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 Sake Sommelier Wants You to Stop Drinking Crappy Hot Sake
Think you don't like sake? Motoko Watanabe of Zenkichi says that's because you've been drinking mass-produced swill that's served boiling hot to mask its crappiness.
Watch the Mouthwatering Trailer for Season Two of 'The Sushi Chef'
Love seafood? Raw fish? Japanese cuisine? Compelling stories of human triumph and the acquisition of epic knife skills? We're here for you.