#onigirazu

#onigirazu

Sakesan, though not at all stuffy or fancy, still works if you want to iron something and run some product through your hair.

Endo Kazutoshi was on the train to Paris when he heard about the fire that had destroyed his restaurant, Endo at the Rotunda, located on the eighth floor of the Helios building. The fire had started on a terrace and quickly spread, affecting the dining room and kitchen, built mostly from 200-year-old hinoki wood.

This intimate 8 person hands-on masterclass will see a guided 90 minute session in making four daifuku: two matcha strawberry daifuku and two classic daifuku, filled with fresh strawberries and grapes.

Sushi Amamoto debuted in the Michelin guide with two stars in 2019, rumored to be due to inspectors being unable to get a table before then.

Humbe's music is a blend of R&B, pop, and traditional Latin influences, creating a sound that transcends time and cultural boundaries.

Katsumi has transformed into a vibrant destination with plum velvet couches and pink neon, appealing to a trendy crowd, especially on weekends with DJs and cocktails.

When the students or workers don't have money, it is easy to grab it and go. It's cheap, that's how we started it. When people don't want to spend a lot of money for lunch, it's five bucks, and you're satisfied.

Living in Japan in the early 2000s, Fralick fell in love with an Italian restaurant in the city of Shizuoka, where he ate Italian food, but with Japanese influences, like pastas made with uni and the fermented soybeans known as natto. "It really reminded me of home," says Fralick, who grew up in upstate New York and started his cooking career in Italian fine dining.

Fall's scarlet and gold was fading from the mountains around Sapporo as I sat with a small group around a heavy wood table with a charcoal grill in the center. We watched a chef cook channel rockfish over the coals. This northern Japanese delicacy is cherished for its meltingly sweet flesh, which takes on a light pink color because of the species' shrimp-heavy diet.

Tse was not raised cooking Japanese food and, in preparation for opening The Azuki Room, travelled to Tokyo to train at the Japan Culinary Institute. He told me a bit about this process, but where his resilience has really been tested is in London. The Azuki Room was due to open in 2025 but suffered a series of unfortunate events: the site was occupied by squatters, the premises were damaged, stock and equipment were stolen, and the specialist sake Tse bought in Japan was consumed.

Some chefs pride themselves on blurring the lines between food and art. For Executive Chef Andrew Oh, Momoya SoHo has become revered for putting beauty on plates, such is the case for the restaurant's beautiful wine glass parfaits. However, Oh is known for sushi creations that are equally impressive. We asked the chef for tips on sushi-making (known as one of the most difficult culinary techniques to master) so that our next batch of caterpillar rolls look more professional than problematic.

In a city devoted to discovery, the most seductive destinations rarely announce themselves. They reveal themselves gradually tucked above the noise, hovering just beyond the obvious, waiting for those willing to travel a little farther west, toward the luminous threshold where Manhattan dissolves into river and sky. Perched atop Pier 57, Miru embodies that sense of arrival. The rooftop listening lounge overlooks the Hudson like a secluded aerie, where the measured tempo of Tokyo listening culture meets the charged rhythm of New York after dark.

When it opened in 2021, Brixton Market's Temaki quickly became a hit with the city's sushi aficionados. The restaurant, which was London's first dedicated to handroll sushi, received a Time Out reviewer's praise for its 'triple whammy of expertise, exceptional produce and classy execution'. Alas, the south London Temaki wasn't to last. The California-style sushi joint shut its Brixton outpost last summer. Now, however, Temaki has announced a grand return to the city - this time in central London. A new location will open on Mayfair's Maddox Street

Pizza toast is a throwback snack popularized in Japan's classic kissaten coffee shops. The first kissaten to serve pizza toast - milk bread topped with tomato sauce, mozzarella and pizza toppings, toasted until the cheese is melted and bubbling - is reportedly Cafe Benisica in Tokyo, in 1964, which is still operating. The key to this version is to first make toasty garlic bread, and I use marinara instead of the yoshoku ("Western-style food") tradition of making a ketchup-based tomato sauce.

Sour like lemon, bitter like grapefruit, sweet like mandarins and tangy like oranges, yuzu might be the consummate citrus and it brings all of that complex magic to this light, clean noodle broth. Yuzu-miso soba noodle soup. Yuzu is a citrus, but it's not very common to find it outside of Japan. So mostly we can use yuzu juice. Add five cups of vegetable stock or vegetarian dashi.

That said, there's an excellent alternative to lengthy pro-level sushi creation: A no-roll version called inari, or commonly, inarizushi. It's named after the Shinto deity Inari Okami, the god of rice, agriculture, and prosperity. Traditional inari bypasses the usual seaweed and raw fish, opting instead for seasoned sushi rice tucked inside a sweet and savory "aburaage" pouch made from fried tofu.

The restaurant group behind Goodman, Beast, Pinna, Chelsea Grill and Wild Tavern, has added a Japanese izakaya to its roster with the opening of Wild Izakaya in the City. Inspired by the establishments found all over Tokyo, Wild Izakaya features an open kitchen with counter seating, larger tables for groups, classic Japanese films on a projector, and a drinks list including Japanese beers, sake and cocktails.

Japan's 7-Elevens are well-known for having all sorts of delicious and unique snacks that you just can't find in the United States. While the convenience store chain got its start in the U.S., it first opened locations in Tokyo in 1974. As of 2025, there were over 22,000 locations across Japan, which vastly outnumber the approximately 12,300 in the U.S.

Keep this red gomashio on your kitchen counter and sprinkle it with abandon on eggs, rice, potatoes, soups, and noodles. Made with toasted sesame seeds, crushed cardamom, chile powder and dried onion it's a fast way to season all your favorite staples. Gomashio is a simple Japanese seasoning made from toasted sesame seeds and salt. It adds crunch, nuttiness, and added nutrients from the sesame seeds.