Chi Pin Han, the Singaporean behind Ishinomaki Grill & Sake, quit his job and opened the restaurant after witnessing the devastation in Ishinomaki after the 2011 tsunami.
Add these cooking classes to your Tokyo itinerary for a travel experience to truly savour.
We follow 14 chefs and F&B insiders from Singapore as they embark on an eye-opening trip to Tokachi in Hokkaido to discover its wide variety of produce.
With this lesser known Japanese prefecture making it into the MICHELIN Guide for the first time this year, now's the best time to discover the food and attractions of Tottori.
We get the world's most celebrated chefs to spill what it was like when they got their Michelin stars.
The search for his favourite fish brought Tan Ken Loon, owner of The Naked Finn, to this sleepy Japanese port town rich in history and local produce.
The Kyoto Osaka guide celebrates its 10th anniversary, with 3 restaurants holding three stars in consecutive 10 years, as well as the addition of the Tottori prefecture and its 6 new starred restaurants.
This prefecture in Japan is the least populous but produces the most crabs in the whole country.
Nowhere is Japan’s elegant culinary philosophy and prowess better expressed than in colourful and complex kaiseki cuisine.
Resident chef Kazuhiro Hamamoto is so dedicated to seeking out undiscovered ingredients that he uses a messaging app every night after closing the restaurant to get his hands on them.