37 Articles found for “Sushi Hare”

At Sushi Shunei, a minimalist dinner-only Montmartre sushi bar seating just nine guests, Chef Kimura makes history. Carrying on her late husband’s dream, she embodies resilience and passion in every edomae-style dish.

With Sushi Sakuta earning its second MICHELIN Star this year, we checked in with our inspectors to find out what sets this serene sushi-ya apart.

Sushi isn't known for being price sensitive, but these six spots promise quality without sticker shock.

Kyo-sushi is Kyoto’s elegant take on sushi, rooted in local ingredients, seasonal restraint, and centuries-old techniques unique to the city’s refined cuisine.

This tiny space is making a big splash with locally sourced fish.

Contrary to popular belief, ‘omakase’ isn't just chef’s choice sushi.

For Yoshio Sakuta of the eponymous one-MICHELIN-Starred Sushi Sakuta, shari — or vinegared rice — acts as both the physical and culinary foundation of a good piece of sushi.

We hear from the Chef-Owner of the MICHELIN-Starred Endo at The Rotunda on his favourite places in London.

The actor and comedian breaks down his West Village staples.

The Two MICHELIN Star chef and Long Island City resident gives us the scoop on his favorite coffee spot, his guilty pleasure, and where he heads to unwind with family.

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.

Michelin Inspectors in Japan reveal their favourite ingredients

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.

EXCLUSIVE: Three Michelin-starred Sushi Saito finally opens in Hong Kong. With just two sushi counters and 16 seats, the new Saito will accept reservations six months in advance. We bring you Saito’s story exclusively from Tokyo.

Get to know the sushi jedi behind the two-Michelin-starred hotspot in New York City.

Six sushi-yas that celebrate the art of sushi.

Chef Masakazu Ishibashi of two-Michelin-starred sushi restaurant Shoukouwa talks about what it takes to make good sushi.

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.