sushi

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

At this temple to Edomae sushi, each morsel of prized fish and pearlescent grain of rice is testament to the chef’s precision and attention.

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.

Here are some of the restaurants serving up sugar toads, gooseneck barnacles and firefly squid in the capital of the United States.

Sushi chef Hiroyuki Sato, who serves only six customers from behind his sushi counter at Hakkoku, has no intention of branching out and only desires to pass on his craft.

Chef David Myers of izakaya-style restaurant Adrift shares his top tips for preparing bigeye tuna and scallop for sushi.

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.

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.