Every meal at Mekumi feels like an education
When it comes to sushi, what happens before the chef gets hold of the fish is just as important as his or her technique in preparing it.
Meet the unofficial mayor of New York’s ‘Little Tokyo’
With little fanfare, since the 1980s Bon Yagi has helped transform New York’s grungy East Village into a trendy hub for Japanese cuisine. His motto? “Visit Japan without airfare.”
Komodo dragon and various shark species lurch toward extinction
Trapped on island habitats made smaller by rising seas, Indonesia's Komodo dragons were listed as "endangered" on Saturday, on an update of the wildlife Red List that also warned overfishing threatens nearly two-in-five sharks with extinction. The most spectacular recovery was seen in the Atlantic ...
Kon: Shaved ice and sushi as you’ve never had them before
In summer, we need to slow down, drink up and eat light. Looking for specific ideas? Make your way to Kon and cool off with upscale versions of two of Japan’s favorite foods.
‘Oishii: The History of Sushi’: A fount of knowledge for all things sushi
Historian Eric C. Rath’s comprehensive overview of one of Japan’s most iconic foods is encyclopedic, yet sprinkled with personal asides and illuminating source materials.
Tenoshima: A master chef's tasting menu in the comfort of your own home
While Tokyo diners continue to wait for an end to the state of emergency, the city's fanciest restaurants are finding ways to survive by offering take-out meals.
Sushi and canned coffee get unlikely boost from record-breaking ‘Demon Slayer’ movie
Promotional tie-ins with the hit film have boosted Kura Sushi and Dydo's sales.
Bodybuilders deliver turnaround for pandemic-hit sushi restaurant
A sushi chef and bodybuilder in central Japan has been garnering attention for his spin on deliveries during the novel coronavirus pandemic, as he puts on a show displaying his figure when dropping off orders. Masanori Sugiura, a third-generation owner of the 60-year-old sushi restaurant ...
Elegies and excitement in Tokyo’s dining landscape
Tokyo Food File wraps up summer 2020 with a look at how Tokyo’s dining scene is shaping up in Year One of COVID-19.
Tokuyama-zushi’s chef, Hiroaki Tokuyama, sees it as his mission to alter preconceptions about fermented foods by serving them in novel ways.
Sushi meets AI: Japanese inventor's app scopes out choice tuna cuts
Grading software promises to make life easier for buyers of tuna worldwide.
Teens can sharpen their cooking skills with Japanese recipes
When older kids become a little reluctant to hang out with the parents, enticing them out with food often works, and what better way than with a cooking class, where everyone can eat the results of an educational day out.
