Japanese cuisine

l’abeille navigated the uncertainties of year one and what the future holds.

An unassuming setting filled with (n)oodles of flavor.

From omakase to yakitori, we break down the different cuisine styles.

Chef David Yoshimura's cuisine represents his unique perspective and background, captured in cooking that is both ambitious and highly personal.

Two cocktails from tucked-away Bar at Nakaji, at Chinatown omakase restaurant Nakaji

From takoyaki to miso-graham cracker crumble, these restaurants are redefining Japanese cuisine in the Windy City.

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

Mifune pastry chef Celia Lee makes her childhood favorite dessert

The Olympics in Japan may be indefinitely postponed, but New York has a wealth of excellent Japanese restaurants open for takeout to fulfill any craving, from sushi to skewers to soba.

The team behind Llama Inn and Llamita have added a third restaurant to their roster to focus on Peruvian-Japanese food.

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

Meet the duo behind Shuko, New York City’s sleek omakase hideaway.

Chef Kevin Tien and beverage director Carlie Steiner eschew convention at their Japanese restaurant.

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

Luxury lunching options expand in FiDi with $180 beef sandwiches.

The sushi master walks us through his latest venture, Tetsu.

Learn how to use the ceramic Japanese tool at home.

There's more to soy sauce than dark and light, including one that fetches 30 times the usual price of a bottle.