SONOKO SAKAI

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 […]

Masaharu Morimoto’s creative departure from traditional Japanese cuisine inspired Yoshinori Ishiito break boundaries of his own. Long before Masaharu Morimoto became Iron Chef Morimoto—and vanquished competitors such as Bobby Flay on television’s Iron Chef and Iron Chef America—he spent years studying sushi and kaisekiin his native Hiroshima. Those formalculinary genres were too limiting for the […]