Japanese cuisine

Myojaku and SÉZANNE receive Two MICHELIN Stars, and 16 new restaurants are distinguished One MICHELIN Star, while the Bib Gourmand celebrates 38 new restaurants which have been rated as best value-for-money by MICHELIN inspectors.

There’s so much more to Japanese cuisine than just sushi and maki rolls. Singaporean chef-owner Reif Othman tells us what he’s bringing to the table in Dubai at REIF Japanese Kushiyaki

Learn more about the beloved Edo style of long and thin buckwheat noodles.

The concluding bite in most sushi-yas, the humble tamagoyaki is elevated into a special treat. Here’s how MICHELIN-Starred sushi-ya chefs in Singapore prepare theirs.

Our MICHELIN Guide Editorial Team in Japan dishes out some delicious facts about Japan's famed skewered snacks: yakitori!

The complete fate of your meal is in the hands of the chef.

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

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

With eating indoors being the new norm, get creative in your home kitchen with these recipes from MICHELIN-rated restaurants around the world that are either from, or inspired by, the Land of the Rising Sun.

We take an exclusive first look at the revamped restaurant by celebrity chef Tetsuya Wakuda.

Koichiro Oshino, master chef of one-MICHELIN-starred Shinji marks his 10th anniversary with the Shinji Kanesaka restaurant group with the opening of his eponymous sushi-ya Oshino at the Raffles Hotel Singapore.

From okoze to springy udon, there are many local delights to savour in Nagasaki.

Shinichi Nakatake, executive chef of Japanese fine-dining restaurant Keyaki, draws inspiration from nature and global influences for his kaiseki creations.

Shirley Wong, the food artist better known on Instagram as Little Miss Bento, makes a Halloween creation so boo-tiful you won’t bear to eat it.

Nowhere is Japan’s elegant culinary philosophy and prowess better expressed than in colourful and complex kaiseki cuisine.

Keen to learn more about French-Japanese cooking and Japanese produce, the Australian chef used his off days to work for one gruelling month at the three-Michelin-starred restaurant.

Michelin-starred Tsuta’s chef-owner Yuki Onishi demonstrates how to eat ramen the right way.

One of the culinary cornerstones of Japanese cuisine, dashi brings out the umami flavour in food.