Jugetsudo was founded by the Maruyama family, that has been originally sourcing best seaweed in Japan since late 19th century. Its location at the famous Tsukiji Chuo-ku fish market in Tokyo, did […]
Omakase (お任せ) means “I’ll leave it to you” (from Japanese 任す, entrust)” and in practice it is a tasting menu at a Japanese restaurant in which you entrust yourself and mainly your taste buds into the hand and ideas of the chef.
Yoko is from Japan, but she has been living in Switzerland for a while. She is a graduate of Tokyo Sushi Academy’s professional course and member of Japan Sushi Instructors Association…
The chef Richard Kuo is Taiwanese by origin, but he was raised in Australia and later moved to New York so he brings a truly global twist to his menu…
The chef Kristian Baumann formerly heading 108, a sister restaurant to Noma focused on new Nordic food, has opened a new – by his native Korea inspired venue Koan Copenhagen, […]
Serious tea lovers but also occasional tea-to-tellers may find handy my concise guide to Tokyo’s most noteworthy tea rooms and shops…
Higher consumer consciousness about health and the quality of purchased food created the new food market – the [over]informed customer. I wrote about the evolution of taste and consumer preferences, […]
The Grain Store’s expansive “veg-centric” casual dining room is devoted to sustainability, sociability and fun. By reducing the function of meat and fish into a garnish size on the plates, […]
COI’s location between San Francisco’s edgy China Town and its polished Financial District, the two disparate worlds rubbing on each other’s shoulders, is not accidental. This duality reflects itself in […]
The tattooed Brazilian chef Alex Atala is a former punk and DJ, but currently also one of the most watched talents in the globe of contemporary gastronomy. His restaurant DOM […]