One of the most forward-thinking chefs in Europe of his generation, Jeremy Chan founded Ikoyi with his friend Iré Hassan-Odukale in 2017 inspired by Nigerian cuisine, completely new and unheard back then. One Michelin star and 3 years later, Ikoyi has largely outgrown itself. The cooking is still very much about the…

A truly memorable dinner at Kol, the just-opened Mexican restaurant by the former Noma chef Santiago Lastra @santiagolas, who was also behind the now legendary Noma pop-up in Mexico a few years ago. Cosy and quiet intimate for London standards, all the action at Kol takes place in the center…

One of the most important ports in the Mediterranean, Marseille is a bustling melting pot of people and cultures. Despite its proximity to the famous Côte d’Azur spots and its stunning nature, even among the French, it hasn’t been really known as a holiday destination. It’s a city with its…

James Beard Award winner, Nancy Singleton Hachisu is an expert of unique and authentic Japanese cuisine. Born and raised in California, she first went to Japan over 32-years ago where she now lives on a farm with her Japanese husband and their family. On a quest to advocate for Japan’s…

Author of Food, Sake, Tokyo, an exploration of Tokyo’s food scene, Yukari Sakamoto is on a mission to demystify Japanese cuisine. Trained at the French Culinary Institute and the American Sommelier Association, she also passed the rigorous exam to become a certified shochu adviser. She teaches classes on food, wine,…

Dining out in Tokyo doesn’t always adhere to Western expectations. The customer is not always right and sometimes not always welcome. There are secret spots from the old-world kissaten coffee shops where you can still find people smoking, to restaurants with no-signage that operate on the second floor of a…

By Pablo Alomar Salvioni More than a month has passed since SAKE DAY, a yearly celebration of sake that takes place on the first of October. This observance marks the beginning of the brewing year thanks to the newly harvested rice. Autumn is undoubtedly sake season. Fresh Fresh sake. In…

Here’s a list of my favourite books about Japan. They have influenced me and taught me a lot about Japanese culture: cooking, travel, design and art. Check them out. A great way to spend those cool Autumn evenings. Flavor and Seasonings: Dashi, Umami and Fermented Foods by The Japanese Culinary…

Written by All Nippon Airways and Luxeat for a project We Are Japan. I first met Yoshinori Ishi at 2 Michelin-starred restaurant Umu. One of the best Kaiseki masters in Europe, he was the former head chef at this London mecca of Japan cuisine for 11 years. Originally from Saitama,…

There is something beautiful and irresistible when Salt meets Fat. A perfect pairing to stimulate the deep appetite. When done well, there is a warmth, a total engagement of the palate, a consensus between texture and taste. Think of the Anchovy. Best consumed most simply, on rustic bread, a slash…