Tag - chefs



"Rintaro: Japanese Food from an Izakaya in California" is a welcome reminder of how Japanese basics are best done and, perhaps, how to get a little closer to how things still should be.
May 26, 2024
A California dreamin’ cookbook of 'izakaya' favorites
In an age where traditional knowledge is being forgotten, “Rintaro: Japanese Food from an Izakaya in California” is a treasure trove.
Italian chef and restaurateur Massimo Bottura is increasingly focusing on passing on his knowledge to chefs such as Antonio Iacoviello.
LIFE / Food & Drink
May 18, 2024
Massimo Bottura: 'The Japanese let ingredients express themselves'
The renowned chef and restaurateur talks about passing on his legacy and the "transfer of emotions" involved in cooking a successful dish.
Being invited as a guest chef to luxury hotels provides me with an opportunity to showcase my cooking to as many customers in a single day.
LIFE / Food & Drink
Feb 25, 2024
Grace Choy: A few thoughts on being a guest chef
The key as a guest chef is standardization — how to maintain the quality of the food while serving hundreds of diners a day.
Kazuyuki and Yuki Shimamoto are the executive chef and head patissier chef at Mimi’s Restaurant and Bar in Hakuba, Nagano Prefecture.
Feb 10, 2024
Kazuyuki and Yuki Shimamoto: 'When you make things you love, you naturally just get better at it'
A culinary couple share their thoughts on a career in the kitchen and how they approach life in one of Japan's major tourist towns.
A native of Seoul who grew up in Shanghai, Hana Yoon moved to New York to attend the prestigious Culinary Institute of America when she was 20 years old.
LIFE / Food & Drink
Feb 4, 2024
In Japan’s age-old capital, a young head chef stirs the pot
Upon her arrival in Kyoto, Yoon spent four months delving into the distinctive varieties of “kyōyasai,” vegetables grown in Kyoto and its suburbs.
Toshiya Ikehata (center) helps prepare rice balls at a community kitchen in Wajima, Ishikawa Prefecture, on Jan. 7. Ikehata runs a fine-dining restaurant in the city, which was among the hardest-hit areas in the Noto Peninsula earthquake.
Jan 23, 2024
Shattered lives, unbroken spirits: Chefs step up to serve Noto communities
Fine-dining chefs rise to the challenge of feeding disaster victims in the hardest-hit areas of Ishikawa Prefecture.
The Chairman's steamed flower crab with aged Shaoxing wine and chicken oil
LIFE / Food & Drink
Nov 5, 2023
Seeking 'the perfect combination of Chinese and French cuisine'
Chefs Daniel Calvert and Danny Yip are old friends, but for the first time this month, they're collaborators.
Chef Stuart Brioza (left) of San Francisco’s State Bird Provisions explores the vineyard at Domaine Takahiko in Yoichi, together with his partner, Nicole Krasinski, and their son, Jasper.
LIFE / Food & Drink
Oct 22, 2023
A California chef's quest across Hokkaido for umami
Acclaimed chef Stuart Brioza has been to Hokkaido many times — but never with a focus like this on the island’s stunning natural bounty.
Pictured in his Kyoto kitchen, Alain Ducasse has the largest collection of Michelin stars of any chef alive — not that he puts much stock in such accolades.
LIFE / Food & Drink
Sep 3, 2023
Alain Ducasse: ‘The Kyoto customer wants refinement’
The world’s most Michelin-starred chef sees those stars as a “reward” instead of an “objective.”
Japan Times
LIFE / Food & Drink
Jul 23, 2023
The personal chefs feeding today's global tours
Many tours for A-list artists now include a vegan chef and place a priority on physical and mental well-being as well as lessening environmental impact.
Japan Times
LIFE / Food & Drink / Chef’s Table
Jul 16, 2023
Grace Choy: Japan is so close, yet so far, from authentic Chinese cuisine
It might be an impossible task to teach everyone in Japan that Chinese cuisine isn’t just greasy fried rice and oily wontons.
Japan Times
LIFE / Food & Drink
Jun 25, 2023
Tokyo hosts Asia’s first ‘Nobel Prize in gastronomy’ award
For the first time, the Basque Culinary Center brought its annual summit to Japan.
Japan Times
Mar 15, 2023
Kenichi Chin, 'Iron Chef' of Chinese cuisine, dies at 67
Chin, whose real name was Kenichi Azuma, was the oldest son of Kenmin Chin, who is believed to have popularized Sichuan cuisine in Japan.
Japan Times
Feb 28, 2023
Celebrated chef Natsuko Shoji's vie en rose
Fresh from the achievement of being named Asia’s best female chef last year, Natsuko Shoji wows diners with an adventure into the world of Dom Perignon Rose.
Japan Times
LIFE / Food & Drink
Feb 23, 2023
L'Effervescence chef Shinobu Namae: The making of an 'icon'
The man who runs Tokyo's chic L'Effervescence restaurant reflects on his career from washing dishes to Michelin-star meals.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Sep 26, 2020
Japan’s chefs build on the growing market for sustainable seafood
For advocacy group Chefs for the Blue, the long-term goal is to help fish populations return to levels of stability.
Japan Times
Sep 19, 2020
Sincere Blue makes the case for sustainable seafood
Sincere Blue is Shinsuke Ishii's way of demonstrating that a French restaurant can offer seafood dishes that are sustainable, delicious and affordable.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
May 26, 2018
Calling on chefs to lead the charge against overfishing
Chefs for the Blue and its partners, NGO Sailors for the Sea Japan and consulting firm Seafood Legacy, are part of a small but growing movement to promote sustainable seafood in Japan.
Sep 16, 2017
Slaving away in the kitchen
'There's only two people in the kitchen but they have made all this food for the buffet.'
Jun 4, 2016
N.Y. chef Bouley named Japanese cuisine ambassador
Renowned New York chef David Bouley, whose downtown restaurants include the kaiseki (traditional multi-course cuisine) mainstay Brushstroke, received the honorary title of Japanese cuisine goodwill ambassador on Friday.


The Japanese government updated its English education guidelines in 2017 to emphasize communication over grammar and memorization. Public school teachers are incredibly busy, however, which means schools haven’t been able to implement changes uniformly. Private and alternative schools are attempting to remedy this.
The language of opportunity: Bilingual education is on the rise in Japan