Jōji offers two seatings per evening, with a $375 menu.
“My life was hip hop music—cooking yakitori, in tempo, felt very natural. My brain and body is always on beat.”
Combining ingredients from Japan with seafood from California’s Central Coast.
Tetsuya Wakuda makes his US debut.
Oishii’s Omakase Berry used to sell for $5 a piece. Now one can be had for $2.50. We call that progress.
Chef Kaze Chan wants the meal to be a fun conversation.
A delightful sea urchin education.
At London’s Theatrical Beaverbrook Town House, the Cocktail Bar and Japanese Restaurant Steal the Show
The 20-course omakase is a highlight of the 14-suite Chelsea hotel, which opened in September.
Chef Nan Yimcharoen has taken Kinkan from pandemic takeout success story to a stunning tasting menu restaurant.