Japanese cuisine

Tempura is more than a fried dish — it is a craft built on precision and balance. Chefs and culinary experts reveal how to eat tempura properly, common dining mistakes, and the techniques behind its signature texture.

At Hyakuyaku by Tokuyamazushi, Chef Hitoshi Sato creates Japanese cuisine centered on natural ingredients, shaped by an unconventional path and a relentless search for undiscovered flavors.

An exclusive look into the capital’s newest Bib Gourmand restaurant.

A hidden gem in Dadaocheng, Eika offers a refined yet daring take on Japanese cuisine in Taiwan. MICHELIN inspectors share their impressions of a restaurant where precision meets freedom — and every dish speaks volumes.

For Yoshio Sakuta of the eponymous one-MICHELIN-Starred Sushi Sakuta, shari — or vinegared rice — acts as both the physical and culinary foundation of a good piece of sushi.

“I want to make everyone happy with my ramen.”

From the journal of a MICHELIN Guide Inspector . Experience Japanese culture through Shojin ryori vegetarian cuisine.

All year round, our MICHELIN Guide inspectors incessantly sample dishes from the best chefs and restaurants in Japan. Here are their most memorable ones.

From Ancient History Books and Traditional Poetry to the Tea Ceremony: Transmitting Culinary Culture to the World

In a city where Japanese restaurants are a dime a dozen, Bib Gourmand recipient REIF Japanese Kushiyaki serves visitors a fresh new take on one of world’s most popular cuisines.

There’s so much more to Japanese cuisine than just sushi and maki rolls. Singaporean chef-owner Reif Othman tells us what he’s bringing to the table in Dubai at REIF Japanese Kushiyaki