At 5 metres long and 3 metres wide, the paper lantern was a landmark in Osaka that hung from a restaurant established in 1920.
He makes sure no part of the fish goes to waste.
"I've seen nigiri dumped in a potted plant in front of the restaurant. Sometimes even in the bathroom garbage can."
Freshwater eel can be toxic if not cooked correctly, so many chefs simply buy it pre-made and microwave before serving. Not at Umezushi, a tiny restaurant behind Manchester Victoria station.
Brandon Gray is a renaissance chef-turned-fishmonger at LA's Cape Seafood and Provisions. Instead of settling on store-bought katsuobushi like many others, he is making it in-house and the result is crazy delicious.
When Atsushi Tanaka, Hideki Nishi, and Ryuji Teshima flew in from their respective Parisian eateries to cook at London’s The Clove Club, it led to an evening of globally inspired food. And meringue cigars.
“As far as Japanese being very simple and delicate, and Italian being very simple but very rustic and robust in flavor, I feel they intermingle very well," says Orsa & Winston's chef Josef Centeno.
A 48-year-old Pakistani man who is awaiting deportation from Japan has begun a hunger strike after he discovered that he was being fed ham at the Yokohama immigration facility where he is being held.