Food & Drink May 8, 2022
A wooden knife sharper than steel? Scientists say so.
by Derrick Bryson Taylor
Made from the same wood as musical instruments, this experimental, all-natural knife represents a whole new kind of cutting edge.
People | WHY DID YOU LEAVE JAPAN? Feb 29, 2020
Maison: The house that Sota Atsumi built
by Jae Lee
Chef Atsumi says luck was the key ingredient to his culinary success in Paris.
People | WHY DID YOU LEAVE JAPAN? Nov 9, 2019
From hot bands to hot pots, Naoko Takei Moore's time in California pays off
by J.J. O'Donoghue
Working in the Japanese music industry, Naoko Takei Moore's job was to wine and dine famous artists. What she picked up from that was a desire to cook that took her to the United States.
People | WHY DID YOU LEAVE JAPAN? Aug 10, 2019
Something's cooking in Sachie's Kitchen
by Louise George Kittaka
Sachie Nomura's home-cooking skills become the recipe for business success in New Zealand.
People | WHY DID YOU LEAVE JAPAN? Jul 20, 2019
Yuji Haraguchi: Changing the gourmet rules
by J.J. O'Donoghue
From making fish-based ramen to serving Japanese lunch as breakfast in the U.S., chef Yuji Haraguchi likes to break with convention.
People | 20 QUESTIONS May 11, 2019
Hideo Furusawa: Toward the shining light of French cooking
by Claire Williamson
Hideo Furusawa talks about why he became a chef, his admiration of Alain Ducasse and food sustainability.
National Jun 12, 2014
Girl power sushi chefs: We can make the cut
by Junji Yamaguchi
Chie Inamoto decided to become a chef to challenge the widespread view that sushi made by women just isn't as good as that made by men. Inamoto, 47, manages an outlet of the Isomaru seafood chain in Atami, the famous hot spring resort in Shizuoka ...
National Jun 5, 2014
Renowned chef Roy Yamaguchi to spotlight rise of Hawaiian cuisine
by Richard Leong
Award-winning chef Roy Yamaguchi wants to showcase the modern Hawaiian cuisine he helped pioneer more than 20 years ago and to share the spotlight with the next generation of chefs. The Tokyo native, who is based in Hawaii, is known for his blending of classic ...
National Mar 24, 2014
Kyoto chef says more Europeans getting chance to eat Japanese cuisine
by Hiroshi Tanaka
A Japanese chef at an established restaurant in Kyoto serving traditional cuisine says people in Europe seem to be having more and more opportunities to eat Japanese food. It is what Yoshihiro Takahashi, a 40-year-old chef at Hyotei, felt when he took part in the ...
National Jun 19, 2013
Italy serving as training ground for chef hopefuls from Japan
by Daisuke Konishi
Kei Kitagawa works from 10 a.m. to the small hours of the night in a northern Italian restaurant, often not even taking his single day off of the week. But the long hours have in no way put the 25-year-old off. "I'm happy just to ...
National Apr 24, 2013
Kyoto chef praised for intangible influence
by Akane Murakoshi
Eiichi Takahashi, 74, was recently designated as a part of Kyoto's intangible cultural heritage as the 14th generation owner and head chef of Hyotei, a restaurant steeped in traditional Japanese cuisine with a history dating back more than 400 years. "Do not tinker too much ...
National Apr 6, 2013
Chef leaves Japanese imprint in bronze at top French cookoff
By leading the Japan team to a medal in the Bocuse d'Or cooking competition in late January, chef Noriyuki Hamada realized a long-cherished dream shared by his compatriots by showcasing what he calls "Japan's original French cuisine." "This is certainly not the end of my ...