A focus on crab and other Hokuriku specialties makes dining at Kataori a sublime experience
All the best chefs search out the finest ingredients, but Takuya Kataori takes this quest to the ultimate extreme.
Nihonryori Yukimoto: Grounded in tradition, a kaiseki lineage evolves
Chef Takayuki Hagiwara blends Japanese aesthetics with a quietly contemporary cooking style that uses the local bounty of Nagano Prefecture to its fullest.
Yubako Kamohara: Taking center counter at Tsurutokame
Yubako Kamohara leads Japan’s only all-female kaiseki restaurant, Tsurutokame. But becoming an itamae chef wasn’t her original plan.
Asia's 50 Best Restaurants is a somber countdown for an industry and continent in crisis
In the latest edition of the Asia’s 50 Best Restaurants rankings, Singapore’s Odette has retained its No.1 position for a second straight year, ahead of The Chairman in Hong Kong and Tokyo’s Den. But the announcement on Tuesday was overshadowed by the escalating coronavirus ...
'Untangling my Chopsticks': Searching for the origins of Japanese fine dining
Engagingly written and well-researched, Victoria Abbott Riccardi's culinary memoir, "Untangling My Chopsticks," traces her year immersed in Kyoto's kaiseki culture.
Rakushin: A flavorful harmony of Japanese-Flemish cuisine
It's Belgian-meets-Japanese for this collaborative four-hands meal organized by Arts Flanders Japan at Osaka's Rakushin.
Hitoshi Miyazawa: Taking a multicourse adventure in Australia
Kaiseki, the multicourse meal that is the height of refinement in Japanese cuisine is the modus operandi of Hitoshi Miyazawa, head chef for Ishizuka in Melbourne, Australia.
Rakushin: Some food can't be improved upon
At Rakushin, kaiseki chef Shintaro Katayama's cuisine is flexible and curious even as it pays respect to the genre's historic canon.
Dinner and conversation with Tsutomu Nakajima
Chef Tsutomu Nakajima of Sato no Ie Hanase on the importance of umami and why the flavor is at risk of vanishing.
Nihonryori RyuGin: New address for a Tokyo classic
Even in Tokyo, a city that relentlessly reinvents itself, change never comes easy, no matter how celebrated a restaurant may be. The bigger the name, the greater the expectations, and few have larger reputations than Nihonryori RyuGin. Chef Seiji Yamamoto's contemporary take on Japan's traditional ...
A Michelin star in just six months for Ireland's first kaiseki restaurant
Chef Takashi Miyazaki's Ichigo Ichie is Ireland's first kaiseki restaurant — albeit one that blends Japanese and Irish flavors. When it landed a Michelin star within its first year, the restaurant put Cork back on Europe's culinary map and brought Miyazaki instant international acclaim.
Kawahara: Thrilling, exciting, game-changing kaiseki
At Kawahara, expect a multi-course kaiseki meal that presents seasonal foods in unexpected, playful ways.
