45 Articles found for “Sushi Saint”

Get to know the sushi jedi behind the two-Michelin-starred Midtown Manhattan hotspot.

Six sushi-yas that celebrate the art of sushi.

Of course you’re familiar with the ubiquitous salmon and toro. Up your knowledge with these lesser-known cuts that are just as, if not more, tasty and delicious.

Behind the stove in every Michelin-starred restaurant is a great chef. We find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.

Chef Masakazu Ishibashi of two-Michelin-starred sushi restaurant Shoukouwa talks about what it takes to make good sushi.

The latest selection includes Hoshino, newly awarded One MICHELIN Star, along with seven new MICHELIN Selected restaurants across Italian, contemporary, sushi, French and yakitori cuisine.

Juhyun Lee of Sushi Hyun is The MICHELIN Guide Vancouver 2025 Young Chef Award winner.

From haute sushi to Chef Daniel Patterson’s return, these are some of America’s most exciting openings

From Minetta Tavern to Sushi Noz, jewelry designer Ellen Hunter shares her favorite bites and unforgettable moments from dining at every MICHELIN-Starred restaurant in New York City—a second time.

The visionary French chef dishes on coffee shops, book stores, sushi spots, and more.

16 spots to check out in the new year from stunning sushi to Korean fried chicken.

Ikuya Kobayashi, who helms the Hong Kong outpost of Tokyo's three-Michelin-starred restaurant Sushi Saito, shares his joy at receiving two Michelin stars in the MICHELIN Guide Hong Kong Macau 2019.

Sushi chef Hiroyuki Sato, who serves only six customers from behind his sushi counter at Hakkoku, has no intention of branching out and only desires to pass on his craft.

The humble chef shares how he feels having Sushi Miyakawa as the only sushi establishment in Hokkaido and one of five sushi restaurants in Japan to be conferred three stars.

20 years of perfecting a single craft has led Sushi Kimura in Singapore to its first MICHELIN star.

The sushi master walks us through his latest venture, Tetsu.

From chicken rice to kimchi and laksa to sushi, there is a wine to go with every Asian dish.

Chef David Myers of izakaya-style restaurant Adrift shares his top tips for preparing bigeye tuna and scallop for sushi.