sushi
Celebrate the Seasons at These Five Kaiseki Restaurants
Here’s where to experience Japan’s highest form of culinary art.
14 Pro Sushi Tips From America's Top Omakase Chefs
America’s top sushi chefs share insider dining customs.
Inside Mujō—MICHELIN Star Sushi with a Southern Spin
A distinctly ‘Atlanta’ Japanese Edomae experience.
Sushi Masaki Saito Shines with Two MICHELIN Stars in Toronto
Canadians are in for a treat with a taste of the freshest Edomae-style sushi.
Yoshino’s Sommelier On Creating a Balanced Wine List for Chef Yoshida’s Meticulous Omakase
Meet Mayumi Kobayashi, the star studded sommelier bringing extra flavor to Japanese cuisine.
The 7 Kinds of Japanese Restaurants to Go to Now
From omakase to yakitori, we break down the different cuisine styles.
Kitchen Language: What Is Omakase?
The complete fate of your meal is in the hands of the chef.
The History of Sushi in America
Though America’s sushi bar history may have started with traditional nigiri, it would be a long time before that would become the norm.
Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village
Fine-dining veterans finesse a more affordable approach to sushi.
Where to Find Unusual Seafood in Washington, D.C.
Here are some of the restaurants serving up sugar toads, gooseneck barnacles and firefly squid in the nation's capital.
How to Pair Wine With Sushi
Sake isn't your only beverage options for this Japanese staple.
Ask the Experts: How to Make Tuna and Scallop Sashimi
Chef David Myers of izakaya-style restaurant Adrift in Singapore shares his top tips.
Chef Tatsu and the Art of Edomae Sushi
Chef Tatsuya Sekiguchi of Omakase Room by Tatsu shares his philosophy on the sushi style.
A Second Star for Sushi Ginza Onodera (Video)
Get to know the sushi jedi behind the two-Michelin-starred Midtown Manhattan hotspot.
Eat This: The Vegan Kappo Tasting Menu at Kōbō
Two brothers get creative in Chevy Chase, Maryland.
Beyond Fatty Tuna: The Ultimate Sushi Guide
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.