sushi

Vinegar rice (Shari) is the key to success of Edomae Nigiri sushi. Chefs at Michelin-starred restaurants in Hong Kong share how they create the perfect Shari with their sensitivity to details.

The chef-owner of Osaka's two-MICHELIN-starred Sushiyoshi is back in Hong Kong and ready to take his overseas outposts to the next level.

Though America’s sushi bar history may have started with traditional nigiri, it would be a long time before that would become the norm.

Classic Edomae sushi at the airport, a new Cantonese restaurant in Wan Chai, a MICHELIN-star transport from Spain, and two offshoots of MICHELIN-rated Japanese and Sichuan noodle eateries — we round up some new addresses to bookmark.

Sushi chef Hiroyuki Sato, who serves only six customers from behind his sushi counter at Hakkoku, has no intention of branching out and only desires to pass on his craft.

Venerated sushi chef Takashi Saito has opened the first overseas outpost of his three-Michelin-starred Sushi Saito in Hong Kong in March. We bring you Saito’s story exclusively from Tokyo.

The chef has been visiting Tsukiji Market for over 26 years. We look at its centrality in Japanese cuisine.

We're all familiar with the ubiquitous salmon and maguro. Now get acquainted with these lesser-known cuts that are just as, if not more, tasty.