Many Japanese dishes look more like art than they do food. This is not surprising given that Japanese chefs and servers agonize over aspects like food placement, which serving plates to use, and ...

In front of you lies a glistening slice of fish resting atop a bed of perfectly cooked rice - slightly warm, glossy, and subtly seasoned. A quick dip in the shoyu, and you take a bite. A gentle ...

Chef Saito continues to teach us about traditional Japanese kaiseki set course meals. The third course is Otsukuri. We learn how to make sashimi and salads with sashimi to savor fresh fish.

FUKUYAMA, Hiroshima Prefecture--To save on costs and reduce food waste, some sashimi retailers are cutting back on the small strips of radish that have long served as a garnish in packages of the ...

At High Yaki The Sea, raw, sliced tuna akami and scallop, ikura, and torched avocado are accompanied by a passionfruit and ...

If you ask any Hongkonger for sushi recommendations, chances are that they’ll tell you to stop by a Genki. While there are many other chains fighting for supremacy in the city’s already ...