On the same axis of the Kodai-ji Temple Nishikawa calibrates the balance of traditional ryotei cuisine with a casual and social ballast to the iconic, yet serious three Michelin star Kikunoi […]
Kaiseki is a traditional multi-course Japanese dinner served on individual trays as a set-menu at restaurants…
The Chef’s Table at Brooklyn Fare has entered a legendary status on the New York culinary scene. The whispers of the hedonistic tongues have tipped the heavily Japan-inspired, in French-cuisine-trained […]
Nobuyuki Matsuhisa aka Nobu is a legend in Japanese cooking worldwide. Matsuhisa in Aspen and LA were his first restaurants.
Kanda is not just a district in Tokyo and a name for one of its subway stations, but also the last name of a Three Michelin stared chef Hiroyuki Kanda […]
While there are only three towns in Japan still traditionally making Washi paper, you can make your own at home. In the videos bellow, I and my Japanese friend filmed […]
Souen is Manhattan’s pioneer of Japanese macrobiotic dining. The first location in Soho has been open since 1971, which was later extended to another two distinctive branches, each with its […]
Eating Japanese soba noodles at Tamawarai Tokyo is a slow food act with a Michelin stared attentiveness to quality. For most Japanese eating lunch at a sobaya is a rushed experience in any […]
Kajitsu is a Michelin stared Japanese restaurant serving authentic plant-based kaiseki ryori in New York. The owner, a grain exporter from Japan, stages a biennale of talented Japanese chefs taking over […]
Wá is woah – amazing. Whether you get the omakase chef’s menu or order á la carte, you will be mesmerised by the quality of ingredients and the skills of […]