Tokyo chef who likes a good breakdown

| Aug 29, 2013

Tokyo chef who likes a good breakdown

by Melinda Joe

Kamose, a private cooking studio run by fermentation specialist Nobuaki Fushiki, is hidden among the backstreets of Tokyo’s Gakugei Daigaku district. Fushiki’s special dinner events, which feature an array of fermented ingredients, have a clandestine quality that brings to mind the speakeasies of the ...

Eat yourself broke at Grand Front Osaka

| Aug 8, 2013

Eat yourself broke at Grand Front Osaka

by John Ashburne

You’ve gotta love a city whose primary motivation is to accumulate wealth then promptly squander it through the time-honored pursuit of kuidaore (eating oneself to bankruptcy). Now, with the opening of the massive Grand Front Osaka commercial, residential and entertainment complex on the north ...

Book finds lessons in Japanese cuisine

| Jun 14, 2013

Book finds lessons in Japanese cuisine

by Melinda Joe

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

by Melinda Joe

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 ...

| Apr 10, 2013

Top chefs launch label to laud French cuisine

Worried by declining standards in France’s famed restaurants, world-famous chefs launched a new label April 10 that will only be awarded to eateries that meet strict criteria. The “quality restaurant” designation will be granted to establishments in any price range that meet standards set ...

Using your noodle

| Dec 9, 2011

Using your noodle

by Andrew Lee

On entering the minimalist five-story cube opposite the Yokohama Cosmoworld ferris wheel in Minato Mirai, it’s hard to believe that the huge white-walled atrium, with its monumental wooden staircase and beech floors, is not the entrance to a modern-art museum. The blurb in the ...