YUZU RAMEN with PORK CHASHU and NITAMAGO by Masaki Sugisaki, head chef at Dinings SW3may well be the best ramen I’ve had in London and one of the best outside Japan. When living in Tokyo, Masaki-san spent years researching how to make the perfect ramen — full of flavour, but…

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…

SUNDAYS OMAKASE by Shinya Yashin at Yashin Ocean House. Serves only on Sundays, for 6 people max only.

Hidden in an ordinary residential street in Tokyo’ Shinjuku ward, Ken’s Cafémakes the most extraordinary gâteau au chocolat in Japan and the best-molten chocolate cake I’ve ever had. It is also the most difficult to get too. If you buy it directly from the shop where it’s made, the waiting…

British architect Charlotte Skene Catling and her partner, artist Adam Lowe, know something about structure and space. They also know about representation and taste. She is the co-founder of the architectural firm Skene Catling de la Peña, while he re-imagines and materializes physical sites using digital technology with Factum Arte…

By Thatcher Baker-Briggs Canadian/American sommelier Thatcher Baker-Briggs has made a career of stepping outside his comfort zone, always pushing himself to learn and master something new. His professional trajectory boasts key positions in kitchens and dining rooms of some of the most influential restaurants in the world including then three-Michelin…

Art and food have always had a harmonious relationship, showcasing art in restaurants is hardly a new concept. Starting with the days when chefs-proprietors and artists were swapping food and drinks for artworks to hang in the dining room to today’s many modern restaurants which are still showcasing all forms…

Lunch at A WONG – with Andrew Wong always present at the kitchen, still on the top of the game.