Add Yahoo as a preferred source to see more of our stories on Google. To observe chef Nobu Matsuhisa prepare cuisine is to see an artist at work. He arrays pink-hued slices of raw fish of uniform ...

Add Yahoo as a preferred source to see more of our stories on Google. Kohada sushi (aka gizzard shad or spotted sardine) at Sushi Akira in New York City. (Sushi Akira / Nikki Zheng) Five nights a week ...

Picture Japanese sushi, and the first fish that comes to mind is likely tuna. This isn't filleting — to butcher such a large ...

Why rice matters: Chefs stress precise measurements, rinsing, and cooking times to achieve the ideal sushi rice texture—firm ...

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 ...

In the newest episode of On The Fly, chef and TV personality Frances Tariga is challenged to make a cohesive breakfast out of frozen hash browns, octopus, celtuce, eggs, guanciale, and spring roll ...

To continue reading this content, please enable JavaScript in your browser settings and refresh this page. Preview this article 1 min Jason Morimoto follows the likes ...

We've got the results, plus ways you can get in on the celebratory watch parties and upcoming Omakase dinners. In March, we brought you the news that Screaming Tuna’s Chef Jason Morimoto (who shares ...

May is Asian American and Pacific Islander Heritage Month, a time to recognize and celebrate the impact, culture, and contributions of Asian American and Pacific Islander communities across the ...

In recent years, a small constellation of Michelin-starred 'sushiya' has appeared in the heart of Paris. In these temples of ...