Japanese, Global

A Taste of Two Countries

David Bouley discovers that Yoshiaki Takazawa’s cuisine transcends cultural and culinary divides. David Bouley has been at the leading edge of the U.S. dining scene for nearly 30 years. When he opened his first restaurant, Bouley, in the Tribeca neighborhood of New York City in 1987, he became one of the original chefs to introduce nouvelle cuisine and the […]

Back to the Future

In Josef Centeno, Wolfgang Puck sees another Los Angeles chef capturing a pivotal moment in dining.  When Wolfgang Puck walked into Orsa & Winston—Josef Centeno’s diminutive restaurant in downtown Los Angeles—he found something familiar at the heart of it. “I saw, oh my god, they have a pizza oven like every other restaurant,” he recalls. “Then Josef comes […]

Luxury’s 25 Most Innovative Brands: Nobu

In 1987, when many American diners would have blanched at the idea of eating raw fish, Nobu Matsuhisa opened a small Japanese restaurant in Beverly Hills. Confronted by a customer who would not eat sashimi, Nobu, as he quickly became known, took the plate back to the kitchen and was struck by inspiration: He doused […]