Yet beyond ootoro and uni (sea urchin), sushi chefs are always asked for a selection of fish no less delicious. Here, we’ve rounded up seven cuts of fish to try on your next sushi outing.







Of course you’re familiar with the ubiquitous salmon and toro. Up your knowledge with these lesser-known cuts that are just as, if not more, tasty and delicious.
California's Zhengyalov Hatz is built upon generations of culinary traditions and serves only one main dish, its namesake, made from fresh greens wrapped in thin, lavash bread.
The Bib Gourmand brings authenticity while taking you back in time.
Chef Nguyen Thi Thanh's iconic Vietnamese food stall is now a full-on restaurant taking Vancouver by storm.
How restaurants are setting the stage for nightlife.
500 stomps on the dough lead to his ideal udon.
The sushi chef and owner brings his haute spin to late night bites.
From the journal of a MICHELIN Guide Inspector . Experience Japanese culture through Shojin ryori vegetarian cuisine.
All year round, our MICHELIN Guide inspectors incessantly sample dishes from the best chefs and restaurants in Japan. Here are their most memorable ones.
From Ancient History Books and Traditional Poetry to the Tea Ceremony: Transmitting Culinary Culture to the World
The actor and comedian breaks down his West Village staples.
For their sophomore project, the Claud team ace the ocean.
Here’s where to experience Japan’s highest form of culinary art.
America’s top sushi chefs share insider dining customs.
A distinctly ‘Atlanta’ Japanese Edomae experience.
Canadians are in for a treat with a taste of the freshest Edomae-style sushi.
l’abeille navigated the uncertainties of year one and what the future holds.
An unassuming setting filled with (n)oodles of flavor.