Gold leaf, wagyu beef, foie gras: This indulgent bowl of pho costs $170

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On Monday Japan Airlines unveiled its much-anticipated new cabin interiors on board its forthcoming Airbus A350-1000 planes. When the first of the 13 new aircraft begins rolling out at the end of 2023, it will launch on the carrier’s route between New York JFK and Tokyo Haneda and be designated the airline’s flagship jet for other international flights.

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The first time I was introduced to a Japanese workout routine called Radio Taiso was on a trip to Japan in 2020. Radio Taiso is translated as "radio calisthenics," and it's based on a public-radio broadcast that began in 1928 in Japan.

Almost everyone went somewhere this year, but there are still places to go. Lots of places. So what are the best destinations for travel in 2024?

Brand-hotel partnerships have certainly become popular in recent years. But just like the scare actor that jumps out at you in a haunted attraction, we never saw this collaboration coming: A hotel in Denver has teamed up with one of the Mile High City’s haunted houses to create a hyper-themed Halloween room.

Over the past 12 months, I have experienced six different international business class products thanks to my job as Insider's aviation reporter. And — among this particular bunch — I've found that none of them are like the other.

From harbor-front Hong Kong glam to old-school European luxury, a just-released list of the best hotels on the planet offers a handy guide to traveling the world in high style – or at least assembling a list of dream accommodations. 

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An unusual nigiri will soon be on offer at Bar Miller, a new omakase restaurant in New York City’s East Village: the humble bluefish, sourced from the New York-New Jersey coast, served raw. “Bluefish has this reputation as being a lesser tier, like a poor man’s fish. But if you treat it with care, it’s incredible,” says Jeff Miller, the executive chef. “When it’s in season, it’s rich, fatty and buttery, with a little bit of subtle tuna iron quality.” Featuring bluefish on a sushi menu is surprising when the city is awash with omakase that, like those in Tokyo, offer prestigious (but unsustainable, according to Seafood Watch) fish like bluefin tuna, Japanese yellowtail and Japanese eel. “Sometimes I think my life would be so much easier If I’d gone that route,” Miller says in reference to the classic omakase menu for which there are standard suppliers. Instead, through trial and error, he built a menu entirely from domestic fish. Bar Miller, which is set to open on Sept. 27, serves San Franciscan anchovies, Hudson Valley eel head trout, and Long Island porgy. (The latter, Miller says, tastes sweet and “super subtle [with] a deep oceanic flavor.”) Miller’s attention to local delicacies extends beyond marine life: The restaurant’s sushi rice is farmed in the Hudson Valley; its sushi vinegar is fermented in Pennsylvania; its soy sauce comes from Connecticut. Even its sake is hyperlocal, fermented in Sunset Park and Bushwick. For Miller, sourcing locally is about expanding on his lifelong appreciation of Japanese cuisine; sustainability is an attendant benefit.

Traveling this summer often came with major sticker shock, especially for international getaways. But with the fall travel season upon us, both temperatures and prices are mellowing out, as a mix of global cities—some surprising—are arising as choice destinations.