• This Chef Is Taking Hand-Crafted Japanese Food to the Next Level

    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.

  • Nikkei Ceviche Recipe

    This super-fresh ceviche features prawn and uni and has a complex, Japanese-inspired sauce that showcases its Nikkei approach.