Japan's new generation of bartenders

Jul 11, 2013

Japan's new generation of bartenders

Under his fitted black vest, the man beside me on the train wore a white shirt, with long lapels and cuffs trimmed with black piping. A purple silk cravat billowed beneath his chin. Judging from his attire, I’d surmised (correctly) that we were both ...

Book finds lessons in Japanese cuisine

| Jun 14, 2013

Book finds lessons in Japanese cuisine

In 2008, British food writer Michael Booth embarked on a journey deep into the heart of Japanese food culture. The outcome of his three-month sojourn, a memoir titled “Sushi & Beyond,” follows Booth and his young family from Hokkaido to Kyushu as they seek ...

Why it matters where our food comes from

| May 31, 2013

Why it matters where our food comes from

The latest trend in fine dining has nothing to do with molecular gastronomy or pan-Latin fusion: Sustainability is the new order of the day. At the influential World’s 50 Best Restaurants awards ceremony in London last month, the organizers presented their first Sustainable Restaurant ...

Top chefs explore international accents to sushi

Mar 19, 2013

Top chefs explore international accents to sushi

On March 6, in a banquet room of the Hotel The Manhattan in Chiba a group of television camera crews surrounded American chef Jeff Ramsey as he carefully spooned a layer of black rice onto a slice of omelet. “The chef is using something ...

Singapore's taste for Japanese drinks

| Mar 8, 2013

Singapore's taste for Japanese drinks

On my recent trip to Singapore, Japanese drinks seemed to follow me everywhere. At Jigger & Pony, a stylish new cocktail bar in an old part of Chinatown, the first thing I noticed was the selection of around 20 Suntory and Nikka whiskies that ...