Kotaro Noda of modern Italian restaurant FARO talks about creating new things through combining sensibilities and taking away rather than adding

Chef-owners Hideaki Imahashi and Shoko Hirase of one-MICHELIN-starred L’aube in Tokyo share their insights on conveying a multi-sensory dining experience through the use of color and aesthetics - and how this is reflected in the stylish and comfortable experience of driving an Audi Q8.

Eight thousand kilometres from Japan in Dubai, in the United Arab Emirates, you can taste the flavour of true Japanese sushi. Hōseki, listed as a one-star restaurant in the MICHELIN Guide Dubai 2022, brings the ‘made-in-Japan’ sushi of Masahiro Sugiyama to the Middle East.

Motokazu Nakamura of three-MICHELIN-starred Isshisoden Nakamura in Kyoto, Japan, draws parallels between finding harmony in boldness and details in the pursuit of excellence in the kitchen and in driving an Audi A8 car.

Knife techniques can change the flavour of food. What is the essence of this delicate skill when it is honed to its finest edge?

For half a century, Kondo has devoted himself to a single passion: spreading the joy of tempura to the wider world.

We celebrate Asia’s top female pastry chefs who are paving the way for the next generation.

Mentor Chef Award recipient Hiroyuki Kanda says he wants his apprentices to have a clear perspective on life and pursue a goal. What does it mean to him to be a mentor?

When Service Award winner Mayuka Arai of Hommage is asked what customer service means to her, she says, “I want the time customers spend with us to be as pleasant as possible”.

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.

Trace the journey of this Japanese chef who packed his bags for France and returned to open contemporary restaurant La Cime in Osaka.