NEWSWORTHY
For more than a third of the year, Sapporo is buried beneath thick snow. During its warmer months, however, the city shrugs off its winter coat and bursts into life. If winter is uncomfortably cold, then summer is refreshingly cool; Sapporo doesn't suffer from the ...
Italy's first sushi chef on risk, reward and personal sacrifice
Minoru "Shiro" Hirasawa served the country's first sushi over 40 years ago.
More than the auction: Tsukiji restaurants to visit before it moves
Before Tsukiji fish market — and the restaurants in Uogashi Yokocho — moves to its new location in Toyosu, visiting a few of its culinary gems in this historic location is a must.
Sushi's balancing act: Tradition versus adaptation
For leading food critic Masuhiro Yamamoto, sushi is part food, part theater, a dining experience unique among Japanese culinary traditions. From the closed-off tuna auctions of Tsukiji to the chefs who meticulously craft morsels of fish for loyal customers, each player has a role ...
What is Edomae sushi? Edomae sushi has had a major influence on modern-day sushi, especially the popular nigiri-zushi, which is usually a single piece of raw fish on rice. Edomae, created in Tokyo in the Bunsei Era (1818-30) during the Edo Period (1603-1868), is said to ...
Dining out in Tokyo in the age of gastro-tourism
Tokyo: It's the world's greatest dining city. Twenty years ago this assertion — one I delighted in dropping into conversations whenever possible — would have been met with bemusement if not ridicule, especially among the gourmets of Paris or New York. These days, few ...
Social-media influencers exert formidable impact on sushi scene
Social-media influencers are quickly becoming one of the largest forces in Japan's sushi industry, driving customer traffic at some of the country's most renowned restaurants with the tap of a screen. Depending on who you ask, such influencers — users of platforms such as Facebook ...
Nintendo's summer releases include a new look for "Pokemon" characters, an unusual sushi battle game and a tennis game that has already stood the test of time.
Temarizushi to Nihoncha Souden: Elegantly crafted sushi bites
The sushi might be the start at Temarizushi to Nihoncha Souden, but the tea is no slouch, either.
Izuu: Where 230 years of practice makes perfect mackerel sushi
Since 1781, Izuu has been making saba-zushi the true Kyoto way and has no plans to change their recipe now.
A YouTube video filmed from a Tokyo sushi restaurant's conveyor belt has sparked a great deal of debate online.
Sushi Chiharu: In delicacy lies the art of sushi
For the 90 minutes that lunch played out at Sushi Chiharu, the smallest upscale-sushi restaurant I've ever eaten at, there was a steady stream of jazz hits underscoring the sushi shokunin (artisan) who catered to the full house. There were seven of us, seated close ...
