Japanese cuisine
Osaka’s Iconic Giant Pufferfish Is Gone
At 5 metres long and 3 metres wide, the paper lantern was a landmark in Osaka that hung from a restaurant established in 1920.
How Sushi Legend Masa Uses a Whole Fish for 3 Dishes
He makes sure no part of the fish goes to waste.
The Sushi Chef: Culichi Town
From deep-fried crab and shrimp rolls to a live Norteño band to cream cheese everything, LA's Culichi Town is definitely not your typical sushi restaurant.
The Worst Things I Saw While Working in an All-You-Can-Eat Sushi Restaurant
"I've seen nigiri dumped in a potted plant in front of the restaurant. Sometimes even in the bathroom garbage can."
Inside Manchester’s First Japanese Tea Bar
Tokyo tea expert Mei Lee wants to introduce Manchester to the art of the Japanese tea ceremony, a drinking ritual involving matcha and mochi that can last for several hours.
Chicken Butts Make the Best Skewers
London's Jidori restaurant serves the ancient Japanese cuisine of yakitori, chicken poked onto wooden sticks and set over hot coals. “We use every part of the chicken. The liver, the heart, the bum,” says owner Brett Redman.
This Back Alley Manchester Restaurant Makes Unagi Like Tokyo's Best Sushi Bar
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.
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.
What Happens When Three Japanese Chefs Are Let Loose in a Classic British Restaurant
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.
This Chef Is Serving a Japanese-Italian Breakfast for Dinner
“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.
The Sushi Chef: Bun Lai
Inside the New Haven sushi restaurant where invasive species and foraged plants are what's for dinner.
A Muslim Immigrant in Japan Is on Hunger Strike After Being Fed Pork
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.