Since its one-off publication in 2012, the second edition of the Hokkaido guide unveils 22 new Michelin-starred restaurants.
Extraneous elements obscure core beauty. Takumi (master craftsman) with finesse is someone who can decipher the complication and simplify their design to remain true to their core values.
Never rest on your laurels. Being innovative is about expanding on possibilities and staying ahead.
Taking pride in anticipating and fulfilling people’s needs in advance, the influence of omotenashi is everywhere in Japanese hospitality.
We glean rare insight into the workings of Tsukiji's famous tuna auctions - and insider knowledge you never knew about tuna
There’s nothing quite like the Japanese attention to detail. Open Door Policy and Open Farm Community’s Group Head Chef Daniele Sperindio experienced it first hand during his stint at the two-Michelin-starred Narisawa and shares more in this chef's travelogue.
Unagi might not be the best looking of sea creatures but it has a special place in the Japanese culinary canon.
How Japanese anglers and chefs prepare their fish for superior quality.
Whether it’s snowing, raining or sunny outside, a celebration is about who and what is around the dinner table, says Shoukouwa’s chef Masa and owner Emmanuel Stroobant
The 2017 edition of the guide recognises a total of 542 restaurants and 43 hotels, including 66 that made the list for the first time.