastmod>2015-05-14T17:06:45+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/p2-ws-hotel-a-20150508.jpg</image:loc>
			<image:title><![CDATA[p2-ws-hotel-a-20150508.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/04/30/travel/azaleas-await-hotel-de-yama-capitol-tokyu-welcomes-chef-martin-yoga-beauty-cuisine-plan/</loc>
		<lastmod>2015-05-14T17:10:01+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/04/p13-hotels-e-20150501.jpg</image:loc>
			<image:title><![CDATA[p13 hotels-e 20150501]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/04/23/travel/mothers-day-hotel-new-otani-mother-daughter-time-celestine-springtime-sandwiches-hilton/</loc>
		<lastmod>2015-05-14T17:11:42+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/04/p2-hotels-a-20150424.jpg</image:loc>
			<image:title><![CDATA[p2-hotels-a-20150424.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/14/travel/prince-park-tower-anniversary-plans-cerulean-celebrates-champagne-tropical-afternoon-tea-strings/</loc>
		<lastmod>2015-05-14T18:30:33+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/p15-hotels-a-20150515.jpg</image:loc>
			<image:title><![CDATA[p15-hotels-a-20150515.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/15/food/escape-grime-shibuyas-streets-daylight-kitchen/</loc>
		<lastmod>2015-05-15T18:02:07+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/p10-farrier-kids-table-a-20150516.jpg</image:loc>
			<image:title><![CDATA[p10-farrier-kids-table-a-20150516.jpg]]></image:title>
			<image:caption><![CDATA[Daylight dinner: Tokyo's Daylight Kitchen serves a good meal in a kid-friendly spot that's away from the traffic.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/12/travel/new-menu-united-multiple-flight-booking-klm-teams-miffy/</loc>
		<lastmod>2015-05-18T13:35:50+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/p6-travel-a-20150513.jpg</image:loc>
			<image:title><![CDATA[p6-travel-a-20150513.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/18/language/maglev-train-sets-world-speed-record/</loc>
		<lastmod>2015-05-18T18:28:08+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/18/language/comes-group-keep-verbs-humble/</loc>
		<lastmod>2015-05-21T17:48:41+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/p7-wellsaid-z-20150519.png</image:loc>
			<image:title><![CDATA[p7 wellsaid z 20150519]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/21/travel/tokyo-station-hotel-fetes-centenary-enjoying-beer-rihga-royal-osaka-summer-sandwiches-new-otani/</loc>
		<lastmod>2015-05-21T18:30:23+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/w2-hotels-a-20150522.jpg</image:loc>
			<image:title><![CDATA[w2-hotels-a-20150522.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/22/environment/oil-fouled-california-beach-take-months-clean-slicks-spread-offshore/</loc>
		<lastmod>2015-05-22T11:02:51+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/f-oil-a-20150523.jpg</image:loc>
			<image:title><![CDATA[f-oil-a-20150523.jpg]]></image:title>
			<image:caption><![CDATA[Boats with nonprofit collective Clean Seas deploy a boom in an attempt to contain an oil spill near Refugio State Beach on the Californian coast in Goleta, California, Thursday. An oil pipeline that burst along the California coast, fouling pristine beach and stretch of ocean near Santa Barbara, is believed to have spilled up to 2,500 barrels of crude petroleum, about five times more than initially estimated, the pipeline company said on Wednesday.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/22/food/dog-days-cooking/</loc>
		<lastmod>2015-05-22T21:33:25+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/p10-odonoghue-cooking-with-dog-a-20150523.jpg</image:loc>
			<image:title><![CDATA[p10-odonoghue-cooking-with-dog-a-20150523.jpg]]></image:title>
			<image:caption><![CDATA[Pooched eggs anyone?: "Chef" and "Francis" step into the world of Japanese cuisine in "Cooking with Dog."]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/16/digital/dont-let-this-gadget-go-down-the-toilet-sprouting-new-ideas-for-plant-lovers-and-farmers-cosmos-initia-makes-you-feel-virtually-at-home/</loc>
		<lastmod>2015-05-23T17:36:28+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/p20-komoriya-ontech-a-20150517.png</image:loc>
			<image:title><![CDATA[p20-komoriya-ontech-a-20150517.png]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/23/environment/pacific-forecasters-agree-el-nino-arrived/</loc>
		<lastmod>2015-05-23T22:32:25+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/p21-elnino-a-20150524.jpg</image:loc>
			<image:title><![CDATA[p21-elnino-a-20150524.jpg]]></image:title>
			<image:caption><![CDATA[Trouble maker: People eat outside on a sunny autumn day in Sydney on May 12. Australia's Bureau of Meteorology has warned the El Nino weather phenomenon, which can spark deadly and costly climate extremes, will pack a punch this year.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/16/travel/cruising-waves-japans-culture/</loc>
		<lastmod>2015-05-23T18:32:42+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/p16-downer-sea-b-20150517.jpg</image:loc>
			<image:title><![CDATA[p16-downer-sea-b-20150517.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/23/travel/dont-build-castles-air-go-see-ehime-prefectures-real-ones/</loc>
		<lastmod>2015-05-23T22:56:11+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/p16-bartok-matsuyama-a-20150524.jpg</image:loc>
			<image:title><![CDATA[p16-bartok-matsuyama-a-20150524.jpg]]></image:title>
			<image:caption><![CDATA[The view from Mount Chikami lookout in Imabari, Ehime Prefecture, reveals the length of Kurushima-Kaikyo Bridge, part of the Shimanami Kaido toll road and the longest suspension bridge in the world.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/23/digital/dystopian-futures-ink-gun-battles-rhythmic-beats/</loc>
		<lastmod>2015-05-25T10:57:00+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/p16-ashcraft-ongames-a-20150524.jpg</image:loc>
			<image:title><![CDATA[p16 ashcraft ongames-a 20150524]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/25/language/putin-earns-less-many-kremlin-russia-report-claims/</loc>
		<lastmod>2015-05-25T18:28:33+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/25/language/tried-trusted-cures-mays-hay-fever-chills/</loc>
		<lastmod>2015-05-25T20:03:17+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/p7-may-a-20150526.jpg</image:loc>
			<image:title><![CDATA[p7-may-a-20150526.jpg]]></image:title>
			<image:caption><![CDATA["My gran shooed all the kids outside on May weekends," writes Kaori Shoji. "When we got back, though, there was shun no kankitsurui (in-season citrus fruits) to look forward to, along with Showa Era sweets like Pucchin Purin."]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/22/food/piman-juice-bar-also-squeezes-great-dishes/</loc>
		<lastmod>2015-05-26T16:58:28+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/p10-jacobs-persistent-vegetarian-a-20150525.jpg</image:loc>
			<image:title><![CDATA[p10-jacobs-persistent-vegetarian-a-20150525.jpg]]></image:title>
			<image:caption><![CDATA[Veggie base: The pilaf plate at Piman prioritizes vegetables.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/22/food/matsumoto-eiraku/</loc>
		<lastmod>2015-05-26T17:27:55+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/p10-odonoghue-matsumoto-a-20150523.jpg</image:loc>
			<image:title><![CDATA[p10-odonoghue-matsumoto-a-20150523.jpg]]></image:title>
			<image:caption><![CDATA[The halls of Matsumoto: The outside of Matsumoto Eiraku may look stone cold, but the decor inside is full of warmth and good food.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/29/food/shojin-ryori-chefs-offer-vegetarian-cooking-classes-english/</loc>
		<lastmod>2015-05-29T18:02:40+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/p10-joe-toolbox-a-20150530.jpg</image:loc>
			<image:title><![CDATA[p10-joe-toolbox-a-20150530.jpg]]></image:title>
			<image:caption><![CDATA[Monk food: (Clockwise from left) Nasu dengaku (fried eggplant with sweet miso), tofu, red-bean paste dessert, shirotama zunda ae (rice dumplings with soybean paste) and cold buckwheat noodles with toppings.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/29/food/searching-kyoto-holy-grail-japanese-rice-vinegar/</loc>
		<lastmod>2015-05-29T18:05:27+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/p10-hachisu-vinegar-a-20150530.jpg</image:loc>
			<image:title><![CDATA[p10-hachisu-vinegar-a-20150530.jpg]]></image:title>
			<image:caption><![CDATA[A long process: Rice is poured into a polishing machine.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/30/style/home-japans-postwar-architecture/</loc>
		<lastmod>2015-05-30T22:44:13+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/p20-kikuchi-architecture-a-20150531.jpg</image:loc>
			<image:title><![CDATA[p20-kikuchi-architecture-a-20150531.jpg]]></image:title>
			<image:caption><![CDATA["Residence for Mr. H. Planned by Center Core System, Makoto Masuzawa (1953)]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/30/style/sayoko-yamaguchi-enigma-end/</loc>
		<lastmod>2015-05-30T22:25:39+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/p20-tran-sayoko-b-20150531.jpg</image:loc>
			<image:title><![CDATA[p20-tran-sayoko-b-20150531.jpg]]></image:title>
			<image:caption><![CDATA[Performance of "Pelléas et Mélisande" at Youkiza (1992)]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/30/travel/flora-fauna-fellows-river/</loc>
		<lastmod>2015-05-30T22:26:09+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/p16-nagamura-ota-f-20150531.jpg</image:loc>
			<image:title><![CDATA[p16-nagamura-ota-f-20150531.jpg]]></image:title>
			<image:caption><![CDATA[A couple enjoy the levee view.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/06/01/language/new-york-comes-tops-youth-survey/</loc>
		<lastmod>2015-06-01T18:28:12+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/06/01/language/know-bamboo-know-asia-whole-lot-japanese/</loc>
		<lastmod>2015-06-01T19:02:17+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/06/p7-bilingual-z-20150602.jpg</image:loc>
			<image:title><![CDATA[p7 bilingual z 20150602]]></image:title>
			<image:caption><![CDATA[The bamboo groves of Arashiyama in Kyoto.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/03/24/food/japan-holds-among-asias-best/</loc>
		<lastmod>2015-06-02T06:06:33+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/03/p11-chen-asiabest-b-20150325.jpg</image:loc>
			<image:title><![CDATA[p11-chen-asiabest-b-20150325.jpg]]></image:title>
			<image:caption><![CDATA[Making waves: Peru-born Japanese chef Mitsuharu Tsumura, who cut his teeth in Osaka, is a global ambassador of Peruvian-Japanese cuisine.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/04/24/food/embalming-tiger-shrimp-tempura-shintaro/</loc>
		<lastmod>2015-06-02T12:56:35+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/04/p10-donoghue-shintaro-a-20150425.jpg</image:loc>
			<image:title><![CDATA[p10-donoghue-shintaro-a-20150425.jpg]]></image:title>
			<image:caption><![CDATA[Consuming fossils: A fresh water trout and Japanese Tiger Shrimp are embalmed in tempura for Shitaro's lunch set.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/12/24/food/early-morning-sushi-osaka-thats-cut-rest/</loc>
		<lastmod>2015-06-02T12:58:06+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/12/p9-odonoghue-osaka-restaurant-1-a-20141224.jpg</image:loc>
			<image:title><![CDATA[p9-odonoghue-osaka-restaurant-1-a-20141224.jpg]]></image:title>
			<image:caption><![CDATA[A cut above: A sushi course at Endo's is worth waiting in line for.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/11/25/food/ramen-tracks/</loc>
		<lastmod>2015-06-02T13:01:23+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/11/p11-odonoghue-osaka-two-a-20141126.jpg</image:loc>
			<image:title><![CDATA[p11-odonoghue-osaka-two-a-20141126.jpg]]></image:title>
			<image:caption><![CDATA[Bowled over: A ramen dish at Fusama ni Kakero]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/10/21/food/sushi-masa-become-one-locals/</loc>
		<lastmod>2015-06-02T13:01:37+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/10/p11-odonoghue-sushi-masa-a-20141022.jpg</image:loc>
			<image:title><![CDATA[p11-odonoghue-sushi-masa-a-20141022.jpg]]></image:title>
			<image:caption><![CDATA[Thick cuts: A generous dish of sashimi at Sushi Masa.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/07/22/food/berrys-cafe-burgers-good-can-forgive-decor/</loc>
		<lastmod>2015-06-02T13:01:59+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/07/p11-odonoghue-berrys-cafe-a-20140723.jpg</image:loc>
			<image:title><![CDATA[p11-odonoghue-berrys-cafe-a-20140723.jpg]]></image:title>
			<image:caption><![CDATA[Home comfort: An authentic American burger at Berry's Cafe.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/07/22/food/pancotei-kushikatsu-morsels-prepared-obsessive-care/</loc>
		<lastmod>2015-06-02T13:02:15+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/07/p11-odonoghue-pancotei-a-20140723.jpg</image:loc>
			<image:title><![CDATA[p11-odonoghue-pancotei-a-20140723.jpg]]></image:title>
			<image:caption><![CDATA[Panctotei takes its name from the Japanese word for bread crumbs, panko, in which its kushikatsu morsels are beautifully coated.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/06/24/food/baan-suki-relishing-spice-thai-cuisine/</loc>
		<lastmod>2015-06-02T13:02:37+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/06/p13-odonoghue-baan-suki-a-20140625.jpg</image:loc>
			<image:title><![CDATA[p13-odonoghue-baan-suki-a-20140625.jpg]]></image:title>
			<image:caption><![CDATA[Showpiece: "Pla neung manao," a dish of steamed sea bream with lemon and an array of spices, makes an impressive finale to dinner at Baan Suki.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/06/24/food/city-bakery-taste-new-york-grand-front-osaka-just/</loc>
		<lastmod>2015-06-02T13:02:49+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/06/p13-odonoghue-city-bakery-a-20140625.jpg</image:loc>
			<image:title><![CDATA[p13-odonoghue-city-bakery-a-20140625.jpg]]></image:title>
			<image:caption><![CDATA[Coffee break: Treats at New York-style cafe City Bakery.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/02/10/food/nothing-drawn-kappo-yamashita/</loc>
		<lastmod>2015-06-02T13:05:57+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/02/p11-odonoghue-yamashita-a-20150211.jpg</image:loc>
			<image:title><![CDATA[p11-odonoghue-yamashita-a-20150211.jpg]]></image:title>
			<image:caption><![CDATA[Delicate taste: Suppon turtle with sushi and spinach. For lunch there is a choice of three kaiseki courses and a tempura course.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/08/12/food/613777/</loc>
		<lastmod>2015-06-02T13:06:18+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/08/p11-odonoghue-moan-a-20140813.jpg</image:loc>
			<image:title><![CDATA[p11-odonoghue-moan-a-20140813.jpg]]></image:title>
			<image:caption><![CDATA[Peaceful retreat: The scenery trumps the food at Mo-an.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/08/12/food/tohkasaikan-chinese-food-location-almost-justifies-price/</loc>
		<lastmod>2015-06-02T13:06:41+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/08/p11-odonoghue-tohkasaikan-a-20140813.jpg</image:loc>
			<image:title><![CDATA[p11-odonoghue-tohkasaikan-a-20140813.jpg]]></image:title>
			<image:caption><![CDATA[Extravagant Chinese dining: The Beijing-style cuisine at Tohkasaikan is pricey but good, though the Peking duck (front) is somewhat on the stingy side.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/06/10/food/whats-fine-matsusaka-beef-restaurant-unusual-name/</loc>
		<lastmod>2015-06-02T13:06:54+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/06/p11-odonoghue-whats-a-20140611.jpg</image:loc>
			<image:title><![CDATA[p11-odonoghue-whats-a-20140611.jpg]]></image:title>
			<image:caption><![CDATA[What's for lunch: Gyū-mabushi is a beef variant on a classic eel dish.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/03/11/food/malebranche-french-toast-and-a-dozen-matcha-confections/</loc>
		<lastmod>2015-06-02T13:07:46+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/03/p11-odonoghue-malebranche-a-20140312.jpg</image:loc>
			<image:title><![CDATA[p11-odonoghue-malebranche-a-20140312.jpg]]></image:title>
			<image:caption><![CDATA[Sweet eats: The French toast set at Malebranche, a popular Kyoto chain of dessert shops and cafes.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/06/10/food/marumo-kitchen-bowls-soul/</loc>
		<lastmod>2015-06-02T13:08:08+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/06/p11-odonoghue-marumo-kitchen-a-20140611.jpg</image:loc>
			<image:title><![CDATA[p11-odonoghue-marumo-kitchen-a-20140611.jpg]]></image:title>
			<image:caption><![CDATA[Super bowl: Marumo's version of the Korean dish bibimbap.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2007/10/14/lifestyle/illustrating-japans-top-cover-star/</loc>
		<lastmod>2015-06-02T15:23:47+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/02/fl20071014x1a.jpg</image:loc>
			<image:title><![CDATA[fl20071014x1a.jpg]]></image:title>
			<image:caption><![CDATA[Masamichi Oikawa drawing an illustration of Billy Blanks, of Billy's Bootcamp fame, in his studio in Yamato city, Kanagawa Prefecture.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/06/14/style/scholars-worldwide-react-to-plan/</loc>
		<lastmod>2015-06-02T15:30:18+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/07/11/general/japans-great-gamble/</loc>
		<lastmod>2015-06-02T15:32:39+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/07/fl20100711x1a.jpg</image:loc>
			<image:title><![CDATA[fl20100711x1a.jpg]]></image:title>
			<image:caption><![CDATA[Vacant lot: Tokyo Gov. Shintaro Ishihara has long been pushing for casino legalization. With that looking increasingly likely as support for it grows in the Diet, this site in the Odaiba district is seen as a possible location.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/12/04/lifestyle/original-gifts-for-your-unique-friends/</loc>
		<lastmod>2015-06-02T15:33:44+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fs20121204a3a.jpg</image:loc>
			<image:title><![CDATA[fs20121204a3a.jpg]]></image:title>
			<image:caption><![CDATA["Aida Makoto: Heisei Kanjin Project]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/04/19/lifestyle/a-rose-by-any-other-name-is-still-an-alien-species/</loc>
		<lastmod>2015-06-02T15:42:09+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/12/07/style/icon-and-iconoclast/</loc>
		<lastmod>2015-06-02T16:31:19+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fl20081207x1a.jpg</image:loc>
			<image:title><![CDATA[fl20081207x1a.jpg]]></image:title>
			<image:caption><![CDATA[Sea here: Models of Ando's design for the Abu Dhabi Maritime Museum perched on the shore of a manmade island. The building, which arcs above and below a giant central pool, is set for completion in 2012.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/11/23/travel/looking-for-ways-to-lure-more-visitors-to-these-shores/</loc>
		<lastmod>2015-06-02T16:37:06+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fl20081123x3a.jpg</image:loc>
			<image:title><![CDATA[fl20081123x3a.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/11/23/travel/where-are-worlds-targeted-tourists-visiting-in-japan/</loc>
		<lastmod>2015-06-02T16:41:10+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fl20081123x2a.jpg</image:loc>
			<image:title><![CDATA[fl20081123x2a.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/11/23/travel/japan-looks-beyond-tourisms-golden-route/</loc>
		<lastmod>2015-06-02T16:42:07+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fl20081123x1a.jpg</image:loc>
			<image:title><![CDATA[fl20081123x1a.jpg]]></image:title>
			<image:caption><![CDATA[Traditions for tourists: Japanese tour businesses are turning to cultural activities to rake in tourist dollars. Visitors practice samurai sword-fighting, a teacher leads a dance class, and budding chefs try to make sushi.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/11/16/lifestyle/trends-in-japanese/</loc>
		<lastmod>2015-06-02T16:44:16+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fl20081116x2a.jpg</image:loc>
			<image:title><![CDATA[fl20081116x2a.jpg]]></image:title>
			<image:caption><![CDATA[The search is on: Google Trends is now available in Japanese.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/11/02/people/probing-the-real-japan/</loc>
		<lastmod>2015-06-02T16:46:36+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fl20081102x1a.jpg</image:loc>
			<image:title><![CDATA[fl20081102x1a.jpg]]></image:title>
			<image:caption><![CDATA[A keen eye: Author and University of Washington academic Kenneth Pyle has spent a lifetime immersing himself in matters Japanese. Now, he is recognized as one of the world's leading authorities on the country's modern history. A recipient last month of the prestigious Japan Foundation Award for his contribution to the dissemination and development of Japanese Studies in the United States, he is shown here during his recent Japan Times interview — in which he draws on history to present a great breadth of challenging and illuminating insights into how Japan got where it is, and where it may be headed.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/09/28/lifestyle/ups-and-downs-on-japans-property-ladder/</loc>
		<lastmod>2015-06-02T17:04:12+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fl20080928x1b.jpg</image:loc>
			<image:title><![CDATA[fl20080928x1b.jpg]]></image:title>
			<image:caption><![CDATA[Homes sweet homes: "Of course decreasing property values are a concern, but when you rent you're spending money that will never return," says Jim, who has just purchased a 65 million yen house in Yokohama (top); while Rab and his family opted to build their own log house in the Saitama hills (above) — at a total cost of 44.5 million yen. "It had to be a house and land, as we have two kids and wanted space for them to play in and also to implement some eco concepts into the residence," Rab says.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/09/28/lifestyle/tales-of-experience-from-foreign-homeowners/</loc>
		<lastmod>2015-06-02T17:05:22+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fl20080928x2a.jpg</image:loc>
			<image:title><![CDATA[fl20080928x2a.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/09/28/lifestyle/a-step-by-step-guide-to-owning-a-home-in-japan/</loc>
		<lastmod>2015-06-02T17:05:50+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fl20080928x3a.jpg</image:loc>
			<image:title><![CDATA[fl20080928x3a.jpg]]></image:title>
			<image:caption><![CDATA[Dream home: Be it a log house in the mountains or a condominium in a high-rise, buying a home in Japan requires lots of time, research . . . and money.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/09/21/lifestyle/civility-penalizes-japans-refs/</loc>
		<lastmod>2015-06-02T17:10:14+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fl20080921x2a.jpg</image:loc>
			<image:title><![CDATA[fl20080921x2a.jpg]]></image:title>
			<image:caption><![CDATA[Courting trouble: Nobuo Hashimoto (top), chairman of the Japan Basketball Association Committee of Referees, at the refereeing-study weekend in Akabane, Tokyo, advises referees on hand gestures. Meanwhile, China's 2.29-meter Yao Ming (above) tries to get his point across during a match in Sapporo in 2006; while in the rising bj League, referee Tim Green oversees a 2007 match between Tokyo Apache and Saitama Broncos.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/09/21/travel/rail-feat-rained-off/</loc>
		<lastmod>2015-06-02T17:11:45+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fl20080921x1b.jpg</image:loc>
			<image:title><![CDATA[fl20080921x1b.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/08/17/digital/inaudible-ring-confounds-adults/</loc>
		<lastmod>2015-06-02T19:09:17+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fl20080817x2a.jpg</image:loc>
			<image:title><![CDATA[fl20080817x2a.jpg]]></image:title>
			<image:caption><![CDATA[Hard of hearing: A young woman tries out a "mosquito" ringtone, which, in theory, is inaudible to adults.]]></image:caption>
		</image:image>
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		<loc>https://wp.japantimes.co.jp/life/2015/06/12/food/cronut-master-concocting-new-pastries-tokyo-store/</loc>
		<lastmod>2015-06-12T21:44:22+09:00</lastmod>
		<image:image>
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			<image:title><![CDATA[p09-mckirdy-cronut-a-20150613.jpg]]></image:title>
			<image:caption><![CDATA[Dominique Ansel]]></image:caption>
		</image:image>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/06/12/food/tasting-many-shades-japans-regional-sake/</loc>
		<lastmod>2015-06-12T22:09:24+09:00</lastmod>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/06/p09-joe-sake-a-20150613.jpg</image:loc>
			<image:title><![CDATA[p09-joe-sake-a-20150613.jpg]]></image:title>
			<image:caption><![CDATA[Put down that phone and drink: Visitors wander from booth to booth, sampling sake from regional breweries at the Shibuya Sake Festival.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/06/13/environment/amphibian-discovery-illuminates-myanmars-hidden-biodiversity/</loc>
		<lastmod>2015-06-13T22:40:09+09:00</lastmod>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/06/p21-biodiversity-a-20150614.jpg</image:loc>
			<image:title><![CDATA[p21-biodiversity-a-20150614.jpg]]></image:title>
			<image:caption><![CDATA[Habitat loss: Crocodile newts migrate to shallow ponds, ditches and marshes in Taunggyi, Myanmar, during the rainy season for breeding.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/06/13/style/halycon-days-summer-fashion/</loc>
		<lastmod>2015-06-13T22:42:02+09:00</lastmod>
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		<loc>https://wp.japantimes.co.jp/life/2015/06/13/travel/yamaguchi-plains/</loc>
		<lastmod>2015-06-13T22:56:40+09:00</lastmod>
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			<image:title><![CDATA[p16-bartok-yamaguchi-a-20150614.jpg]]></image:title>
			<image:caption><![CDATA[One hundred and twenty-three torii gates lead to Motonosumi Shrine in the Nagato region on Yamaguchi Prefecture’s rocky northern coast.]]></image:caption>
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		<loc>https://wp.japantimes.co.jp/life/2015/06/15/language/irelands-yes-gay-marriage/</loc>
		<lastmod>2015-06-15T18:43:37+09:00</lastmod>
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		<lastmod>2015-06-15T19:20:29+09:00</lastmod>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/06/15/language/lets-discuss-voting-age-limits-news/</loc>
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		<lastmod>2015-06-16T12:42:37+09:00</lastmod>
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			<image:title><![CDATA[p09-donoghue-fukushima-a-20150613.jpg]]></image:title>
			<image:caption><![CDATA[Conger eel soup: The suimono (clear soup) at Aji Fukushima has a hint of yuzu, which complements the relatively plain hamo (conger eel).]]></image:caption>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/06/17/environment/leaked-draft-encyclical-pope-urges-urgent-action-thwart-climate-change/</loc>
		<lastmod>2015-06-17T09:37:11+09:00</lastmod>
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			<image:title><![CDATA[f-encyclical-a-20150618.jpg]]></image:title>
			<image:caption><![CDATA[Pope Francis delivers his message on the occasion of an audience with participants of Rome's diocese convention in St. Peter's Square, at the Vatican, Sunday. Francis engaged in some self-promotion during his weekly blessing, alerting the thousands of people in St. Peter's Square that his first solo encyclical is coming out on Thursday and inviting them to pay attention to environmental degradation around them.]]></image:caption>
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	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/06/18/environment/warm-currents-washing-swarms-red-crabs-southern-california-beaches/</loc>
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			<image:title><![CDATA[f-crabs-a-20150619.jpg]]></image:title>
			<image:caption><![CDATA[Thousands of red tuna crabs are shown washed ashore in Dana Point, California, Wednesday. Linsey Sala, collection manager for the Pelagic Invertebrates Collection at Scripps Institution of Oceanography, UC San Diego, said the strandings happen periodically and are not neccessarily a threat to the species.]]></image:caption>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/06/19/style/denmark-born-bergmanns-distinctive-flower-arrangements-catch-public-eye/</loc>
		<lastmod>2015-06-19T12:12:48+09:00</lastmod>
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			<image:caption><![CDATA[Nicolai Bergmann]]></image:caption>
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			<image:title><![CDATA[b-burger-a-20150618.jpg]]></image:title>
			<image:caption><![CDATA[One of Burger King Japan's new burgers, Aka Samurai Beef, comes with red buns and red cheese mixed with tomato powder, a beef patty and onion.]]></image:caption>
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	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/06/15/language/use-tara-herald-expected-unexpected/</loc>
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			<image:title><![CDATA[p7 wellsaid z 20150616]]></image:title>
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		<loc>https://wp.japantimes.co.jp/life/2015/06/19/food/eat-play-rainy-days-away-cafe-annteana/</loc>
		<lastmod>2015-06-20T13:50:51+09:00</lastmod>
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			<image:title><![CDATA[p10-farrier-cafe-a-20150620.jpg]]></image:title>
			<image:caption><![CDATA[Parents panacea: Curry Kid's Plate (¥850) at Cafe Annteana is served in a setting filled with play equipment, toys and chalkboards.]]></image:caption>
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		<loc>https://wp.japantimes.co.jp/life/2008/05/14/digital/chubby-checker-the-machine-that-measures-your-fat/</loc>
		<lastmod>2015-06-20T17:45:25+09:00</lastmod>
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			<image:title><![CDATA[nc20080514pca.jpg]]></image:title>
			<image:caption><![CDATA["Metabo" warrior: National Electric's EW-FA70S health/fat monitoring scale]]></image:caption>
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		<loc>https://wp.japantimes.co.jp/life/2015/06/20/digital/perfect-beers-keeping-eye-vr-manga-something-say/</loc>
		<lastmod>2015-06-20T22:44:43+09:00</lastmod>
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			<image:title><![CDATA[p29 komoriya ontech-c 20150621]]></image:title>
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		<loc>https://wp.japantimes.co.jp/life/2015/06/20/travel/dive-culture-minamiboso/</loc>
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			<image:caption><![CDATA[The Minamiboso ama divers carry their lit torches into the landing dock near the Nojimazaki Lighthouse during last year’s Ama Matsuri]]></image:caption>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/06/20/lifestyle/trying-to-conceive-through-science-is-a-roller-coaster-ride-2/</loc>
		<lastmod>2015-06-22T15:25:08+09:00</lastmod>
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		<loc>https://wp.japantimes.co.jp/life/2015/06/22/language/nebuta-float-heads-milan-expo/</loc>
		<lastmod>2015-06-22T18:28:42+09:00</lastmod>
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		<loc>https://wp.japantimes.co.jp/life/2015/06/22/language/lets-discuss-japanese-sake-news/</loc>
		<lastmod>2015-06-22T20:43:34+09:00</lastmod>
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			<image:title><![CDATA[n-sake-a-20150611.jpg]]></image:title>
			<image:caption><![CDATA[The government is considering defining Japanese sake as a home-brewed alcoholic drink derived from domestically grown rice.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/06/22/language/much-enough-just-dial/</loc>
		<lastmod>2015-06-23T08:57:33+09:00</lastmod>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/06/p7-bilingual-a-20150623.jpg</image:loc>
			<image:title><![CDATA[p7-bilingual-a-20150623.jpg]]></image:title>
			<image:caption><![CDATA[Too drunk to care: A nomi-sugi reveler rests on the platform at Yokohama Station.]]></image:caption>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/06/22/language/let-green-eyed-monster-loose-urayamashii/</loc>
		<lastmod>2015-06-23T19:36:59+09:00</lastmod>
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			<image:title><![CDATA[p7 wellsaid z 20150623]]></image:title>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2013/08/31/people/naoto-kan-speaks-out/</loc>
		<lastmod>2015-06-24T12:09:55+09:00</lastmod>
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			<image:title><![CDATA[fl20130901cua.jpg]]></image:title>
			<image:caption><![CDATA[Top man: Then-Prime Minister Naoto Kan addresses  reporters July 13, 2011.]]></image:caption>
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		<loc>https://wp.japantimes.co.jp/life/2010/10/10/general/standing-up-for-the-right-to-sit-down-in-public/</loc>
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			<image:title><![CDATA[fl20101010x1a.jpg]]></image:title>
			<image:caption><![CDATA[Visions of benches: In many areas of Japan, benches in public streets remain a figment of the imagination for elderly residents and tired tourists. One reason for the dearth of places to sit could be because the Japanese authorities want to keep people moving on footpaths and sidewalks.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/04/05/general/retail-revolutionary/</loc>
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			<image:title><![CDATA[fl20090405x2a.jpg]]></image:title>
			<image:caption><![CDATA[Star man: Hiroshi Mikitani is surrounded by journalists at a Feb. 13 press conference in Tokyo to announce Rakuten Inc.'s stellar financial results for 2008.]]></image:caption>
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		<loc>https://wp.japantimes.co.jp/life/2010/03/28/general/death-of-yeats-end-of-irish-literary-revival-says-pound-noh-enthusiast/</loc>
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			<image:title><![CDATA[fl20100328x3a.jpg]]></image:title>
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		<loc>https://wp.japantimes.co.jp/life/2010/03/28/general/tri-lingual-system-proposed-for-world-communications/</loc>
		<lastmod>2015-06-24T18:48:27+09:00</lastmod>
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			<image:title><![CDATA[fl20100328x2a.jpg]]></image:title>
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		<loc>https://wp.japantimes.co.jp/life/2010/03/28/general/study-of-noh-continues-in-west/</loc>
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			<image:title><![CDATA[fl20100328x4a.jpg]]></image:title>
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		<lastmod>2015-06-25T16:40:30+09:00</lastmod>
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			<image:title><![CDATA[p13-hotels-d-20150619.jpg]]></image:title>
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		<loc>https://wp.japantimes.co.jp/life/2015/06/25/travel/art-fair-hotel-granvia-osaka-summer-bbq-hilton-tokyo-narita-fine-french-fare-cerulean-tower/</loc>
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			<image:title><![CDATA[p2 hotels-g 20150626]]></image:title>
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		<loc>https://wp.japantimes.co.jp/life/2015/06/26/food/devils-tongue-jelly-burgers-heaven-vegetarians-tokyo/</loc>
		<lastmod>2015-06-26T18:43:14+09:00</lastmod>
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			<image:title><![CDATA[p10-jacobs-vege-a-20150627.jpg]]></image:title>
			<image:caption><![CDATA[Unexpected: The konyakku (devil's tongue jelly) burger at Island Veggie is suprisingly juicy.]]></image:caption>
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		<loc>https://wp.japantimes.co.jp/life/2015/06/26/food/rakushin-austere-multicourse-dining-traditional-osaka-town-house/</loc>
		<lastmod>2015-06-27T15:23:06+09:00</lastmod>
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		<loc>https://wp.japantimes.co.jp/life/2015/06/26/food/traditional-izakaya-rough-raucous-life-old-fishing-trawler/</loc>
		<lastmod>2015-06-27T16:32:41+09:00</lastmod>
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			<image:caption><![CDATA[Messy feast: One of the signature dishes at Isaribi is skewers loaded with corn, bacon and chicken.]]></image:caption>
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		<loc>https://wp.japantimes.co.jp/life/2015/06/27/travel/custodians-culture-koishikawa/</loc>
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			<image:caption><![CDATA[Irises bloom in the Edo Period Koshikawa Korakuen garden.]]></image:caption>
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		<loc>https://wp.japantimes.co.jp/life/2015/06/27/digital/releases-will-make-re-think-gameplay/</loc>
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			<image:title><![CDATA[p20 ashcraft ongames-a 20150626]]></image:title>
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		<loc>https://wp.japantimes.co.jp/life/2015/06/27/style/kou-glass-teahouse-gives-tradition-clarity/</loc>
		<lastmod>2015-06-27T22:44:14+09:00</lastmod>
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			<image:title><![CDATA[p20 tamashige tokujin-a 20150626]]></image:title>
			<image:caption><![CDATA[Clear minded: Tokujin Yoshioka "senses nature" from inside "Kou-an" in Kyoto.]]></image:caption>
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		<loc>https://wp.japantimes.co.jp/life/2015/06/27/lifestyle/fertility-experts-divided-benefits-freezing-eggs-cryogenically/</loc>
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			<image:title><![CDATA[freeze 3]]></image:title>
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			<image:caption><![CDATA[Red and black mangrove are shown in this May 21 photo provided by Miami-Dade County on Monday, among debris from shoreline cleared for land to be used for the 2016 Miami International Boat Show. Florida environmentalists and politicians say the illegal removal of hundreds of feet of mangrove trees from an island is another reason organizers should take the party elsewhere.]]></image:caption>
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			<image:caption><![CDATA[TV celebrity and film presenter Lilico (left) poses with translator Natsuko Toda at a movie event in 2011.]]></image:caption>
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			<image:caption><![CDATA[In this Nov. 6, 2007, file photo, a polar bear mother and her two cubs are seen in Wapusk National Park on the shore of Hudson Bay near Churchill, Manitoba. About a third of the world's polar bears could face imminent threat from greenhouse gas emissions in as soon as a decade, according to a new report by the U.S. Geological Survey released Tuesday.]]></image:caption>
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			<image:caption><![CDATA[An Iraqi man walks on dry, cracked earth in the Chibayish marshes near the southern Iraqi city of Nasiriyah on June 25. Marsh areas in southern Iraq have been affected since the Islamic State group started closing the gates of a dam on the Euphrates River in the central city of Ramadi, which is under the jihadi group's control.]]></image:caption>
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			<image:caption><![CDATA[Get the blood pumping: Masahiro Shodai lunges toward his opponent at this year’s Kendo World Championships held in May at Tokyo’s Nippon Budokan.]]></image:caption>
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		<loc>https://wp.japantimes.co.jp/life/2015/07/18/digital/dust-game-cartridges-retro-freak-break-ice-just-six-minutes-parents-can-ditch-paper-trail/</loc>
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			<image:caption><![CDATA[Scary story: Chinatsu Ushidaki, who performs under her stage name, "Senka Ushidaki," wishes to preserve the art of telling ghost stories.]]></image:caption>
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			<image:caption><![CDATA[Defenders: Ground Self-Defense Forces helicopters fly over armored vehicles during an annual live-fire exercise at the Higashi-Fuji firing range in Gotenba, Shizuoka Prefecture.]]></image:caption>
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			<image:title><![CDATA[p9 wellsaid z 20150811]]></image:title>
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		<loc>https://wp.japantimes.co.jp/life/2015/08/31/lifestyle/katana-swordplay-exercise-is-a-hit-with-tokyo-women/</loc>
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		<loc>https://wp.japantimes.co.jp/life/2015/06/06/style/refusing-check-hotel-okura/</loc>
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			<image:title><![CDATA[p14 mckean okura-f 20150607]]></image:title>
			<image:caption><![CDATA[A photo of Hotel Okura Tokyo taken on Jan. 12, 1961, shows developments one year and four months before the official opening.]]></image:caption>
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			<image:title><![CDATA[p8-bilingual-a-20150901.jpg]]></image:title>
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			<image:title><![CDATA[p10-farrier-burger-a-20150919.jpg]]></image:title>
			<image:caption><![CDATA[A perfect combination: Mini-burgers and vegetables keep active kids and frazzled parents happy.]]></image:caption>
		</image:image>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/09/18/food/ubuka-seafood-chefs-eat-seafood/</loc>
		<lastmod>2015-09-19T13:48:00+09:00</lastmod>
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			<image:title><![CDATA[p10-swinnerton-ubuka-a-20150919.jpg]]></image:title>
			<image:caption><![CDATA[Mountain of crab: At Ubuka, the rice course at Ubuka is prepared in a heavy ceramic donabe pot, with a generous amount of crabmeat cooked on top.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/09/19/digital/getting-cute-gadgetry/</loc>
		<lastmod>2015-09-19T22:38:57+09:00</lastmod>
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			<image:title><![CDATA[p20 komoriya ontech-a 20150920]]></image:title>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/09/19/lifestyle/taiji-drops-anchor-dolphin-hunts-despite-increasing-pressure/</loc>
		<lastmod>2015-09-19T22:56:21+09:00</lastmod>
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			<image:title><![CDATA[Taiji illo test_CS5]]></image:title>
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		<loc>https://wp.japantimes.co.jp/life/2015/09/19/travel/kakunodate-town-looking-back-historical-charm/</loc>
		<lastmod>2015-09-19T23:01:56+09:00</lastmod>
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			<image:title><![CDATA[p16-bartok-kakunodate-a-20150920.jpg]]></image:title>
			<image:caption><![CDATA[A view of Dakigaeri Gorge, in Kakunodate, seen from the edge of a hiking trail's tunnel.]]></image:caption>
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		<loc>https://wp.japantimes.co.jp/life/2015/09/19/digital/muscular-australian-shows-off-tokyo-game-shows-other-side/</loc>
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			<image:title><![CDATA[l-tgs-a-20150919.jpg]]></image:title>
			<image:caption><![CDATA[Australian Lee Carmichael poses for a photograph at Makurahari Messe in Chiba Prefecture on Friday.]]></image:caption>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/09/21/language/fast-retailing-introduce-four-day-workweek/</loc>
		<lastmod>2015-09-21T18:28:55+09:00</lastmod>
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		<loc>https://wp.japantimes.co.jp/life/2015/01/08/food/redzepi-think-restaurant-staff-japan-best-earth/</loc>
		<lastmod>2015-09-23T13:06:08+09:00</lastmod>
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			<image:title><![CDATA[p14-swinnerton-noma-interview-a-20150109.jpg]]></image:title>
			<image:caption><![CDATA[Top chef: Rene Redzepi embarks on an interesting experiment with Noma Japan.]]></image:caption>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/09/21/language/translation-gets-tough-bow-green-goddess/</loc>
		<lastmod>2015-09-23T15:40:55+09:00</lastmod>
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			<image:title><![CDATA[p7 bilingual-z 20150922]]></image:title>
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		<loc>https://wp.japantimes.co.jp/life/2015/09/24/travel/enjoying-tastes-colors-fall-celebration-chinese-cuisine-spooktacular-halloween-goodies/</loc>
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			<image:title><![CDATA[p2-hotels-a-20150925.jpg]]></image:title>
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		<loc>https://wp.japantimes.co.jp/life/2015/09/25/food/fall-seasonal-pumpkin-sweet-potato-chips-convenience-stores-autumn/</loc>
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			<image:title><![CDATA[p10-stmichel-dessert-a-20150926.jpg]]></image:title>
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		<loc>https://wp.japantimes.co.jp/life/2015/09/26/digital/good-things-come-threes/</loc>
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			<image:title><![CDATA[p20 ashcraft ongames-a 20150927]]></image:title>
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		<loc>https://wp.japantimes.co.jp/life/2015/09/25/food/expect-open-air-courtyard-wine-pull-garage/</loc>
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		<loc>https://wp.japantimes.co.jp/life/2015/09/25/food/kagaman-makes-lunch-personal-experience/</loc>
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			<image:title><![CDATA[p10-odonoghue-kagaman-a-20150926.jpg]]></image:title>
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		<loc>https://wp.japantimes.co.jp/life/2015/09/26/travel/circumnavigating-joys-kaminoge/</loc>
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			<image:title><![CDATA[p16-nagamura-kaminoge-e-20150927.jpg]]></image:title>
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			<image:title><![CDATA[p10-food-jacobs-cheese-a-20150926.jpg]]></image:title>
			<image:caption><![CDATA[Never bored: The cheese board at Fromage can be made with vegetarian options upon request.]]></image:caption>
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		<loc>https://wp.japantimes.co.jp/life/2015/09/28/language/santa-claus-spared-bankruptcy/</loc>
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		<loc>https://wp.japantimes.co.jp/life/2015/09/28/language/lets-discuss-changing-meaning-words/</loc>
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		<loc>https://wp.japantimes.co.jp/life/2015/09/28/language/wheres-justice-japans-legal-terminology-almost-nowhere-seen/</loc>
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			<image:title><![CDATA[p7 wellsaid 20150922]]></image:title>
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		<loc>https://wp.japantimes.co.jp/life/2015/09/28/language/much-learn-regard-ni-tai-shite/</loc>
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			<image:title><![CDATA[p7 wellsaid 20150929]]></image:title>
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		<loc>https://wp.japantimes.co.jp/life/2015/10/01/environment/many-natural-world-heritage-sites-threatened-oil-mining-report/</loc>
		<lastmod>2015-10-01T20:55:56+09:00</lastmod>
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		<loc>https://wp.japantimes.co.jp/life/2015/10/01/travel/hotel-offers-home-away-home-guest-chefs-spread-u-s-food-culture-enjoying-world-chocolate/</loc>
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			<image:title><![CDATA[p10 hotels-s 20151002]]></image:title>
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		<loc>https://wp.japantimes.co.jp/life/2015/10/02/food/take-a-bite-out-of-miffy-on-her-60th-birthday-at-this-harajuku-cafe/</loc>
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			<image:title><![CDATA[p10-stmichel-dessert-b-20151003]]></image:title>
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		<loc>https://wp.japantimes.co.jp/life/2015/10/03/style/furniture-goes-grain/</loc>
		<lastmod>2015-10-03T22:42:46+09:00</lastmod>
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			<image:title><![CDATA[p29 yamada ondesign-a 2015 のコピー]]></image:title>
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		<loc>https://wp.japantimes.co.jp/life/2015/10/02/food/mochi-making-sweet-turn-outside-japan/</loc>
		<lastmod>2015-10-03T23:18:20+09:00</lastmod>
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			<image:caption><![CDATA[Heart of the matter: Ice cream-filled mochi is making an appearance at restaurants outside Japan.]]></image:caption>
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		<loc>https://wp.japantimes.co.jp/life/2015/10/03/travel/listening-wind-battleship-island/</loc>
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			<image:caption><![CDATA[Industrial wasteland: All that is left on Gunkanjima are abandoned buildings, rubble and memories of an overcrowded bustling mining community.]]></image:caption>
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		<loc>https://wp.japantimes.co.jp/life/2015/10/05/language/fish-oils-no-help-mental-decline/</loc>
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		<lastmod>2015-10-06T09:36:38+09:00</lastmod>
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		<loc>https://wp.japantimes.co.jp/life/2015/10/05/language/seeking-patterns-blurred-connections-turn-two-japanese-words-one/</loc>
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			<image:caption><![CDATA[Form follows function: When fork meets chopsticks, it's "和 cocoro dining." Though pronounced wa-gokoro, the "blurring" of the ko into go is left invisible when written in roman alphabet.]]></image:caption>
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		<loc>https://wp.japantimes.co.jp/life/2015/10/05/language/lets-discuss-idols-marriage/</loc>
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		<loc>https://wp.japantimes.co.jp/life/2015/01/09/lifestyle/kids-can-benefit-from-a-little-community-spirit/</loc>
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		<loc>https://wp.japantimes.co.jp/life/2015/08/10/language/aomori-japans-top-tourist-destination-festivals/</loc>
		<lastmod>2015-10-09T15:43:31+09:00</lastmod>
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		<lastmod>2015-10-09T18:02:29+09:00</lastmod>
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			<image:title><![CDATA[p09-stmichel-konbini-a-20151010.jpg]]></image:title>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/10/09/food/future-aged-japanese-whisky-traditional-kaiseki/</loc>
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			<image:title><![CDATA[p09-joe-whisky-a-20151010.jpg]]></image:title>
			<image:caption><![CDATA[Whisky rebel: Chef Kenichi Hashimoto wanted to "break the rules" of traditional kaiseki.]]></image:caption>
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		<loc>https://wp.japantimes.co.jp/life/2015/10/09/food/chips-taco-bell-unwraps-plan-expand-asia/</loc>
		<lastmod>2015-10-09T19:46:07+09:00</lastmod>
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			<image:caption><![CDATA[New markets: The opening of a Taco Bell franchise in Tokyo is the first step in a wider expansion.]]></image:caption>
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		<loc>https://wp.japantimes.co.jp/life/2015/10/10/style/fashion-premieres-opening-ceremonies/</loc>
		<lastmod>2015-10-10T22:40:08+09:00</lastmod>
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		<loc>https://wp.japantimes.co.jp/life/2015/10/10/lifestyle/one-way-keep-kids-toes/</loc>
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		<loc>https://wp.japantimes.co.jp/life/2015/10/14/lifestyle/japanese-trainee-on-swiss-organic-farm-strives-for-hokkaido-eco-friendly-restaurant/</loc>
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		<loc>https://wp.japantimes.co.jp/life/2015/10/14/lifestyle/niigata-baker-winning-over-swiss-palates-with-traditional-sweets-breads/</loc>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/10/15/travel/enjoying-fresh-flavors-hokkaido-sampling-best-peruvian-cuisine-sipping-sweet-tea-honey-tea-sets/</loc>
		<lastmod>2015-10-15T18:30:33+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/10/p15-hotels-a-20151016.jpg</image:loc>
			<image:title><![CDATA[p15-hotels-a-20151016.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/10/10/lifestyle/home-sweet-home-preserving-traditional-kanazawa-townhouse/</loc>
		<lastmod>2015-10-15T22:03:13+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/10/p14-shoji-machiya-g-20151011.jpg</image:loc>
			<image:title><![CDATA[p14 shoji machiya-g 20151011]]></image:title>
			<image:caption><![CDATA[House and home: The exterior of a traditional townhouse that has been renovated in Kyoto]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/10/16/food/harajuku-devouring-lolas-cupcakes/</loc>
		<lastmod>2015-10-16T18:30:53+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/10/p10-stmichel-cakes-a-20151017.jpg</image:loc>
			<image:title><![CDATA[p10-stmichel-cakes-a-20151017.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/09/04/food/sumibiyakiniku-nakahara-raw-beef-egg-yolk-legendary-wagyu-tongue/</loc>
		<lastmod>2015-10-16T22:47:55+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/09/p10-swinnerton-sumi-c-20150905.jpg</image:loc>
			<image:title><![CDATA[p10 swinnerton sumi-c 20150905]]></image:title>
			<image:caption><![CDATA[The finale: wagyu sushi. strips of beef pressed onto rice flavored with ginger rather than vinegar, and served with a few maki (rolled) sushi.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/08/14/food/mori-no-butchers-juicy-grilled-meats-homemade-sausages/</loc>
		<lastmod>2015-10-16T22:47:57+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/08/p14-swinnerton-mori-b-20150815.jpg</image:loc>
			<image:title><![CDATA[p14-swinnerton-mori-b-20150815.jpg]]></image:title>
			<image:caption><![CDATA[Steak your claim: Affordable grilled meats are the centerpiece of the menu at Mori no Butchers, but there are plenty of appetizers, especially if you are intent on lingering over a bottle from their equally bargain-basement wine list.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/08/14/food/garden-house-crafts-deli-meats-sandwiches-citys-best-terrace/</loc>
		<lastmod>2015-10-16T22:47:59+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/08/p14-swinnerton-garden-a-20150815.jpg</image:loc>
			<image:title><![CDATA[p14-swinnerton-garden-a-20150815.jpg]]></image:title>
			<image:caption><![CDATA[The many baked delights on display at Garden House Crafts]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/07/31/food/mi-choripan-argentinian-street-food-in-yoyogi-uehara/</loc>
		<lastmod>2015-10-16T22:48:02+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/07/p10-swinnerton-choripan-a-20150801.jpg</image:loc>
			<image:title><![CDATA[p10-swinnerton-choripan-a-20150801.jpg]]></image:title>
			<image:caption><![CDATA[Street food: Argentinian sausage on the grill at Mi Choripan.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/07/17/food/fujimaru-well-hidden-riverside-wine-cellar/</loc>
		<lastmod>2015-10-16T22:48:04+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/07/p10-swinnerton-fujimaru-a-20150718.jpg</image:loc>
			<image:title><![CDATA[p10-swinnerton-fujimaru-a-20150718.jpg]]></image:title>
			<image:caption><![CDATA[Marinated tomato: One of many creative dishes on the menu at Fujimaru.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/07/17/food/little-thailand-beachside-beer-spicy-food-hour-tokyo/</loc>
		<lastmod>2015-10-16T22:48:11+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/07/p10-swinnerton-thailand-y-20150718.jpg</image:loc>
			<image:title><![CDATA[p10 swinnerton thailand-y 20150718]]></image:title>
			<image:caption><![CDATA[Surf's up, which means Little Thailand, now in its 12th season, is open for business . . . until the end of August.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/07/03/food/kyorakutei-hand-cut-soba-serious-noodle-connoisseurs/</loc>
		<lastmod>2015-10-16T22:48:15+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/07/p10-swinnerton-kyorak-a-20150704.jpg</image:loc>
			<image:title><![CDATA[p10-swinnerton-kyorak-a-20150704.jpg]]></image:title>
			<image:caption><![CDATA[Noodles for connoisseurs: Kyorakutei's hand-made soba has a fragrant, nutty flavor that needs little embellishing.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/07/03/food/osteria-beverino-one-tokyos-best-affordable-wine-bars/</loc>
		<lastmod>2015-10-16T22:48:17+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/07/p10-swinnerton-beverino-a-20150704.jpg</image:loc>
			<image:title><![CDATA[p10-swinnerton-beverino-a-20150704.jpg]]></image:title>
			<image:caption><![CDATA[House special: Tagliata made with Kagoshima beef.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/06/19/food/deep-fried-eel-bones-one-tokyos-unusual-eel-restaurants/</loc>
		<lastmod>2015-10-16T22:48:18+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/06/p10-swinnerton-tamai-a-20150620.jpg</image:loc>
			<image:title><![CDATA[p10-swinnerton-tamai-a-20150620.jpg]]></image:title>
			<image:caption><![CDATA[Bowled bowl: Tamai in Nihonbashi serves a wide range of dishes featuring anago (conger eel), including this complex take on Korean bibimbap.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/06/19/food/one-tokyos-best-ramen-shops-hidden-ginza-station/</loc>
		<lastmod>2015-10-16T22:48:22+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/06/p10-swinnerton-kagari-a-20150620.jpg</image:loc>
			<image:title><![CDATA[p10-swinnerton-kagari-a-20150620.jpg]]></image:title>
			<image:caption><![CDATA[Underground ramen: Kagari's new branch in Ginza Station features its famous tori-paitan soba (chicken-broth ramen).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/06/05/food/young-chef-kotaro-meguro-heads-abysse-one-tokyos-best-new-seafood-restaurants/</loc>
		<lastmod>2015-10-16T22:48:24+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/06/Abysse-chef-Kotaro-Meguro.jpg</image:loc>
			<image:title><![CDATA[p09 swinnerton abysse-b 20150606]]></image:title>
			<image:caption><![CDATA[Already wowing taste buds at age 29, Abysse owner and chef Kotaro Meguro is one to watch.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/06/05/food/pho-321-noodle-bar-brings-mountains-coriander-leaves-pho-harajuku/</loc>
		<lastmod>2015-10-16T22:48:27+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/06/p09-swinnerton-pho-a-20150606.jpg</image:loc>
			<image:title><![CDATA[p09-swinnerton-pho-a-20150606.jpg]]></image:title>
			<image:caption><![CDATA[Fragrant: Coriander leaves adorn a spicy bun noodle dish.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/15/food/new-yorks-famed-ramen-burger-arrives-spiritual-home/</loc>
		<lastmod>2015-10-16T22:50:45+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/p10-swinnerton-ramen-burger-a-20150516.jpg</image:loc>
			<image:title><![CDATA[p10-swinnerton-ramen-burger-a-20150516.jpg]]></image:title>
			<image:caption><![CDATA[Noodling in: A Ramen Burger set comes with the burger, a New York salad and chips, but the main draw is the ramen patties.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/05/01/food/shinagawa-stations-great-wall-sake/</loc>
		<lastmod>2015-10-16T22:50:46+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/Nurukan-Sato-chicken-tempura.jpg</image:loc>
			<image:title><![CDATA[Nurukan Sato - chicken tempura]]></image:title>
			<image:caption><![CDATA[Chicken tempura is served in a crisp batter with a generous topping of grated daikon and chopped scallions.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/04/17/food/tokyos-sweet-shop-shade-kengo-kuma/</loc>
		<lastmod>2015-10-16T22:50:50+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/04/p09-swinnerton-kuriya-a-20150418.jpg</image:loc>
			<image:title><![CDATA[p09-swinnerton-kuriya-a-20150418.jpg]]></image:title>
			<image:caption><![CDATA[Special order: Chef Jun Kurogi's confections can be sampled at Kuriya Kashi Kurogi or, if you book ahead, you can try his seasonal bentō (boxed lunch).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/04/17/food/magical-animal-may-crafted-tokyos-best-pulled-pork-sandwich/</loc>
		<lastmod>2015-10-16T22:50:56+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/04/p09-swinnerton-magical-a-20150418.jpg</image:loc>
			<image:title><![CDATA[p09-swinnerton-magical-a-20150418.jpg]]></image:title>
			<image:caption><![CDATA[Heap of joy: A pulled-pork sandwich topped with a tasty sauce.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/03/17/food/old-school-izuei-umegawatei-prime-spot-new-cherry-blossom-season/</loc>
		<lastmod>2015-10-16T22:51:08+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/03/p11-swinnerton-izuei-a-20150318.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-izuei-a-20150318.jpg]]></image:title>
			<image:caption><![CDATA[Traditional: Eel served on rice is one of Izuei's specialities.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/03/17/food/unosatos-old-ways-still-shine-flashy-shibuya/</loc>
		<lastmod>2015-10-16T22:51:14+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/03/p11-swinnerton-unosato-a-20150318.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-unosato-a-20150318.jpg]]></image:title>
			<image:caption><![CDATA[Worth it: Unosato usually offers five kinds of sashimi, which pair perfectly with the high-caliber sake on offer.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/03/03/food/takazawa-adds-akasaka-bar-name/</loc>
		<lastmod>2015-10-16T22:51:18+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/03/p11-swinnerton-takazawa2-d-20150304.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-takazawa2-d-20150304.jpg]]></image:title>
			<image:caption><![CDATA[Close for comfort: Patrons gather at Takazawa Bar in Tokyo's Akasaka district.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/03/03/food/long-leisurely-lunch-leaves-doubts-chic-peut-etre/</loc>
		<lastmod>2015-10-16T22:51:24+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/03/p11-swinnerton-peutetre-a-20150304.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-peutetre-a-20150304.jpg]]></image:title>
			<image:caption><![CDATA[Tender: Lamb wrapped in spinach with merguez sausage, Japanese mushrooms and baby broad beans.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/02/17/food/masas-kitchen-47-defies-stereotypes-bold-take-chinese-cuisine/</loc>
		<lastmod>2015-10-16T22:51:31+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/02/p11-swinnerton-masa-a-20150218.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-masa-a-20150218.jpg]]></image:title>
			<image:caption><![CDATA[Bold but not flashy: The xiaolongbao (steamed soup dumplings) are all made fresh to order at Chinese restaurant, Masa's Kitchen 47.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/02/17/food/little-shiokara-goes-long-way-surugaya-kahei/</loc>
		<lastmod>2015-10-16T22:51:40+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/02/p11-swinnerton-surugaya-a-20150218.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-surugaya-a-20150218.jpg]]></image:title>
			<image:caption><![CDATA[Different: There are 60 types of shiokara (seafood innards).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/02/03/food/tuck-tradition-nabeya/</loc>
		<lastmod>2015-10-16T22:51:47+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/02/Nabeya-dining-room-interior.jpg</image:loc>
			<image:title><![CDATA[Nabeya dining room interior]]></image:title>
			<image:caption><![CDATA[At Nabeya you get one of four tatami dining rooms, all to yourselves.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/02/03/food/night-camp-write-home/</loc>
		<lastmod>2015-10-16T22:51:50+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/02/p11-swinnerton-camp-a-20150204.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-camp-a-20150204.jpg]]></image:title>
			<image:caption><![CDATA[Dig in: Camp's curry rice features 13 vegetables.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/01/20/food/nomas-take-on-a-japanese-menu-is-bold/</loc>
		<lastmod>2015-10-16T22:51:53+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/01/p11-swinnerton-tokyo-food-file-a-20150121.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-tokyo-food-file-a-20150121.jpg]]></image:title>
			<image:caption><![CDATA[Jumbo shrimp with "flavors of the Nagano forest" — otherwise known as ants — begin a series of courses at Noma Japan, which has taken up residence at the Mandarin Oriental hotel till Feb. 14.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/01/20/food/top-chef-yoshihiro-narisawa-takes-his-kitchen-to-go/</loc>
		<lastmod>2015-10-16T22:51:57+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/01/p11-swinnerton-tokyo-food-file-side-a-20150121.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-tokyo-food-file-side-a-20150121.jpg]]></image:title>
			<image:caption><![CDATA[To go, please: Chef Yoshihiro Narisawa mans his food truck by Tokyo Midtown.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/01/06/food/ringing-new-year-old-favorites/</loc>
		<lastmod>2015-10-16T22:52:00+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/01/p11-swinnerton-tokyo-food-a-20150107.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-tokyo-food-a-20150107.jpg]]></image:title>
			<image:caption><![CDATA[An oden master at Otafuku serves up a familiar winter meal.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/12/16/food/pirouette-craft-beer-market-among-best-tokyo-dining-2014/</loc>
		<lastmod>2015-10-16T22:52:03+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/12/p11-swinnerton-tokyo-food-file-a-20141217.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-tokyo-food-file-a-20141217.jpg]]></image:title>
			<image:caption><![CDATA[Year-end feast: The offerings at Craft Beer Market and Pirouette (above) mean Tokyoites are spoiled when it comes to eating out.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/12/02/food/heinz-beck-brings-high-class-flavors-tokyo/</loc>
		<lastmod>2015-10-16T22:52:06+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/12/p11-swinnerton-tokyo-restaurant-1-a-20141203.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-tokyo-restaurant-1-a-20141203.jpg]]></image:title>
			<image:caption><![CDATA[Divine dish: One of the standouts at Sensi by Heinz Beck is the duck tortelli served with freshly shaved truffles.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/12/02/food/ramen-makes-progress-gonokami-suisan/</loc>
		<lastmod>2015-10-16T22:52:08+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/12/p11-swinnerton-tokyo-restaurant-2-a-20141203.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-tokyo-restaurant-2-a-20141203.jpg]]></image:title>
			<image:caption><![CDATA[Rare catch: The limited-edition ebi (shrimp) tsukemen]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/11/18/food/lizarran-spanish-pinchos-means-new-taste-every-bite/</loc>
		<lastmod>2015-10-16T22:52:09+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/11/p11-swinnerton-lizarran-a-20141119.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-lizarran-a-20141119.jpg]]></image:title>
			<image:caption><![CDATA[Light bites: A selection of pinchos at Lizarran.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/11/18/food/toyoken-narisawas-take-yoshoku-cuisine/</loc>
		<lastmod>2015-10-16T22:52:09+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/11/p11-swinnerton-toyoken-a-20141119.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-toyoken-a-20141119.jpg]]></image:title>
			<image:caption><![CDATA[Western influence: Menchi-katsu (cutlet of minced beef and pork).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/11/04/food/kanda-yabu-soba-renowned-soba-restaurant-reborn-flames/</loc>
		<lastmod>2015-10-16T22:52:10+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/11/p11-swinnerton-kanda-yabu-soba-a-20141105.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-kanda-yabu-soba-a-20141105.jpg]]></image:title>
			<image:caption><![CDATA[Fresh slurp: Ten-seiro soba (cold noodles with shrimp tempura pattie) at the rebuilt Kanda Yabu Soba.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/11/04/food/nakamura-shokudo-child-friendly-izakaya-dining-akasaka/</loc>
		<lastmod>2015-10-16T22:52:11+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/11/p11-swinnerton-nakamura-shokudo-a-20141105.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-nakamura-shokudo-a-20141105.jpg]]></image:title>
			<image:caption><![CDATA[Fall fish: Grilled sanma (saury) at Nakamura Shokudo.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/10/14/food/suzuran-ebisu/</loc>
		<lastmod>2015-10-16T22:52:11+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/10/p11-swinnerton-suzuran-ebisu-a-20141015.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-suzuran-ebisu-a-20141015.jpg]]></image:title>
			<image:caption><![CDATA[New home: Tsukemen dipping noodles at the relocated Suzuran.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/10/14/food/ginza-maru-kaiseki-courses-wont-break-bank/</loc>
		<lastmod>2015-10-16T22:52:12+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/10/p11-swinnerton-ginza-maru-a-20141015.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-ginza-maru-a-20141015.jpg]]></image:title>
			<image:caption><![CDATA[Delicate dining: Autumn flavors on the hassun platter at Ginza Maru.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/09/30/food/malins-authentic-fish-chips-day-night-roppongi/</loc>
		<lastmod>2015-10-16T22:52:13+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/09/p13-swinnerton-malins-a-20141001.jpg</image:loc>
			<image:title><![CDATA[p13-swinnerton-malins-a-20141001.jpg]]></image:title>
			<image:caption><![CDATA[The real deal: Fish and chips, plus a battered sausage, at Malins.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/09/30/food/pizza-slice-new-york-style-pie-served-one-piece-at-a-time/</loc>
		<lastmod>2015-10-16T22:52:13+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/09/p13-swinnerton-pizza-slice-a-20141001.jpg</image:loc>
			<image:title><![CDATA[p13-swinnerton-pizza-slice-a-20141001.jpg]]></image:title>
			<image:caption><![CDATA[Everyman treat: New York-style luxury at Pizza Slice.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/09/16/food/pignon-bistro-dining-different-rules/</loc>
		<lastmod>2015-10-16T22:52:14+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/09/Pignon-Chef-Rimpei-Yoshikawa-far-let-and-team.jpg</image:loc>
			<image:title><![CDATA[Pignon Chef Rimpei Yoshikawa (far let) and team]]></image:title>
			<image:caption><![CDATA[At Pignon, chef Rimpei Yoshikawa (far left) and his team focus on the hearty, soulful aspect of the French menu.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/09/16/food/afuri-classic-noodles-twist-citrus/</loc>
		<lastmod>2015-10-16T22:52:15+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/09/p11-swinnerton-afuri-a-20140917.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-afuri-a-20140917.jpg]]></image:title>
			<image:caption><![CDATA[Aromatic classic: The trademark yuzu ramen at Afuri.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/09/02/food/toriki-yakitori-made-care-frills/</loc>
		<lastmod>2015-10-16T22:52:15+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/09/Toriki-chef-Kunio-Aihara-1.jpg</image:loc>
			<image:title><![CDATA[Toriki chef Kunio Aihara 1]]></image:title>
			<image:caption><![CDATA[A few years back Aihara was featured by roving TV chef Anthony Bourdain on his TV series "No Reservations," Toriki chef Kunio Aihara hasn't let the fame go to his head.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/09/02/food/faro-slow-time-take-time-food-line/</loc>
		<lastmod>2015-10-16T22:52:16+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/09/p11-swinnerton-faro-slow-time-a-20140903.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-faro-slow-time-a-20140903.jpg]]></image:title>
			<image:caption><![CDATA[Light lunch: A healthy summer pasta at Faro Slow Time.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/08/19/food/nanakura-lighter-take-udon-noodles/</loc>
		<lastmod>2015-10-16T22:52:17+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/08/p11-swinnerton-nanakura-a-20140820.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-nanakura-a-20140820.jpg]]></image:title>
			<image:caption><![CDATA[Light lunch: Inaniwa udon with dipping sauce and roe-topped rice.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/08/05/food/sushi-iwa-high-end-michelin-starred-sushi-at-a-medium-price/</loc>
		<lastmod>2015-10-16T22:52:18+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/08/p11-swinnerton-sushi-iwa-a-20140806.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-sushi-iwa-a-20140806.jpg]]></image:title>
			<image:caption><![CDATA[Delicate dining: The finely crafted sushi at Michelin-starred Ginza restaurant Iwa comes one piece at a time, and demands to be savored.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/08/05/food/aji-no-nakamura-comforting-food-and-sake-with-ambience-to-match/</loc>
		<lastmod>2015-10-16T22:52:19+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/08/p11-swinnerton-aji-no-nakamura-a-20140806.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-aji-no-nakamura-a-20140806.jpg]]></image:title>
			<image:caption><![CDATA[Light bites: A variety of sake-friendly dishes at Aji no Nakamura.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/07/15/food/sakana-nakasei-one-three-great-tokyo-restaurants-aged-beef/</loc>
		<lastmod>2015-10-16T22:52:20+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/07/p11-swinnerton-sakana-no-nakasei-a-20140716.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-sakana-no-nakasei-a-20140716.jpg]]></image:title>
			<image:caption><![CDATA[Perfect partners: Pastrami at Sakana no Nakasei pairs great with sake.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/07/15/food/kazahana-28th-floor-restaurant-offers-fine-food-view-match/</loc>
		<lastmod>2015-10-16T22:52:22+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/07/p11-swinnerton-kazahana-a-20140716.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-kazahana-a-20140716.jpg]]></image:title>
			<image:caption><![CDATA[High dining: A dish of grilled seafood at Kazahana, on the 28th floor of Tokyo's Conrad Hotel.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/07/01/food/jean-georges-tokyo-new-york-super-chef-adds-japan-list-global-outlets/</loc>
		<lastmod>2015-10-16T22:52:24+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/07/p15-swinnerton-jean-georges-tokyo-a-20140702.jpg</image:loc>
			<image:title><![CDATA[p15-swinnerton-jean-georges-tokyo-a-20140702.jpg]]></image:title>
			<image:caption><![CDATA[Asian accent: A refined cod dish at Jean-Georges Tokyo.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/06/17/food/ramen-kugatsu-delicate-broth-fine-noodles-slurpsome-summer/</loc>
		<lastmod>2015-10-16T22:52:26+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/06/p11-swinnerton-ramen-kugatsu-do-a-20140618.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-ramen-kugatsu-do-a-20140618.jpg]]></image:title>
			<image:caption><![CDATA[Light meal: Delicate assari noodles at Ramen Kugatsu-do.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/06/03/food/kagura-refined-traditional-dining-minus-airs-graces/</loc>
		<lastmod>2015-10-16T22:52:27+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/06/Kagura-chef-Hidetoshi-Nakamura-.jpg</image:loc>
			<image:title><![CDATA[Kagura chef Hidetoshi Nakamura]]></image:title>
			<image:caption><![CDATA[Kagura chef Hidetoshi Nakamura]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/06/03/food/patinastella-french-cuisine-way-california-shibuya/</loc>
		<lastmod>2015-10-16T22:52:27+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/06/p11-swinnerton-patinastella-a-20140604.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-patinastella-a-20140604.jpg]]></image:title>
			<image:caption><![CDATA[Seasonal catch: Linguine with ayu (sweetfish) and liver.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/05/20/food/la-bonne-table-french-cuisine-informal-upscale/</loc>
		<lastmod>2015-10-16T22:52:28+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/05/p11-swinnerton-bonne-a-20140521.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-bonne-a-20140521.jpg]]></image:title>
			<image:caption><![CDATA[Humbled by pie: La Bonne Table's subtle but satisfying beef-tail pie .]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/05/20/food/nihonbashi-dashi-bar-hanare-take-stock-best-broth/</loc>
		<lastmod>2015-10-16T22:52:29+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/05/p11-swinnerton-dashi-a-20140521.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-dashi-a-20140521.jpg]]></image:title>
			<image:caption><![CDATA[Ochazuke: Rice drenched with a dashi broth made from fragrant katsuobushi (dried bonito), served at Nihonbashi Dashi Bar Hanare.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/04/15/food/butagumi-dining-quality-tonkatsu-pork-cutlets-to-eat-and-go/</loc>
		<lastmod>2015-10-16T22:52:29+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/04/p11-swinnerton-butagumi-dining-a-20140416.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-butagumi-dining-a-20140416.jpg]]></image:title>
			<image:caption><![CDATA[Pigging out: The tonkatsu teishoku set at Butagumi Dining.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/04/01/food/pizzeria-tonino-some-of-the-best-italian-pizza-in-town/</loc>
		<lastmod>2015-10-16T22:52:30+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/04/p11-swinnerton-pizzeria-tonino-a-20140402.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-pizzeria-tonino-a-20140402.jpg]]></image:title>
			<image:caption><![CDATA[Eating Italian: A pizzaiolo works the furnace at Pizzeria Tonino.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/04/01/food/ostu-great-italian-across-the-way-from-yoyogi-park/</loc>
		<lastmod>2015-10-16T22:52:31+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/04/p11-swinnerton-ostu-a-20140402.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-ostu-a-20140402.jpg]]></image:title>
			<image:caption><![CDATA[Equine delight: Grilled sakura-niku (horse meat) at Ostü.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/03/18/food/saru-fresh-ingredients-take-center-stage-at-bistro/</loc>
		<lastmod>2015-10-16T22:52:32+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/03/p13-swinnerton-saru-a-20140319.jpg</image:loc>
			<image:title><![CDATA[p13-swinnerton-saru-a-20140319.jpg]]></image:title>
			<image:caption><![CDATA[Domestic bliss: Pâté de campagne made with Hokkaido venison.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/03/18/food/ajisen-seasonal-seafood-and-more-in-tsukishima/</loc>
		<lastmod>2015-10-16T22:52:33+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/03/p13-swinnerton-ajisen-a-20140319.jpg</image:loc>
			<image:title><![CDATA[p13-swinnerton-ajisen-a-20140319.jpg]]></image:title>
			<image:caption><![CDATA[Supreme seafood: The mixed sashimi plate at Ajisen.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/03/04/food/532104/</loc>
		<lastmod>2015-10-16T22:52:35+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/03/p11-swinnerton-fuku-a-20140305.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-fuku-a-20140305.jpg]]></image:title>
			<image:caption><![CDATA[Flamed to perfection: Grilled oysters at Fuku.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/02/18/food/bettei-duck-shabu-shabu-youd-be-quackers-to-miss/</loc>
		<lastmod>2015-10-16T22:52:36+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/02/p13-swinnerton-bettei-a-20140219.jpg</image:loc>
			<image:title><![CDATA[p13-swinnerton-bettei-a-20140219.jpg]]></image:title>
			<image:caption><![CDATA[Like broth off a duck's back: The shabu-shabu at Bettei.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/02/18/food/bistro-aligot-french-pie-and-mash-at-its-best/</loc>
		<lastmod>2015-10-16T22:52:37+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/02/p13-swinnerton-bistro-aligot-a-20140219.jpg</image:loc>
			<image:title><![CDATA[p13-swinnerton-bistro-aligot-a-20140219.jpg]]></image:title>
			<image:caption><![CDATA[Gravy train: Bistro Aligot's meat pies are something special.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/02/04/food/butcher-brothers-kanda-restaurant-serves-quality-meat-dishes-that-wont-break-the-bank/</loc>
		<lastmod>2015-10-16T22:52:38+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/02/p11-swinnerton-butcher-brothers-a-20140205.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-butcher-brothers-a-20140205.jpg]]></image:title>
			<image:caption><![CDATA[On the bill: Duck fillet is among Butcher Brothers' more unusual cuts.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/02/04/food/gogyo-where-theres-smoke-theres-kogashi-ramen/</loc>
		<lastmod>2015-10-16T22:52:39+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/02/p11-swinnerton-gogyo-a-20140205.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-gogyo-a-20140205.jpg]]></image:title>
			<image:caption><![CDATA[Firestarter: Gogyo's ramen comes with extra flames.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/01/14/food/maishin-safe-haven-in-shibuya-for-sake-loving-adults/</loc>
		<lastmod>2015-10-16T22:52:40+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/01/p11-swinnerton-maishin-a-20140115.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-maishin-a-20140115.jpg]]></image:title>
			<image:caption><![CDATA[Raw value: The mixed sashimi plate at Maishin.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2014/01/14/food/le-petit-kanda/</loc>
		<lastmod>2015-10-16T22:52:40+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2014/01/p11-swinnerton-petit-kanda-a-20140115.jpg</image:loc>
			<image:title><![CDATA[p11-swinnerton-petit-kanda-a-20140115.jpg]]></image:title>
			<image:caption><![CDATA[Cuisine Japonaise: French-inflected oden at Le Petit Kanda.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2013/12/31/food/cork-meals-start-from-the-wine-list-at-this-las-spinoff/</loc>
		<lastmod>2015-10-16T22:52:41+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/12/p14-swinnerton-cork-a-20140101.jpg</image:loc>
			<image:title><![CDATA[p14-swinnerton-cork-a-20140101.jpg]]></image:title>
			<image:caption><![CDATA[Delicately sculpted: Blanched zucchini "tagliatelle" at Cork.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2013/12/31/food/shonzui-aging-like-a-fine-wine-bar/</loc>
		<lastmod>2015-10-16T22:52:42+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/12/p14-swinnerton-shonzui-a-20140101.jpg</image:loc>
			<image:title><![CDATA[p14-swinnerton-shonzui-a-20140101.jpg]]></image:title>
			<image:caption><![CDATA[French favorite: The charcuterie platter at Shonzui.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2013/11/14/food/misotetsu-kagiroi-meat-miso-and-veg-from-hot-plate-to-platter/</loc>
		<lastmod>2015-10-16T22:56:03+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/11/fg20131115rsb.jpg</image:loc>
			<image:title><![CDATA[fg20131115rsb.jpg]]></image:title>
			<image:caption><![CDATA[Imo-buta (sweet-potato-fed pork)]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2013/10/17/food/shokkan-solamachi-ten-meals-with-a-view-in-the-skytree-complex/</loc>
		<lastmod>2015-10-16T22:56:16+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/10/fg20131018rsa.jpg</image:loc>
			<image:title><![CDATA[fg20131018rsa.jpg]]></image:title>
			<image:caption><![CDATA[Taste of sky: Shokkan Solamachi-ten is located on the 30th floor of Solamachi's East Tower, and serves family-friendly Japanese cuisine.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2013/09/19/food/shakunage-moongazing-over-kaiseki-in-the-heart-of-ginza/</loc>
		<lastmod>2015-10-16T22:56:28+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/09/fg20130920rsa.jpg</image:loc>
			<image:title><![CDATA[fg20130920rsa.jpg]]></image:title>
			<image:caption><![CDATA[Al fresco fare: With renowned Kyoto chef Hisato Nakahigashi overlooking the kitchen, Shakunage offers fine kaiseki multicourse meals and a stunning outdoor view of central Tokyo — at relatively low prices.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2013/09/05/food/bepocah-just-like-they-cook-it-in-peru-but-in-tokyo/</loc>
		<lastmod>2015-10-16T22:56:34+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/09/fg20130906rsa.jpg</image:loc>
			<image:title><![CDATA[fg20130906rsa.jpg]]></image:title>
			<image:caption><![CDATA[Counter service: Bepocah is not Tokyo's first Peruvian restaurant, but it is perhaps the first to serve authentic Peruvian food in a setting tailored to Japanese tastes. Dishes include inventive causas (mashed-potato cakes, above).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2013/08/15/food/light-bites-of-every-flavor-in-tokyo/</loc>
		<lastmod>2015-10-16T22:56:46+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/08/fg20130816rsc.jpg</image:loc>
			<image:title><![CDATA[fg20130816rsc.jpg]]></image:title>
			<image:caption><![CDATA[One of many steaks on offer at Butcher Brothers, served on a bed of fries.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2013/07/18/food/akasaka-tantei-a-taste-of-kyoto-style-okinawa-in-tokyo/</loc>
		<lastmod>2015-10-16T22:56:53+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/07/fg20130719rsa.jpg</image:loc>
			<image:title><![CDATA[fg20130719rsa.jpg]]></image:title>
			<image:caption><![CDATA[Fusion fare: Akasaka Tantei bucks the trend of Okinawan restaurants in Tokyo by adopting a kaiseki (high-end multicourse) approach.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2013/07/04/food/cicada-buzz-continues-and-its-better-than-ever/</loc>
		<lastmod>2015-10-16T22:56:59+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/07/z8-swinnerton-cicada-a-20130705.jpg</image:loc>
			<image:title><![CDATA[z8 swinnerton cicada-a 20130705]]></image:title>
			<image:caption><![CDATA[Summer dining: Cicada's new location close to Omotesando Station is not just larger and more luxurious, it boasts plenty of relaxing outdoor space. Perfect for enjoying the six varieties of craft beer on tap.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2013/06/21/food/gallus-torishiki-spinoff-is-a-chick-of-the-same-feather/</loc>
		<lastmod>2015-10-16T22:57:08+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20130621rsa.jpg</image:loc>
			<image:title><![CDATA[fg20130621rsa.jpg]]></image:title>
			<image:caption><![CDATA[Counter crew: Gallus grillmaster Tomohiko Abe (right) and chef Yasunori Yamamoto (center) prepare yakitori with a twist.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2013/06/07/food/a-healthy-diet-of-peace-and-quiet/</loc>
		<lastmod>2015-10-16T22:57:17+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20130607rsc.jpg</image:loc>
			<image:title><![CDATA[fg20130607rsc.jpg]]></image:title>
			<image:caption><![CDATA[Eating out: The best spot at Eatrip is the covered outdoor terrace, thick with greenery despite its Harajuku location.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2013/05/17/food/katsuzen-ginza-offers-tonkatsu-thats-a-cutlet-above/</loc>
		<lastmod>2015-10-16T22:57:30+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20130517rsa.jpg</image:loc>
			<image:title><![CDATA[fg20130517rsa.jpg]]></image:title>
			<image:caption><![CDATA[Pigging out: The meat in Katsuzen's pork cutlets comes from free-range hogs raised on the slopes of Mount Kirishima in Kyushu.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2013/05/03/food/cafe-104-5-the-delicious-upside-to-urban-development/</loc>
		<lastmod>2015-10-16T22:57:46+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20130503rsb.jpg</image:loc>
			<image:title><![CDATA[fg20130503rsb.jpg]]></image:title>
			<image:caption><![CDATA[Free-range chicken brochettes at Cafe 104.5.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2013/04/19/food/abrazo-a-la-oaxaquena-mexican-moles-under-wraps-in-shimokitazawa/</loc>
		<lastmod>2015-10-16T22:59:14+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20130419rsa.jpg</image:loc>
			<image:title><![CDATA[fg20130419rsa.jpg]]></image:title>
			<image:caption><![CDATA[Three amigos: Abrazo a la Oaxaquena owner-chef Shintaro Kato (center) and his staff serve up authentic Mexican mole sauces.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2013/04/05/food/akasaka-kikunoi-tastes-of-old-kyoto-in-tokyos-bustling-heart/</loc>
		<lastmod>2015-10-16T22:59:16+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20130405rsa.jpg</image:loc>
			<image:title><![CDATA[fg20130405rsa.jpg]]></image:title>
			<image:caption><![CDATA[The path to enlightenment: Akasaka Kikunoi is hidden down a Tokyo backstreet, with a walkway transporting you to Kyoto.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2013/03/15/food/wana-pay-like-a-pauper-eat-like-a-lord/</loc>
		<lastmod>2015-10-16T22:59:18+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20130315rsa.jpg</image:loc>
			<image:title><![CDATA[fg20130315rsa.jpg]]></image:title>
			<image:caption><![CDATA[Game on: Wana in Uchi-Kanda specializes in gibier, the meat of wild game and fowl — such as the pheasant breast pictured here. Just like at a yakiniku restaurant, diners barbecue the meat themselves.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2013/02/15/food/teuchisoba-narutomi-soba-and-tempura-make-for-a-classic-combination/</loc>
		<lastmod>2015-10-16T22:59:26+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/02/fg20130215rse1.jpg</image:loc>
			<image:title><![CDATA[fg20130215rse]]></image:title>
			<image:caption><![CDATA[The long and thin of it: Noodle-master Masaaki Narutomi makes his soba from 100 percent buckwheat flour.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2013/02/01/food/le-verre-vole-a-tokyo-say-bonjour-to-tokyos-own-taste-of-paris/</loc>
		<lastmod>2015-10-16T22:59:32+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20130201rsc.jpg</image:loc>
			<image:title><![CDATA[fg20130201rsc.jpg]]></image:title>
			<image:caption><![CDATA[Vinegar-marinaded sardine fillets on red cabbage]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2013/01/17/food/convivio-shinjukus-latest-italian-proves-itself-on-the-plate/</loc>
		<lastmod>2015-10-16T22:59:36+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20130118rsa.jpg</image:loc>
			<image:title><![CDATA[fg20130118rsa.jpg]]></image:title>
			<image:caption><![CDATA[Pasta master: Convivio's Daisuke Tsuji returned from five years in Italy.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2013/01/04/food/misogura-tamayura-welcome-the-new-year-with-a-taste-of-tradition/</loc>
		<lastmod>2015-10-16T22:59:40+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20130104rsa.jpg</image:loc>
			<image:title><![CDATA[fg20130104rsa.jpg]]></image:title>
			<image:caption><![CDATA[Served with care: Misogura Tamayura offers good izakaya fare and a welcome as warming as the hot sake.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/12/07/food/monna-lisa-michelin-starred-food-you-can-afford/</loc>
		<lastmod>2015-10-16T22:59:51+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20121207rsa.jpg</image:loc>
			<image:title><![CDATA[fg20121207rsa.jpg]]></image:title>
			<image:caption><![CDATA[The first bite: As its name suggests, Monna Lisa takes an artful approach to presentation, with dishes such as a giant shiitake cap loaded with scallops and mushrooms (top) and a sliced homemade sausage plated with colorful vegetables (below).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/11/16/food/flatiron-flavor-and-flair-combine-in-miraculous-chemistry/</loc>
		<lastmod>2015-10-16T22:59:56+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20121116rsa.jpg</image:loc>
			<image:title><![CDATA[fg20121116rsa.jpg]]></image:title>
			<image:caption><![CDATA[Experimental edibles: Usually if you found a syringe in your dinner you'd send it back, but at Flatiron such gimmicks are part of the charm. The quality molecular cuisine is served with pizzazz — and a wine list to match.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/11/02/food/kamachiku-redbrick-storehouse-as-classic-as-the-noodles/</loc>
		<lastmod>2015-10-16T22:59:59+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20121102rsa.jpg</image:loc>
			<image:title><![CDATA[fg20121102rsa.jpg]]></image:title>
			<image:caption><![CDATA[Old-style noodles: The menu at Kamachiku is short but sweet, with one option being zaru udon — cold noodles with a dipping sauce and all the trimmings.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/10/19/food/ginza-okuda-kaiseki-master-invites-you-to-his-second-home/</loc>
		<lastmod>2015-10-16T23:00:03+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20121019rsa.jpg</image:loc>
			<image:title><![CDATA[fg20121019rsa.jpg]]></image:title>
			<image:caption><![CDATA[Eye for detail: Under the tutelage of Michelin-starred kaiseki chef/owner Toru Okuda, Ginza Okuda chef Shun Miyahara  prepares delicate dishes that include charcoal-grilled barracuda (below), and lobster and egg "dumplings" in broth (bottom).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/10/05/food/a-ta-gueule-french-fare-born-of-a-one-track-mind/</loc>
		<lastmod>2015-10-16T23:00:07+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20121005rsa.jpg</image:loc>
			<image:title><![CDATA[fg20121005rsa.jpg]]></image:title>
			<image:caption><![CDATA[Rightly chuffed: A Ta Gueule chef George Somura (above) has remodeled a retired deluxe railway car into the lounge (below) for the new incarnation of his restaurant; the modern dining area (bottom) is housed in an annex.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/09/21/food/yorozuya-okagesan-michelin-starred-food-tastes-better-by-the-bottle/</loc>
		<lastmod>2015-10-16T23:00:12+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120921rsa.jpg</image:loc>
			<image:title><![CDATA[fg20120921rsa.jpg]]></image:title>
			<image:caption><![CDATA[Dinner and drinks: Chef Yasutoshi Kanzaki (above, left) and his team at Yorozuya Okagesan proffer their favorite sake bottles.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/09/07/food/foodies-will-grow-to-love-beards-brilliant-brunch/</loc>
		<lastmod>2015-10-16T23:00:16+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120907rsa.jpg</image:loc>
			<image:title><![CDATA[fg20120907rsa.jpg]]></image:title>
			<image:caption><![CDATA[Doing it differently: Hirsute chef Shin Harakawa serves French-inflected bistro food by night and a wonderful brunch on Sundays, including an open-faced piperade sandwich (below) and mascarpone-based sourdough pancakes (bottom).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/08/17/food/light-meals-for-tokyos-long-sticky-summer/</loc>
		<lastmod>2015-10-16T23:00:19+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120817rsa.jpg</image:loc>
			<image:title><![CDATA[fg20120817rsa.jpg]]></image:title>
			<image:caption><![CDATA[Dog food: San Francisco Peaks' gourmet hot dog sausages include Santa Fe Jack &amp; Jalapeno, topped with sauerkraut and onions and served with a hash brown.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/08/03/food/restaurant-week-offers-meal-deals-across-japan/</loc>
		<lastmod>2015-10-16T23:00:26+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120803sra.jpg</image:loc>
			<image:title><![CDATA[fg20120803sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/07/20/food/montee-thai-street-food-below-street-level-in-asakusa-2/</loc>
		<lastmod>2015-10-16T23:00:29+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120720rsa.jpg</image:loc>
			<image:title><![CDATA[fg20120720rsa.jpg]]></image:title>
			<image:caption><![CDATA[Taste of Thai (left to right): The kung chae nam pla shrimp "mandala" at Montee comes loaded with a paste of garlic, chili and nam pla (fish sauce); the yam talay salad is heaped with plenty of seafood; and the kaeng som tamarind soup offers a welcome alternative to the more common tom yum kung.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/07/20/food/a-new-face-in-shibuyas-least-known-corner/</loc>
		<lastmod>2015-10-16T23:00:31+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120720sra.jpg</image:loc>
			<image:title><![CDATA[fg20120720sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/07/06/food/a-ramen-line-up-worth-dipping-into/</loc>
		<lastmod>2015-10-16T23:00:32+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120706rsa.jpg</image:loc>
			<image:title><![CDATA[fg20120706rsa.jpg]]></image:title>
			<image:caption><![CDATA[Dipping into Rokurinsha: Tsukemen with Rokurinsha's trademark ajitama egg and a Skytree beer (above), served with a smile from staff (below) and definitely worth the wait (bottom).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/07/06/food/world-beer-museum-having-a-few-drinks-beneath-the-skytree/</loc>
		<lastmod>2015-10-16T23:00:33+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120706sra.jpg</image:loc>
			<image:title><![CDATA[fg20120706sra.jpg]]></image:title>
			<image:caption><![CDATA[World Beer Museum]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/06/15/food/hard-cheese-not-at-shibuya-cheese-stand/</loc>
		<lastmod>2015-10-16T23:00:35+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120615sra.jpg</image:loc>
			<image:title><![CDATA[fg20120615sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/06/01/food/the-tastiest-pasta-is-always-made-by-hand/</loc>
		<lastmod>2015-10-16T23:00:38+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120601sra.jpg</image:loc>
			<image:title><![CDATA[fg20120601sra.jpg]]></image:title>
			<image:caption><![CDATA[Trattoria della Lanterna Magica]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/06/01/food/cucina-tredici-aprile-rustic-italian-fare-served-in-seclusion/</loc>
		<lastmod>2015-10-16T23:00:39+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120601rsa.jpg</image:loc>
			<image:title><![CDATA[fg20120601rsa.jpg]]></image:title>
			<image:caption><![CDATA[Lucky number: Cucina Tredici Aprile takes its name from April 13, the date some years ago when chef Masafumi Hidaka (pictured below with his wife and sommelier, Hiroe) left Japan to work for a year in Sicily. His specialties include seared tairagai clam salad (above) and gnocchi alle fave with ricotta and jowl bacon (bottom).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/05/18/food/tonki-dishes-up-73-years-of-tasty-tonkatsu-success/</loc>
		<lastmod>2015-10-16T23:00:40+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120518rsa.jpg</image:loc>
			<image:title><![CDATA[fg20120518rsa.jpg]]></image:title>
			<image:caption><![CDATA[Katsu cradle: Tonki has prepared its distinctive tonkatsu (deep-fried breaded pork cutlets) since 1939. The cutlets are deep-fried slowly and taste more home-cooked than those at other more modern restaurants.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/05/04/food/akasakas-taj-serves-up-light-indian-street-food/</loc>
		<lastmod>2015-10-16T23:00:41+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120504sra.jpg</image:loc>
			<image:title><![CDATA[fg20120504sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/04/20/food/las-new-french-restaurant-does-things-differently/</loc>
		<lastmod>2015-10-16T23:00:43+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120420rsa.jpg</image:loc>
			<image:title><![CDATA[fg20120420rsa.jpg]]></image:title>
			<image:caption><![CDATA[L'As is more: The ever-changing prix-fixe menu at L'As (pronounced "laas") may include grilled takenoko bamboo shoots (below) or outstanding white asparagus spears (bottom).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/05/04/food/nirvanam-savor-the-subtle-spice-of-south-indian-cuisine-2/</loc>
		<lastmod>2015-10-16T23:00:43+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120504rsa.jpg</image:loc>
			<image:title><![CDATA[fg20120504rsa.jpg]]></image:title>
			<image:caption><![CDATA[On a roll: The menu at Nirvanam includes delicious dosa pancakes (above) and classic curries. (below right]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/03/16/food/yoshihashitop-class-sukiyaki-at-a-fraction-of-the-price/</loc>
		<lastmod>2015-10-16T23:00:46+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120316rsa.jpg</image:loc>
			<image:title><![CDATA[fg20120316rsa.jpg]]></image:title>
			<image:caption><![CDATA[Tastes like a bargain: Though an evening at exclusive Moto-Akasaka restaurant Yoshihashi will likely set you back ¥20,000 a head, its lunch menu offers sukiyaki and all the trimmings at just ¥2,100.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/03/02/food/meanwhile-elsewhere-in-yoyogi-uehara/</loc>
		<lastmod>2015-10-16T23:00:47+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120302sra.jpg</image:loc>
			<image:title><![CDATA[fg20120302sra.jpg]]></image:title>
			<image:caption><![CDATA[Soi 7]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/03/02/food/iri-hidden-pan-european-eatery-is-one-of-a-kind/</loc>
		<lastmod>2015-10-16T23:00:48+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120302rsa.jpg</image:loc>
			<image:title><![CDATA[fg20120302rsa.jpg]]></image:title>
			<image:caption><![CDATA[Wooden it be nice: Iri's comfortable design is one of its many selling points, along with its Italian-inspired dishes — such as spaghetti with snapper and spring greens (below) and its range of antipasti (BOTTOM).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/02/17/food/new-fish-house-claims-east-ebisu-as-its-oyster/</loc>
		<lastmod>2015-10-16T23:00:48+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120217rsa.jpg</image:loc>
			<image:title><![CDATA[fg20120217rsa.jpg]]></image:title>
			<image:caption><![CDATA[Shelling out: Fish House East serves oysters from Japan and overseas, with its tasting platters an ideal place to start.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/02/17/food/antica-pizzeria-da-michele-naples-pizzeria-serves-up-a-slice-of-heaven/</loc>
		<lastmod>2015-10-16T23:00:49+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120217sra.jpg</image:loc>
			<image:title><![CDATA[fg20120217sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/02/03/food/botan-put-a-little-sukiyaki-fire-in-your-belly/</loc>
		<lastmod>2015-10-16T23:00:50+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120203rsb.jpg</image:loc>
			<image:title><![CDATA[fg20120203rsb.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/02/03/food/kanda-is-crammed-with-revered-restaurants/</loc>
		<lastmod>2015-10-16T23:00:51+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120203sra.jpg</image:loc>
			<image:title><![CDATA[fg20120203sra.jpg]]></image:title>
			<image:caption><![CDATA[Kanda Yabu Soba]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/01/20/food/restaurant-full-head-to-code-kurkkus-bar-instead/</loc>
		<lastmod>2015-10-16T23:00:53+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120120sra.jpg</image:loc>
			<image:title><![CDATA[fg20120120sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/01/20/food/code-kurkku-kyoto-italian-cuisine-in-yoyogi-village/</loc>
		<lastmod>2015-10-16T23:00:54+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120120rsa.jpg</image:loc>
			<image:title><![CDATA[fg20120120rsa.jpg]]></image:title>
			<image:caption><![CDATA[Morse and morsels: The prix-fixe lunch menu at code kurkku, part of the new Yoyogi Village development in Tokyo, includes lightly seared buri (yellowtail) with apple and daikon sauce (above), and pan-fried  jidori (free-range chicken) fricasseed with organic spring vegetables (inset).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/01/06/food/nihonbashi-dashi-bar-a-dedicated-dashi-bar-you-can-put-stock-in/</loc>
		<lastmod>2015-10-16T23:00:55+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120106sra.jpg</image:loc>
			<image:title><![CDATA[fg20120106sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/12/23/food/new-venues-made-tokyo-tastier-in-11/</loc>
		<lastmod>2015-10-16T23:00:57+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20111223rsa.jpg</image:loc>
			<image:title><![CDATA[fg20111223rsa.jpg]]></image:title>
			<image:caption><![CDATA[The grilled pork loin at Ivy Place]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2012/01/06/food/uchiyama-subtle-delights-of-a-brand-new-year/</loc>
		<lastmod>2015-10-16T23:00:57+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20120106rsa.jpg</image:loc>
			<image:title><![CDATA[fg20120106rsa.jpg]]></image:title>
			<image:caption><![CDATA[Less is more: Uchiyama serves delicately prepared traditional Japanese fare. Its bento lunch (above) comes with various starters, including the yaki-gomado fu in the bottom-right dish.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/12/16/food/sweet-memories-tokyos-dreamiest-desserts-of-2011/</loc>
		<lastmod>2015-10-16T23:00:59+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/05/fg20111216f2a.jpg</image:loc>
			<image:title><![CDATA[fg20111216f2a.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/12/02/food/nighttime-nibbles-served-by-the-pint/</loc>
		<lastmod>2015-10-16T23:01:00+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20111202sra.jpg</image:loc>
			<image:title><![CDATA[fg20111202sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/11/18/food/ahiru-store-fresh-baked-bread-to-suit-every-dish-on-the-menu/</loc>
		<lastmod>2015-10-16T23:01:02+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20111118sra.jpg</image:loc>
			<image:title><![CDATA[fg20111118sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/11/18/food/atelier-dl-plenty-of-wine-and-food-to-match/</loc>
		<lastmod>2015-10-16T23:01:05+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20111118rsa.jpg</image:loc>
			<image:title><![CDATA[fg20111118rsa.jpg]]></image:title>
			<image:caption><![CDATA[Confit of rabbit in phyllo pastry]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/11/04/food/deli-coffee-and-dont-forget-your-monocle/</loc>
		<lastmod>2015-10-16T23:01:09+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20111104sra.jpg</image:loc>
			<image:title><![CDATA[fg20111104sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/11/04/food/es-chanterelles-mushrooms-and-much-more-in-moto-yoyogi/</loc>
		<lastmod>2015-10-16T23:01:12+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20111104rsa.jpg</image:loc>
			<image:title><![CDATA[fg20111104rsa.jpg]]></image:title>
			<image:caption><![CDATA[Les Chanterelles in Moto-Yoyogi]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/10/21/food/who-says-kaiseki-dining-has-to-be-stuffy/</loc>
		<lastmod>2015-10-16T23:01:14+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20111021rsa.jpg</image:loc>
			<image:title><![CDATA[fg20111021rsa.jpg]]></image:title>
			<image:caption><![CDATA[The first bite is with the eye: Suzunari owner-chef Akihiko Murata (above) carefully prepares such kaiseki delicacies as mackerel sushi wrapped in pickled turnip and served with grilled ginkgo nuts (below); and grilled kamasu (barracuda) with simmered gyu-suji (beef tendon).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/10/07/food/the-most-satisfying-soba-in-temple-town/</loc>
		<lastmod>2015-10-16T23:01:17+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20111007sra.jpg</image:loc>
			<image:title><![CDATA[fg20111007sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/10/07/food/hosokawa-weather-the-fall-with-an-old-edo-classic/</loc>
		<lastmod>2015-10-16T23:01:18+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20111007rsa.jpg</image:loc>
			<image:title><![CDATA[fg20111007rsa.jpg]]></image:title>
			<image:caption><![CDATA[Some things never change: Located in Ryogoku, an area of Tokyo steeped in the culture and traditions of centuries past, Hosokawa serves homemade soba noodles with artisanal pride.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/09/16/food/sardinia-meets-shonan-coastal-cucina-with-flair-and-local-flavor/</loc>
		<lastmod>2015-10-16T23:01:19+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110916sra.jpg</image:loc>
			<image:title><![CDATA[fg20110916sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/09/16/food/proper-pizza-and-pasta-and-yes-its-in-tokyo/</loc>
		<lastmod>2015-10-16T23:01:20+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110916rsa.jpg</image:loc>
			<image:title><![CDATA[fg20110916rsa.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/09/02/food/cristianos-a-taste-of-portugal-in-tokyos-backstreets-2/</loc>
		<lastmod>2015-10-16T23:01:21+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110902rsa.jpg</image:loc>
			<image:title><![CDATA[fg20110902rsa.jpg]]></image:title>
			<image:caption><![CDATA[Lisbon on a prayer: Owner-chef Koji Sato (second from left) and his team have made an authentic homage to the food of Portugal at his Tokyo restaurant, Cristiano's.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/09/02/food/vi-sand-bohemian-baguettes-all-the-way-from-vietnam/</loc>
		<lastmod>2015-10-16T23:01:23+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110902sra.jpg</image:loc>
			<image:title><![CDATA[fg20110902sra.jpg]]></image:title>
			<image:caption><![CDATA[Keeda Oikawa]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/08/19/food/devilcraft-dying-for-a-crafty-pint-head-down-to-kanda/</loc>
		<lastmod>2015-10-16T23:01:27+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110819sra.jpg</image:loc>
			<image:title><![CDATA[fg20110819sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/08/05/food/ivan-ramen-plus-maverick-chef-orkin-opens-new-noodle-joint/</loc>
		<lastmod>2015-10-16T23:01:36+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110805rsa.jpg</image:loc>
			<image:title><![CDATA[fg20110805rsa.jpg]]></image:title>
			<image:caption><![CDATA[Using your noodle: Available only until the end of August, Spicy Chili Hiyashi Mazemen (above) is the top draw at the new ramen restaurant from New York-born Ivan Orkin]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/08/05/food/ichikanjin-sun-sea-sand-and-slurping-soup-noodles/</loc>
		<lastmod>2015-10-16T23:01:37+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110805sra.jpg</image:loc>
			<image:title><![CDATA[fg20110805sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/07/15/food/my-le-on-track-for-great-vietnamese-food/</loc>
		<lastmod>2015-10-16T23:01:39+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110715rsa1.jpg</image:loc>
			<image:title><![CDATA[fg20110715rsa.jpg]]></image:title>
			<image:caption><![CDATA[banh khot pancakes with lots of healthy greens.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/07/15/food/bistro-authentique-authentic-flavor-in-a-tiny-bistro-setting/</loc>
		<lastmod>2015-10-16T23:01:40+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110715sra.jpg</image:loc>
			<image:title><![CDATA[fg20110715sra.jpg]]></image:title>
			<image:caption><![CDATA[Hot stuff: Bistro Authentique has a tiny floor space but a substantial menu, including spicy bun bo hue noodles.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/07/01/food/shichi-jyu-ni-kou-sampling-unusual-finds-on-the-sake-list/</loc>
		<lastmod>2015-10-16T23:01:43+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110701sra.jpg</image:loc>
			<image:title><![CDATA[fg20110701sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/07/01/food/shichi-jyu-ni-kou-japanese-cuisine-that-follows-natures-cues/</loc>
		<lastmod>2015-10-16T23:01:45+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110701rsa.jpg</image:loc>
			<image:title><![CDATA[fg20110701rsa.jpg]]></image:title>
			<image:caption><![CDATA[Delicate delicacies: The yakimono (grilled dish) at kaiseki restaurant Shichi Jyu Ni Kou featured fish, shellfish and chicken.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/06/17/food/two-more-tempting-kagurazaka-finds/</loc>
		<lastmod>2015-10-16T23:01:47+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110617sra.jpg</image:loc>
			<image:title><![CDATA[fg20110617sra.jpg]]></image:title>
			<image:caption><![CDATA[Grilled to thrill: Yakitori at Rouge.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/06/17/food/kamozou-a-traditional-cure-for-the-rainy-season-blues/</loc>
		<lastmod>2015-10-16T23:01:49+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110617rsa.jpg</image:loc>
			<image:title><![CDATA[fg20110617rsa.jpg]]></image:title>
			<image:caption><![CDATA[Perfect catch: The incredibly tender ayu tawara-age (deep-fried sweet fish, right) and maguro yukke (Korean-style tuna "carpaccio," below right) are two highlights of Kamozou's menu. Below left: Whatever you order, manager and sake connoisseur Mayumi Yamashita will recommend the perfect drop to accompany it.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/06/03/food/other-dining-options-in-upper-shibuya/</loc>
		<lastmod>2015-10-16T23:01:50+09:00</lastmod>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110603sra.jpg</image:loc>
			<image:title><![CDATA[fg20110603sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/06/03/food/basque-basque-in-the-flavor-of-rustic-refined-cuisine/</loc>
		<lastmod>2015-10-16T23:01:50+09:00</lastmod>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110603rsb.jpg</image:loc>
			<image:title><![CDATA[fg20110603rsb.jpg]]></image:title>
			<image:caption><![CDATA[Grilled lamb with polenta]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/05/20/food/roppongi-nouen-farmers-touch-brings-peas-and-quiet-to-tokyo/</loc>
		<lastmod>2015-10-16T23:01:51+09:00</lastmod>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110520rsa.jpg</image:loc>
			<image:title><![CDATA[fg20110520rsa.jpg]]></image:title>
			<image:caption><![CDATA[Natural beauty: Friendly staff serve good honest food, including various dishes cooked in clay hot-pots.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/05/20/food/daylesford-organics-chow-down-in-faith-with-organic-eats/</loc>
		<lastmod>2015-10-16T23:01:52+09:00</lastmod>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110520sra.jpg</image:loc>
			<image:title><![CDATA[fg20110520sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/04/15/food/roppongi-nouens-eat-for-japan-the-first-bite-is-with-the-heart/</loc>
		<lastmod>2015-10-16T23:01:53+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110415sra.jpg</image:loc>
			<image:title><![CDATA[fg20110415sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/04/15/food/namikibashi-nakamura-celebrating-spring-with-sake-and-seasonal-fare/</loc>
		<lastmod>2015-10-16T23:01:55+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110415rsa.jpg</image:loc>
			<image:title><![CDATA[fg20110415rsa.jpg]]></image:title>
			<image:caption><![CDATA[Ringside seats: Pull up at the counter to see Namikibashi Nakamura's chefs at work.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/04/01/food/keats-house-simple-nourishment-that-tastes-like-poetry/</loc>
		<lastmod>2015-10-16T23:01:56+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110401rsa.jpg</image:loc>
			<image:title><![CDATA[fg20110401rsa.jpg]]></image:title>
			<image:caption><![CDATA[Body and soul food: Keats House offers wholesome set lunches and healthy desserts, plus a selection of natural nicknacks to take home.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/03/18/food/warung-bintang-a-taste-trip-to-the-bali-backstreets/</loc>
		<lastmod>2015-10-16T23:01:57+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110318rsa.jpg</image:loc>
			<image:title><![CDATA[fg20110318rsa.jpg]]></image:title>
			<image:caption><![CDATA[Square meal: Warung Bintang, in the back streets of Shibuya, serves a range of straightforward Indonesian street foods, including nasi campur, a selection of side dishes arranged around a mound of white rice. End your meal with a classic Balinese dessert — deep-fried banana with gritty coffee.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/03/04/food/martiniburger-enjoy-your-burger-shaken-not-stirred/</loc>
		<lastmod>2015-10-16T23:01:59+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110304rsa.jpg</image:loc>
			<image:title><![CDATA[fg20110304rsa.jpg]]></image:title>
			<image:caption><![CDATA[Patty party: The eponymous Martiniburger, impressively seared on the outside and red and juicy at its core (with a side of Mac 'n' Cheese).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/03/04/food/on-the-corner-american-breakfast-around-the-clock/</loc>
		<lastmod>2015-10-16T23:02:01+09:00</lastmod>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110304sra.jpg</image:loc>
			<image:title><![CDATA[fg20110304sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/02/18/food/shokkan-good-japanese-dining-thats-accessible-to-all/</loc>
		<lastmod>2015-10-16T23:02:03+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110218rsa.jpg</image:loc>
			<image:title><![CDATA[fg20110218rsa.jpg]]></image:title>
			<image:caption><![CDATA[House special: The so-called Paella, a clay pot of seafood and rice.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/02/18/food/wanoba-affordable-eats-with-a-contemporary-vibe/</loc>
		<lastmod>2015-10-16T23:02:05+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110218sra.jpg</image:loc>
			<image:title><![CDATA[fg20110218sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/02/04/food/bayside-brews/</loc>
		<lastmod>2015-10-16T23:02:06+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110204sra.jpg</image:loc>
			<image:title><![CDATA[fg20110204sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/02/04/food/bashamichi-taproom-where-theres-smoke-theres-bbq-and-beer/</loc>
		<lastmod>2015-10-16T23:02:07+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110204rsa1.jpg</image:loc>
			<image:title><![CDATA[fg20110204rsa.jpg]]></image:title>
			<image:caption><![CDATA[Knife to meat you: Taproom manager Chuck Morrow mans the barbecue pit.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/01/21/food/wine-that-stands-out/</loc>
		<lastmod>2015-10-16T23:02:08+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110121sra.jpg</image:loc>
			<image:title><![CDATA[fg20110121sra.jpg]]></image:title>
			<image:caption><![CDATA[Buchi]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/01/21/food/fujiya-honten-grill-bar-cheap-and-tasty-eats-on-your-feet/</loc>
		<lastmod>2015-10-16T23:02:09+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110121rsa.jpg</image:loc>
			<image:title><![CDATA[fg20110121rsa.jpg]]></image:title>
			<image:caption><![CDATA[Counter intelligence: Head chef Daiki Shigematsu (above) tends the grill at Fujiya Honten Grill Bar.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/01/07/food/sasuga-hanare-slurping-soba-in-more-formal-surroundings/</loc>
		<lastmod>2015-10-16T23:02:11+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110107sra.jpg</image:loc>
			<image:title><![CDATA[fg20110107sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2011/01/07/food/sasuga-bekkan-for-a-relaxed-stylish-meal-use-your-noodle/</loc>
		<lastmod>2015-10-16T23:02:12+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20110107rsa.jpg</image:loc>
			<image:title><![CDATA[fg20110107rsa.jpg]]></image:title>
			<image:caption><![CDATA[Mixed menu: The sobaya no tsumami mori-awase (mixed appetizer plate) and Sasuga nabe (below) offer alternatives to soba.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/12/17/food/smells-like-great-italian-but-book-ahead/</loc>
		<lastmod>2015-10-16T23:02:14+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20101217sra.jpg</image:loc>
			<image:title><![CDATA[fg20101217sra.jpg]]></image:title>
			<image:caption><![CDATA[Fragrant flavors: A pasta course at Aroma Fresca featuring  watarigani  crab, fresh tomato and scallions.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/12/17/food/aroma-fresca-smells-like-great-italian-but-book-ahead/</loc>
		<lastmod>2015-10-16T23:02:17+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20101217sra.jpg</image:loc>
			<image:title><![CDATA[fg20101217sra.jpg]]></image:title>
			<image:caption><![CDATA[Fragrant flavors: A pasta course at Aroma Fresca featuring  watarigani  crab, fresh tomato and scallions.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/12/17/food/casa-vinitalia-high-end-italian-for-the-spontaneous-gourmet/</loc>
		<lastmod>2015-10-16T23:02:19+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20101217rsa.jpg</image:loc>
			<image:title><![CDATA[fg20101217rsa.jpg]]></image:title>
			<image:caption><![CDATA[Tree's company: With its extensive wine list, a same- day reservation policy and colorful dishes such as batter-fried tripe with seasonal vegetables, Casa Vinitalia is a great venue for a special occasion.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/12/03/food/junkadelic-makes-its-exclamation-mark/</loc>
		<lastmod>2015-10-16T23:02:21+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20101203sra.jpg</image:loc>
			<image:title><![CDATA[fg20101203sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/12/03/food/junkadelic-jalopy-makes-its-exclamation-mark/</loc>
		<lastmod>2015-10-16T23:02:25+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20101203sra.jpg</image:loc>
			<image:title><![CDATA[fg20101203sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/12/03/food/la-gargote-buzzing-new-bistro-moves-in-for-the-grill/</loc>
		<lastmod>2015-10-16T23:02:30+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20101203rsa.jpg</image:loc>
			<image:title><![CDATA[fg20101203rsa.jpg]]></image:title>
			<image:caption><![CDATA[Wild things: The winter special at La Gargote is gibier (game). Charcoal-grilled seafood dishes include hobo (gurnard) on green beans (below) and shirako (cod milt) wrapped in bacon (bottom).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/11/19/food/kankyo-shuten-crab-with-wine-in-ningbo-style/</loc>
		<lastmod>2015-10-16T23:02:35+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20101119rsa.jpg</image:loc>
			<image:title><![CDATA[fg20101119rsa.jpg]]></image:title>
			<image:caption><![CDATA[Local flavor: Kankyo Shuten in Jinbocho focuses on the cuisine of Ningbo, near Shanghai.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/11/05/food/to-your-health-vinegar-is-the-toast-at-osuya/</loc>
		<lastmod>2015-10-16T23:02:40+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20101105sra.jpg</image:loc>
			<image:title><![CDATA[fg20101105sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/11/05/food/kamo-shabu-chikutei-putting-the-duck-into-shabu-shabu/</loc>
		<lastmod>2015-10-16T23:02:44+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20101105rsa.jpg</image:loc>
			<image:title><![CDATA[fg20101105rsa.jpg]]></image:title>
			<image:caption><![CDATA[Patent medicine: The drinks menu at Kamo-shabu Chikutei ranges from sake and shochu to cocktails and wine.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/10/15/food/rue-de-shuri-small-is-beautiful-out-in-nakame/</loc>
		<lastmod>2015-10-16T23:02:48+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20101015rsa.jpg</image:loc>
			<image:title><![CDATA[fg20101015rsa.jpg]]></image:title>
			<image:caption><![CDATA[Little wonder: There's not a lot of space at Rue de Shuri, but the good food and personal service add up to classic neighborhood dining.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/10/01/food/zezankyo-a-showcase-for-tempura-artistry/</loc>
		<lastmod>2015-10-16T23:02:51+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20101001rsa.jpg</image:loc>
			<image:title><![CDATA[fg20101001rsa.jpg]]></image:title>
			<image:caption><![CDATA[Craftsman of the kitchen: At Zezankyo, chef Tetsuya Saotome (prepares premium Edomae tempura, using traditional seasonal seafood such as megochi flathead (below) and vegetables (bottom).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/10/17/lifestyle/whats-name-japan-debates-whether-allow-spouses-adopt-separate-surnames/</loc>
		<lastmod>2015-10-17T22:58:38+09:00</lastmod>
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			<image:title><![CDATA[names-slider-20151018]]></image:title>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/10/17/digital/kirin-invites-customers-smile-drink-two/</loc>
		<lastmod>2015-10-17T23:05:51+09:00</lastmod>
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			<image:title><![CDATA[p20 komoriya ontech-ab 20151018]]></image:title>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/09/17/food/koz-cafe-colorful-dishes-scandinavian-style-2/</loc>
		<lastmod>2015-10-18T12:08:32+09:00</lastmod>
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			<image:title><![CDATA[fg20100917sra.jpg]]></image:title>
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	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/09/17/food/maison-bretonne-all-for-the-love-of-breton-galettes/</loc>
		<lastmod>2015-10-18T12:08:35+09:00</lastmod>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100917rsa.jpg</image:loc>
			<image:title><![CDATA[fg20100917rsa.jpg]]></image:title>
			<image:caption><![CDATA[Going with the grain: At Maison Bretonne in Sasazuka, David and Eiko Moreul serve specialties of the Britanny region of France, offering a range of buckwheat pancakes (below), as well as lighter dishes such as the amuses galette (bottom).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/09/03/food/the-market-se1-artisan-ice-cream-on-the-shonan-coast-2/</loc>
		<lastmod>2015-10-18T12:08:36+09:00</lastmod>
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			<image:title><![CDATA[fg20100903sra.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/09/03/food/bissori-a-secret-garden-of-enchantment/</loc>
		<lastmod>2015-10-18T12:08:38+09:00</lastmod>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100903rsa.jpg</image:loc>
			<image:title><![CDATA[fg20100903rsa.jpg]]></image:title>
			<image:caption><![CDATA[Outside inside: Bissori's open patio is used all year round, warmed by space heaters in the winter and with clear covers to keep out the rain.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/08/20/food/beers-that-taste-great-in-august/</loc>
		<lastmod>2015-10-18T12:08:39+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100820rsa.jpg</image:loc>
			<image:title><![CDATA[fg20100820rsa.jpg]]></image:title>
			<image:caption><![CDATA[August Beer Club in Roppongi]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/08/06/food/peace-tokyo-pasta-pizza-and-riverside-peace/</loc>
		<lastmod>2015-10-18T12:08:41+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100806rsa.jpg</image:loc>
			<image:title><![CDATA[fg20100806rsa.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/07/02/food/matsuyoshi-old-style-eel-with-a-neighborhood-feel-2/</loc>
		<lastmod>2015-10-18T12:08:42+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/07/fg20100702sra.jpg</image:loc>
			<image:title><![CDATA[fg20100702sra.jpg]]></image:title>
			<image:caption><![CDATA[The eel deal: Matsuyoshi, a traditional neighborhood eel restaurant in Nihonbashi- Kabutocho, is perfectly preserved both inside and out. It serves classic unaju (grilled eel over rice) with kimo-jiru soup.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/07/02/food/myonjinshita-kandagawa-honten-beating-the-heat-with-classic-unagi/</loc>
		<lastmod>2015-10-18T12:08:43+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100702rsa.jpg</image:loc>
			<image:title><![CDATA[fg20100702rsa.jpg]]></image:title>
			<image:caption><![CDATA[Long tradition: Myojinshita Kandagawa Honten serves eel with refinement.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/06/18/food/premium-sake-tasting-is-back-in-tokyo/</loc>
		<lastmod>2015-10-18T12:08:45+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100618sra.jpg</image:loc>
			<image:title><![CDATA[fg20100618sra.jpg]]></image:title>
			<image:caption><![CDATA[Taste and try: This summer's Ginjo Bar sake-tasting event takes place on Saturdays and Sundays through August.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/06/18/food/nozaki-sakaten-fine-sake-served-with-enthusiasm/</loc>
		<lastmod>2015-10-18T12:08:47+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100618rsa.jpg</image:loc>
			<image:title><![CDATA[fg20100618rsa.jpg]]></image:title>
			<image:caption><![CDATA[Premium brews: Nozaki Sakaten offers close to 100 varieties of sake.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/06/04/food/change-is-not-always-for-the-better/</loc>
		<lastmod>2015-10-18T12:08:48+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100604sra.jpg</image:loc>
			<image:title><![CDATA[fg20100604sra.jpg]]></image:title>
			<image:caption><![CDATA[Moving on: Lastricato's new two-story home in Kagurazaka]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/06/04/food/incanto-weaves-its-enchantment/</loc>
		<lastmod>2015-10-18T12:08:49+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100604rsa.jpg</image:loc>
			<image:title><![CDATA[fg20100604rsa.jpg]]></image:title>
			<image:caption><![CDATA[Sardinian lorighittas (below) is one of 12 specialty pastas offered each day (above).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/05/21/food/tex-mex-classics-fast-and-flavorful/</loc>
		<lastmod>2015-10-18T12:08:51+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100521rsa.jpg</image:loc>
			<image:title><![CDATA[fg20100521rsa.jpg]]></image:title>
			<image:caption><![CDATA[21st-century taqueria: Staff at Frijoles (above) prepare an appetizing range of tacos (below) and burritos in a sleek, modern setting.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/05/21/food/cozy-spots-for-more-south-of-the-border-fare/</loc>
		<lastmod>2015-10-18T12:08:52+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100521sra.jpg</image:loc>
			<image:title><![CDATA[fg20100521sra.jpg]]></image:title>
			<image:caption><![CDATA[Cheap, cheerful and hip: Baja serves simple Tex-Mex snacks with its drinks for the all-night crowd in Naka-Meguro.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/05/21/food/frijoles-tex-mex-classics-fast-and-flavorful/</loc>
		<lastmod>2015-10-18T12:08:55+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/05/07/food/heres-the-beef-in-vintage-style/</loc>
		<lastmod>2015-10-18T12:08:59+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100507rsa.jpg</image:loc>
			<image:title><![CDATA[fg20100507rsa.jpg]]></image:title>
			<image:caption><![CDATA[80-year history: At Maruni, which occupies the first floor of a converted rice store in Shinbashi (below), it's grill your own meat on oil drum grills.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/05/07/food/jamaica-in-japan-one-love-festival/</loc>
		<lastmod>2015-10-18T12:09:03+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100507sra.jpg</image:loc>
			<image:title><![CDATA[fg20100507sra.jpg]]></image:title>
			<image:caption><![CDATA[Jamaican classic: Jerk chicken and festival (fritters), as served at JamRock Cafe in Harajuku.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/04/16/food/yasai-kaiseki-nagamine-vegetables-given-pride-of-place-in-upmarket-kaiseki-cuisine/</loc>
		<lastmod>2015-10-18T12:09:06+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100416sra.jpg</image:loc>
			<image:title><![CDATA[fg20100416sra.jpg]]></image:title>
			<image:caption><![CDATA[Back for the future: Yasai Kaiseki Nagamine, in Ginza, serves traditional Japanese multicourse meals focusing on vegetable dishes.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/04/16/food/noka-no-daidokoro-a-fresh-future-for-healthy-dining/</loc>
		<lastmod>2015-10-18T12:09:11+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100416rsa.jpg</image:loc>
			<image:title><![CDATA[fg20100416rsa.jpg]]></image:title>
			<image:caption><![CDATA[Farmhouse flavor: Vegetables are the focus of the menu at Noka no Daidokoro in Ebisu, both raw from the salad bar (above) and also cooked (below).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/04/02/food/bills-yokohama-pancakes-scrambled-eggs-and-more-bills-brings-a-taste-of-sydney-to-yokohama/</loc>
		<lastmod>2015-10-18T12:09:15+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100402sra.jpg</image:loc>
			<image:title><![CDATA[fg20100402sra.jpg]]></image:title>
			<image:caption><![CDATA[Bill Granger's new Yokohama special, Berry Berry Pancakes]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/04/02/food/roppongi-breakfast-high-tea-in-the-ginza/</loc>
		<lastmod>2015-10-18T12:09:19+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100402rsa.jpg</image:loc>
			<image:title><![CDATA[fg20100402rsa.jpg]]></image:title>
			<image:caption><![CDATA[Mariage Freres in Ginza]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/03/19/food/le-dessin-designs-for-both-palate-and-palette/</loc>
		<lastmod>2015-10-18T12:09:24+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100319rsa.jpg</image:loc>
			<image:title><![CDATA[fg20100319rsa.jpg]]></image:title>
			<image:caption><![CDATA[Out of the way: The location may be obscure, but Le Dessin is worth tracking down for its great value French cuisine.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/03/19/food/happy-returns-for-two-french-chefs-in-tokyo/</loc>
		<lastmod>2015-10-18T12:09:28+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100319sra.jpg</image:loc>
			<image:title><![CDATA[fg20100319sra.jpg]]></image:title>
			<image:caption><![CDATA[Pierre Gagnaire]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/03/05/food/brick-square-is-hip/</loc>
		<lastmod>2015-10-18T12:09:30+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100305rsa.jpg</image:loc>
			<image:title><![CDATA[fg20100305rsa.jpg]]></image:title>
			<image:caption><![CDATA[Pizza plaza: Set inside the tranquil Marunouchi Brick Square, A16 delivers quality south Italian cuisine in casual Californian style.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/03/05/food/echire-maison-du-beurre-butter-boutique-continues-to-draw-in-the-crowds-at-the-marunouchi-brick-square/</loc>
		<lastmod>2015-10-18T12:09:36+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100305sra.jpg</image:loc>
			<image:title><![CDATA[fg20100305sra.jpg]]></image:title>
			<image:caption><![CDATA[Freshly baked full-butter croissants at the Echire store in the Marunouchi Brick Square.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/02/19/food/stellar-yakitori-down-in-gotanda/</loc>
		<lastmod>2015-10-18T12:09:40+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100219rsa.jpg</image:loc>
			<image:title><![CDATA[fg20100219rsa.jpg]]></image:title>
			<image:caption><![CDATA[Finest fowl: Chef Kenji Yoshimoto (above) uses only premium chicken at his yakitoriya, Yoshicho. Other popular dishes include ontama soboro-don, a rice bowl with chicken and egg, and skewers of shiitake and gingko nuts.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/02/05/food/kamikozawa-tei-shabu-shabu-in-modernist-mode/</loc>
		<lastmod>2015-10-18T12:09:44+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100205rsa.jpg</image:loc>
			<image:title><![CDATA[fg20100205rsa.jpg]]></image:title>
			<image:caption><![CDATA[At Kamikozawa-tei, beef is the focus of the menu, including shabu-shabu and appetizers such as steak tartare and liver sashimi.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/02/05/food/nezucafe-theres-nothing-fusty-about-the-nezu-museums-new-cafe/</loc>
		<lastmod>2015-10-18T12:09:49+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100205sra.jpg</image:loc>
			<image:title><![CDATA[fg20100205sra.jpg]]></image:title>
			<image:caption><![CDATA[Artistic dining: NEZUCAFE, in the reopened Nezu Museum, offers light meals and drinks worthy of the beautiful setting.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/01/22/food/eat-fast-food-worth-lingering-over/</loc>
		<lastmod>2015-10-18T12:09:52+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100122rsa.jpg</image:loc>
			<image:title><![CDATA[fg20100122rsa.jpg]]></image:title>
			<image:caption><![CDATA[Spicy: The Cajun Lamb Burger at Eat, with a side order of fresh-made fries.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/01/22/food/tokyos-burger-joints-have-never-been-better/</loc>
		<lastmod>2015-10-18T12:09:54+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100122sra.jpg</image:loc>
			<image:title><![CDATA[fg20100122sra.jpg]]></image:title>
			<image:caption><![CDATA[Here's the beef: Blacows in Ebisu is one of the newest premium burger restaurants in Tokyo. Using beef from Japanese wagyu steer, its range includes the Prosciutto Burger.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/01/08/food/other-soba-houses-to-discover-in-kamakura/</loc>
		<lastmod>2015-10-18T12:09:59+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20100108sra.jpg</image:loc>
			<image:title><![CDATA[fg20100108sra.jpg]]></image:title>
			<image:caption><![CDATA[Personal touch: Takenoya's soba is hand-chopped by the master and served to guests by his wife.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2010/01/08/food/making-soba-fresh-tradition/</loc>
		<lastmod>2015-10-18T12:10:01+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/05/fg20100108rsa.jpg</image:loc>
			<image:title><![CDATA[fg20100108rsa.jpg]]></image:title>
			<image:caption><![CDATA[Taste of the past: Stylish chairs and retro-furnishings complement the tatami and shoji screens of Matsubara-an, where traditional soba is matched with Western fare.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/12/18/food/ryugin-refined-flair-in-the-dragons-lair/</loc>
		<lastmod>2015-10-18T12:10:03+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20091218rsa.jpg</image:loc>
			<image:title><![CDATA[fg20091218rsa.jpg]]></image:title>
			<image:caption><![CDATA[Quest for the best: Powerful dragon motifs adorn the walls and tableware in the lavishly refurbished dining room of Ryugin in Roppongi.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/12/04/food/staying-in-tokyo-for-christmas-dinner/</loc>
		<lastmod>2015-10-18T12:10:05+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/12/04/food/mario-i-sentieri-a-personal-touch-from-super-mario/</loc>
		<lastmod>2015-10-18T12:10:07+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20091204rsa.jpg</image:loc>
			<image:title><![CDATA[fg20091204rsa.jpg]]></image:title>
			<image:caption><![CDATA[Warm welcome: Mario Frittoli (center) with his kitchen crew]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/11/20/food/restaurant-j-a-favorite-chefs-inspired-return/</loc>
		<lastmod>2015-10-18T12:10:10+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20091120rsa.jpg</image:loc>
			<image:title><![CDATA[fg20091120rsa.jpg]]></image:title>
			<image:caption><![CDATA[New and improved: Restaurant J, recently reopened in Minami-Azabu after an absence of four years, has repositioned itself considerably upmarket, reflecting the greater sophistication of Chef Masahito Ueki's innovative menu.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/11/06/food/tempura-uoshin-a-masterclass-at-the-counter-2/</loc>
		<lastmod>2015-10-18T12:10:12+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20091106rsa.jpg</image:loc>
			<image:title><![CDATA[fg20091106rsa.jpg]]></image:title>
			<image:caption><![CDATA[A light touch: Chef Shinji Miyazaki at Tempura Uoshin in Nishi-Azabu, Minato-ku.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/10/16/food/elevated-dining-at-a-molecular-level/</loc>
		<lastmod>2015-10-18T12:10:14+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20091016rsa.jpg</image:loc>
			<image:title><![CDATA[fg20091016rsa.jpg]]></image:title>
			<image:caption><![CDATA[Food science: Chef Jeff Ramsey demonstrates his molecular cuisine lab equipment, preparing "caviar" from drops of carrot juice pressed through syringes.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/10/02/food/natural-nourishment-for-body-and-spirit-in-nishi-ogikubo-2/</loc>
		<lastmod>2015-10-18T12:10:18+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20091002sra.jpg</image:loc>
			<image:title><![CDATA[fg20091002sra.jpg]]></image:title>
			<image:caption><![CDATA[Hippie holdout: Nishi-Ogikubo's "Hobbit Village."]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/10/02/food/natural-nourishment-for-body-and-spirit-in-nishi-ogikubo/</loc>
		<lastmod>2015-10-18T12:10:21+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20091002sra.jpg</image:loc>
			<image:title><![CDATA[fg20091002sra.jpg]]></image:title>
			<image:caption><![CDATA[Hippie holdout: Nishi-Ogikubo's "Hobbit Village."]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/10/02/food/norabo-perfectly-simple-seasonal-cuisine-2/</loc>
		<lastmod>2015-10-18T12:10:26+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20091002rsa.jpg</image:loc>
			<image:title><![CDATA[fg20091002rsa.jpg]]></image:title>
			<image:caption><![CDATA[Local hero: Makio Akemine, owner-chef of Norabo in Nishi-Ogikubo, bases his menu around fresh seasonal produce grown in nearby Mitaka.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/09/18/food/awamori-keeping-up-high-spirits-with-okinawas-signature-drink-2/</loc>
		<lastmod>2015-10-18T12:10:29+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090918sra.jpg</image:loc>
			<image:title><![CDATA[fg20090918sra.jpg]]></image:title>
			<image:caption><![CDATA[Spirit of Okinawa: Aged awamori sold in traditional earthenware kame at the Ginza Washita Shop, Tokyo.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/09/18/food/awamori-keeping-up-high-spirits-with-okinawas-signature-drink/</loc>
		<lastmod>2015-10-18T12:10:32+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090918sra.jpg</image:loc>
			<image:title><![CDATA[fg20090918sra.jpg]]></image:title>
			<image:caption><![CDATA[Spirit of Okinawa: Aged awamori sold in traditional earthenware kame at the Ginza Washita Shop, Tokyo.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/09/18/food/taketomijima-southern-comfort-okinawan-style/</loc>
		<lastmod>2015-10-18T12:10:34+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090918rsa.jpg</image:loc>
			<image:title><![CDATA[fg20090918rsa.jpg]]></image:title>
			<image:caption><![CDATA[Heat island: Taketomijima in Ginza brings the feel of subtropical Okinawa to central Tokyo.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/09/04/food/sardinian-flavors-in-taberna-style/</loc>
		<lastmod>2015-10-18T12:10:35+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090904rsa.jpg</image:loc>
			<image:title><![CDATA[fg20090904rsa.jpg]]></image:title>
			<image:caption><![CDATA[Tharros]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/08/07/food/surf-kamakuras-spicy-asian-turf/</loc>
		<lastmod>2015-10-18T12:10:39+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090807rsa.jpg</image:loc>
			<image:title><![CDATA[fg20090807rsa.jpg]]></image:title>
			<image:caption><![CDATA[Coastal curries: The food counters of Little Thailand on the Kamakura coast serve a great range of Thai street-stall staples.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/07/17/food/piazza-pizza-and-sidewalk-crepes/</loc>
		<lastmod>2015-10-18T12:10:41+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090717sra.jpg</image:loc>
			<image:title><![CDATA[fg20090717sra.jpg]]></image:title>
			<image:caption><![CDATA[A four-cheese Teanese pizza at Eataly]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/07/17/food/cool-out-at-two-rooms-in-the-sky/</loc>
		<lastmod>2015-10-18T12:10:42+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090717rsa.jpg</image:loc>
			<image:title><![CDATA[fg20090717rsa.jpg]]></image:title>
			<image:caption><![CDATA[Cutting-edge cool: The terrace of Two Rooms Grill/Bar in the Ao Building near Omotesando boasts a premium view and quality bar bites.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/07/03/food/enoteca-inspiration-brings-wine-and-food-for-italophiles/</loc>
		<lastmod>2015-10-18T12:10:44+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090703sra.jpg</image:loc>
			<image:title><![CDATA[fg20090703sra.jpg]]></image:title>
			<image:caption><![CDATA[Enoteca Cricca in Shirokane serves tasty, affordable Italian cooking.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/07/03/food/coolies-creek-up-in-the-paradise-down-by-the-creek/</loc>
		<lastmod>2015-10-18T12:10:45+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090703rsa.jpg</image:loc>
			<image:title><![CDATA[fg20090703rsa.jpg]]></image:title>
			<image:caption><![CDATA[Sustenance in style: Cantonese and Sichuan cuisine are the draw at Coolie's Creek, a hip new restaurant/bar housed in a refurbished warehouse in unfashionable Shirokane.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/06/19/food/simple-seafood-and-a-fish-shack/</loc>
		<lastmod>2015-10-18T12:10:46+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090619rsa.jpg</image:loc>
			<image:title><![CDATA[fg20090619rsa.jpg]]></image:title>
			<image:caption><![CDATA[Back to basics: The pared-back ethos of Marutomi Suisan (above) has been a hit in Meguro since it opened. At Uosan Sakaba in Monzen-Nakacho (below), the menu covers an entire wall.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/06/05/food/basque-in-great-flavors-at-txoko/</loc>
		<lastmod>2015-10-18T12:10:47+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090605rsa.jpg</image:loc>
			<image:title><![CDATA[fg20090605rsa.jpg]]></image:title>
			<image:caption><![CDATA[As good as it looks: Txoko's pan-fried fillet of  isaki  (grunt fish)]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/05/01/food/two-more-treats-along-the-waterfront/</loc>
		<lastmod>2015-10-18T12:10:49+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090501sra.jpg</image:loc>
			<image:title><![CDATA[fg20090501sra.jpg]]></image:title>
			<image:caption><![CDATA[Homegrown: At the aptly named 8080, 80 percent of the ingredients used are grown, raised or caught within 80 km of its front door.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/05/01/food/araiya-celebrating-beef-by-the-yokohama-bayside/</loc>
		<lastmod>2015-10-18T12:10:51+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090501rsa.jpg</image:loc>
			<image:title><![CDATA[fg20090501rsa.jpg]]></image:title>
			<image:caption><![CDATA[A new twist: At the new Bankokubashi branch of Araiya, a century-old Yokohama beef restaurant, the design — from the entrance ramp (left) to the interior — is boldly contemporary even as the menu remains firmly traditional.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/04/17/food/cafe-mai-mot-goes-vietnamese/</loc>
		<lastmod>2015-10-18T12:10:52+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090417sra.jpg</image:loc>
			<image:title><![CDATA[fg20090417sra.jpg]]></image:title>
			<image:caption><![CDATA[Food for art:  Pho  noodles at the Museum of Contemporary Art]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/04/17/food/kemuri-smoking-up-in-kanda-sudacho-2/</loc>
		<lastmod>2015-10-18T12:10:53+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090417rsa.jpg</image:loc>
			<image:title><![CDATA[fg20090417rsa.jpg]]></image:title>
			<image:caption><![CDATA[A new classic: Kemuri, in the backstreets of Tokyo's Kanda- Sudacho area, specializes in smoked foods served in a casual, comfortable atmosphere.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/04/03/food/fleeting-beauty-timeless-dining/</loc>
		<lastmod>2015-10-18T12:10:54+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090403rsa.jpg</image:loc>
			<image:title><![CDATA[fg20090403rsa.jpg]]></image:title>
			<image:caption><![CDATA[Classic cuisine: Innsyoutei serves a special bento lunch during cherry blossom season.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/04/03/food/innsyoutei-fleeting-beauty-timeless-dining-2/</loc>
		<lastmod>2015-10-18T12:10:55+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090403rsa.jpg</image:loc>
			<image:title><![CDATA[fg20090403rsa.jpg]]></image:title>
			<image:caption><![CDATA[Classic cuisine: Innsyoutei serves a special bento lunch during cherry blossom season.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/03/20/food/bruschetta-beer-this-must-be-northern-italy/</loc>
		<lastmod>2015-10-18T12:10:57+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090320sra.jpg</image:loc>
			<image:title><![CDATA[fg20090320sra.jpg]]></image:title>
			<image:caption><![CDATA[Stefano Fastro at Brusca]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/03/20/food/brusca-bruschetta-beer-this-must-be-northern-italy/</loc>
		<lastmod>2015-10-18T12:10:59+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090320sra.jpg</image:loc>
			<image:title><![CDATA[fg20090320sra.jpg]]></image:title>
			<image:caption><![CDATA[Stefano Fastro at Brusca]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/03/20/food/cucina-amano-with-eager-eyes-on-the-kitchen/</loc>
		<lastmod>2015-10-18T12:11:01+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090320rsa.jpg</image:loc>
			<image:title><![CDATA[fg20090320rsa.jpg]]></image:title>
			<image:caption><![CDATA[Frying solo: Chef Takeshi Amano in his kitchen at Cucina Amano in Akebonobashi.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/03/06/food/hashidaya-and-kushiwakamaru-one-bird-in-the-pot-is-worth-two-on-the-stick/</loc>
		<lastmod>2015-10-18T12:11:03+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090306rsa.jpg</image:loc>
			<image:title><![CDATA[fg20090306rsa.jpg]]></image:title>
			<image:caption><![CDATA[Fine fowl: Premium chicken goes into a Hashidaya hotpot (above); charcoal- grilled chicken is the specialty at Kushiwakamaru (below).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/02/20/food/japan-meets-jamaica-ital-soba-in-tokyo/</loc>
		<lastmod>2015-10-18T12:11:05+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090220sra.jpg</image:loc>
			<image:title><![CDATA[fg20090220sra.jpg]]></image:title>
			<image:caption><![CDATA[Rasta pasta: Koichi Nakajima in his tiny soba restaurant, Asahi.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/02/20/food/asahi-japan-meets-jamaica-ital-soba-in-tokyo/</loc>
		<lastmod>2015-10-18T12:11:06+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090220sra.jpg</image:loc>
			<image:title><![CDATA[fg20090220sra.jpg]]></image:title>
			<image:caption><![CDATA[Rasta pasta: Koichi Nakajima in his tiny soba restaurant, Asahi.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/02/20/food/nemuri-an-austere-obscure-entirely-japanese/</loc>
		<lastmod>2015-10-18T12:11:07+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090220rsa.jpg</image:loc>
			<image:title><![CDATA[fg20090220rsa.jpg]]></image:title>
			<image:caption><![CDATA[Hidden pleasures: A narrow alley in Kanda leads to Nemuri-an, a soba specialist shop.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/02/06/food/a-gastronomic-treat-2/</loc>
		<lastmod>2015-10-18T12:11:09+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090206sra.jpg</image:loc>
			<image:title><![CDATA[fg20090206sra.jpg]]></image:title>
			<image:caption><![CDATA[Ferran Adria, chef of El Bulli]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/02/06/food/cujurl-artistic-cooking-in-an-american-style/</loc>
		<lastmod>2015-10-18T12:11:10+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090206rsa.jpg</image:loc>
			<image:title><![CDATA[fg20090206rsa.jpg]]></image:title>
			<image:caption><![CDATA[Chef Masayo Funakoshi]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/01/23/food/the-majestic-tasty-dips-for-a-majestic-tet/</loc>
		<lastmod>2015-10-18T12:11:11+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090123rsa.jpg</image:loc>
			<image:title><![CDATA[fg20090123rsa.jpg]]></image:title>
			<image:caption><![CDATA[A taste of southern hospitality: Served in bamboo baskets, the  cha gio  (deep-fried spring rolls) at The Majestic, a Vietnamese restaurant in Aoyama, are not to be missed.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/01/09/food/tokyos-miso-soup-quality-variety-and-style/</loc>
		<lastmod>2015-10-18T12:11:13+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090109sra.jpg</image:loc>
			<image:title><![CDATA[fg20090109sra.jpg]]></image:title>
			<image:caption><![CDATA[Funky sake labels at Misoshiruya]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/01/09/food/a-mecca-for-miso-out-in-kameido/</loc>
		<lastmod>2015-10-18T12:11:14+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090109rsa.jpg</image:loc>
			<image:title><![CDATA[fg20090109rsa.jpg]]></image:title>
			<image:caption><![CDATA[Sano Miso]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2009/01/09/food/sanno-miso-a-mecca-for-miso-out-in-kameido/</loc>
		<lastmod>2015-10-18T12:11:15+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20090109rsa.jpg</image:loc>
			<image:title><![CDATA[fg20090109rsa.jpg]]></image:title>
			<image:caption><![CDATA[Sano Miso]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/12/19/food/volo-closi-northern-tokyos-top-notch-italian/</loc>
		<lastmod>2015-10-18T12:11:17+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20081219rsa.jpg</image:loc>
			<image:title><![CDATA[fg20081219rsa.jpg]]></image:title>
			<image:caption><![CDATA[The interior of Volo Cosi.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/12/05/food/restaurant-and-wine-cellar-davis-what-delicacies-hide-in-takanawa/</loc>
		<lastmod>2015-10-18T12:11:18+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20081205rsa.jpg</image:loc>
			<image:title><![CDATA[fg20081205rsa.jpg]]></image:title>
			<image:caption><![CDATA[Inside the hideaway: Owner Shoko Davis and chef Takahiro Morimoto of Restaurant &amp; Wine Cellar Davis in Takanawa]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/11/21/food/bright-lights-retro-style/</loc>
		<lastmod>2015-10-18T12:11:19+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20081121rsa.jpg</image:loc>
			<image:title><![CDATA[fg20081121rsa.jpg]]></image:title>
			<image:caption><![CDATA[Back to the present: A decaying 1970s apartment block in Ebisu has been turned into a lively food alley known as Ebisu Yokocho.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/11/07/food/tateru-yoshino-and-sucre-sale-haute-cuisine-and-the-friendly-local/</loc>
		<lastmod>2015-10-18T12:11:20+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20081107rsa1.jpg</image:loc>
			<image:title><![CDATA[fg20081107rsa.jpg]]></image:title>
			<image:caption><![CDATA[A slice above: Chef Tateru Yoshino's new location, Restaurant tateru yoshino Ginza, features contemporary French haute cuisine, including an impressive cheese trolley.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/10/17/food/sleek-and-soulless-the-new-shunju-aint-what-it-used-to-be/</loc>
		<lastmod>2015-10-18T12:11:22+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20081017sra.jpg</image:loc>
			<image:title><![CDATA[fg20081017sra.jpg]]></image:title>
			<image:caption><![CDATA[Fresh: Pacific saury at Shunju Yurari]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/10/17/food/rakushokushu-maru-modern-kaiseki-the-maru-way/</loc>
		<lastmod>2015-10-18T12:11:23+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20081017rsa1.jpg</image:loc>
			<image:title><![CDATA[fg20081017rsa.jpg]]></image:title>
			<image:caption><![CDATA[Proof's in the pot: At Maru in Aoyama, the rice course, cooked in dark-brown heavy clay pots, is hardly an afterthought — it's the star of the meal.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/10/03/food/mikura-ginza-honten-its-kyoto-kaiseki-but-not-as-you-know-it/</loc>
		<lastmod>2015-10-18T12:11:25+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20081003rsa.jpg</image:loc>
			<image:title><![CDATA[fg20081003rsa.jpg]]></image:title>
			<image:caption><![CDATA[Simple elegance: A cook prepares vegetables at Mikura Ginza Honten, which serves country versions of the classic multicourse cuisine for which Kyoto is so famous.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/09/19/food/had-enough-of-the-bistro-then-head-on-to-the-bouchon/</loc>
		<lastmod>2015-10-18T12:11:26+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20080919sra.jpg</image:loc>
			<image:title><![CDATA[fg20080919sra.jpg]]></image:title>
			<image:caption><![CDATA[Lugdunum, a Lyon-style bouchon in Kagurazaka]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/09/19/food/maison-de-la-bourgogne-a-fine-bistro-life-in-kagurazaka/</loc>
		<lastmod>2015-10-18T12:11:28+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20080919rsa.jpg</image:loc>
			<image:title><![CDATA[fg20080919rsa.jpg]]></image:title>
			<image:caption><![CDATA[Maison de la Bourgogne, a lively bistro in Kagurazaka, specializes in the wines of France's Burgundy region.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/09/05/food/aalawi-found-tokyos-little-jamaica/</loc>
		<lastmod>2015-10-18T12:11:29+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20080905rsa.jpg</image:loc>
			<image:title><![CDATA[fg20080905rsa.jpg]]></image:title>
			<image:caption><![CDATA[A belly full: Aalawi serves up tasty jerk chicken (below), the spicy barbecue that has become Jamaica's de facto national dish, in a laid-back corner of Ebisu.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/09/05/food/a-healthy-pick-me-up-at-the-train-station/</loc>
		<lastmod>2015-10-18T12:11:31+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20080905sra.jpg</image:loc>
			<image:title><![CDATA[fg20080905sra.jpg]]></image:title>
			<image:caption><![CDATA[A quick shot: Shinbashi's Kurozu Bar]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/08/15/food/heading-to-the-pubs-for-beer-and-bangers/</loc>
		<lastmod>2015-10-18T12:11:32+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20080815sra.jpg</image:loc>
			<image:title><![CDATA[fg20080815sra.jpg]]></image:title>
			<image:caption><![CDATA[Pub grub: Bangers 'n' mash at Full Monty]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/08/15/food/everything-old-is-new-again/</loc>
		<lastmod>2015-10-18T12:11:33+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20080815rsa.jpg</image:loc>
			<image:title><![CDATA[fg20080815rsa.jpg]]></image:title>
			<image:caption><![CDATA[Down home: Good Honest Grub owner/chef Don Foley has found the restaurant a new location in Ebisu, but is still serving up classics like his veggie quesadilla (below).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/08/01/food/suzuran-chilling-with-chuka-soba/</loc>
		<lastmod>2015-10-18T12:11:35+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20080801rsa.jpg</image:loc>
			<image:title><![CDATA[fg20080801rsa.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/07/18/food/unagi-akimoto-tradition-beats-the-summer-heat/</loc>
		<lastmod>2015-10-18T12:11:37+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20080718rsb.jpg</image:loc>
			<image:title><![CDATA[fg20080718rsb.jpg]]></image:title>
			<image:caption><![CDATA[U is for Unagi: Akimoto's sign (above) promises eel cuisine with a 100-year history; Chikuyotei offers refinement and tradition.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/07/04/food/antica-vineria-giuliano-a-slice-of-italy-in-shirokanedai/</loc>
		<lastmod>2015-10-18T12:11:39+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20080704rsa1.jpg</image:loc>
			<image:title><![CDATA[fg20080704rsa.jpg]]></image:title>
			<image:caption><![CDATA[Saucy: Homemade salsicce sausages are one of the house specialties, either grilled or simmered with cannellini beans.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/06/20/food/yasaiya-mei-bespoke-veggies-in-omotesando/</loc>
		<lastmod>2015-10-18T12:11:41+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20080620rsa.jpg</image:loc>
			<image:title><![CDATA[fg20080620rsa.jpg]]></image:title>
			<image:caption><![CDATA[Hot and healthy: Curry rice (above) made with vegetables trucked straight from the farm at Yasaiya Mei in Omotesando Hills. Below right: Produce fills the counter of the open kitchen, where chefs prepare dishes to order.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/06/06/food/maru-3-kai-maru-steps-up-one-more-floor/</loc>
		<lastmod>2015-10-18T12:11:43+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20080606rsb.jpg</image:loc>
			<image:title><![CDATA[fg20080606rsb.jpg]]></image:title>
			<image:caption><![CDATA[Onions stuffed with ratatouille at Maru]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/05/02/food/in-the-carnal-realm-of-sin/</loc>
		<lastmod>2015-10-18T12:11:45+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fg20080502rsa.jpg</image:loc>
			<image:title><![CDATA[fg20080502rsa.jpg]]></image:title>
			<image:caption><![CDATA[Wine bar/caffe/hip diner Sin exudes cutting-edge cool — and decadence.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/04/04/food/eating-drinking-roving-writing/</loc>
		<lastmod>2015-10-18T12:11:49+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fg20080404rsa.jpg</image:loc>
			<image:title><![CDATA[fg20080404rsa.jpg]]></image:title>
			<image:caption><![CDATA[10-year tenure — columnist Swinnerton in rural Portugal with his "significant eater."]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/03/21/food/shinsuke-a-sip-of-sake-in-shitamachi/</loc>
		<lastmod>2015-10-18T12:11:50+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/03/07/food/spain-iberico-bar-mon-naka-iberico-comes-to-mon-naka/</loc>
		<lastmod>2015-10-18T12:11:52+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fg20080307rsa.jpg</image:loc>
			<image:title><![CDATA[fg20080307rsa.jpg]]></image:title>
			<image:caption><![CDATA[Spain Iberico Bar in Monzen-Nakacho]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/02/15/food/le-pre-verre-french-freres-serve-up-bistronomie/</loc>
		<lastmod>2015-10-18T12:11:53+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fg20080215rsa.jpg</image:loc>
			<image:title><![CDATA[fg20080215rsa.jpg]]></image:title>
			<image:caption><![CDATA[Confit of duck at Le Pré Verre]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/02/01/food/yoshiume-simmering-over-a-nabe-hot-pot/</loc>
		<lastmod>2015-10-18T13:01:34+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fg20080201rsa.jpg</image:loc>
			<image:title><![CDATA[fg20080201rsa.jpg]]></image:title>
			<image:caption><![CDATA[Negima-nabe (above), a hot pot featuring negi leeks and maguro tuna, is served at Yoshiume.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/01/18/food/hallelujah-the-fiery-flavor-of-korean-winter/</loc>
		<lastmod>2015-10-18T13:01:58+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2008/01/fg20080118rsa.jpg</image:loc>
			<image:title><![CDATA[fg20080118rsa]]></image:title>
			<image:caption><![CDATA[The beer may be Hite, but the food at Hallelujah, such as the stone-pot bibimbap, is first rate.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2008/01/04/food/sake-bistro-w-new-years-cheers/</loc>
		<lastmod>2015-10-18T13:02:02+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2008/01/fg20080104rsc.jpg</image:loc>
			<image:title><![CDATA[fg20080104rsc]]></image:title>
			<image:caption><![CDATA[Sake Bistro W backs up its sake with modern Japanese cuisine]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2007/12/21/food/rounding-off-a-great-year-in-food/</loc>
		<lastmod>2015-10-18T13:02:07+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/02/fg20071221rsa.jpg</image:loc>
			<image:title><![CDATA[fg20071221rsa.jpg]]></image:title>
			<image:caption><![CDATA[The king prawn and mango salad at Salt]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2007/12/07/food/smile-and-say-cheese-at-esperia/</loc>
		<lastmod>2015-10-18T13:02:10+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/02/fg20071207rsa.jpg</image:loc>
			<image:title><![CDATA[fg20071207rsa.jpg]]></image:title>
			<image:caption><![CDATA[Chef Katsuki Mori is a chevalier of cheese, and it features in virtually all of his dishes, notably his signature Revolutionary Salad]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2007/11/16/food/n-1155-naka-meguro-goes-organic/</loc>
		<lastmod>2015-10-18T13:02:13+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/02/fg20071116rsa.jpg</image:loc>
			<image:title><![CDATA[fg20071116rsa.jpg]]></image:title>
			<image:caption><![CDATA[Chef Noboru Murakami (above) creates delicacies such as the vegetable plate (below).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2007/11/02/food/oden-japanese-for-soul-food/</loc>
		<lastmod>2015-10-18T13:02:18+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/02/fg20071102rsa.jpg</image:loc>
			<image:title><![CDATA[fg20071102rsa.jpg]]></image:title>
			<image:caption><![CDATA[At Otafuku, the Funadaiku family serve traditional Kanto-style  oden.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2007/10/05/food/don-ciccio-channeling-the-flavors-of-sicily/</loc>
		<lastmod>2015-10-18T13:02:25+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/02/fg20071005rsa.jpg</image:loc>
			<image:title><![CDATA[fg20071005rsa.jpg]]></image:title>
			<image:caption><![CDATA[Chef Tsutomu Ishikawa, left, prepares a pasta dish, gomiti rigati alla Norma, seen far left, at his restaurant Don Ciccio.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2007/09/21/food/seigetsu-great-balls-of-cedar-promise-good-sake/</loc>
		<lastmod>2015-10-18T13:02:29+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/02/fg20070921rsb.jpg</image:loc>
			<image:title><![CDATA[fg20070921rsb.jpg]]></image:title>
			<image:caption><![CDATA[Super-fresh seafood is prepared and served at Seigetsu]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2007/08/17/food/summertime-and-the-grazing-is-easy/</loc>
		<lastmod>2015-10-18T13:02:33+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/02/fg20070817rsa.jpg</image:loc>
			<image:title><![CDATA[fg20070817rsa.jpg]]></image:title>
			<image:caption><![CDATA[A short walk from the Tokyo Midtown complex is Uoshin (top), a no-frills izakaya that serves fish fresh (center) from Tsukiji market; Sin Tong Kee's menu includes a classic version of Singapore chicken rice (above).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2007/08/03/food/sumile-al-fresco-dining-above-the-crowds/</loc>
		<lastmod>2015-10-18T13:02:37+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/02/fg20070803rsa.jpg</image:loc>
			<image:title><![CDATA[fg20070803rsa.jpg]]></image:title>
			<image:caption><![CDATA[Nine floors up in central Shibuya and a world away from the hustle and bustle below lies Sumile, whose terrace area is perfect for a hot summer's night; their Tokyo-Italian cuisine includes Japanese Sirloin Bo-sushi (above).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2007/07/20/food/rak-thai-pheng-roi-thai-food-stall-keeps-it-casual/</loc>
		<lastmod>2015-10-18T13:02:42+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/02/fg20070720rsa.jpg</image:loc>
			<image:title><![CDATA[fg20070720rsa.jpg]]></image:title>
			<image:caption><![CDATA[Rak Thai brings Bangkok street-stall flavors to Gotanda, with dishes like tod man plaa (deep-fried fish patties) and som tum (green papaya salad).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2007/07/06/food/eating-your-way-along-the-coast/</loc>
		<lastmod>2015-10-18T13:02:46+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/02/fg20070706rsb.jpg</image:loc>
			<image:title><![CDATA[fg20070706rsb.jpg]]></image:title>
			<image:caption><![CDATA[The mellow beaches of Hayama (such as the stretch at Isshiki) offer simple beach snacks]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2007/06/01/food/butagumi-in-hog-heaven-with-the-pig-gang/</loc>
		<lastmod>2015-10-18T13:02:52+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fg20070601rsa.jpg</image:loc>
			<image:title><![CDATA[fg20070601rsa.jpg]]></image:title>
			<image:caption><![CDATA[premium pork at Butagumi]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2007/05/18/food/viron-bread-and-ros-in-marunouchi/</loc>
		<lastmod>2015-10-18T13:02:55+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fg20070518rsa.jpg</image:loc>
			<image:title><![CDATA[fg20070518rsa.jpg]]></image:title>
			<image:caption><![CDATA[The dining room at Viron in Marunouchi exudes refinement; and so does the menu, featuring superior versions of brasserie staples]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2007/05/04/food/manuel-churrascaria-portuguese-bistro-casual-with-a-grill/</loc>
		<lastmod>2015-10-18T13:02:57+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fg20070504rsa.jpg</image:loc>
			<image:title><![CDATA[fg20070504rsa.jpg]]></image:title>
			<image:caption><![CDATA[Tucked away among the temples of Takanawa, Manuel Churrascaria flies the flag for casual Portuguese cuisine. It specializes in grilled meats and seafood]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2007/04/20/food/kinsai-nakames-hip-new-super-kitchen/</loc>
		<lastmod>2015-10-18T13:02:58+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fg20070420rsa.jpg</image:loc>
			<image:title><![CDATA[fg20070420rsa.jpg]]></image:title>
			<image:caption><![CDATA[Kinsai chef Hiromitsu Kojima]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2007/04/06/food/kin-no-saru-in-any-season-a-park-side-classic/</loc>
		<lastmod>2015-10-18T13:03:00+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fg20070406rsa.jpg</image:loc>
			<image:title><![CDATA[fg20070406rsa.jpg]]></image:title>
			<image:caption><![CDATA[The interior of Kin-no-saru, whose picture windows look out onto Inokashira Park]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2007/03/16/food/restaurant-khyber-subtle-spices-from-the-tandoor-grill/</loc>
		<lastmod>2015-10-18T13:03:01+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2007/03/fg20070316rsb.jpg</image:loc>
			<image:title><![CDATA[fg20070316rsb]]></image:title>
			<image:caption><![CDATA[With its high vaulted arches, the interior is so simple and serene it almost feels austere.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2007/03/02/food/brasserie-paul-bocuse-le-musee-given-the-museum-treatment/</loc>
		<lastmod>2015-10-18T13:03:03+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fg20070302rsa.jpg</image:loc>
			<image:title><![CDATA[fg20070302rsa.jpg]]></image:title>
			<image:caption><![CDATA[Brasserie Paul Bocuse Le Musee]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2007/02/16/food/fired-up-for-a-chinese-celebration/</loc>
		<lastmod>2015-10-18T13:03:06+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2007/01/19/food/ebisu-imaiya-so-honten-skewered-or-simmered-rare-birds/</loc>
		<lastmod>2015-10-18T13:03:09+09:00</lastmod>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fg20070119rsa.jpg</image:loc>
			<image:title><![CDATA[fg20070119rsa.jpg]]></image:title>
			<image:caption><![CDATA[The yakitori (top) and nabe (above) at Imaiya So-Honten is prepared with premium Hinai jidori free-range chicken from Akita Prefecture. If you have to wait for a table, there are benches (below) and hot sake outside to keep you warm.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2007/01/12/food/fujiya-honten-wine-bar-wine-bars-you-cant-afford-to-miss/</loc>
		<lastmod>2015-10-18T13:03:12+09:00</lastmod>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fg20070112rsc.jpg</image:loc>
			<image:title><![CDATA[fg20070112rsc.jpg]]></image:title>
			<image:caption><![CDATA[Manager Rentaro Maruyama at the original Le Train Bleu.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2007/01/05/food/kamakura-slow-food-on-the-coast/</loc>
		<lastmod>2015-10-18T13:03:14+09:00</lastmod>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/01/fg20070105rsb.jpg</image:loc>
			<image:title><![CDATA[fg20070105rsb.jpg]]></image:title>
			<image:caption><![CDATA[Freshly harvested vegetables at the produce market in Kamakura]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2006/12/15/food/reminiscing-on-a-year-at-the-table/</loc>
		<lastmod>2015-10-18T13:03:16+09:00</lastmod>
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			<image:title><![CDATA[fg20061215rsb.jpg]]></image:title>
			<image:caption><![CDATA[Refined but relaxed at Banrekiryukodo]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2006/12/01/food/high-end-dining-two-of-our-best/</loc>
		<lastmod>2015-10-18T13:03:18+09:00</lastmod>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/07/fg20061201rsa.jpg</image:loc>
			<image:title><![CDATA[fg20061201rsa.jpg]]></image:title>
			<image:caption><![CDATA[The New York Grill's new chef, Andrew McKee, puts the finishing touches to one of his signature dishes, roast Wisconsin duck.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2006/12/01/food/new-york-grill-and-les-saisons-two-of-our-best/</loc>
		<lastmod>2015-10-18T13:03:20+09:00</lastmod>
	</url>
	<url>
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		<lastmod>2015-10-18T13:03:22+09:00</lastmod>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2006/11/fg20061117rsa.jpg</image:loc>
			<image:title><![CDATA[fg20061117rsa]]></image:title>
			<image:caption><![CDATA[Sakura Sakura specializes in obanzai cuisine, including premium wagyu beef sushi and yuba-udon noodles.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2006/11/03/food/citabria-fine-dining-that-really-takes-flight-2/</loc>
		<lastmod>2015-10-18T13:03:25+09:00</lastmod>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20061103rsa.jpg</image:loc>
			<image:title><![CDATA[fg20061103rsa.jpg]]></image:title>
			<image:caption><![CDATA[Citabria]]></image:caption>
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	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2006/10/06/food/go-with-the-grain-at-kokoromai/</loc>
		<lastmod>2015-10-18T13:03:29+09:00</lastmod>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/07/fg20061006rsa.jpg</image:loc>
			<image:title><![CDATA[fg20061006rsa.jpg]]></image:title>
			<image:caption><![CDATA[Eight different kinds of freshly harvested rice are offered at Kokoromai in Shirokane, all cooked and served in ceramic do-nabe pots. Head chef Masanori Yoshida (bottom) also produces a fine range of other Japanese specialties.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2006/09/15/food/ristorante-lastricato-such-quality-such-flavor-bellissimo-2/</loc>
		<lastmod>2015-10-18T13:03:31+09:00</lastmod>
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			<image:title><![CDATA[fg20060915rsa.jpg]]></image:title>
			<image:caption><![CDATA[Organic vegetables and premium ingredients are essential for Masakazu Hasumi, the owner-chef of Lastricato, in Ushigome. Below: salmon tartare, one of his signature antipasti dishes.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2006/08/18/food/roamin-for-ramen-five-favorites/</loc>
		<lastmod>2015-10-18T13:03:33+09:00</lastmod>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20060818rsa.jpg</image:loc>
			<image:title><![CDATA[fg20060818rsa.jpg]]></image:title>
			<image:caption><![CDATA[Slurp your noodles alongside the tipsy salarymen at a yatai  -- like the one outside Shibuya JR Station.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2006/08/04/food/south-of-the-border-in-nakame/</loc>
		<lastmod>2015-10-18T13:03:35+09:00</lastmod>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20060804rsa.jpg</image:loc>
			<image:title><![CDATA[fg20060804rsa.jpg]]></image:title>
			<image:caption><![CDATA[Naka-Meguro's hugely popular Junkadelic offers up satisfying Mexican food in a friendly, no-fuss setting, before slipping into low-key DJ mode late at night.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2006/07/21/food/unagi-slips-into-a-more-refined-mode/</loc>
		<lastmod>2015-10-18T13:03:36+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20060721rsa.jpg</image:loc>
			<image:title><![CDATA[fg20060721rsa.jpg]]></image:title>
			<image:caption><![CDATA[The sleek surroundings and refined cuisine at Kanda Kikukawa's Kami-Noge branch are a far cry from the rough-and-ready setting at most eel shops.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2006/07/07/food/finding-africa-in-the-heart-of-japan/</loc>
		<lastmod>2015-10-18T13:03:37+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20060707rsa.jpg</image:loc>
			<image:title><![CDATA[fg20060707rsa.jpg]]></image:title>
			<image:caption><![CDATA[Calabash serves up a blend of West African food, drink and music in the back streets of Hamamatsucho. Below, Calabash owner Eddi Harouna Dabo.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2006/06/30/food/kurkku-kitchen-great-food-naturally/</loc>
		<lastmod>2015-10-18T13:03:38+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20060630rsa.jpg</image:loc>
			<image:title><![CDATA[fg20060630rsa.jpg]]></image:title>
			<image:caption><![CDATA[Kurkku Kitchen in Jingumae is a fusion of French-inspired organic food and fine architecture where chef Shinnosuke Morohashi can be seen cooking over a charcoal grill in his open kitchen.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2006/06/16/food/ducasse-brings-young-talent-to-japan/</loc>
		<lastmod>2015-10-18T13:03:40+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20060616rsa.jpg</image:loc>
			<image:title><![CDATA[fg20060616rsa.jpg]]></image:title>
			<image:caption><![CDATA[Alain Ducasse during a recent interview with The Japan Times]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2006/06/02/food/turkish-kitchen-izmir-meze-and-much-more/</loc>
		<lastmod>2015-10-18T13:03:41+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20060602rsb.jpg</image:loc>
			<image:title><![CDATA[fg20060602rsb.jpg]]></image:title>
			<image:caption><![CDATA[Chef Suleyman Ozeri and his partner Elif Gulseren Ballica run Izmir, a Turkish restaurant in Asagaya that draws food-lovers from far afield.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2006/05/19/food/beacon-power-dining-that-shines/</loc>
		<lastmod>2015-10-18T13:03:43+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20060519rsa.jpg</image:loc>
			<image:title><![CDATA[fg20060519rsa.jpg]]></image:title>
			<image:caption><![CDATA[Chef-about-town David Chiddo (right) puts a finishing touch on a dish at Beacon, his newly opened "urban chop house," just off Aoyama-dori.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2006/05/05/food/ukai-toriyama-time-to-head-for-the-hills/</loc>
		<lastmod>2015-10-18T13:03:44+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20060505rsa.jpg</image:loc>
			<image:title><![CDATA[fg20060505rsa.jpg]]></image:title>
			<image:caption><![CDATA[You get a room (or a whole hut, even) to yourself at Ukai Toriyama, each with views of the idyllic premises.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2006/04/21/food/lartemis-panache-and-great-value-on-a-plate/</loc>
		<lastmod>2015-10-18T13:03:45+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20060421rsa.jpg</image:loc>
			<image:title><![CDATA[fg20060421rsa.jpg]]></image:title>
			<image:caption><![CDATA[Chef Yusuke Nakada prepares his signature salmon dish at L'Artemis in Jingumae]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2006/03/17/food/its-time-to-get-healthy/</loc>
		<lastmod>2015-10-18T13:03:48+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20060317rsa.jpg</image:loc>
			<image:title><![CDATA[fg20060317rsa.jpg]]></image:title>
			<image:caption><![CDATA[Proving that macrobiotic dining can be cheerful and fun, J's Kitchen in Hiroo serves up an adventurous menu created by owner Kumiko Ueki.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2006/03/03/food/poivrier-spice-with-style-on-the-side/</loc>
		<lastmod>2015-10-18T13:03:49+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20060303rsa.jpg</image:loc>
			<image:title><![CDATA[fg20060303rsa.jpg]]></image:title>
			<image:caption><![CDATA[Curry-rice at the swish new Omotesando Hills? Yes, this humble Japanese staple, and more dishes to spice up your gourmet life, can be heartily enjoyed at Poivrier.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2006/02/17/food/casa-vecchia-good-local-fare-with-uncommon-flair/</loc>
		<lastmod>2015-10-18T13:03:50+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20060217rsa.jpg</image:loc>
			<image:title><![CDATA[fg20060217rsa.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2006/02/10/food/shaping-neo-classic-cuisine/</loc>
		<lastmod>2015-10-18T13:03:51+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2006/02/03/food/kuro-hitsuji-ghengis-khan-gets-hip/</loc>
		<lastmod>2015-10-18T13:03:53+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20060203rsa.jpg</image:loc>
			<image:title><![CDATA[fg20060203rsa.jpg]]></image:title>
			<image:caption><![CDATA[Riding high on the wave of jingisukan restaurants, Kuro-hitsuji has brought hipness to the humble act of grilling mutton.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2006/01/20/food/cicada-that-mediterranean-buzz/</loc>
		<lastmod>2015-10-18T13:03:54+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20060120rsa.jpg</image:loc>
			<image:title><![CDATA[fg20060120rsa.jpg]]></image:title>
			<image:caption><![CDATA[Chef David Chiddo (below) gives the distinctive wine and food of the western Mediterranean a contemporary ambience at Cicada, near Hiroo.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2006/01/06/food/kanda-matsuya-pick-your-century-of-soba/</loc>
		<lastmod>2015-10-18T13:03:55+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20060106rsa.jpg</image:loc>
			<image:title><![CDATA[fg20060106rsa.jpg]]></image:title>
			<image:caption><![CDATA[Greet the new year in traditional style at the venerable Kanda Matsuya (above); or enjoy your noodles in the contemporary setting of Soba Sasuga, overseen by owner Chiaki Fujita.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2005/12/16/food/a-few-more-before-we-go/</loc>
		<lastmod>2015-10-18T13:03:56+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fl20051216a1a.jpg</image:loc>
			<image:title><![CDATA[fl20051216a1a.jpg]]></image:title>
			<image:caption><![CDATA[The relaxed ambience suits the Thai fare at Tahiti (above); Spanish tapas traditions go modern at Bar de Espana Muy in Marunouchi]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2005/12/09/food/standing-firm-for-tradition/</loc>
		<lastmod>2015-10-18T13:03:57+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20051209rsa.jpg</image:loc>
			<image:title><![CDATA[fg20051209rsa.jpg]]></image:title>
			<image:caption><![CDATA[Salarymen gather nightly at Akitaya, a popular old-school tachi-nomi joint in Hamamatsucho.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2005/12/02/food/gordonramsay-at-conrad-tokyo-haute-cuisine-with-altitude/</loc>
		<lastmod>2015-10-18T13:03:59+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20051202rsa.jpg</image:loc>
			<image:title><![CDATA[fg20051202rsa.jpg]]></image:title>
			<image:caption><![CDATA[Gordon Ramsay at Conrad Tokyo, perched high above Shiodome, offers a fine setting for fine dining.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2005/11/18/food/banrekiryukodo-simple-alchemy-works-wonders/</loc>
		<lastmod>2015-10-18T13:04:00+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20051118rsa.jpg</image:loc>
			<image:title><![CDATA[fg20051118rsa.jpg]]></image:title>
			<image:caption><![CDATA[The entrance to Banrekiryukodo (below) near Azabu Juban gives you a good taste of the subtle sophistication inside.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2005/11/04/food/shunju-tsugihagi-perfection-in-the-mix/</loc>
		<lastmod>2015-10-18T13:04:01+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20051104rsa.jpg</image:loc>
			<image:title><![CDATA[fg20051104rsa.jpg]]></image:title>
			<image:caption><![CDATA[The Shunju group pulls out all the stops for its new restaurant Shunju Tsugihagi in Hibiya, which features its trademark mix of modern and traditional interiors and cuisine.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2005/10/21/food/les-vinum-wine-and-bbq-in-wafu-style/</loc>
		<lastmod>2015-10-18T13:04:03+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20051021rsa.jpg</image:loc>
			<image:title><![CDATA[fg20051021rsa.jpg]]></image:title>
			<image:caption><![CDATA[At Les Vinum, in Nishi-Azabu, owner-manager Makoto Tokuhara (center) selects the wine and chef Haruo Nojiri (left) oversees the charcoal grill.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2005/10/07/food/kumazawa-brewing-company-brews-worth-the-trip/</loc>
		<lastmod>2015-10-18T13:04:05+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20051007rsa.jpg</image:loc>
			<image:title><![CDATA[fg20051007rsa.jpg]]></image:title>
			<image:caption><![CDATA[If it's sake you love, the atmospheric setting of Tensei is the place to sample the premium jizake of Kumazawa Brewing Company, served alongside traditional Japanese cooking.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2005/09/16/food/negiya-heikichi-peace-of-mind-can-be-yours-even-in-shibuya/</loc>
		<lastmod>2015-10-18T13:04:06+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20050916rsa.jpg</image:loc>
			<image:title><![CDATA[fg20050916rsa.jpg]]></image:title>
			<image:caption><![CDATA[Negiya Heikichi, a retro-style shrine to the humble leek, offers an adult hideaway in Shibuya just steps from the madding crowds.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2005/09/02/food/brasserie-bec-bet-you-wished-you-lived-nearby/</loc>
		<lastmod>2015-10-18T13:04:08+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20050902rsa.jpg</image:loc>
			<image:title><![CDATA[fg20050902rsa.jpg]]></image:title>
			<image:caption><![CDATA[Brasserie Bec]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2005/08/19/food/shimauta-paradise-urban-oases-for-summertime-dining/</loc>
		<lastmod>2015-10-18T13:04:09+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20050819rsa.jpg</image:loc>
			<image:title><![CDATA[fg20050819rsa.jpg]]></image:title>
			<image:caption><![CDATA[Wash down Shimauta Paradise's Okinawan cuisine with the prefecture's own Orion Beer (above), or some fiery awamori liquor straight from the vats.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2005/07/15/food/hatsuogawa-the-days-of-eel-are-upon-us/</loc>
		<lastmod>2015-10-18T13:04:11+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20050715rsa.jpg</image:loc>
			<image:title><![CDATA[fg20050715rsa.jpg]]></image:title>
			<image:caption><![CDATA[Hatsuogawa's specialty is unagi (above), charcoal-broiled eel served on rice in a box; owner Kazue Kawai makes sure the traditional recipe is kept alive.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2005/07/01/food/sekirei-in-a-beer-garden-of-heavenly-delights/</loc>
		<lastmod>2015-10-18T13:04:13+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20050701rsa.jpg</image:loc>
			<image:title><![CDATA[fg20050701rsa.jpg]]></image:title>
			<image:caption><![CDATA[A far cry from the city's rooftop beer gardens, Sekirei offers the beautifully manicured grounds of Meiji Kenenkan.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2005/06/17/food/tribes-an-african-heart-beats-in-kagurazaka/</loc>
		<lastmod>2015-10-18T13:04:14+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20050617rsa.jpg</image:loc>
			<image:title><![CDATA[fg20050617rsa.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2005/06/10/food/sushi-ouchi-theres-nothing-to-fear-in-naturally-good-sushi/</loc>
		<lastmod>2015-10-18T13:04:15+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20050610rsa.jpg</image:loc>
			<image:title><![CDATA[fg20050610rsa.jpg]]></image:title>
			<image:caption><![CDATA[At Sushi Ouchi in Shibuya, you can tuck in with confidence, thanks to the strict quality criteria of the master, Hisashi Ouchi.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2005/06/03/food/da-pasquale-premium-pizza-in-a-spiced-up-setting/</loc>
		<lastmod>2015-10-18T13:04:16+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20050603rsa.jpg</image:loc>
			<image:title><![CDATA[fg20050603rsa.jpg]]></image:title>
			<image:caption><![CDATA[Pizzaiolo Shigenori Gotou]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2005/05/13/food/a-tokyo-hotline-to-bangkok/</loc>
		<lastmod>2015-10-18T13:04:17+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20050513rsa.jpg</image:loc>
			<image:title><![CDATA[fg20050513rsa.jpg]]></image:title>
			<image:caption><![CDATA[At Somoo, chef Kasemsri Khem thee (above) complements the curries of her native Thailand with Vietnamese dishes such as spring rolls.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2005/04/15/food/matsuba-chaya-buddha-soba-and-the-great-outdoors/</loc>
		<lastmod>2015-10-18T13:04:19+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20050415rsa.jpg</image:loc>
			<image:title><![CDATA[fg20050415rsa.jpg]]></image:title>
			<image:caption><![CDATA[Matsuba Chaya]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2005/04/01/food/osteria-la-luna-rossa-moon-shines-brightly-in-naka-meguro/</loc>
		<lastmod>2015-10-18T13:04:20+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20050401rsa.jpg</image:loc>
			<image:title><![CDATA[fg20050401rsa.jpg]]></image:title>
			<image:caption><![CDATA[You're in good hands at La Luna Rossa, a small riverside gem in Naka-Meguro.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2005/03/04/food/casa-paradis-barcelona-tapas-and-paella-in-shibuya/</loc>
		<lastmod>2015-10-18T13:04:22+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20050304rsa.jpg</image:loc>
			<image:title><![CDATA[fg20050304rsa.jpg]]></image:title>
			<image:caption><![CDATA[Paella and a whole range of tapas are on the menu at Casa Paradis Barcelona, hidden in the fringes of Shibuya.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2005/02/18/food/restaurant-t-r-a-t-r-iffic-little-diner/</loc>
		<lastmod>2015-10-18T13:04:23+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20050218rsa.jpg</image:loc>
			<image:title><![CDATA[fg20050218rsa.jpg]]></image:title>
			<image:caption><![CDATA[The entrance to Restaurant t.r]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2005/02/04/food/in-search-of-the-real-flavor-of-yokohamas-chukagai/</loc>
		<lastmod>2015-10-18T13:04:24+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20050204rsa.jpg</image:loc>
			<image:title><![CDATA[fg20050204rsa.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2005/01/21/food/inakaya-east-performance-art-of-the-robatayaki/</loc>
		<lastmod>2015-10-18T13:04:26+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20050121rsa.jpg</image:loc>
			<image:title><![CDATA[fg20050121rsa.jpg]]></image:title>
			<image:caption><![CDATA[The grillmeisters take center stage at Inakaya in Roppongi, where presentation and performance play a major part in the meal.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2005/01/07/food/ebisu-imaiya-saryou-a-yakitori-pavilion-that-rules-the-roost/</loc>
		<lastmod>2015-10-18T13:04:27+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20050107rsb.jpg</image:loc>
			<image:title><![CDATA[fg20050107rsb.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2004/12/17/food/raising-a-glass-to-the-food-files-faves/</loc>
		<lastmod>2015-10-18T13:04:29+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20041217rsa.jpg</image:loc>
			<image:title><![CDATA[fg20041217rsa.jpg]]></image:title>
			<image:caption><![CDATA[Nezu Club, balancing kaiseki's drama with home-cooking comfort]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2004/12/03/food/olives-tokyo-for-a-night-to-remember/</loc>
		<lastmod>2015-10-18T13:04:31+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20041203rsa.jpg</image:loc>
			<image:title><![CDATA[fg20041203rsa.jpg]]></image:title>
			<image:caption><![CDATA[The dramatic and accomplished cuisine served at Olives in Roppongi Hills is well complemented by the panaromic view of the cityscape.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2004/11/19/food/kizakura-game-set-and-match-in-fashion-central/</loc>
		<lastmod>2015-10-18T13:04:32+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20041119rsa.jpg</image:loc>
			<image:title><![CDATA[fg20041119rsa.jpg]]></image:title>
			<image:caption><![CDATA[Owner/manager Shuntoku Katayama]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2004/11/05/food/nezu-club-closer-to-real-soul-of-tokyo/</loc>
		<lastmod>2015-10-18T13:04:33+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20041105rsa.jpg</image:loc>
			<image:title><![CDATA[fg20041105rsa.jpg]]></image:title>
			<image:caption><![CDATA[Eschewing time-warp cliches, Etsuko Yamada makes it modern at Nezu Club.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2004/10/15/food/kitchen-s-e-asian-fare-with-a-personal-touch/</loc>
		<lastmod>2015-10-18T13:04:34+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20041015rsa.jpg</image:loc>
			<image:title><![CDATA[fg20041015rsa.jpg]]></image:title>
			<image:caption><![CDATA[Masumi Suzuki, owner-chef of Kitchen in Nishi-Azabu.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2004/10/01/food/top-tapas-made-the-tio-danjo-way/</loc>
		<lastmod>2015-10-18T13:04:36+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20041001rsa.jpg</image:loc>
			<image:title><![CDATA[fg20041001rsa.jpg]]></image:title>
			<image:caption><![CDATA[Owner-chef Keita Danjo (above) serves up fine Iberico ham, tapas and paella at his Ebisu restaurant, Tio Danjo.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2004/09/17/food/food-fit-for-a-doge-on-canals-of-venice/</loc>
		<lastmod>2015-10-18T13:04:37+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20040917rsa.jpg</image:loc>
			<image:title><![CDATA[fg20040917rsa.jpg]]></image:title>
			<image:caption><![CDATA[The freshest of field and sea (above) are displayed in the stalls of the central market near the Rialto Bridge in Venice, located in the same location since medieval times.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2004/09/03/food/arossa-spreads-antipodean-goodness/</loc>
		<lastmod>2015-10-18T13:04:38+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20040903rsa.jpg</image:loc>
			<image:title><![CDATA[fg20040903rsa.jpg]]></image:title>
			<image:caption><![CDATA[While rl more casual than the original Arossa, the new Arossa in Sangenjaya keeps the focus on dishes and wine from Down Under, handpicked by owner Takuo Takeshita.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2004/08/20/food/chilling-out-with-noodles-in-summertime/</loc>
		<lastmod>2015-10-18T13:04:39+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20040820rsa.jpg</image:loc>
			<image:title><![CDATA[fg20040820rsa.jpg]]></image:title>
			<image:caption><![CDATA[The interior of Saikabo restaurant (above); a bowl of gomoku hiyashi soba noodles at Charlie House.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2004/08/06/food/galali-summertime-and-the-grazing-is-easy-2/</loc>
		<lastmod>2015-10-18T13:04:41+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20040806rsa.jpg</image:loc>
			<image:title><![CDATA[fg20040806rsa.jpg]]></image:title>
			<image:caption><![CDATA[Chef Taichi Ishii oversees the kitchen at Galali.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2004/07/02/food/pot-bouilles-recipe-for-success-just-keep-it-simple/</loc>
		<lastmod>2015-10-18T13:04:43+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20040702rsa.jpg</image:loc>
			<image:title><![CDATA[fg20040702rsa.jpg]]></image:title>
			<image:caption><![CDATA[Simplicity is the name of the game at Pot-Bouille in Ebisu, where owner Naoki Fukushima provides good bistro food and a warm welcome.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2004/06/18/food/acca-italian-cucina-meets-21st-century-tokyo/</loc>
		<lastmod>2015-10-18T13:04:44+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20040618rsa.jpg</image:loc>
			<image:title><![CDATA[fg20040618rsa.jpg]]></image:title>
			<image:caption><![CDATA[At Cortesia (above) chef Taisei Kushima serves up a seamless blend of Italian cucina and Japanese ingredients.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2004/06/04/food/zen-modern-cuisine-on-a-higher-plane/</loc>
		<lastmod>2015-10-18T13:04:45+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20040604rsa.jpg</image:loc>
			<image:title><![CDATA[fg20040604rsa.jpg]]></image:title>
			<image:caption><![CDATA[At Gesshinkyo, Toshio Tanahashi (above) lives and cooks his shojin ryori philosophy that "vegetables are genius."]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2004/05/21/food/vin-chou-bistro-browsing-for-francophiles-about-town-4/</loc>
		<lastmod>2015-10-18T13:04:46+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2004/05/07/food/se-asian-classic-makes-itself-at-home/</loc>
		<lastmod>2015-10-18T13:04:48+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20040507rsa.jpg</image:loc>
			<image:title><![CDATA[fg20040507rsa.jpg]]></image:title>
			<image:caption><![CDATA[The stylish setting of Coriander (above) and its enthusiastic staff add up to a Tokyo take on Asia's traditional favourite of chiken rice.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2004/04/16/food/the-great-outdoors-on-a-plate/</loc>
		<lastmod>2015-10-18T13:04:49+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20040416rsa.jpg</image:loc>
			<image:title><![CDATA[fg20040416rsa.jpg]]></image:title>
			<image:caption><![CDATA[Park Side Cafe in Nakamachidai, Yokohama offers good food in a perfect summertime setting.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2004/04/02/food/higashi-yama-designer-washoku-for-all-seasons/</loc>
		<lastmod>2015-10-18T13:04:50+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20040402rsa.jpg</image:loc>
			<image:title><![CDATA[fg20040402rsa.jpg]]></image:title>
			<image:caption><![CDATA[Higashi-yama (above) serves contemporary Japanese cuisine that's as stylish as the ambience and as sleek as the plates it's served on.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2004/03/19/food/stefano-faustro-conjures-up-magical-veneto-cucina/</loc>
		<lastmod>2015-10-18T13:04:51+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20040319rsa.jpg</image:loc>
			<image:title><![CDATA[fg20040319rsa.jpg]]></image:title>
			<image:caption><![CDATA[Chef Stefano Faustro (above) serves up fine food from his native region of the Veneto in his eponymous restaurant, Stefano.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2004/03/05/food/shinpachi-a-low-town-izakaya-with-high-standards/</loc>
		<lastmod>2015-10-18T13:04:52+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20040305rsa.jpg</image:loc>
			<image:title><![CDATA[fg20040305rsa.jpg]]></image:title>
			<image:caption><![CDATA[The rustic facade of Shinpachi (above) conceals a slice of shitamachi life. Among the Edokko comfort foods served in this traditional Kanda eatery is fugu-chiri hotpot.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2004/02/20/food/yakitori-for-gourmets-a-1-2-3-guide/</loc>
		<lastmod>2015-10-18T13:04:54+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20040220rsb.jpg</image:loc>
			<image:title><![CDATA[fg20040220rsb.jpg]]></image:title>
			<image:caption><![CDATA[Customers flock to yakitori legend Bird Land in Ginza (above) where master Toshihiro Wada presides over the grill.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2004/02/06/food/dhaba-india-life-of-spice-a-south-indian-oasis-in-central-tokyo/</loc>
		<lastmod>2015-10-18T13:04:55+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20040206rsa.jpg</image:loc>
			<image:title><![CDATA[fg20040206rsa.jpg]]></image:title>
			<image:caption><![CDATA[Dhaba India]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2004/01/16/food/layer-up-against-the-cold-with-chanko-nabe/</loc>
		<lastmod>2015-10-18T14:39:22+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20040116rsa.jpg</image:loc>
			<image:title><![CDATA[fg20040116rsa.jpg]]></image:title>
			<image:caption><![CDATA[Kawasaki (above), in Ryogoku, is the district's oldest establishment offering chanko nabe, the hotpot staple of sumo wrestlers. An extra is the warm welcome of owner Tadashi Kawasaki.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/12/19/food/tis-the-season-to-eat-drink-and-be-opinionated/</loc>
		<lastmod>2015-10-18T14:39:48+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20031219rsb.jpg</image:loc>
			<image:title><![CDATA[fg20031219rsb.jpg]]></image:title>
			<image:caption><![CDATA[Izayoi]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/12/12/food/the-oak-door-steak-a-claim-to-heavyweight-dining/</loc>
		<lastmod>2015-10-18T14:39:49+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20031212rsa.jpg</image:loc>
			<image:title><![CDATA[fg20031212rsa.jpg]]></image:title>
			<image:caption><![CDATA[Chef Christopher Mark presides over the kitchen at The Oak Door, with17:45 2003/12/11 its bank of wood-fired ovens.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/10/17/food/sushi-bun-an-altar-in-the-temple-of-fresh-fish/</loc>
		<lastmod>2015-10-18T14:39:50+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20031017rsc.jpg</image:loc>
			<image:title><![CDATA[fg20031017rsc.jpg]]></image:title>
			<image:caption><![CDATA[Chef Maki Isogai prepares another prime morsel at this classic sushi shop in the heart of Tsukiji Uogashi.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/10/03/food/luxor-pride-of-italy-transplanted/</loc>
		<lastmod>2015-10-18T14:39:51+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20031003rsa.jpg</image:loc>
			<image:title><![CDATA[fg20031003rsa.jpg]]></image:title>
			<image:caption><![CDATA[Not Satisfied with merely reproducing traditional Tuscan classics, chef Mario Frittoli brilliantly improvises on Italian traditions at Luxor in Shirokanedai.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/09/26/food/tama-pour-a-libation-to-summers-end-at-a-stylish-washoku-hideaway/</loc>
		<lastmod>2015-10-18T14:39:52+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030926rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030926rsa.jpg]]></image:title>
			<image:caption><![CDATA[Tama bartender Tomotaka Furuya.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/09/12/food/water-grill-oyster-bar-r-you-ready-to-crack-open-oyster-season/</loc>
		<lastmod>2015-10-18T14:39:52+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030912rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030912rsa.jpg]]></image:title>
			<image:caption><![CDATA[Tokyo is developing a taste for oysters on the half shell, and one of the best places to find them is the Water Grill Oyster Bar, with branches in Nishi-Azabu (above) and Akasaka.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/08/22/food/o-i-do-like-to-eat-beside-the-seaside/</loc>
		<lastmod>2015-10-18T14:39:53+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030822rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030822rsa.jpg]]></image:title>
			<image:caption><![CDATA[After a seaside sundowner, head for Taverna Rondino]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/08/08/food/keeping-your-cool-this-summer/</loc>
		<lastmod>2015-10-18T14:39:54+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030808rsd.jpg</image:loc>
			<image:title><![CDATA[fg20030808rsd.jpg]]></image:title>
			<image:caption><![CDATA[Soho's, at the stylish V28 building, offers another terrace treat.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/07/25/food/l-ecailler-why-shell-out/</loc>
		<lastmod>2015-10-18T14:39:55+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030725rsb.jpg</image:loc>
			<image:title><![CDATA[fg20030725rsb.jpg]]></image:title>
			<image:caption><![CDATA[Manager So Hoizumi]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/07/18/food/this-ricos-is-posh-new-but-is-it-improved/</loc>
		<lastmod>2015-10-18T14:39:56+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030718rsc.jpg</image:loc>
			<image:title><![CDATA[fg20030718rsc.jpg]]></image:title>
			<image:caption><![CDATA[At Ricos in Higashi-Azabu, floor manager Hiromichi Shibazaki]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/07/11/food/thien-phuoc-vietnamese-cooking-puts-a-spring-in-your-step/</loc>
		<lastmod>2015-10-18T14:39:58+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030711rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030711rsa.jpg]]></image:title>
			<image:caption><![CDATA[A fried and raw form]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/07/04/food/taverna-vivace-a-hearty-buon-gusto-thats-a-bargain/</loc>
		<lastmod>2015-10-18T14:40:00+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030704rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030704rsa.jpg]]></image:title>
			<image:caption><![CDATA[Located in nether Azabu, Taverna Vivace is a hidden gem that does not  cost the earth.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/06/27/food/museum-cafe-on-top-of-the-world/</loc>
		<lastmod>2015-10-18T14:40:01+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030627rsc.jpg</image:loc>
			<image:title><![CDATA[fg20030627rsc.jpg]]></image:title>
			<image:caption><![CDATA[Nouveau-Chinese cuisine (below) is served up in Star Anise, the pick of the restaurants in the Roppongi Hills Club, which occupies the 51st floor of Mori Tower (above)]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/06/13/food/dean-and-deluca-a-slice-of-ny-in-marunouchi/</loc>
		<lastmod>2015-10-18T14:40:02+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030613rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030613rsa.jpg]]></image:title>
			<image:caption><![CDATA[The new Dean &amp; Daluca store offers piles of pastries and a selection of light lunches, before seguing into casual mode in the evening.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/06/06/food/mikawa-the-golden-temple-of-tempura/</loc>
		<lastmod>2015-10-18T14:40:03+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030606rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030606rsa.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/05/30/food/l-atelier-de-joel-robuchon-is-it-worth-the-wait-mais-bien-sur/</loc>
		<lastmod>2015-10-18T14:40:04+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030530rsb.jpg</image:loc>
			<image:title><![CDATA[fg20030530rsb.jpg]]></image:title>
			<image:caption><![CDATA[It's not just the drinks that are served up in glasses at L'Atelier de Joel Robuchon]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/05/16/food/bombay-club-at-last-indian-food-for-kulcha-vultures/</loc>
		<lastmod>2015-10-18T14:40:05+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030516rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030516rsa.jpg]]></image:title>
			<image:caption><![CDATA[The managers of Bombay Club, Kazuyuki Aoki and Jagdish Punjabi, invite customers to enjoy fine Indian dining.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/05/09/food/le-jardinthe-fine-art-of-museum-dining/</loc>
		<lastmod>2015-10-18T14:40:07+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030509rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030509rsa.jpg]]></image:title>
			<image:caption><![CDATA[The Hara Museum's Cafe d'Art has been given a temporary makeover by the Propaganda design unit from Thailand.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/04/25/food/un-cafe-im-falling-in-love-again/</loc>
		<lastmod>2015-10-18T14:40:08+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030425rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030425rsa.jpg]]></image:title>
			<image:caption><![CDATA[With its stylish looks, laid-back attitude and tasty modern cuisine (from chef Takerou Ebihara, above), Un Cafe will keep a hold on your affections.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/05/02/food/studio-j-masahito-ueki-does-it-again/</loc>
		<lastmod>2015-10-18T14:40:08+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030502rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030502rsa.jpg]]></image:title>
			<image:caption><![CDATA[Chic Studio J is headed by executive chef  Masahito Ueki (above left) and a chef-in-residence Yoshiaki Takazawa.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/04/18/food/hachinoki-honten-on-a-higher-plane/</loc>
		<lastmod>2015-10-18T14:40:09+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030418rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030418rsa.jpg]]></image:title>
			<image:caption><![CDATA[Hachinoki Honten (above) and branches (below), serve refined shojin ryori.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/03/28/food/afternoon-tea-baker-and-diner-more-than-just-a-pour/</loc>
		<lastmod>2015-10-18T14:40:10+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030328rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030328rsa.jpg]]></image:title>
			<image:caption><![CDATA[Afternoon  Tea Baker and Diner (right) boasts the name of Jamie Oliver and the day-to-day expertise of chef Tetsuya Taniguchi (above).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/04/11/food/tarlum-the-big-breakfast/</loc>
		<lastmod>2015-10-18T14:40:10+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030411rsa-e1562826950996.jpg</image:loc>
			<image:title><![CDATA[fg20030411rsa.jpg]]></image:title>
			<image:caption><![CDATA[Stylish Tarlum serves up hearty breakfasts in the morning.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/03/21/food/gonpachi-elevated-dining-at-this-three-in-one/</loc>
		<lastmod>2015-10-18T14:40:11+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030321rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030321rsa.jpg]]></image:title>
			<image:caption><![CDATA[Sushi, soba and kushiyaki are all on the menu at Gonpachi.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/03/14/food/cafe-eight-vegetarianism-for-all/</loc>
		<lastmod>2015-10-18T14:40:12+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030314rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030314rsa.jpg]]></image:title>
			<image:caption><![CDATA[Aoyama chic meets casual vegan hip at Cafe Eight.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/03/07/food/a-slice-of-spain-to-liven-up-lent/</loc>
		<lastmod>2015-10-18T14:40:13+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030307rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030307rsa.jpg]]></image:title>
			<image:caption><![CDATA[Owner Shinichiro Sugama (top right) and chef Jun Takashima serve fine sherry, tapas and good cheer at Camaro'n.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/02/21/food/sasano-a-hidden-gem-of-an-izakaya/</loc>
		<lastmod>2015-10-18T14:40:14+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030221rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030221rsa.jpg]]></image:title>
			<image:caption><![CDATA[Sasano owner Atsushi Aizawa]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/02/28/food/maruichi-bettering-the-bistro/</loc>
		<lastmod>2015-10-18T14:40:14+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030228rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030228rsa.jpg]]></image:title>
			<image:caption><![CDATA[Chef Kimio Ichikawa and his charcoal grill are the highlight of any trip to Bistro Maruichi.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/02/14/food/take-your-lover-to-hevin-and-back/</loc>
		<lastmod>2015-10-18T14:40:15+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030214rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030214rsa.jpg]]></image:title>
			<image:caption><![CDATA[Treats from Decadence du Chocolat (above and below) will leave you hungry for more this Valentine's Day.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/02/07/food/sonamu-fare-to-put-some-hair-on-your-chest/</loc>
		<lastmod>2015-10-18T14:40:16+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030207rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030207rsa.jpg]]></image:title>
			<image:caption><![CDATA[The spicy kamjatang (below) served up at Sonamu will keep the winter chill at bay.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/01/31/food/coca-restaurant-fun-food-in-funky-retro-style-2/</loc>
		<lastmod>2015-10-18T14:40:17+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030131rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030131rsa.jpg]]></image:title>
			<image:caption><![CDATA[When winter winds are blowing, Coca Restaurant's Thai-suki is just what the doctor ordered.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/01/24/food/shilingol-from-the-mongol-steppes-to-sugamo/</loc>
		<lastmod>2015-10-18T14:40:18+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030124rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030124rsa.jpg]]></image:title>
			<image:caption><![CDATA[Shilingol offers all the comforts of a "ger" in the Gobi, including mutton for dinner and traditional live music.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/01/17/food/izayoi-fine-fowl-deeds-in-azabu-juban/</loc>
		<lastmod>2015-10-18T14:40:19+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030117rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030117rsa.jpg]]></image:title>
			<image:caption><![CDATA[Izayoi in Azabu-Juban takes yakitori to heights of refinement.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/01/10/food/kandas-shrine-to-the-humble-soba-noodle/</loc>
		<lastmod>2015-10-18T14:40:20+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030110rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030110rsa.jpg]]></image:title>
			<image:caption><![CDATA[Established in 1880, Yabu Sobu is a venerable Tokyo institution dedicated to the simple pleasure of slurping buckwheat noodles.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2003/01/03/food/chic-eats-for-the-months-ahead/</loc>
		<lastmod>2015-10-18T14:40:21+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20030103rsa.jpg</image:loc>
			<image:title><![CDATA[fg20030103rsa.jpg]]></image:title>
			<image:caption><![CDATA[The cutting-edge look matches the brilliant modern French cuisine at Ekki, the flagship restaurant of the new Four Seasons hotel, near Tokyo Station.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/12/27/food/let-us-raise-a-toast-to-six-of-the-best-in-2002/</loc>
		<lastmod>2015-10-18T14:40:21+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20021227rsa.jpg</image:loc>
			<image:title><![CDATA[fg20021227rsa.jpg]]></image:title>
			<image:caption><![CDATA[Whether it's kaiseki at Toto-an (above, owner Masahiro Takagi), French at Comme 'habitude (below, Takayoshi Kamatani) or yakitori at Toriyoshi (bottom), you can be assured of the highest quality food.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/12/20/food/vin-picoeur-le-bbq-franco-japonais/</loc>
		<lastmod>2015-10-18T14:40:22+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20021220rsa.jpg</image:loc>
			<image:title><![CDATA[fg20021220rsa.jpg]]></image:title>
			<image:caption><![CDATA[Vin Picoeur in Ginza may look like an ordinary izakaya. But you'll change your mind once you see the wine list.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/12/06/food/new-washoku-comes-of-age/</loc>
		<lastmod>2015-10-18T14:40:23+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20021206rsb.jpg</image:loc>
			<image:title><![CDATA[fg20021206rsb.jpg]]></image:title>
			<image:caption><![CDATA[Kitchen Shunju provides everything you've come to expect from a Shunju restaurant: cutting-edge design and Japanese cuisine taken to another level.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/12/13/food/time-to-say-arrivederci-to-the-old-school-cucina/</loc>
		<lastmod>2015-10-18T14:40:23+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20021213rsa.jpg</image:loc>
			<image:title><![CDATA[fg20021213rsa.jpg]]></image:title>
			<image:caption><![CDATA[Caminetto in Gaienmae has gotten a facelift and chef Yuji Goto (below) is coming up with creations to match the Italian restaurant's updated interior.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/11/24/food/old-world-brews-for-a-new-century/</loc>
		<lastmod>2015-10-18T14:40:24+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20021124rsb.jpg</image:loc>
			<image:title><![CDATA[fg20021124rsb.jpg]]></image:title>
			<image:caption><![CDATA[At Les Hydropathes, overseen by Nobuyuki Takaishi (above), the quality of the cuisine matches the well-crafted taste of its Belgium beer.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/11/17/food/nibblin-sippin-and-slurpin/</loc>
		<lastmod>2015-10-18T14:40:25+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20021117rsb.jpg</image:loc>
			<image:title><![CDATA[fg20021117rsb.jpg]]></image:title>
			<image:caption><![CDATA[Simple delicacies such as handmade soba noodles and charcoal-grilled seafood and chicken are specialities at Shi-an in Minami-Aoyama]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/11/10/food/restaurant-kinoshita-new-digs-but-same-culinary-magic/</loc>
		<lastmod>2015-10-18T14:40:26+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/11/03/food/well-have-the-usual/</loc>
		<lastmod>2015-10-18T14:40:27+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20021103rsa.jpg</image:loc>
			<image:title><![CDATA[fg20021103rsa.jpg]]></image:title>
			<image:caption><![CDATA[The nuanced French cuisine at Comme d'habitude in Kami-Meguro is anything but ordinary.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/10/20/food/the-garden-of-heavenly-tofu-delights/</loc>
		<lastmod>2015-10-18T14:40:28+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20021020rsb.jpg</image:loc>
			<image:title><![CDATA[fg20021020rsb.jpg]]></image:title>
			<image:caption><![CDATA[Both wabi-sabi aesthetics and humble tofu cuisine are tastefully updated at Sorano-niwa in Ebisu.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/10/27/food/grazing-between-east-and-west/</loc>
		<lastmod>2015-10-18T14:40:28+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20021027rsa.jpg</image:loc>
			<image:title><![CDATA[fg20021027rsa.jpg]]></image:title>
			<image:caption><![CDATA[La So might look exclusive, but there's no reason why you shouldn't feel at ease at this chic dining-bar.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/10/13/food/fresh-raw-ebisu-on-the-half-shell/</loc>
		<lastmod>2015-10-18T14:40:29+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20021013rsa.jpg</image:loc>
			<image:title><![CDATA[fg20021013rsa.jpg]]></image:title>
			<image:caption><![CDATA[Among the many oyster bars springing up around town recently, Maimon stands out with its wide selection of bivalves, nihonshu and shochu.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/10/06/food/iseya-tempura-with-a-tale-to-tell/</loc>
		<lastmod>2015-10-18T14:40:30+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20021006rsa.jpg</image:loc>
			<image:title><![CDATA[fg20021006rsa.jpg]]></image:title>
			<image:caption><![CDATA[Now boasting four generations of experience, Iseya has been serving no-nonsense tempura for the past 130 years.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/09/22/food/shinsekai-saikan-old-school-from-the-new-world/</loc>
		<lastmod>2015-10-18T14:40:31+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20020922rsb.jpg</image:loc>
			<image:title><![CDATA[fg20020922rsb.jpg]]></image:title>
			<image:caption><![CDATA[Whether it's for the noodles or the Shanghai crab, Shinsekai Saikan can be relied on for sturdy, old-school Chinese fare.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/09/29/food/as-bistros-go-this-one-is-parfait/</loc>
		<lastmod>2015-10-18T14:40:31+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20020929rsa.jpg</image:loc>
			<image:title><![CDATA[fg20020929rsa.jpg]]></image:title>
			<image:caption><![CDATA[Cou Cou is friendly, the food is good and it's got a great location, along the peaceful banks of Meguro-gawa. Better still, it's a cheap. What more could you possibly want out of a neighborhood bistro?]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/09/15/food/simplicity-the-mother-of-perfection/</loc>
		<lastmod>2015-10-18T14:40:32+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20020915rsc.jpg</image:loc>
			<image:title><![CDATA[fg20020915rsc.jpg]]></image:title>
			<image:caption><![CDATA[Terauchi presents Italian cucina at its simplest and best, free of frills and pretension.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/09/01/food/lime-sublime-fare-out-of-the-blue/</loc>
		<lastmod>2015-10-18T14:40:33+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20020901rsa.jpg</image:loc>
			<image:title><![CDATA[fg20020901rsa.jpg]]></image:title>
			<image:caption><![CDATA[A tranquil ambience and Indonesian cuisine shimmer under the aquarium of Lime in Ginza.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/09/08/food/toto-an-three-hours-of-pure-bliss/</loc>
		<lastmod>2015-10-18T14:40:33+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20020908rsb.jpg</image:loc>
			<image:title><![CDATA[fg20020908rsb.jpg]]></image:title>
			<image:caption><![CDATA[The autumn menu of Toto-an is deigned to shine under the light of the moon]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/08/25/food/new-kids-on-the-aoyama-block/</loc>
		<lastmod>2015-10-18T14:40:34+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20020825rsa.jpg</image:loc>
			<image:title><![CDATA[fg20020825rsa.jpg]]></image:title>
			<image:caption><![CDATA[The Australian influence is slight yet present at the dining bar Sydney Blue]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/08/11/food/vietnam-alice-its-summer-so-lighten-up/</loc>
		<lastmod>2015-10-18T14:40:35+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20020811rsa.jpg</image:loc>
			<image:title><![CDATA[fg20020811rsa.jpg]]></image:title>
			<image:caption><![CDATA[Start off your meal at Vietnam Alice with the "spring roll basket," the speciality of the house.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/08/04/food/salsita-just-like-they-do-it-back-in-old-mexico/</loc>
		<lastmod>2015-10-18T14:40:35+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2002/08/fg20020804rsb.jpg</image:loc>
			<image:title><![CDATA[GAKUGEIBU Photo]]></image:title>
			<image:caption><![CDATA[It may be small, but Salsita serves good food.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/07/21/food/basement-beats-and-eats/</loc>
		<lastmod>2015-10-18T14:40:36+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20020721rsa.jpg</image:loc>
			<image:title><![CDATA[fg20020721rsa.jpg]]></image:title>
			<image:caption><![CDATA[Whether it's a light meal in the evening or hard grooves later on, La Fabrique does both in style.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/07/14/food/keep-your-cool-in-the-big-heat/</loc>
		<lastmod>2015-10-18T14:40:37+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20020714rsa.jpg</image:loc>
			<image:title><![CDATA[fg20020714rsa.jpg]]></image:title>
			<image:caption><![CDATA[Inaniwa will soothe you with its classic hiyashi ume-shiso (above) and rustic  interior (below).]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/07/07/food/hisio-the-pleasure-zone-is-your-oyster/</loc>
		<lastmod>2015-10-18T14:40:37+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20020707rsa.jpg</image:loc>
			<image:title><![CDATA[fg20020707rsa.jpg]]></image:title>
			<image:caption><![CDATA[The oyster bar at Hisio is  a great place to kick off an evening in Roppongi, but don't miss the exciting pan-Asian creations of Chef Kenichi Ando  served in the main restaurat.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/06/30/food/even-a-sultan-would-approve/</loc>
		<lastmod>2015-10-18T14:40:38+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20020630rsa.jpg</image:loc>
			<image:title><![CDATA[fg20020630rsa.jpg]]></image:title>
			<image:caption><![CDATA[Harem in Gaienmae gives fine Turkish cuisine the sophisticated treatment that it deserves.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/06/09/food/welcome-to-the-great-out-of-doors/</loc>
		<lastmod>2015-10-18T14:40:40+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20020609rsa.jpg</image:loc>
			<image:title><![CDATA[fg20020609rsa.jpg]]></image:title>
			<image:caption><![CDATA[At the Ichigaya branch of Cafe Restaurant Bernard, the friendly but leisurely service is well-suited to a casual alfresco lunch.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/06/02/food/the-slow-train-to-france/</loc>
		<lastmod>2015-10-18T14:40:40+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20020602rsd.jpg</image:loc>
			<image:title><![CDATA[fg20020602rsd.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/05/26/food/enough-to-make-spanish-eyes-smile/</loc>
		<lastmod>2015-10-18T14:40:41+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20020526rsc.jpg</image:loc>
			<image:title><![CDATA[fg20020526rsc.jpg]]></image:title>
			<image:caption><![CDATA[San Isdro in Shibuya]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/05/19/food/a-marriage-guaranteed-to-last/</loc>
		<lastmod>2015-10-18T14:40:42+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20020519rsa.jpg</image:loc>
			<image:title><![CDATA[fg20020519rsa.jpg]]></image:title>
			<image:caption><![CDATA[Another perfect sushi is born at Hizuki, where cutting-edge style blends with delicious substance.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/05/12/food/natural-quality-acquavino-style/</loc>
		<lastmod>2015-10-18T14:40:42+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20020512rsb.jpg</image:loc>
			<image:title><![CDATA[fg20020512rsb.jpg]]></image:title>
			<image:caption><![CDATA[With Acquavino, successful restauranteur/chef Yoshimi Hidaka caters to health-conscious appetites with such dishes as the brown-rice risotto in the platto unico  (below)]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/04/28/food/toriyoshi-simplest-of-pleasures-on-a-stick/</loc>
		<lastmod>2015-10-18T14:40:43+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20020428rsb.jpg</image:loc>
			<image:title><![CDATA[fg20020428rsb.jpg]]></image:title>
			<image:caption><![CDATA[Yakitori is expertly grilled in the old-school tradition to mouth-watering perfection at Toriyoshi in Naka-Meguro.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/05/05/food/straight-from-tsukiji-to-harajuku/</loc>
		<lastmod>2015-10-18T14:40:43+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20020505rsa.jpg</image:loc>
			<image:title><![CDATA[fg20020505rsa.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/04/14/food/kappo-r-and-on-the-seventh-day-we-dined/</loc>
		<lastmod>2015-10-18T14:40:44+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20020414rsa.jpg</image:loc>
			<image:title><![CDATA[fg20020414rsa.jpg]]></image:title>
			<image:caption><![CDATA[If it's orthodox washoku without cross-cultural pretensions that you seek, Kappo R in Ebisu is the place to dine, even on Sunday.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/03/31/food/manuel-iberian-inspirations/</loc>
		<lastmod>2015-10-18T14:40:45+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20020331rsa.jpg</image:loc>
			<image:title><![CDATA[fg20020331rsa.jpg]]></image:title>
			<image:caption><![CDATA[Tasty sardines and the best caldo verde in town]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/04/07/food/harmonie-harmonizing-great-food-in-the-key-of-fine-wine/</loc>
		<lastmod>2015-10-18T14:40:45+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20020407rsc.jpg</image:loc>
			<image:title><![CDATA[fg20020407rsc.jpg]]></image:title>
			<image:caption><![CDATA[The appealing entrance to Harmonie]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/03/24/food/helmsdale-a-spot-of-haggis-and-ale-lads/</loc>
		<lastmod>2015-10-18T14:40:46+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20020324rsa.jpg</image:loc>
			<image:title><![CDATA[fg20020324rsa.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/03/17/food/umaya-dining-in-the-presence-of-greatness/</loc>
		<lastmod>2015-10-18T14:40:47+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20020317rsa.jpg</image:loc>
			<image:title><![CDATA[fg20020317rsa.jpg]]></image:title>
			<image:caption><![CDATA[In Umaya, Ennosuke's presence is everywhere.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/03/10/food/il-pentito-anyway-you-slice-its-real-roma/</loc>
		<lastmod>2015-10-18T14:40:48+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2002/03/fg20020310rsc.jpg</image:loc>
			<image:title><![CDATA[LI PENTITO ,Direttore Amministrativo, Satoshi Ikuta, Owner,, at Yoyogi, Mar.5,2002. MIURA PHOTO.]]></image:title>
			<image:caption><![CDATA[Comin' at ya, another round of paradise.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/03/03/food/the-conran-shop-cafe-substance-with-style-on-the-side/</loc>
		<lastmod>2015-10-18T14:40:49+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20020303rsa.jpg</image:loc>
			<image:title><![CDATA[fg20020303rsa.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/02/17/food/shonzui-right-at-home-with-fruits-of-the-vine/</loc>
		<lastmod>2015-10-18T14:40:49+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/02/10/food/hantei-kushi-age-on-a-higher-plane/</loc>
		<lastmod>2015-10-18T14:40:50+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/02/03/food/towers-bar-bellovisto-youre-the-tops-baby/</loc>
		<lastmod>2015-10-18T14:40:51+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/01/27/food/the-genuine-korea-town-article/</loc>
		<lastmod>2015-10-18T14:40:52+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/01/20/food/aramasa-the-nostlagic-taste-of-the-great-north/</loc>
		<lastmod>2015-10-18T14:40:53+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/01/13/food/matsugen-noodles-at-the-cutting-edge-of-azabu/</loc>
		<lastmod>2015-10-18T14:40:54+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2002/01/06/food/oh-what-will-they-think-of-next/</loc>
		<lastmod>2015-10-18T14:40:55+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/12/30/food/delicious-plum-choices-from-2001/</loc>
		<lastmod>2015-10-18T14:40:56+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/12/23/food/a-gift-from-the-south-of-france/</loc>
		<lastmod>2015-10-18T14:40:57+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/12/16/food/caffe-aromatica-the-sweet-smell-of-distinction/</loc>
		<lastmod>2015-10-18T14:40:58+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/12/09/food/mardi-gras-ample-reason-to-celebrate/</loc>
		<lastmod>2015-10-18T14:40:59+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20011209rsa.jpg</image:loc>
			<image:title><![CDATA[fg20011209rsa.jpg]]></image:title>
			<image:caption><![CDATA[Head chef Touro Wachi creates hearty, no-frills dishes of distinction.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/12/02/food/restaurant-j-food-that-gladdens-the-heart-of-man/</loc>
		<lastmod>2015-10-18T14:41:00+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20011202rsb.jpg</image:loc>
			<image:title><![CDATA[fg20011202rsb.jpg]]></image:title>
			<image:caption><![CDATA[The intimate scale of Restaurant J in Jingumae allows chef Masahito Ueki to really shine.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/11/11/food/kanetanaka-so-modern-kaiseki-set-on-the-right-course/</loc>
		<lastmod>2015-10-18T14:41:01+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/11/18/food/good-moon-fusion-that-waxes-and-wanes/</loc>
		<lastmod>2015-10-18T14:41:01+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20011118rsb.jpg</image:loc>
			<image:title><![CDATA[fg20011118rsb.jpg]]></image:title>
			<image:caption><![CDATA[Good Moon recently opened near the Meguro River in Tokyo.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/11/04/food/sushi-that-fits-the-bill-in-attitude-and-price/</loc>
		<lastmod>2015-10-18T14:41:02+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20011104rsa.jpg</image:loc>
			<image:title><![CDATA[fg20011104rsa.jpg]]></image:title>
			<image:caption><![CDATA[Shibotchi caters to the Harajuku set.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/10/28/food/isola-blu-the-upper-crust-of-ginza/</loc>
		<lastmod>2015-10-18T14:41:03+09:00</lastmod>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20011028rsa.jpg</image:loc>
			<image:title><![CDATA[fg20011028rsa.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/10/21/food/autumns-harvest-among-the-bamboo/</loc>
		<lastmod>2015-10-18T14:41:04+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20011021rsb.jpg</image:loc>
			<image:title><![CDATA[fg20011021rsb.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/10/14/food/the-bistro-jazzed-up-to-perfection/</loc>
		<lastmod>2015-10-18T14:41:04+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20011014rsa.jpg</image:loc>
			<image:title><![CDATA[fg20011014rsa.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/09/30/food/oh-to-spoon-under-the-silvery-moon/</loc>
		<lastmod>2015-10-18T14:41:05+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20010930rsa.jpg</image:loc>
			<image:title><![CDATA[fg20010930rsa.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/10/07/food/rinkaen-those-were-the-days/</loc>
		<lastmod>2015-10-18T14:41:05+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20011007rsa.jpg</image:loc>
			<image:title><![CDATA[fg20011007rsa.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/09/23/food/arossa-best-cellars-down-under/</loc>
		<lastmod>2015-10-18T14:41:06+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20010923rsa.jpg</image:loc>
			<image:title><![CDATA[fg20010923rsa.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/09/16/food/give-my-compliments-to-the-chef/</loc>
		<lastmod>2015-10-18T14:41:07+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20010916rsb.jpg</image:loc>
			<image:title><![CDATA[fg20010916rsb.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/09/09/food/adan-a-hidden-tropical-paradise/</loc>
		<lastmod>2015-10-18T14:41:07+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/06/fg20010909rsa.jpg</image:loc>
			<image:title><![CDATA[fg20010909rsa.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/08/12/food/the-life-of-spice-in-the-big-city/</loc>
		<lastmod>2015-10-18T14:41:08+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2001/08/fg20010812rsa.jpg</image:loc>
			<image:title><![CDATA[MONSOON CAFE,EBISU , Gakugei-bu Mark, Out side, Aug. 9,2001. MIURA PHOTO.]]></image:title>
			<image:caption><![CDATA[Monsoon cafe has restaurants in Nishi-Azabu (top) and now, Ebisu.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/08/19/food/kao-tai-getting-down-to-the-thai-essentials/</loc>
		<lastmod>2015-10-18T14:41:08+09:00</lastmod>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2013/08/fg20010819rsa.jpg</image:loc>
			<image:title><![CDATA[fg20010819rsa.jpg]]></image:title>
			<image:caption><![CDATA[Thai rapture can be found at Kao Tai.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/10/02/food/kyotos-weekenders-coffee-keeps-customers-toes/</loc>
		<lastmod>2015-10-18T15:07:15+09:00</lastmod>
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			<image:title><![CDATA[p10-hadfield-week-a-20151003.jpg]]></image:title>
			<image:caption><![CDATA[Standing room only: Masahiro Kaneko (above) has replaced the tables and chairs in his cafe with an industrial coffee roaster.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/10/02/food/camelback-exceptional-sandwiches-flat-whites-short-walk-yoyogi-park/</loc>
		<lastmod>2015-10-18T15:07:56+09:00</lastmod>
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			<image:title><![CDATA[p10-swinnerton-camel-a-20151003.jpg]]></image:title>
			<image:caption><![CDATA[Daily bread: Camelback offers premium sandwiches.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/10/02/food/ecle-eclectic-take-neo-bistro-dining/</loc>
		<lastmod>2015-10-18T15:13:10+09:00</lastmod>
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			<image:title><![CDATA[p10-swinnerton-ecle-a-20151003.jpg]]></image:title>
			<image:caption><![CDATA[The signature "Coulicious": Organic black rice topped with tender squid is one variation on the theme of the signature dish at the new &amp; ecle in Omotesando.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/10/09/food/totoya-fresh-seafood-donburi-beside-kyotos-fish-market/</loc>
		<lastmod>2015-10-18T15:26:03+09:00</lastmod>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/10/p09-donoghue-totoya-a-20151010.jpg</image:loc>
			<image:title><![CDATA[p09-donoghue-totoya-a-20151010.jpg]]></image:title>
			<image:caption><![CDATA[From market: Kaisendon seafood rice bowl with fresh catches.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/08/05/food/a-trattoria-thats-simply-delizioso/</loc>
		<lastmod>2015-10-18T15:37:44+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/07/22/food/a-many-splendored-world-of-tofu/</loc>
		<lastmod>2015-10-18T15:38:08+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/07/29/food/the-cafe-of-asian-delights/</loc>
		<lastmod>2015-10-18T15:38:08+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/07/15/food/for-those-about-to-tapa/</loc>
		<lastmod>2015-10-18T15:38:09+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/07/08/food/hot-on-the-trail-of-spicy-laksa/</loc>
		<lastmod>2015-10-18T15:38:10+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/07/01/food/in-praise-of-traditional-values/</loc>
		<lastmod>2015-10-18T15:38:11+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/06/24/food/a-simmering-passion-for-oden/</loc>
		<lastmod>2015-10-18T15:38:13+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/06/17/food/on-a-mission-from-korea/</loc>
		<lastmod>2015-10-18T15:38:15+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/06/17/food/saikabo-on-a-mission-from-korea/</loc>
		<lastmod>2015-10-18T15:38:17+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2001/06/fg20010617rsa.jpg</image:loc>
			<image:title><![CDATA[GAKUGEIBU Photo]]></image:title>
			<image:caption><![CDATA[The first floor of Saikabo]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/06/10/food/zetton-a-buzz-that-cant-be-resisted/</loc>
		<lastmod>2015-10-18T15:38:19+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/06/03/food/kihachi-china-moves-uptown/</loc>
		<lastmod>2015-10-18T15:38:21+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/05/27/food/a-ristorante-close-to-heaven/</loc>
		<lastmod>2015-10-18T15:38:24+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/05/20/food/time-to-get-back-to-the-garden/</loc>
		<lastmod>2015-10-18T15:38:27+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/05/13/food/sit-back-relax-and-let-life-pass-you-by/</loc>
		<lastmod>2015-10-18T15:38:30+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/05/06/food/issei-it-might-as-well-be-spring/</loc>
		<lastmod>2015-10-18T15:38:32+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2001/05/fg20010506rsa.jpg</image:loc>
			<image:title><![CDATA[Japan Times Photo]]></image:title>
			<image:caption><![CDATA[Issei attracts a well-clad and well-heeled clientele to its pristine premises.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/05/06/food/it-might-as-well-be-spring/</loc>
		<lastmod>2015-10-18T15:38:33+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/04/29/food/the-pride-of-the-neighborhood/</loc>
		<lastmod>2015-10-18T15:38:35+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/04/22/food/underground-mrzoogunzoo-a-cave-of-wonder-down-under/</loc>
		<lastmod>2015-10-18T15:38:36+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/04/15/food/yamato-notes-from-the-underground-2/</loc>
		<lastmod>2015-10-18T15:38:37+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/04/08/food/meditations-on-the-tao-of-soba/</loc>
		<lastmod>2015-10-18T15:38:39+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/04/01/food/barraca-a-cure-for-the-andalucian-blues/</loc>
		<lastmod>2015-10-18T15:38:42+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/03/22/food/islands-in-the-stream-of-indian-cuisine/</loc>
		<lastmod>2015-10-18T15:38:44+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/03/08/food/pizza-extra-artistry-hold-the-delivery/</loc>
		<lastmod>2015-10-18T15:38:50+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/02/22/food/sticking-to-sophisticated-yakitori/</loc>
		<lastmod>2015-10-18T15:38:55+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/02/08/food/brash-bright-cheerful-and-fun/</loc>
		<lastmod>2015-10-18T15:39:04+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/02/08/food/roti-brash-bright-cheerful-and-fun/</loc>
		<lastmod>2015-10-18T15:39:08+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/01/25/food/isegen-stoking-the-inner-embers-edo-style/</loc>
		<lastmod>2015-10-18T15:39:12+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2001/01/11/food/taking-stock-of-the-new-ryori/</loc>
		<lastmod>2015-10-18T15:39:16+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2000/12/28/food/looking-back-at-the-future/</loc>
		<lastmod>2015-10-18T15:39:22+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2000/12/fg20001228rsc.jpg</image:loc>
			<image:title><![CDATA[Japan Times Photo]]></image:title>
			<image:caption><![CDATA[Rotisserie l'Ecrin's sophisticated but casual surroundings.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2000/12/14/food/dining-out-in-year-end-style/</loc>
		<lastmod>2015-10-18T15:39:27+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2000/12/fg20001214rsa.jpg</image:loc>
			<image:title><![CDATA[gakugeibu]]></image:title>
			<image:caption><![CDATA[Chef Carmine Collolino at Kura Carmine]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2000/11/23/food/a-night-at-the-culinary-opera/</loc>
		<lastmod>2015-10-18T15:39:31+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2000/11/fg20001123rsa.jpg</image:loc>
			<image:title><![CDATA[112316B]]></image:title>
			<image:caption><![CDATA[Lofty design at the Ginza Daidaiya]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2000/11/09/food/now-is-the-season-of-our-great-content-3/</loc>
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		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2000/11/fg20001109rsa.jpg</image:loc>
			<image:title><![CDATA[Japan Times Photo]]></image:title>
			<image:caption><![CDATA[Chef Eric Frechon]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2000/10/27/food/the-highs-and-lows-of-izakaya-dining/</loc>
		<lastmod>2015-10-18T15:39:39+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2000/10/fg20001027rsa.jpg</image:loc>
			<image:title><![CDATA[GAKUGEIBU Photo]]></image:title>
			<image:caption><![CDATA[Quienquiera]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2000/10/12/food/cardenas-charcoal-grill-californian-fare-grilled-to-perfection/</loc>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2000/10/fg20001012rsb.jpg</image:loc>
			<image:title><![CDATA[GAKUGEIBU Photo]]></image:title>
		</image:image>
	</url>
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		<loc>https://wp.japantimes.co.jp/life/2000/10/12/food/californian-fare-grilled-to-perfection/</loc>
		<lastmod>2015-10-18T15:39:47+09:00</lastmod>
	</url>
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		<loc>https://wp.japantimes.co.jp/life/2000/09/28/food/trendy-slurping-in-azabu-juban/</loc>
		<lastmod>2015-10-18T15:39:49+09:00</lastmod>
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			<image:caption><![CDATA[Critters in disguise: Bandai released a range of toys in 2010 that transform between various animals and their respective kanji characters. Many animal kanji are stylized images of the animals they represent.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/10/28/digital/youtube-red-doesnt-want-to-be-compared-to-netflix/</loc>
		<lastmod>2015-10-28T20:06:54+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/10/c-brustein-youtube-red-a-20151028.jpg</image:loc>
			<image:title><![CDATA[c-brustein-youtube-red-a-20151028.jpg]]></image:title>
			<image:caption><![CDATA[Paid content: YouTube unveiled its new paid subscription service in Los Angeles on Oct. 21.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/10/29/lifestyle/no-shortage-things-osaka-halloween/</loc>
		<lastmod>2015-10-30T14:47:41+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/10/c-ohata-osaka-halloween-a-20151029.jpg</image:loc>
			<image:title><![CDATA[c-ohata-osaka-halloween-a-20151029.jpg]]></image:title>
			<image:caption><![CDATA[Treats in Osaka: Universal Studios Japan is currently holding the family-friendly Halloween Happiness Market in the daytime, but watch out for monsters at night.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/10/30/food/spooky-snacks-will-soon-vanishing-seven-eleven/</loc>
		<lastmod>2015-10-30T18:00:48+09:00</lastmod>
		<image:image>
			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/10/p10-stmichel-konbini-a-20151031.jpg</image:loc>
			<image:title><![CDATA[p10-stmichel-konbini-a-20151031.jpg]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/10/30/food/testing-culinary-limits-arita-pottery/</loc>
		<lastmod>2015-10-30T18:09:31+09:00</lastmod>
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			<image:title><![CDATA[p10-joe-arita-a-20151031.jpg]]></image:title>
			<image:caption><![CDATA[Yoshiyasu Harada's plate]]></image:caption>
		</image:image>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/10/30/food/island-making-japans-best-olive-oil/</loc>
		<lastmod>2015-10-30T18:41:33+09:00</lastmod>
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			<image:title><![CDATA[p10-hachisu-olive-a-20151031.jpg]]></image:title>
			<image:caption><![CDATA[Fresh harvest: A worker on Shodoshima gathers olives that will be used to produce the award-winning Olive no Mori variety of olive oil.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/10/26/language/thinking-difference-omou-kangaeru/</loc>
		<lastmod>2015-10-31T11:26:06+09:00</lastmod>
		<image:image>
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			<image:title><![CDATA[p7 wellsaid z 20151027]]></image:title>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/10/30/food/gattenn-izakaya-camouflaged-shinto-shrine/</loc>
		<lastmod>2015-10-31T13:01:41+09:00</lastmod>
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			<image:title><![CDATA[p10-miller-gatten-a-20151031.jpg]]></image:title>
			<image:caption><![CDATA[Holy water: Following Gattenn's Shinto-shrine theme, it's appropriate to try some ceremonial sake.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/10/30/food/kangoku-shoku-prison-themed-restaurant-every-day-halloween/</loc>
		<lastmod>2015-10-31T13:13:25+09:00</lastmod>
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			<image:title><![CDATA[p10-miller-shoku-b-20151031.jpg]]></image:title>
			<image:caption><![CDATA[All things gross: Kangoku in Shoku celebrates all things grosteqsue, from decorative skulls to the dishes, which include silk worms and crocodile feet.]]></image:caption>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/10/31/travel/sensory-overload-aomoris-capital-city/</loc>
		<lastmod>2015-10-31T22:54:50+09:00</lastmod>
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			<image:title><![CDATA[p16 bartok aomori-a 20151101]]></image:title>
			<image:caption><![CDATA[One of the Nebuta floats on display at the Wa Rasse museum in Aomori]]></image:caption>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/10/31/lifestyle/tsukiji-countdown-clock-ticking-famed-fish-market/</loc>
		<lastmod>2015-10-31T23:34:18+09:00</lastmod>
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			<image:title><![CDATA[p14-ito-tsukiji-a-20151101.jpg]]></image:title>
			<image:caption><![CDATA[Tourist attraction: Tokyo's Tsukiji fish market (bottom left) is slated for closure on Nov. 2, 2016.]]></image:caption>
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	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/11/02/language/eu-agency-declares-bugs-fine-feasting/</loc>
		<lastmod>2015-11-02T18:28:30+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/11/02/language/pocketful-japanese-immersion-just-key-taps-away/</loc>
		<lastmod>2015-11-02T22:23:09+09:00</lastmod>
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			<image:title><![CDATA[p7-bilingual-a-20151103.jpg]]></image:title>
			<image:caption><![CDATA[Channel your screen addiction: Changing your phone into Japanese will greatly increase your exposure to the written word, and exposure is what changes words from bits of kana and kanji into larger, more meaningful blocks.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/10/29/travel/resort-offers-escape-city-stress-celebrating-taste-tapa-tizers-combining-pampering-fine-food/</loc>
		<lastmod>2015-11-03T12:59:58+09:00</lastmod>
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			<image:title><![CDATA[p11 hotels-a 20151030]]></image:title>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/10/31/style/updating-tradition-tokyo-design-week/</loc>
		<lastmod>2015-11-03T13:48:48+09:00</lastmod>
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			<image:title><![CDATA[p20-yamada-ondesign-b-20151101.jpg]]></image:title>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/11/02/language/time-come-sneak-sorosoro/</loc>
		<lastmod>2015-11-04T19:39:41+09:00</lastmod>
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			<image:loc>https://wp.japantimes.co.jp/wp-content/uploads/2015/11/p7-wellsaid-z-20151103.png</image:loc>
			<image:title><![CDATA[p7 wellsaid z 20151103]]></image:title>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/10/10/travel/saitamas-little-edo-big-japans-colorful-history/</loc>
		<lastmod>2015-11-06T14:42:42+09:00</lastmod>
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			<image:title><![CDATA[p16 yoneda koedo-e 20151011]]></image:title>
			<image:caption><![CDATA[Sweet chimes:  The Hikawa Shrine Wind Chime Festival in July and August involves hundreds of glass bells that are illuminated in the evening]]></image:caption>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/11/06/food/star-wars-droid-cakes-invading-ginza-cozy-corner/</loc>
		<lastmod>2015-11-06T18:58:19+09:00</lastmod>
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			<image:title><![CDATA[p10-stmichel-dessert-a-20151107.jpg]]></image:title>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/11/06/food/ethical-butcher-paris-brings-beef-tokyo/</loc>
		<lastmod>2015-11-06T19:23:10+09:00</lastmod>
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			<image:caption><![CDATA[Hugo Desnoyer]]></image:caption>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/11/06/food/maruyama-coffee-lets-the-beans-explain-themselves/</loc>
		<lastmod>2015-11-07T12:02:05+09:00</lastmod>
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			<image:title><![CDATA[p10-hadfield-coffee-a-20151107.jpg]]></image:title>
			<image:caption><![CDATA[A French press brew at Maruyama Coffee]]></image:caption>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/11/07/style/kyary-pamyu-pamyu-emoda-japanese-fashion-aims-accessible/</loc>
		<lastmod>2015-11-07T22:40:25+09:00</lastmod>
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		<loc>https://wp.japantimes.co.jp/life/2015/11/07/lifestyle/get-kids-education-science/</loc>
		<lastmod>2015-11-07T22:42:13+09:00</lastmod>
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			<image:title><![CDATA[p20-jenkins-childsplay-a-20151108.jpg]]></image:title>
			<image:caption><![CDATA[Staring at the sun: Visitors learn about eclipses, sun spots and more at the observatory of the Kobe Science Museum.]]></image:caption>
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		<loc>https://wp.japantimes.co.jp/life/2015/11/06/food/na-camo-guro-nakameguros-duck-grilling-teppanyaki-restaurant/</loc>
		<lastmod>2015-11-07T22:36:50+09:00</lastmod>
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			<image:title><![CDATA[p10-swinnerton-camo-a-20151107.jpg]]></image:title>
			<image:caption><![CDATA[On fire: Duck is prepared at Na Camo Guro's grill.]]></image:caption>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/11/05/travel/plan-offers-exciting-holiday-stay-latvian-chef-serves-global-creations-enjoying-tasty-thanksgiving-meal/</loc>
		<lastmod>2015-11-07T22:39:10+09:00</lastmod>
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			<image:title><![CDATA[p11 hotels-a 20151106]]></image:title>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/11/07/travel/aomoris-moving-castle-architectural-tales/</loc>
		<lastmod>2015-11-08T22:34:42+09:00</lastmod>
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			<image:title><![CDATA[p20-kikuchi-aomori-architecture-a-20151108.jpg]]></image:title>
			<image:caption><![CDATA[Locals and visitors take part in the centenary relocation of Hirosaki Castle by tugging on ropes attached to the building.]]></image:caption>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/11/07/lifestyle/heart-darkness-nostalgic-tokyo-disappearing-amid-construction-boom/</loc>
		<lastmod>2015-11-09T10:51:57+09:00</lastmod>
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			<image:title><![CDATA[slider1108]]></image:title>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/11/07/travel/cheers-hirosakis-latest-use-apples/</loc>
		<lastmod>2015-11-09T10:52:14+09:00</lastmod>
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			<image:title><![CDATA[p20-kikuchi-aomori-apples-a-20151108.jpg]]></image:title>
			<image:caption><![CDATA[Apple of the eye: Kimori was the first cider to be made by a local producer in Hirosaki, Aomori Prefecture.]]></image:caption>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/11/09/environment/china-faces-raft-of-obstacles-as-it-tries-to-calculate-correct-greenhouse-gas-emissions-figures/</loc>
		<lastmod>2015-11-09T12:44:08+09:00</lastmod>
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			<image:title><![CDATA[f-china-climate-data-a-20151110.jpg]]></image:title>
			<image:caption><![CDATA[Traffic clogs a road on a polluted day in Beijing. China has been underreporting its coal consumption for years, experts said on Nov. 4, after reports that official statistics have been revised upwards by hundreds of millions of tons a year. The new figures suggest that Chinese emissions have been a significantly larger driver of global warming than previously thought.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/11/09/language/physical-fitness-elderly-improving/</loc>
		<lastmod>2015-11-09T18:28:40+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/11/09/language/lets-discuss-halloween-japan/</loc>
		<lastmod>2015-11-09T18:27:45+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/11/09/language/real-imagined-forgotten-fears-stalk-japanese-phrases/</loc>
		<lastmod>2015-11-09T23:55:42+09:00</lastmod>
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			<image:title><![CDATA[p7-bilingual-a-20151110.jpg]]></image:title>
			<image:caption><![CDATA[Spice scream: A tribute to Edvard Munch's iconic depiction of fear, "The Scream," sells spicy noodles.]]></image:caption>
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	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/11/12/environment/paris-climate-talks-not-just-hot-air-france-tells-u-s/</loc>
		<lastmod>2015-11-12T23:43:05+09:00</lastmod>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/11/13/food/smallest-whisky-distiller-japan-thinks-big-future/</loc>
		<lastmod>2015-11-13T17:11:40+09:00</lastmod>
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			<image:caption><![CDATA[Roll out the barrel: Ichiro Akuto stands amid casks of whisky at his Venture Whisky distillery in Chichibu, Satiama Prefecture.]]></image:caption>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/11/13/lifestyle/japans-first-magazine-chubby-men-aims-big-following/</loc>
		<lastmod>2015-11-13T17:39:50+09:00</lastmod>
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			<image:caption><![CDATA[Looking good: Norihito Kurashima holds a copy of his magazine, Mr. Babe, which caters to "chubbier" men.]]></image:caption>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/11/13/food/coconut-popcorn-deliciously-bad/</loc>
		<lastmod>2015-11-13T18:19:23+09:00</lastmod>
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			<image:title><![CDATA[p09-stmichel-conbini-a-20151114.jpg]]></image:title>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/11/13/food/desserts-and-paired-sake-at-tokyos-tirpse/</loc>
		<lastmod>2015-11-13T18:24:40+09:00</lastmod>
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			<image:caption><![CDATA[Odd couple: Roasted pear, sorbet and  cheesecake served with Aramasa Amaneko junmai-shu sake.]]></image:caption>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/11/13/food/no-reservations-about-eating-in-tokyo/</loc>
		<lastmod>2015-11-13T18:44:30+09:00</lastmod>
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			<image:title><![CDATA[p09-sakamoto-eating-a-20151114.jpg]]></image:title>
			<image:caption><![CDATA[All welcome: Matsuso kushiyaki, an izakaya in Yurakucho, is welcoming to tourists — even when it's full — and offers English menus.]]></image:caption>
		</image:image>
	</url>
	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/11/14/digital/going-new-old-school-tech/</loc>
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			<image:title><![CDATA[p20 komoriya ontech-c 20151115]]></image:title>
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	<url>
		<loc>https://wp.japantimes.co.jp/life/2015/11/09/language/offering-examples-even-ifs-tatoeba-tatoe/</loc>
		<lastmod>2015-11-15T12:41:17+09:00</lastmod>
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			<image:title><![CDATA[p7 wellsaid z 20151110]]></image:title>
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