Chef Masakazu Ishibashi of two-Michelin-starred sushi restaurant Shoukouwa talks about what it takes to make good sushi.
We're all familiar with the ubiquitous salmon and maguro. Now get acquainted with these lesser-known cuts that are just as, if not more, tasty.
When it comes to making this deceptively simple dish, every ingredient and technique needs to be on point. Soba master Osamu Tagata tells us more.
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 get the world's most celebrated chefs to spill what it was like when they got their first Michelin stars.
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
Because you only need a ‘very small space’ to have snacks.