Kombu is known as a healthy food that is essential for Japanese cuisine, but did you know that it also supports the natural environment in the ocean? We took a close look at the mystery of how kombu protects the planet.

8 new MICHELIN Green Stars awarded in Tokyo

The beloved Edo style of long and thin noodles

20 new MICHELIN Stars now shine over Tokyo. Are you ready to visit?

3 new MICHELIN Green Stars awarded in Kyoto and Osaka

17 new MICHELIN Stars now shine over Kyoto and Osaka. Are you ready to visit?

The aroma that wafts from the storefront, the red paper lanterns with their old hometown nostalgia —tonight it's going to be yakitori!

Dashi can be found in various cultures, such as France with its bouillon and fond, and China with its tang. These are meat-, fish- or vegetable-based...

We examine the meaning of the festivals and how they relate to Japanese cuisine

We take a look through the ages at this most popular Japanese dish

Michelin Inspectors in Japan reveal their favourite ingredients

Take a look at Thailand’s fastest growing cuisine.

MICHELIN inspectors in Japan highlight some of the chefs whose work in their MICHELIN Green Star restaurants are setting the pace for sustainable gastronomy.

Tomoya Kawada talks about why he hopes to break new ground by bridging — and building on — the deep-rooted histories of traditional Chinese and Japanese culture.

Journalist-turned-chef Namae Shinobu talks about how he presents Japanese hospitality with Western aesthetics and a love for the environment at L'Effervescence.